Type what you have

Ingredients

• ✓ all-purpose flour
• white sugar
• anise seed
• water
• active dry yeast
• milk
• egg
• butter

Instructions

1. 1 Combine flour, sugar, and anise seeds in a very large bowl; create a well in the center.
2. 2 Combine warm water and yeast in a separate bowl. Let stand until yeast softens and begins to form a creamy foam, about 10 minutes.
3. 3 Beat warm milk, eggs, and butter together in a bowl; stir into yeast mixture. Add milk mixture to well in flour mixture; knead using your hands until dough and your hands are no longer sticky. Cover dough with a clean cotton cloth and let rise, 8 hours to overnight.
4. 4 Grease and flour 6 loaf pans.
5. 5 Punch down dough; divide into 6 portions. Shape into balls; place each in a prepared pan. Cover pans and let rise for 1 hour.
6. 6 Preheat the oven to 350 degrees F (175 degrees C).
7. 7 Bake in the preheated oven until bread is cooked through, 45 to 50 minutes.

By Lindsey Elizabeth

Ingredients

• ✓ all-purpose flour
• water
• butter
• salt
• anise liqueur
• white sugar
• grappa
• lemon zest
• egg
• lard

Instructions

1. 1 Combine water, butter, and salt in a saucepan; bring to a boil. Remove from heat; stir in flour until well mixed. Return saucepan to medium heat; cook and stir until dough starts to pull away from the sides of the saucepan, 3 to 5 minutes.
2. 2 Remove saucepan from heat and stir anise-flavored liqueur, sugar, grappa, and lemon zest into dough. Cool dough to room temperature, at least 30 minutes.
3. 3 Beat egg yolks into the cooled dough until well mixed. Cover bowl with a clean towel and let rest for 3 hours.
4. 4 Beat egg whites in a bowl until stiff peaks form; gently fold into the dough until no white streaks remain.
5. 5 Heat lard in a heavy saucepan over medium heat or in a deep fryer. Form dough into balls the size of golf balls; fry in the hot lard in batches, until doughnuts are lightly browned and cooked through, 4 to 5 minutes.

By Giulia

Ingredients

• ✓ all-purpose flour
• cooking spray
• cocoa powder
• baking powder
• kosher salt
• egg
• sugar
• butter
• vanilla extract
• chocolate-hazelnut spread
• bittersweet chocolate chip
• hazelnut
• milk chocolate candy wafer

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Position racks in top and bottom third of the oven. Line two large rimmed baking sheets with parchment paper and lightly spray with cooking spray.
2. 2 Whisk flour, cocoa powder, baking powder, and salt together in a medium bowl.
3. 3 Beat eggs in the bowl of a stand mixer fitted with a whisk attachment on medium-high speed until pale and frothy, about 2 minutes. Gradually add sugar and mix until pale and thickened, about 2 minutes. Beat in melted butter and vanilla on low speed until combined.
4. 4 Add chocolate-hazelnut spread and beat on low speed, scraping down sides and bottom of bowl as needed, until just combined, about 30 seconds. Gradually mix in flour mixture and on low speed until just combined, about 30 seconds. Fold in chocolate chips and hazelnuts until just combined.
5. 5 Divide dough in half. Place each half in the center of a prepared baking sheet. Lightly spray your hands with cooking spray and shape each piece of dough into a 3/4-x2 1/2-x13-inch log.
6. 6 Bake in the preheated oven, rotating cookie sheets halfway through, until set and firm to the touch, about 30 minutes. Remove from the oven and let cool on the baking sheets for 10 minutes. Reduce oven temperature to 300 degrees F (150 degrees C).
7. 7 Carefully transfer one log to a cutting board. Use a serrated knife to cut 1/2-inch slices on the diagonal. Transfer slices back to the baking sheet in an even layer, with cut-sides up. Repeat with the remaining log.
8. 8 Bake in the preheated oven until dried, about 30 minutes, flipping cookies and rotating baking sheets halfway through. Transfer biscotti to a wire rack and let cool completely, about 30 minutes.
9. 9 Meanwhile, microwave candy wafers in a medium microwave-safe bowl on high power for 30 seconds, then stir. Continue microwaving and stirring in 30-second increments, until melted and smooth, about 1 to 1 1/2 minutes total. Drizzle melted chocolate over one end of each biscotti.
10. 10 Refrigerate, uncovered, until chocolate hardens, about 15 minutes.

By thymeforpineapple

Ingredients

• ✓ all-purpose flour
• baking powder
• salt
• sugar
• margarine
• egg
• milk
• vanilla extract
• cornstarch
• white sugar
• egg yolk
• milk
• butter
• margarine
• vanilla extract
• confectioners' sugar

Instructions

1. 1 In a large bowl, stir together the flour, baking powder, salt and 1 cup of sugar. Cut in margarine by pinching between your fingers, or using a pastry blender, until the mixture has lumps no larger than small peas. Make a well in the center, and pour in the eggs, 1/2 cup milk and 2 teaspoons vanilla. Stir until the mixture comes together, then knead for about 5 turns on a lightly floured surface.
2. 2 Roll out the dough to about 1/4 inch thickness. Grease two 12 cup muffin tins or tart pans. Cut out 20 circles using a 3 inch cookie cutter or drinking glass. Line the muffin cups with the dough. Set aside the remaining dough to cut out tops for the cups.
3. 3 In the top of a double boiler, or in a metal bowl set atop a saucepan of simmering water, whisk together the cornstarch and 3/4 cup sugar. Gradually whisk in 3 of the egg yolks, and 1quart milk. Heat, stirring constantly, until thick and bubbling. Remove from the heat, and stir in the butter and 1 teaspoon of vanilla until the butter is melted.
4. 4 Preheat the oven to 350 degrees F (175 degrees C). Fill the pastry shells half way with the vanilla cream. Roll out remaining dough, and cut into circles for lids. Place over the top of the pastry shells, and seal the edges by pressing with the tines of a fork. Whisk the remaining egg yolk with a fork, and brush the tops of the pastry cups.
5. 5 Bake for 25 minutes in the preheated oven, or until golden brown. Let cool in the tins before carefully loosening the edges to remove. Dust with confectioners' sugar before serving.

By WestCoastMom

Ingredients

• ✓ all-purpose flour
• egg
• white sugar
• salt
• active dry yeast
• milk
• butter
• egg
• candied fruit
• almond
• anise seed
• shortening
• confectioners' sugar
• milk
• vanilla extract
• sprinkle

Instructions

1. 1 Color the 5 eggs with egg dye. In a large mixing bowl, blend the white sugar, salt, and yeast well with 1 cup of the flour.
2. 2 In a saucepan, combine 2/3 cup milk and butter, heating slowly until liquid is warm and butter is melted. Pour the milk into the dry ingredients and beat 125 strokes with a wooden spoon. Add eggs and 1/2 cup flour or enough to make a thick batter. Beat vigorously for 2 minutes. Stir in enough flour to make a ball of dough that draws away from the sides of the bowl.
3. 3 Turn out onto a floured board and knead for about 10 minutes, working in additional flour to overcome stickiness. Place the dough in a greased bowl, turning to grease the top. Cover tightly with plastic wrap and put in a warm, draft-free place until doubled in bulk, about 1 hour.
4. 4 Meanwhile, combine the fruit, nuts, and anise seed.
5. 5 Punch down the dough and return it to a lightly floured board. Knead in the fruit mixture, keeping the syrupy pieces dusted with flour until they are worked into the dough. Divide the dough in half.
6. 6 Carefully roll each piece into a 24-inch rope--the fruit and nuts will make this slightly difficult. Loosely twist the two ropes together and form a ring on a greased baking sheet. Pinch the ends together well. Brush the dough with melted shortening. Push aside the twist to make a place for each egg. Push eggs down carefully as far as possible. Cover the bread with wax paper and let rise in a warm, draft-free place until doubled in bulk, about 1 hour.
7. 7 Bake the bread in a preheated 350 degree F (175 degrees C) oven for about 35 minutes or until a toothpick inserted in a twist comes out clean. Place on a wire rack to cool.
8. 8 Once the bread is cool, drizzle the icing on top between the eggs, and decorate with colored sprinkles. To make icing: mix together confectioners' sugar, 1 tablespoon whole milk, and vanilla.

By MARBALET

Ingredients

• ✓ all-purpose flour
• instant yeast
• water
• raisin
• cointreau
• candied orange peel
• candied lemon peel
• milk
• saffron
• egg
• bread flour
• white sugar
• instant yeast
• salt
• butter
• panettone form
• egg
• water
• pearl sugar

Instructions

1. 1 Prepare the sponge the night before you mix the dough: Mix 1.5 cups all-purpose flour with 1/8 teaspoon yeast in a bowl. Add 2/3 cup cool water. Cover with plastic wrap and let sponge stand at room temperature 8 hours to overnight.
2. 2 Toss raisins with Cointreau in a bowl. Mix orange and lemon peel in with raisins and add an extra tablespoon of Cointreau and let them soften, if they are on the hard side. Cover with plastic wrap and let stand 8 hours to overnight.
3. 3 Pour milk into a saucepan and crumble in saffron threads; heat just to a simmer. Transfer to the bowl of a stand mixer, taking care to get all of the saffron bits into the bowl. Let cool to just barely warm (110 degrees F) or room temperature.
4. 4 Transfer sponge to a mixing bowl, breaking up slightly with a spoon. Mix in eggs, stirring a few times by hand. Add 2 1/3 cups bread flour, sugar, 2 1/4 teaspoons yeast, and salt. Mix with the paddle attachment on low speed for about 5 minutes, stopping to scrape down sides of bowl occasionally; the dough will be very loose.
5. 5 Switch to the dough hook attachment and increase speed to medium. Add butter, one piece at a time, mixing until each piece is fully incorporated. Increase to high speed for 1 minute if the mixer can handle it; the dough should be climbing the dough hook and starting to clear the sides of the bowl. Add soaked raisins, orange peel, and lemon peel. Mix on low speed for 2 minutes; the fruit may not be fully dispersed.
6. 6 Transfer dough to a greased bowl. Flop the dough over itself a couple of times (it's a little too wet to fold), cover the bowl with plastic wrap, and let rise for 60 minutes.
7. 7 Fold dough a few times to release gas and mix in fruit. Cover again with plastic wrap and refrigerate for 4 hours or overnight.
8. 8 Turn the dough onto a floured work space. Divide in half and shape into 2 balls. Place each ball seam-side down in a 6" paper panettone form and set on a baking sheet. Beat egg with water, and brush egg wash onto each loaf. Cover panettone forms loosely with plastic wrap and let rise until doubled, about 90 minutes.
9. 9 Preheat the oven to 400 degrees F (200 degrees C).
10. 10 Brush loaves with egg wash again and sprinkle pearl sugar on top.
11. 11 Place baking sheet in the hot oven, immediately reducing the temperature to 375 degrees F (190 degrees C). Bake for 20 minutes, then rotate the baking sheet and bake for an additional 10 minutes.
12. 12 Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking until a tester inserted in the center of each loaf comes out clean, about 20 minutes more. Cool completely on a wire rack before slicing.

By FrancesC

Ingredients

• ✓ all-purpose flour
• brown sugar
• black pepper
• bacon

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Place flour, sugar, and pepper into a resealable plastic bag and shake to mix. Shake bacon with flour mixture a few strips at a time to coat. Place coated bacon onto a baking sheet or broiler pan.
3. 3 Bake in preheated oven for 15 minutes or until bacon has cooked to desired doneness.

By Barbara Conrad

Ingredients

• ✓ all-purpose flour
• white sugar
• salt
• milk
• egg

Instructions

1. 1 Combine flour, sugar and salt in a bowl. Make a well in the center of the flour and add the milk and egg. Beat well to combine.
2. 2 Heat a lightly oiled griddle or frying pan over medium high heat. Pour the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
3. 3 Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

By Claire

Ingredients

• ✓ all-purpose flour
• brown sugar
• baking powder
• cinnamon
• salt

Instructions

1. 1 Sift flour, brown sugar, baking powder, cinnamon, and salt together in a bowl; mix well. Pour into a quart jar; seal.

By Sandy N

Ingredients

• ✓ all-purpose flour
• water
• white sugar
• yeast
• salt

Instructions

1. 1 Mix flour, hot water, sugar, yeast, and salt in a large bowl; transfer dough to a work surface and knead for 10 minutes. Place dough in a bowl and let rise for 15 minutes.
2. 2 Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
3. 3 Form dough into 24 balls; punch a hole in the middle of each ball with a finger, creating a bagel shape. Place bagels on the prepared baking sheet; let rise for 20 minutes.
4. 4 Bring a large pot of water to a boil; cook bagels, working in batches, in the boiling water, about 45 seconds per side. Place boiled bagels on a clean towel to drain. Return bagels to the baking sheet.
5. 5 Bake in the preheated oven until cooked through and lightly browned, 30 to 35 minutes.

By Terry

Ingredients

• ✓ all-purpose flour
• baking powder
• butter
• buttermilk
• bacon

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly butter 2 muffin tins.
2. 2 Mix flour and baking powder together in a large bowl; cut in butter until mixture resembles coarse crumbs. Stir buttermilk and bacon into flour mixture just until dough holds together.
3. 3 Turn dough onto a floured surface and roll into an even thickness. Fold dough over itself a few times. Cut dough into circles using a cookie or biscuit cutter and arrange circles in the prepared muffin tins.
4. 4 Bake in the preheated oven on the top rack until biscuits are lightly browned, 20 to 25 minutes.

By Viva Larson

Ingredients

• ✓ all-purpose flour
• baking powder
• milk
• egg yolk
• egg white

Instructions

1. 1 In a medium bowl, combine flour and baking powder. Stir in milk and egg yolk until smooth.
2. 2 In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
3. 3 Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot.

By W King

Ingredients

• ✓ all-purpose flour
• pork sausage
• milk

Instructions

1. 1 Heat a large, deep skillet over medium-high heat. Cook and stir sausage in the hot skillet until crumbly and browned, 5 to 7 minutes. Use a slotted spoon to remove sausage to a paper towel-lined plate to drain; set aside.
2. 2 Pour off most of the grease from the skillet, leaving 2 to 3 tablespoons. Stir flour into grease in the skillet over medium-low heat. Whisk vigorously until roux forms, scraping the bottom of the skillet. Reduce heat to low and let roux cook for at least 5 minutes, stirring occasionally. Grandma always "burned" hers a little on purpose.
3. 3 Stream milk into roux, whisking constantly. After adding about 2 1/2 cups, increase heat to medium and continue cooking, whisking constantly. Bring gravy to a boil and cook to desired thickness. Add some of the sausage to gravy if desired.

By Denyse

Ingredients

• ✓ all-purpose flour
• whipping cream
• salt
• egg

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C).
2. 2 In a large bowl, whip all of the eggs along with the whipping cream and salt, until fluffy. Fold in the flour, and pour the mixture into four 9-inch cake pans.
3. 3 Bake at 450 degrees F (230 degrees C) for 15 to 20 minutes.

By Sallie

Ingredients

• ✓ all-purpose flour
• salt
• egg
• milk
• butter
• butter

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 Spray a popover pan with nonstick cooking spray. Place pan on center rack of oven and preheat for 2 minutes.
3. 3 Blend flour, salt, eggs, milk, and melted butter until it looks like heavy cream, about 1 to 2 minutes.
4. 4 Cut chilled butter into 6 even pieces. Place 1 piece of butter in each cup and place pan back in oven until butter is bubbly (about 1 minute).
5. 5 Fill each cup half full with batter and bake 20 minutes. Reduce heat to 325 degrees F (165 degrees C) and bake for another 15 to 20 minutes.

By J Miller

Ingredients

• ✓ all-purpose flour
• white sugar
• salt
• milk
• egg
• butter

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Mix flour, sugar, and salt together in a bowl; add milk and eggs in that order. Stir until just a few lumps remain in the batter.
3. 3 Melt butter in a 9- or 10-inch oven-proof skillet over medium heat. Pour batter into skillet and wait for 1 minute.
4. 4 Place skillet in the preheated oven and bake until puffed and mostly set, 15 to 18 minutes.

By LoriAnne Parks

Ingredients

• ✓ all-purpose flour
• baking powder
• salt
• milk
• vegetable oil
• egg

Instructions

1. 1 Preheat waffle iron. In a large mixing bowl, sift together flour, baking powder and salt. Stir in milk, oil and egg yolks until mixture is smooth. In a separate bowl, beat egg whites until soft peaks form. Gently fold egg whites into batter.
2. 2 Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden; serve hot.

By Karen M P

Ingredients

• ✓ all-purpose flour
• baking powder
• salt
• cheddar cheese
• milk
• butter

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease an 8x4-inch loaf pan.
2. 2 Stir together flour, baking powder, and salt in a large bowl. Stir in Cheddar until incorporated, then add milk and melted butter, and mix until a soft dough forms. Spoon dough into the prepared pan.
3. 3 Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, about 35 to 40 minutes. Remove from the pan and let cool.

By Janelle D

Ingredients

• ✓ all-purpose flour
• baking powder
• milk
• egg
• vegetable oil
• blueberry

Instructions

1. 1 Mix flour and baking powder together in a small bowl. Mix milk, egg, and 2 tablespoons vegetable oil together in a large bowl. Stir flour mixture into milk mixture until batter is smooth. Set aside to allow batter to thicken, about 1 minute.
2. 2 Heat about 1 teaspoon vegetable oil in a skillet or griddle over medium heat. Drop batter by large spoonfuls onto the griddle, add blueberries, and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining oil and batter.

By Kaylee Sawyer

Ingredients

• ✓ all-purpose flour
• salt
• baking soda
• buttermilk

Instructions

1. 1 Preheat a heavy based flat griddle or skillet on medium to low heat.
2. 2 Place flour and salt in a bowl and sift in baking soda; make a well in the center, and pour in the buttermilk.
3. 3 Work quickly to mix into a wet dough; knead very lightly on a well floured surface. Form into a flattened circle, about 1/2 inch thick and cut into quarters with a floured knife. The dough will be quite sticky.
4. 4 Sprinkle a little flour over the base of the hot pan and cook the farls for 6 to 8 minutes on each side or until golden brown.

By Ita

Ingredients

• ✓ all-purpose flour
• salt
• baking soda
• buttermilk

Instructions

1. 1 Heat a heavy skillet, griddle, or cast-iron frying pan over medium-low heat.
2. 2 Stir the flour and salt together in a bowl, and sift in the baking soda. Make a well in the center of the flour mixture, and pour in the buttermilk. Stir the mixture quickly together into a dough, and turn out onto a floured work surface. Knead the dough a few times, just until it comes together. Gently form the dough into a flattened, round cake about 1/2 inch thick, and cut the round into quarters with a floured knife.
3. 3 Sprinkle a little bit of flour into the bottom of the hot skillet, and cook the wedges 6 to 8 minutes per side, until golden brown.

By barry

Ingredients

• ✓ all-purpose flour
• sugar
• baking soda
• salt
• egg white
• fruit cocktail

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Coat two non-stick baking sheets with cooking spray.
2. 2 Sift together the flour, sugar, baking soda, and salt. Gradually beat the flour mixture into the egg whites to form a batter. Evenly fold the fruit cocktail into the batter. Dollop the batter in 2 tablespoon portions onto the prepared baking pans, leaving at least 2 inches between pancakes.
3. 3 Bake in preheated oven until puffed and golden brown, 10 to 15 minutes.

By arli

Ingredients

• ✓ all-purpose flour
• baking powder
• salt
• sugar
• milk
• egg white
• butter

Instructions

1. 1 Sift flour, baking powder, salt, and sugar together in a large bowl. Make a well in the center and pour in milk, egg whites, and melted butter; mix until smooth.
2. 2 Heat a lightly oiled griddle or frying pan over medium-high heat. Using approximately 1/4 cup for each pancake, pour or scoop batter onto griddle. Brown on both sides and serve hot.

By MakeItHealthy

Ingredients

• ✓ all-purpose flour
• salt
• baking powder
• cream of tartar
• sugar
• butter
• milk

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C).
2. 2 In a large bowl, sift together dry ingredients. Cut in butter until mixture resembles coarse oatmeal. Make a well in the center of the dry mixture and pour in the milk. Stir until dough begins to pull together then turn out onto a lightly floured surface.
3. 3 Press dough together and then roll out until 3/4 inch thick. Cut into 2 inch round biscuits and place on an ungreased baking sheet.
4. 4 Bake in preheated oven for 10 minutes, or until golden.

By dakota kelly

Ingredients

• ✓ all-purpose flour
• sugar
• baking soda
• salt
• buttermilk
• egg
• vegetable oil

Instructions

1. 1 Preheat a waffle iron according to manufacturer's instructions. Preheat oven to 275 degrees F (135 degrees C). Set a wire rack on a baking sheet and place in the oven.
2. 2 Whisk flour, sugar, baking soda, and salt together in a bowl. Whisk buttermilk, egg, and oil together in a large bowl. Stir flour mixture into buttermilk mixture just until batter is combined.
3. 3 Pour batter into preheated waffle iron, leaving about 1/2-inch border; close iron and cook according to manufacturer's instructions, 3 to 5 minutes. Transfer cooked waffles to the rack in the oven. Continue cooking waffles with remaining batter.

By Michele Davis

Ingredients

• ✓ all-purpose flour
• sugar
• salt
• baking soda
• buttermilk
• vegetable oil
• egg

Instructions

1. 1 Preheat a griddle to 400 degrees F (200 degrees C) according to manufacturer's instructions.
2. 2 Combine flour, sugar, salt, and baking soda in a mixing bowl; mix thoroughly. Add 3 cups buttermilk, vegetable oil, and eggs; mix thoroughly by hand with a spoon. Add more buttermilk to adjust consistency if needed. Batter should be slightly lumpy but not too thick; pancakes will be flat if batter is overmixed.
3. 3 Working in batches, spoon batter onto the hot griddle. Cook until the bubbles that form on the top surface begin to pop, 3 to 4 minutes. Flip and cook until the other side is golden brown, about 2 minutes more.

By Daniel Roberts

Ingredients

• ✓ all-purpose flour
• baking powder
• salt
• milk
• butter
• egg
• sourdough starter

Instructions

1. 1 Sift flour, baking powder, and salt together into a medium bowl.
2. 2 Beat egg in a small bowl. Stir in milk and melted butter. Add wet ingredients to dry ingredients; blend briefly. Stir in sourdough starter. Allow to rest while griddle preheats, about 10 minutes.
3. 3 Preheat a griddle to 375 degrees F (190 degrees C).
4. 4 Drop pancake batter onto the hot griddle. Cook until pancakes rise and look a bit dry on top, 2 to 3 minutes. Flip and cook until the other side is golden brown, about 2 minutes.

By gololly

Ingredients

• ✓ all-purpose flour
• sugar
• baking powder
• salt
• eggnog
• butter
• egg

Instructions

1. 1 Heat a lightly oiled skillet or griddle over medium heat.
2. 2 In a bowl, mix the flour, sugar, baking powder, and salt. Make a well in the center, and pour in the eggnog, butter, and egg. Mix until dry ingredients are evenly moist.
3. 3 Pour 1/4 cup batter onto the hot griddle for each pancake. Cook pancakes until bubbly on top. Flip with a spatula, and continue cooking until lightly browned on bottom.

By GEMINIJO72

Ingredients

• ✓ all-purpose flour
• buttermilk
• white sugar
• vegetable oil
• egg
• baking powder
• baking soda

Instructions

1. 1 Preheat a skillet over medium heat.
2. 2 Combine flour, buttermilk, sugar, oil, egg, baking powder, and baking soda in a blender. Purée until smooth.
3. 3 Pour batter onto the hot skillet to form 5 pancakes. Flip pancakes when edges appear to harden. Flip pancakes; cook until the bottoms are golden brown.

By Amber

Ingredients

• ✓ all-purpose flour
• whole wheat flour
• baking powder
• sugar
• salt
• butter
• buttermilk

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Combine all-purpose flour, whole wheat flour, baking powder, sugar, and salt in a large bowl. Cut in cold butter with 2 knives or a pastry blender until the mixture resembles coarse crumbs; stir in buttermilk until just moistened.
3. 3 Turn dough out on a lightly floured surface; knead gently 8 to 10 times. Roll out to about 3/4-inch thick. Use a 2 1/2-inch round biscuit cutter to cut biscuits; reroll any scraps to cut more biscuits. Place biscuits on an ungreased baking sheet.
4. 4 Bake in preheated oven until biscuits are lightly browned, 10 to 12 minutes.

By redwine