Type what you have

Ingredients

• ✓ self-rising flour
• beer

Instructions

1. 1 Gather the ingredients.
2. 2 Whisk flour and beer together in a bowl until just combined; batter will be lumpy.

By chrisBadenoch

Ingredients

• ✓ self-rising flour
• milk
• mayonnaise

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Stir flour, milk, and mayonnaise together in a large bowl until just blended. Drop 12 spoonfuls dough onto the prepared baking sheet.
3. 3 Bake in the preheated oven until golden brown, about 12 minutes.

By Georgie Brent

Ingredients

• ✓ self-rising flour
• baking soda
• shortening
• buttermilk

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Sift flour and baking soda together in a large bowl. Cut in shortening with 2 knives or pastry blender until mixture resembles coarse crumbs, making a well in the center. Pour buttermilk into well; stir until a soft ball forms. Turn dough out onto a lightly floured surface and knead for 2 to 3 minutes. Roll dough out into a 1/2-inch thick rectangle.
3. 3 Cut out 12 biscuits with a biscuit cutter; transfer to a baking sheet.
4. 4 Bake in the preheated oven until tops are light brown and sides begin to darken, about 10 minutes. Cool biscuits completely on a wire rack, about 30 minutes.

By Carol Reese Hardbarger

Ingredients

• ✓ self-rising flour
• white sugar
• shortening
• buttermilk

Instructions

1. 1 Sift together flour and sugar in a large bowl. Cut in shortening until mixture resembles a fine crumb or cornmeal texture. Stir in buttermilk with a fork until a soft dough forms.
2. 2 Turn dough out onto a floured surface, pulling off any pieces sticking inside the bowl. Gather dough into a ball and knead about 20 times, until smooth and elastic. Wrap in plastic wrap and refrigerate for 8 hours to overnight.
3. 3 Preheat the oven to 425 degrees F (220 degrees C).
4. 4 Working on a floured surface, roll or pat dough out to 1-inch thickness. Cut into rounds with a 2-inch biscuit cutter or the floured rim of a glass, by pressing straight down and up. Twisting the cutter will prevent biscuits from rising as high. Place biscuits about 1 inch apart on an ungreased baking sheet and allow to rest a few minutes.
5. 5 Bake in the preheated oven until lightly brown, 12 to 15 minutes. Cool on a wire rack. Serve warm.

By LAGIRL

Ingredients

• ✓ self-rising flour
• cooking spray
• milk
• mayonnaise

Instructions

1. 1 Gather the ingredients. Preheat the oven to 375 degrees F (190 degrees C). Grease 6 large muffin cups with cooking spray.
2. 2 Stir together flour, milk, and mayonnaise in a large bowl until smooth. Pour evenly into the prepared muffin cups.
3. 3 Bake in the preheated oven until golden brown, about 30 minutes.

By kitchen_angel

Ingredients

• ✓ self-rising flour
• salmon
• egg
• vegetable oil

Instructions

1. 1 In a medium bowl, combine salmon, egg, and flour; mix well. Form into patties.
2. 2 Heat approximately 1/4 inch oil in a fry pan over medium-high heat. Fry patties in batches until browned, turning once. Drain on paper towels, and serve.

By Del Lockamy

Ingredients

• ✓ self-rising flour
• pork sausage
• monterey jack cheese
• cheddar cheese
• cream cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine sausage, Cheddar-Monterey Jack cheese, flour, and cream cheese in a large bowl; form into walnut-sized meatballs using your hands or a cookie scoop. Place meatballs on the prepared baking sheet.
3. 3 Bake in the preheated oven until browned and no longer pink inside, about 20 minutes.

By My Hot Southern Mess

Ingredients

• ✓ self-rising flour
• extra-firm tofu
• cornstarch
• salt
• black pepper
• vegetable oil

Instructions

1. 1 Drain tofu, place on a plate, and stack heavy plates on top of tofu to drain any remaining moisture, about 15 minutes. Slice into 24 bite-sized pieces.
2. 2 Combine flour, cornstarch, salt, and pepper in a large resealable plastic bag. Toss tofu into the bag, seal, and shake to coat. Transfer tofu to a plate, shaking off any excess flour mixture.
3. 3 Pour oil into a skillet over medium-high heat until just smoking. Cook tofu in hot oil, turning often, until golden brown on all sides, about 5 minutes per side.

By Sufia

Ingredients

• ✓ self-rising flour
• sugar
• onion powder
• dill
• salt
• beer
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9 or 10 inch cast iron skillet.
2. 2 In a large bowl, stir together the self-rising flour, sugar, onion powder, dill weed and salt. Pour in the beer, and stir until all of the dry is incorporated. Stir as lightly as possible so as not to deflate the beer. Fold in cheese cubes.
3. 3 Bake for 45 to 60 minutes, or until the top springs back when lightly touched. The bread should rise way above the edge of the pan.

By Mark

Ingredients

• ✓ self-rising flour
• cooking spray
• corn meal
• sugar
• vegetable shortening
• buttermilk
• buttermilk

Instructions

1. 1 Heat oven to 450 degrees F. Lightly spray a cookie sheet with no-stick cooking spray. Combine flour, corn meal mix and sugar in medium bowl; mix well. With pastry blender or fork, cut in shortening until mixture resembles coarse crumbs.
2. 2 Add buttermilk; stir with fork until a soft dough forms and mixture pulls away from sides of bowl.
3. 3 Knead dough on lightly floured surface with floured hands just until smooth. Roll out dough to 1/2-inch thickness. Cut with floured 2-inch round cutter; place biscuits on prepared cookie sheet
4. 4 Bake 10 to 12 minutes or until golden brown. Serve warm.

By MarthaWhiteR

Ingredients

• ✓ self-rising flour
• oil
• onion
• white sugar
• egg
• cornmeal

Instructions

1. 1 Gather all ingredients.
2. 2 Heat 2 inches oil in a deep saucepan over medium heat to 365 degrees F (185 degrees C).
3. 3 While oil is heating, mix together onion, sugar, and eggs in a medium bowl. Blend in flour and cornmeal to make a batter.
4. 4 Drop batter by rounded teaspoonfuls, 4 at a time, into hot oil and fry until golden brown, 1 to 2 minutes per side. Transfer to a paper towel-lined plate to drain.
5. 5 Serve hot and enjoy!

By VICKI C

Ingredients

• ✓ self-rising flour
• rice flour
• baking powder
• lager-style beer
• cod fillet
• rice flour
• salt
• vegetable oil

Instructions

1. 1 Start the batter: Whisk self-rising flour, rice flour, and baking powder together in a bowl. Freeze until ready to use.
2. 2 Make the fish: Pat cod as dry as possible, then cut lengthwise into eight 1-inch-thick strips. Place rice flour on a plate and season with salt. Dust cod lightly with the rice flour mixture and shake off any excess. Cover a plate with crinkled foil to make a quick drying rack; place cod on top.
3. 3 Heat oil in a deep-fryer to 375 degrees F (190 degrees C).
4. 4 Finish the batter: Remove flour mixture from the freezer. Pour in beer and whisk until batter is the consistency of a thick pancake batter, adding more beer as needed.
5. 5 Dip floured cod into the batter to coat; lift out and let excess drip off.
6. 6 Fry cod in batches until golden brown, dunking occasionally if needed, 3 to 4 minutes. Drain on paper towels. Serve immediately.

By John Mitzewich

Ingredients

• ✓ self-rising flour
• cornmeal
• white sugar
• salt
• baking soda
• butter
• buttermilk
• pepper jack cheese
• butter

Instructions

1. 1 Gather all ingredients.
2. 2 Mix together self-rising flour, cornmeal, white sugar, salt, and baking soda (See Cook's Note for substitution). Add cubed, very cold butter and mix in with a pastry cutter/blender until the mixture is crumbly and the butter pieces are approximately the size of lentils.
3. 3 Stir in the buttermilk with a fork until a crumbly dough forms, which can be pressed together with your hands.
4. 4 Press into a square, and roll out into a 12 x12-inch square. Cut in half, and stack one piece on the other. Roll back out to a 12-inch square. Jagged edges are fine, and can simply be pressed in with a bench scraper.
5. 5 Cut into quarters, and stack up. Square up the sides a little by pressing in with a bench scraper, and roll back out to a 12-inch square.
6. 6 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with a Silpat mat.
7. 7 Grate the pepper Jack cheese over the top of the dough (for best results, pop cheese in the freezer for a few minutes to firm up, making it easier to grate and distribute evenly). Fold into thirds to form a rectangle, and press lightly.
8. 8 Roll until the rectangle is about 3/4 inch thick, and then use a floured round cutter (mine was 2.75 inches) to punch out 8 biscuits. Dough can also be cut into squares instead.
9. 9 Transfer cut dough to the prepared baking sheet. Extra dough can be pressed together and re-rolled, and used to cut more biscuits. Press each biscuit lightly in the center with your thumb. Brush each biscuit lightly with melted butter.
10. 10 Bake in the preheated oven until nicely risen and golden brown, 18 to 20 minutes. While still warm, brush with more melted butter if desired. Let cool before serving. Enjoy!

By John Mitzewich

Ingredients

• ✓ self-rising flour
• cooking spray
• egg
• cornmeal
• panko bread crumb
• salt
• black pepper
• green tomato

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C). Spray the basket of the air fryer with cooking spray.
2. 2 Pour egg in a shallow dish. Mix cornmeal, flour, panko, salt, and pepper in a second shallow dish. Dip each tomato slice in egg and then coat both sides in cornmeal mixture.
3. 3 Place tomato slices in a single layer in the prepared basket and lightly mist the tops with cooking spray.
4. 4 Cook in the preheated air fryer for 8 minutes. Flip tomatoes and spray any dry spots with cooking spray. Cook 4 more minutes and transfer to a paper towel-lined plate. Repeat with remaining tomato slices.

By Soup Loving Nicole

Ingredients

• ✓ self-rising flour
• butter
• buttermilk
• cornmeal
• egg
• honey
• salt
• cayenne pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Melt butter in a 9-inch cast iron skillet. Turn off the heat; set the skillet aside.
3. 3 Whisk buttermilk, cornmeal, eggs, honey, salt, and cayenne pepper together in a large bowl. Add flour and 1/2 of the butter from the pan; whisk again. Pour batter over remaining butter in the skillet.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Let cool briefly before slicing.

By John Mitzewich

Ingredients

• ✓ self-rising flour
• cooking spray
• whole milk greek yogurt
• olive oil
• red onion
• olive oil
• teriyaki sauce
• chicken breast
• mozzarella cheese
• cilantro

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Lightly spray a baking sheet with cooking spray and set aside.
2. 2 Mix flour and yogurt in a bowl; dough will be crumbly. Transfer dough to a lightly-floured work surface. Knead dough until smooth, 5 to 7 minutes, adding more flour if too sticky. Cut dough in half and form into balls.
3. 3 Flatten each dough ball with the palm of your hand, stretching and pulling until it is 1/4 inch thick (very thin). You also can roll out the dough with a rolling pin if that's easier for you. Shape the dough into two long ovals.
4. 4 Transfer the dough to the prepared baking sheet, prick using the tines of a fork, and brush with 1 tablespoon olive oil.
5. 5 Bake in the preheated oven for 3 minutes. Remove and leave the oven on.
6. 6 Meanwhile, heat 2 teaspoons olive oil in a medium skillet over medium heat; add onion slices, and cook for 3 minutes.
7. 7 Spread the crusts with the teriyaki sauce leaving a 1/2-inch border all around the edges. Top with the chicken, onions, and mozzarella cheese.
8. 8 Return to the oven and bake until the crusts and toppings are browned to your liking, 9 to 11 minutes.
9. 9 Remove from the oven and garnish with cilantro. Slice and serve immediately.

By lutzflcat

Ingredients

• ✓ self-rising flour
• potato
• yellow squash
• onion
• egg
• garlic salt
• salt
• pepper
• cooking oil

Instructions

1. 1 In a large bowl, combine potatoes, squash, onion, egg, flour, garlic salt, salt, and pepper. If the batter is too thin, add more flour; if too thick, add milk. Form batter into 3-inch patties.
2. 2 Cover the bottom of a large skillet with just enough oil to cover the bottom of the pan, and heat over medium-high heat. Place patties in hot oil, and cook until golden brown on each side; drain on paper towels.

By Ann Batson

Ingredients

• ✓ self-rising flour
• sweet potato
• egg
• goat cheese
• black pepper
• cayenne pepper
• kosher salt
• butter
• bacon

Instructions

1. 1 Place sweet potato on a microwave-safe plate. Poke holes all over and microwave until completely tender, 8 to 10 minutes. Let cool briefly.
2. 2 Cut sweet potato in half and scoop flesh into a bowl. Mash thoroughly while still warm. Add egg, goat cheese, black pepper, cayenne pepper, and salt. Whisk until well combined. Add flour; mix with a spatula until no dry spots remain. Cover dough in plastic wrap and refrigerate for at least 1 hour.
3. 3 Melt butter in a saucepan over medium heat. Add bacon. Cook and stir until bacon is just starting to crisp, 3 to 5 minutes.
4. 4 Fry 5 dumplings at a time in the hot butter until golden brown and crusty, about 3 minutes per side. Repeat with remaining dumplings. Plate the dumplings and top each serving with some bacon butter.

By John Mitzewich

Ingredients

• ✓ self-rising flour
• white sugar
• parmesan cheese
• olive oil
• plain greek yogurt
• water
• cornmeal
• pizza sauce
• mozzarella cheese
• parmigiano-reggiano cheese
• pepperoni
• olive oil

Instructions

1. 1 Gather all ingredients. Preheat the oven to 500 degrees F (260 degrees C). Mix 2 cups self-rising flour, sugar, and Parmigiano-Reggiano cheese for dough in a bowl until well combined. Add olive oil and Greek yogurt and mix with a spoon until a shaggy dough forms.
2. 2 Clean off the spoon and mix the dough with your hands until it mostly comes together.
3. 3 Transfer dough to a work surface and continue pushing it together until it smooths out. It will be dry; don't be tempted yet to add more liquid.
4. 4 Knead dough until smooth and elastic, 3 to 4 minutes, only adding a teaspoon or two of water or flour if absolutely necessary.
5. 5 Cut dough into two equal pieces. Line a rimmed baking sheet with parchment paper and sprinkle 1 tablespoon cornmeal over the surface.
6. 6 Roll one piece dough on a lightly floured surface to an 1/8-inch-thick rectangle. Transfer to the prepared baking sheet.
7. 7 Top dough with ½ of the pizza sauce, spreading it almost, but not quite all the way, to the edges. Sprinkle ½ of the mozzarella over the sauce, then ½ of the Parmigiano-Reggiano over top. Arrange ½ of the pepperoni slices over the cheese, then drizzle 1 teaspoon oil over top.
8. 8 Bake in the center of the preheated oven until crust is beautifully browned and toppings are bubbly, about 15 minutes. Transfer to a wire rack and let sit for 5 minutes before slicing and serving.
9. 9 As soon as you remove the pizza from the oven, repeat Steps 7 to 9 to top and bake second pizza.

By John Mitzewich

Ingredients

• ✓ self-rising flour
• ground beef
• onion
• ranch-style bean
• tomato
• tomato
• green chile pepper
• spicy chili seasoning mix
• buttermilk
• vegetable oil

Instructions

1. 1 Preheat the oven to 200 degrees F (95 degrees C).
2. 2 Cook and stir ground beef and onion in a large skillet over medium heat until beef is brown and crumbly, about 10 minutes; drain excess grease.
3. 3 Stir in beans, diced tomatoes, diced tomatoes with green chiles, and chili seasoning; bring to a boil. Reduce heat to low; simmer until thick, about 10 minutes. Continue simmering while making fry bread.
4. 4 Combine self-rising flour and buttermilk in a bowl (dough will be very sticky). Scoop about ¼ cup dough; gently pat into a 5-inch circle on a well-floured work surface. Repeat with remaining dough.
5. 5 Heat vegetable oil in a heavy skillet to 400 degrees F (205 degrees C).
6. 6 Fry 1 dough circle until golden brown, about 3 minutes per side. Fry bread will expand in size as it cooks. Drain on paper towels; place on a baking sheet. Transfer to the oven to keep warm while frying remaining dough pieces.
7. 7 Top fried bread with ground beef mixture; serve.

By Melanie2008

Ingredients

• ✓ self-rising flour
• oil
• cream-style corn
• pineapple
• cornmeal
• cheddar cheese
• onion
• white sugar
• egg
• salt
• black pepper

Instructions

1. 1 Heat oil in a deep fryer or large saucepan to 365 degrees F (185 degrees C).
2. 2 Mix canned corn, pineapple, cornmeal, flour, Cheddar cheese, onion, sugar, eggs, salt, and pepper together in a large bowl.
3. 3 Drop as many teaspoonfuls of batter into the hot oil that the pan will allow; cook until golden brown or until they float to the top, about 5 minutes. Drain on a paper towel-lined plate. Repeat with any remaining batter.

By Denise King

Ingredients

• ✓ self-rising flour
• seasoned salt
• garlic powder
• black pepper
• paprika
• pork chop
• vegetable oil
• onion
• mushroom
• water
• water

Instructions

1. 1 Whisk seasoned salt, garlic powder, black pepper, and paprika together in a bowl; rub about 3/4 teaspoon onto each pork chop. Dredge chops in flour until thoroughly coated. Reserve remaining seasoning mix and flour for the gravy.
2. 2 Heat vegetable oil in a heavy skillet over medium-high heat. Add chops; cook until browned, about 3 minutes per side. Transfer chops to a plate; cover with paper towels. Reserve drippings in the skillet.
3. 3 Add onion to skillet; cook and stir over medium heat until browned, 5 to 10 minutes. Add mushrooms, remaining flour, remaining spice mixture, and about 1 teaspoon water if needed to moisten; cook and stir until onion is golden brown, about 5 minutes.
4. 4 Stir 2 cups water into onion mixture until gravy smooth; bring to a boil. Add chops to gravy; reduce heat, cover skillet, and simmer until chops tender, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

By Lolita Contreras Murrah

Ingredients

• ✓ self-rising flour
• ✓ self-rising flour
• butter
• celery
• carrot
• onion
• garlic
• bay leaf
• thyme
• salt
• black pepper
• poultry seasoning
• chicken breast
• water
• shortening
• chicken broth

Instructions

1. 1 Gather all ingredients.
2. 2 Melt butter in a stock pot over medium-high heat. Add celery, carrot, onion, garlic, bay leaves, thyme, salt, pepper, and poultry seasoning; cook and stir until flavors combine, about 5 minutes.
3. 3 Push vegetable mixture to the sides and add chicken; cook until browned, 3 to 5 minutes per side.
4. 4 Pour enough water over the chicken to cover by 3 inches; bring to a boil. Stir, scraping the browned bits off of the bottom of the pot. Reduce heat; simmer until chicken is tender, about 1 hour.
5. 5 Transfer chicken and carrots to a serving plate with a large slotted spoon; let cool.
6. 6 Ladle 1/4 cup cooking liquid into a bowl; cool slightly, about 5 minutes. Mix in 2 tablespoons flour. Stir back into the pot.
7. 7 Place 2 cups flour in a large bowl; cut in shortening with 2 knives until mixture forms pea-sized bits. Mix in chilled chicken broth until dough is combined.
8. 8 Turn dough out onto a floured work surface. Knead 5 to 6 times; pat down to 1-inch thickness. Sprinkle lightly with flour; roll out to about 1/8-inch thickness. Cut dough into squares with a sharp knife.
9. 9 Drop squares, in batches, into simmering cooking liquid, moving squares to the side with each addition. Partially cover pot; simmer until dumplings are firm, about 12 minutes. Separate any dumplings that stick together. Remove from heat; keep covered.
10. 10 Bone chicken; cut into bite-sized pieces and return to the pot. Chop carrot; return to the pot. Cool chicken and dumplings, about 30 minutes, before serving.
11. 11 Enjoy!

By MA McBridges

Ingredients

• ✓ self-rising flour
• egg
• black pepper
• salt
• bay leaf
• sage
• parsley
• turkey giblet
• egg
• cream of chicken soup
• turkey
• turkey broth
• celery
• onion
• butter
• bread
• cornbread

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x13-inch baking dishes.
2. 2 Combine cornbread and stale bread cubes in a large bowl; set aside.
3. 3 Melt butter in a large skillet over medium heat. Add onions and celery; cook and stir until translucent, 5 to 10 minutes.
4. 4 Add onion mixture, turkey broth, chopped turkey, soup, hard-cooked eggs, giblets, and flour to cornbread mixture; stir until all cornbread wet. Stir in parsley, sage, bay leaves, salt, and pepper. Add beaten eggs; stir to combine. Mixture should be "soupy." Divide evenly and pour into the prepared pans.
5. 5 Bake in the preheated oven until cooked through and set, 1 hour to 1 hour and 20 minutes.

By Mary Lynne Williams

Ingredients

• ✓ self-rising flour
• thyme
• egg
• thyme
• milk
• creme fraiche
• cayenne pepper
• black pepper
• salt
• all-purpose flour
• bay leaf
• thyme
• onion
• celery
• carrot
• water
• chicken

Instructions

1. 1 Place chicken in a Dutch oven. Add water, carrot, celery, onion, 3 sprigs of thyme, and bay leaf. Bring to a boil, cover, reduce heat to low, and simmer for 1 hour. Remove chicken from dutch oven and transfer to a bowl; set aside to cool.
2. 2 Increase heat and bring the stock to a simmer. Skim off any chicken fat that appears on top of the stock and reserve in a bowl. Combine 2 to 3 tablespoons of the reserved fat with flour in a small bowl; stir to make a paste, adding more flour if needed. Add the chicken fat and flour mixture to the stock. Reduce heat and simmer for 15 minutes.
3. 3 Remove chicken meat from the carcass and add to the stock. Season with salt, black pepper, and cayenne pepper to taste. Continue simmering for 10 to 15 minutes.
4. 4 Whisk creme fraiche, milk, 2 teaspoons of thyme leaves, and eggs together in a large bowl. Stir in self-rising flour until almost entirely incorporated; do not overmix.
5. 5 Scoop large dollops of dumpling mixture on top of the chicken stock. Increase heat slightly to medium-high. Cover and simmer until dumplings appear light and fluffy, and a toothpick inserted into the center comes out clean, 10 to 15 minutes. Serve garnish with thyme sprigs.

By John Mitzewich

Ingredients

• ✓ self-rising flour
• cayenne pepper
• black pepper
• kosher salt
• rosemary
• egg
• farmer's cheese
• green onion
• thyme
• carrot
• celery
• chicken broth
• cayenne pepper
• black pepper
• salt
• flour
• onion
• chicken thigh
• butter

Instructions

1. 1 Gather the ingredients.
2. 2 Melt butter in a high saucepan with a lid over medium-high heat. Add chicken thighs and cook, stirring, until lightly browned, about 5 minutes. Add onion and cook, stirring, until soft and translucent, about 5 minutes. Season with salt, pepper, and cayenne. Mix in flour and stir until flour is well mixed in, making a roux, 2 to 3 minutes. You can add more flour if you want a thicker stew.
3. 3 Pour in chicken broth and scrape up browned bits from the bottom. Add carrots and celery and bring gravy to a simmer. Lower heat to medium-low and maintain a steady simmer. Add thyme leaves and simmer until gravy is slightly reduced and has thickened, about 45 minutes.
4. 4 Meanwhile, make the dumplings: Combine farmer's cheese, egg, rosemary, salt, and pepper in a bowl. Mix with a spoon until smooth. Add self-rising flour and mix until a very stiff batter forms.
5. 5 Raise heat to medium and bring gravy back to a steady simmer. Add green onions.
6. 6 Remove 1 heaping tablespoon dumpling batter at a time. Shape with the use of a second tablespoon into oval dumplings and carefully drop into the simmering liquid. You should get a total of 6 dumplings out of this recipe. Dust with cayenne pepper, cover, and reduce heat to medium-low.
7. 7 Simmer and steam dumplings until they are puffed up and cooked through without stirring or peaking, about 15 minutes. Taste and adjust seasoning with salt if necessary.
8. 8 Serve and enjoy!

By John Mitzewich

Ingredients

• ✓ self-rising flour
• egg
• milk
• salt
• white sugar
• cornmeal
• chicken broth
• red enchilada sauce
• cheddar cheese
• turkey
• adobo sauce
• chipotle pepper
• oregano
• black pepper
• cumin
• red bell pepper
• poblano pepper
• salt
• onion
• olive oil

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Heat oil in a skillet over medium-high heat. Add onion and 1 large pinch salt; sauté until translucent, 3 to 5 minutes. Add poblano peppers and bell pepper; season with cumin, black pepper, and oregano. Cook and stir until peppers start to soften, about 2 minutes. Add chipotles and adobo sauce; stir to combine. Remove from heat.
3. 3 Stir turkey and ½ Cheddar cheese into pepper mixture. Add enchilada sauce, chicken broth, and remaining salt; stir then transfer to a 9x12-inch baking dish. Place dish on a baking sheet.
4. 4 Whisk cornmeal, flour, sugar, and 1 teaspoon kosher salt together in a large bowl. Whisk in milk and eggs until becomes a thin batter; spoon over turkey filling. Scatter remaining ½ Cheddar cheese on top.
5. 5 Bake in the preheated oven until topping is browned and a toothpick comes out clean, 45 to 60 minutes.

By John Mitzewich

Ingredients

• ✓ self-rising flour
• whole-milk greek yogurt

Instructions

1. 1 Mix self-rising flour and Greek yogurt together in a large bowl until combined. Transfer to a lightly floured work surface and knead until smooth, adding more flour as necessary to keep dough from sticking, 2 to 3 minutes.
2. 2 Pat dough into a rough 9x7-inch rectangle. Divide into 8 equal pieces. Lightly dust each piece with flour and flatten into a semi-rectangular shape, about 1/4 inch thick.
3. 3 Lightly grease a large skillet and place it over medium heat. Add 1 or 2 of the flattened dough pieces to the skillet. Cook until they begin to bubble and brown, 2 to 4 minutes. Flip over and cook an additional 2 to 4 minutes. Remove from heat and repeat with remaining dough until all pieces are cooked. Serve warm.

By Kim

Ingredients

• ✓ self-rising flour
• shortening
• milk

Instructions

1. 1 Combine and mix ingredients together. Pour out on floured waxed paper. Pat the dough out with your hands until dough is not sticky (add a little flour if necessary). Fold double. Cut biscuits with a biscuit cutter.
2. 2 Bake on a cookie sheet at 425 degrees F (220 degrees C) for 20-25 minutes.

By Brenda

Ingredients

• ✓ self-rising flour
• plain greek yogurt
• cooking spray

Instructions

1. 1 Gather all ingredients. Preheat the oven to 500 degrees F (260 degrees C).
2. 2 Mix flour and Greek yogurt together in a bowl to form a dough; transfer to a work surface floured with self-rising flour.
3. 3 Knead dough, adding more flour as needed to keep dough from being too sticky, about 8 to 10 minutes.
4. 4 Spray a 12-inch pizza pan with cooking spray and spread dough to the edges of the pan.
5. 5 Bake pizza crust in preheated oven for 5 to 7 minutes; add your favorite toppings and return to the preheated oven.
6. 6 Bake until crust is lightly browned, 5 to 7 minutes more.
7. 7 Enjoy!

By Michele Leigh Pinette Pierce