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Homemade Bisquick
Pantry American

Homemade Bisquick

4.9

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Sift flour into a bowl.
  3. 3 Add baking powder and salt and whisk until fully incorporated.
  4. 4 Cut butter into flour mixture using a pastry cutter until evenly combined.
  5. 5 Use this homemade baking mix in recipes that call for baking mix, or store it in an airtight container in the refrigerator and use it within 2 to 3 weeks.

By Kevin G

Herbed Dumplings
Pantry American

Herbed Dumplings

4.5

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Combine flour, baking powder, salt, baking soda, thyme, parsley, and oregano in a bowl. Cut in butter until mixture resembles coarse crumbs. Gradually add milk, using just enough to form a thick batter.
  2. 2 Drop by rounded tablespoons into simmering soup or stew, cover, and cook for 15 minutes.

By Ronna

Green Tea Muffins
Japanese

Green Tea Muffins

4.1

Prep
10 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
  2. 2 Whisk flour, sugar, matcha, baking powder, and salt together in a mixing bowl; set aside. Whisk together milk, melted butter, and egg in another bowl. Stir the milk mixture into the flour mixture until just moistened. Stir in walnuts. Divide the batter among the prepared muffin cups.
  3. 3 Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes. Cool in the muffin tin for 5 minutes, then remove to cool on a wire rack.

By SharBaker

Pumpkin Mochi
Dessert Japanese

Pumpkin Mochi

4.6

Prep
10 min
Cook
60 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
  2. 2 Sift together mochiko, baking powder, and sugar in a large bowl. Combine eggs, pumpkin puree, condensed milk, butter, and vanilla extract in a separate bowl. Stir egg mixture into mochiko mixture. Pour into the prepared dish.
  3. 3 Bake in preheated oven for 1 hour. Allow to cool before serving.

By PIKALA

Fluffy Japanese Pancakes
Breakfast Japanese

Fluffy Japanese Pancakes

4.5

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form.
  2. 2 Butter enough 3 1/2-inch ring molds to fill your frying pan. Place molds in the pan over low heat. Cover.
  3. 3 Mix flour, sugar, baking powder, and baking soda in a bowl.
  4. 4 Combine buttermilk, egg yolks, butter, and vanilla extract in a separate bowl. Add the flour mixture and stir until batter is fairly smooth.
  5. 5 Fold egg whites into the batter until combined. Small bits of egg whites still showing is ok.
  6. 6 Pour about 1/2 cup of batter into each mold and cover the pan. Cook until bubbles start forming at the top, about 5 minutes. Flip pancakes in their molds and cook until set, 3 to 4 minutes more.

By Kelsey Kirk

Butter Mochi Cake
Dessert Japanese

Butter Mochi Cake

3.9

Prep
30 min
Cook
70 min
Total
100 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch Bundt pan or a 9x13 inch baking pan.
  2. 2 In a large bowl, mix together the butter, sugar, eggs, vanilla and milk. Stir in the rice flour and baking powder. Pour the batter into the prepared pan. Drop red bean paste by scant teaspoonfuls onto the top of the cake. If spoonfuls are too big, the filling will sink to the bottom.
  3. 3 Bake for 1 hour and 10 minutes in the preheated oven, or until cake springs back when lightly touched. If using a Bundt pan, invert the cake onto a serving plate. Cake must be completely cooled before unmolding from Bundt pan, or it will be too soft to hold its shape. Serve small slices of this very rich cake at room temperature or slightly warmed.

By Browniebaker

Manju (Japanese Sweet Bean Paste Cookies)
Dessert Japanese

Manju (Japanese Sweet Bean Paste Cookies)

4.5

Prep
45 min
Cook
15 min
Total
60 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease 2 baking sheets.
  2. 2 Beat sugar and butter with an electric mixer in a large bowl until smooth and creamy. Beat eggs, 1 at a time, into creamed butter until smooth; add vanilla extract and beat well.
  3. 3 Sift flour and baking powder together in a bowl. Gradually stir flour mixture into butter mixture, mixing well after each addition, until dough is smooth.
  4. 4 Generously flour your hands. Make walnut-size balls from the dough and press into 4-inch circles on a floured surface, making the circles thicker in the center and thinner on the edges. Spoon about 1 1/2 teaspoons koshi an in the center of each dough circle. Gather the edges together and pinch dough around the filling until sealed. Place dough balls, pinched-side down, on the prepared baking sheets about 2 inches apart. Brush dough balls with evaporated milk.
  5. 5 Bake in the preheated oven until tops are lightly browned, about 15 minutes.

By KJLOWE

Japanese Souffle Pancakes
Breakfast Japanese

Japanese Souffle Pancakes

4.2

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Combine milk and vinegar in a large bowl. Allow to sit until milk has soured, about 5 minutes.
  2. 2 Meanwhile, sift together flour, sugar, and baking powder in a separate bowl; set aside.
  3. 3 Beat egg whites in a glass, metal, or ceramic bowl with an electric mixer until stiff peaks form.
  4. 4 Add egg yolks and vanilla extract to the soured milk; mix until well combined and pour into the center of the flour mixture. Use a whisk to combine all ingredients. Add mayonnaise and stir until there are no lumps. Fold in egg whites.
  5. 5 Heat a griddle on the stovetop over medium-low heat and melt butter. Grease round pancake molds and place onto the buttered griddle. Fill each mold halfway with batter. Cook until pancakes are golden brown on the bottom and not too liquid across the top, 4 to 6 minutes. Flip each pancake and mold together. Cook until the other sides are golden and pancakes have doubled in thickness, 4 to 6 more minutes. Slide the molds off the pancakes.

By Diana71

Butter Mochi
Dessert Japanese

Butter Mochi

4.5

Prep
15 min
Cook
60 min
Total
195 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  2. 2 Whisk rice flour, sugar, and baking powder together in a mixing bowl; set aside.
  3. 3 Beat eggs, coconut extract, and vanilla in a second mixing bowl until eggs are smooth. Whisk in milk, coconut milk, and melted butter until incorporated. Stir in flour mixture a little at a time until no lumps remain. Transfer to the prepared baking dish and smooth the top.
  4. 4 Bake in the preheated oven until mochi is golden brown, about 1 hour. Cool to room temperature before cutting into 24 pieces to serve.

By Lea Kanaya Wong

Super Fluffy Gluten-Free Japanese Souffle Pancakes
Breakfast Japanese

Super Fluffy Gluten-Free Japanese Souffle Pancakes

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Combine flour, buttermilk, vanilla, baking powder, egg yolks, and salt for batter in a bowl.
  2. 2 Whip egg whites for meringue in a glass, metal, or ceramic bowl on medium-high speed until foamy. With the mixer running, gradually add sugar and cream of tartar. Continue to whip until soft to medium peaks form. When the beater is pulled from the whites, the peaks will curve back down a little instead of sticking straight up. The whipped whites will turn opaque and significantly increase in volume.
  3. 3 Mix 1/3 of the whipped whites into the pancake batter. Use a spatula or wooden spoon to fold in remaining whites, in several additions, being sure there are no large clumps of egg whites in the batter.
  4. 4 Grease the inside of round metal molds and place molds into a lightly greased pan over medium-low heat. Fill molds 2/3 high with batter. Cover the pan and cook until bottoms are golden brown and bubbles break the surface, about 10 minutes. Flip, cover, and cook until golden brown on the other side and tops spring back when touched, about 5 more minutes.

By Edible Times

Chi Chi Dango
Dessert Japanese

Chi Chi Dango

4.7

Prep
15 min
Cook
60 min
Total
105 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan with cooking spray.
  2. 2 Whisk mochiko, sugar, and baking powder together in a bowl.
  3. 3 Combine water, coconut milk, vanilla, and food coloring in a medium bowl. Blend in dry ingredients, then pour into the prepared pan. Cover with foil.
  4. 4 Bake in the preheated oven for 1 hour. Remove from the oven and let cool completely, 30 minutes to 1 hour.
  5. 5 Dust a work surface with potato starch. Invert the pan onto the work surface. Use a plastic knife to cut into 36 squares.

By dewny dewny

Cloud Bread

Cloud Bread

4.3

Prep
10 min
Cook
17 min
Total
32 min

Instructions

  1. 1 Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
  2. 2 Place cream cheese in a microwave-safe bowl and warm in the microwave at 10-second intervals until softened, about 30 seconds. Cool to room temperature, about 5 minutes. Mix in egg yolks until smooth.
  3. 3 Place egg whites and baking powder in a glass, metal, or ceramic bowl; beat together until stiff peaks form.
  4. 4 Fold yolk mixture gently into egg whites until batter is just combined and light yellow in color.
  5. 5 Scoop batter into 4-inch rounds on baking sheet, flattening peaks with the back of the spoon.
  6. 6 Bake in the preheated oven until golden brown, 17 to 20 minutes.

By GallifreyStands

Birthday Bones

Birthday Bones

4.8

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Stir together the flour and baking powder; set aside.
  2. 2 In a medium bowl, mix together the peanut butter and milk. Stir in the flour mixture until well blended. Turn out dough onto a lightly floured surface and knead until smooth. Roll out to 1/4 inch thickness and cut into shapes using cookie cutters. Place 2 inches apart onto the prepared cookie sheets.
  3. 3 Bake for 20 minutes in the preheated oven, or until lightly brown. Remove from cookie sheets to cool on wire racks.

By CHILE1

Homemade Egg Noodles
Dinner

Homemade Egg Noodles

3.5

Prep
Cook
Total

Instructions

  1. 1 Sift together the flour, salt and baking powder. Add egg yolks and mix until dry ingredients are moistened.
  2. 2 Press into a ball and cut in quarters. Roll out on floured surface 1/8 to 1/4 inch thick; cut to desired width and length. Lay on linen dish towel or wooden dowel to dry.
  3. 3 Add to broth such as chicken or turkey and cook until done.

By Beverly Myers

Whole Wheat Wraps
Dinner

Whole Wheat Wraps

3.9

Prep
30 min
Cook
20 min
Total
70 min

Instructions

  1. 1 In a large bowl, stir together flour, salt and baking powder. Pour in water; stir to combine. Mix in additional water in 1 tablespoon increments, until a soft pliable dough is formed.
  2. 2 Knead briefly on a lightly floured surface. Divide dough into 16 equal pieces. Cover and let rest for 20 minutes.
  3. 3 Flour each ball well, place between two pieces of wax paper and roll out to desired size and thickness.
  4. 4 Heat an ungreased skillet or frying pan over medium-high heat. Peel away wax paper and grill rounds until brown flecks appear underneath. Turn and cook other side. Serve warm or cool and store in an airtight container in the refrigerator or freezer.

By Tracy Struthers

Buttermilk Scones

Buttermilk Scones

4.0

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
  2. 2 Sift together flour, baking powder, and salt in a large mixing bowl. Add buttermilk and melted butter; stir until a soft dough is formed.
  3. 3 Turn dough out onto a lightly floured surface and press into a rectangle, about 3/4-inch thick and 4-inches wide. Cut into 8 equal pieces and place on the prepared baking sheet.
  4. 4 Bake in the preheated oven until golden brown, 10 to 15 minutes.

By BEVCHRIS

Baking Powder Biscuits
Snack

Baking Powder Biscuits

4.4

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet.
  2. 2 Mix together flour, baking powder, and salt in a bowl. Cut in shortening until mixture has only pea-sized lumps. Add milk; mix until dry mixture is absorbed. Drop dough by heaping spoonfuls onto the prepared baking sheet.
  3. 3 Bake in the preheated oven until golden brown, 12 to 15 minutes

By Anne

Baking Powder Biscuits II
Snack

Baking Powder Biscuits II

3.9

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
  2. 2 In a large bowl, mix together flour, baking powder and salt. Use a fork to blend in the oil. Add buttermilk and stir until the dough comes together.
  3. 3 Roll dough out on a lightly floured surface. Cut dough into biscuits.
  4. 4 Bake in preheated oven for 15 minutes, or until golden brown.

By Arvilla

Biscuits
Breakfast

Biscuits

4.4

Prep
15 min
Cook
20 min
Total
35 min

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

Fluffy Canadian Pancakes
Breakfast

Fluffy Canadian Pancakes

4.2

Prep
10 min
Cook
10 min
Total
20 min

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

Cake Mix Cookies VII
Dessert

Cake Mix Cookies VII

4.4

Prep
5 min
Cook
10 min
Total
40 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 In a medium bowl, stir together the cake mix and baking powder. Add eggs and oil, then mix until well blended. Stir in chocolate chips, or your choice of additions. Drop by rounded spoonfuls onto cookie sheets.
  3. 3 Bake for 8 to 10 minutes in the preheated oven. Bake less for chewy cookies and more for crispy cookies. Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

By Angela

Cheesy Keto Biscuits

Cheesy Keto Biscuits

4.5

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  2. 2 Combine almond flour and baking powder in a large bowl. Mix in Cheddar cheese by hand. Create a small well in the middle of the bowl; add eggs and half-and-half to the center. Use a large fork, spoon, or your hands to blend in the flour mixture until a sticky batter forms.
  3. 3 Drop 9 portions of batter onto the prepared baking sheet.
  4. 4 Bake in the preheated oven until golden, about 20 minutes.

By Scuttles

Skillet Garlic Flatbread

Skillet Garlic Flatbread

4.9

Prep
15 min
Cook
20 min
Total
55 min

Instructions

  1. 1 Mix flour, baking powder, and salt in a large bowl; add butter and crush into flour mixture with hands until it resembles breadcrumbs.
  2. 2 Mix hot water and garlic into flour mixture until it all comes together into a dough; turn out onto a cutting board dusted with flour. Knead dough 3 or 4 times. Cut dough into 10 pieces, roll into balls, and flatten into disks.
  3. 3 Cover dough with a clean kitchen towel and let sit for 20 minutes.
  4. 4 Heat a cast iron skillet over medium-high heat.
  5. 5 Roll out one of the dough disks to about the size of your skillet. Cook in the hot skillet until golden and puffy, 1 to 2 minutes per side. Remove to a platter and cover with a clean kitchen towel to keep warm. Repeat with remaining dough portions.

By laurieish

3-Ingredient Pancakes
Breakfast

3-Ingredient Pancakes

3.8

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Mash banana in a bowl using a fork; add eggs, baking powder, and cinnamon and mix batter well.
  2. 2 Heat butter in a skillet over medium heat. Spoon batter into the hot butter and cook until bubbles form and the edges are dry, 2 to 3 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

By repeatdreaming

Cookie Cutter Biscuits
Dinner

Cookie Cutter Biscuits

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
  2. 2 Mix flour, baking powder, sugar, and salt together in a large bowl. Add milk and butter and work it in with your fingers until a dough forms.
  3. 3 Roll dough on a floured surface to a thickness of 1/2 inch. Use cookie cutters to shape biscuits. Place on the prepared baking sheet.
  4. 4 Bake in the preheated oven until light brown, 10 to 12 minutes.

By sabiane