Banana Bread

Gail B. 

2 cups flour
1 cup sugar 
1/2 cup shortening (vegetable oil) 
2 eggs
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped nuts (optional) 
3 mashed ripe bananas
1 teaspoon vanilla 
Chocolate chips or coconut (optional additions) 

Topping:

Cinnamon and sugar before baking in oven 

Cream sugar and shortening. Add eggs. Add dry ingredients to creamed mixture. Add bananas and nuts. Bake 1 hour at 325. Makes 2 loaves. 

Bakery Style Lemon Blueberry Muffins

Recipe Found Here 

Phyllis E. 

Crumb Topping

5 Tablespoons butter melted 

½ cup sugar 

½ cup flour 

½ cup rolled oats (aka old fashioned oats) 

¼ teaspoon salt 

For the Muffins

2 cups all purpose flour (King Arthur Gluten Free Flour)

1 ½ teaspoons baking powder 

½ teaspoon salt 

½ cup butter softened 

1 cup sugar 

2 large eggs 

½ cup buttermilk 

finely grated zest of 1 lemon 

1 teaspoon vanilla 

2 cups fresh or frozen blueberries 

For the Glaze

3 Tablespoons lemon juice 

1 cup powdered sugar 

Preheat oven to 350˚F. Line a 12-cup muffin pan with paper liners 

Make the crumb topping by combining the melted butter, sugar, flour, oatmeal and salt. Stir with a fork until crumbs form. Set aside. 

Combine flour, baking powder and salt in a medium size bowl. Set aside. 

If using frozen blueberries, place them in a small bowl and return to freezer until ready to use. If using fresh berries, place in a small bowl and set aside. 

In the bowl of an electric mixer, beat butter for 1 minute until soft and fluffy. Add sugar and continue to beat for 3 minutes. Add eggs, one at a time and beat just until incorporated. Add buttermilk, vanilla and lemon zest and mix on low until combined. 

Remove bowl from mixer. Add flour mixture and stir, by hand, until flour disappears. Do not over mix or muffins will be tough. Gently stir in blueberries. 

Divide mixture evenly in the prepared muffin pan. Sprinkle with the crumb topping. 

Bake at 350˚F for 22 to 25 minutes or until light golden and a toothpick inserted into the center comes out clean. Allow muffins to cool for 5 minutes in the pan before removing to a wire rack. Drizzle lightly with the lemon glaze. 

For lemon glaze, combine powdered sugar and lemon juice in a medium size bowl. Stir with a fork or whisk until smooth.

Loni's Blueberry Buckle

Loni P. 

Crumb Topping

1/2 cup (100g) granulated sugar
1/3 cup (67g) packed light brown sugar 
1 teaspoon ground cinnamon 
1/8 teaspoon freshly grated nutmeg 
1 1/3 cups (167g) unbleached all-purpose flour
8 Tablespoons (1 stick/113g) cold unsalted butter, cut into 1/2 inch (1.5cm) cubes

For the Buckle
1 1/4 cups (156g) unbleached all-purpose flour
1 teaspoon (4g) baking powder, preferably aluminum free
1/4 teaspoon (1g) baking soda
1/2 teaspoon fine sea salt 
1/4 teaspoon ground cardamom
6 Tablespoons (85g) unsalted butter, at room temperature
3/4 cup (150g) granulated sugar
2 large (100g) eggs, at room temperature
1 teaspoon pure vanilla extract 
1/2 teaspoon grated lemon zest 
2/3 (160g) cup sour cream 
2 cups (340g) fresh or frozen blueberries (thaw before folding into batter 
confectioner's sugar for dusting

Position a rack in the lower third of the oven and preheat the oven to 350 F (175 C). Butter the sides of a 9 inch round cake pan and line the bottom with parchment. 

To make the crumb topping: In a medium bowl, combine both sugars, the cinnamon, nutmeg, and flour and stir until well blended. Cut in the butter with a pastry blender until the crumbs are the size of peas. Transfer the topping to a covered container and set in the freezer to chill while you mix the cake batter. 

To make the buckle: Sift together the flour, baking powder, baking soda, salt, and cardamom into a medium bowl. Set aside. 

In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl, using a handheld mixer), cream the butter and granulated sugar together on high speed for 5 to 7 minutes, until light and fluffy. Reduce the speed to low and add the eggs one (50g) at a time, mixing well after each addition; scrape down the sides and bottom of the bowl with a rubber spatula as necessary. Mix in the vanilla, lemon zest, and sour cream.

With the mixer still on low speed, add the dry ingredients, mixing until just incorporated. Remove the bowl from the mixer stand (if using) and gently fold in the blueberries. 

Scrape the batter into the prepared pan and spread evenly with a spatula. sprinkle the crumb topping evenly over the top. Bake for 40 to 50 minutes until the top is golden brown and firm to the touch. 

Serve warm or at room temperature, right out of the baking dish. Sprinkle the top of the buckle lightly with confectioner's sugar just before serving. 

The buckle can be stored tightly covered, in the refrigerator for up to 3 days. 

Favorite Avocado Toast

Bread, toasted (sourdough or Dave's Killer 21 Whole Grains)
Cottage Cheese (optional) 
Avocado, smashed 

Everythig bagel seasoning 

Tomatoes, sliced

Balsamic glaze 

Toast bread, cool slightly. Spread cottage cheese on first, then add the smashed avocado. Sprinkle everything bagel seasoning generously on top. Add 2-4 slices of tomato. Drizzle with balsamtic glaze. Enjoy immediately. 

Favorite Green Smoothie

Recipe Adapted from HERE

10 WW pts on green plan

1/2 small banana, frozen
3/4 cup mixed berries, frozen (I use strawberries, mango, and pineapple)
1 big handful of spinach (a very packed down 1 cup)
1 Tablespoon almond butter or nut butter of choice
1/4 - 1/2 avocado
1 Tablespoon golden flaxseed
1/4 cup whey protein powder (2 scoops collagen peptides or protein of choice)
1 cup unsweetened almond milk or milk of choice

Perfect 24 Cinnamon Rolls

Adapted from here

Sunny A.

ROLLS
2 cups whole milk
1/2 cup salted butter
1/2 cup sugar
1 1/4 teaspoons salt
2 teaspoons instant yeast
2 large eggs
6-7 cups unbleached all-purpose flour

FILLING
1 cup (2 sticks) salted butter
2 cups lightly packed brown sugar
2 Tablespoons ground cinnamon

FROSTING
8 ounces cream cheese, softened
1/2 cup (1 stick) salted butter, softened
1 teaspoon vanilla
2 teaspoons maple extract/flavoring (optional)
Pinch of salt
2 pounds powdered sugar
Cream or milk for consistency


INSTRUCTIONS
For the dough, heat the milk in a medium saucepan until the milk is scalded (which is basically heating it until right before it simmers - it will start steaming and little bubbles will form around the edge of the pan).

Pour the milk into the bowl of an electric stand mixer fitted with the dough hook. Add the butter, sugar and salt. Mix until the butter is melted and let the mixture cool until warm but not hot.

Add the yeast and eggs and mix until combined.

Gradually add the flour until the dough clears the sides of the bowl. The exact amount will depend on the temperature, humidity and how you measure flour.

The dough should be soft and just slightly sticky without leaving a lot of residue on your fingers. Let it knead for 2-3 minutes. Transfer the dough to a large, lightly greased bowl. Cover with lightly greased plastic wrap and let it rise until doubled.

Divide the dough in half. Roll each portion of dough (it's soft enough to be patted and stretched with your hands) into an 18-inch by 12-inch rectangle. Spread one stick of softened butter over each rectangle. Stir together the brown sugar and cinnamon and sprinkle half of it over each rectangle. Pat it in slightly with the palms of your hands.

Starting with one long end, roll up the cinnamon rolls as tightly as possible, pinching the seam lightly to seal. Working with one long log of cinnamon roll at a time, using a serrated knife, cut it in half. Then cut each half in half again (forming four equal portions). Cut each of the four portions into three rolls - twelve cinnamon rolls total. Repeat this with the other roll - you'll have 24 cinnamon rolls total.

Place the rolls evenly spaced on a parchment-lined large, rimmed baking sheet about 11X17-inches (or 12X18-inches). I space the rolls 3 across, 4 down. If the ends have come free, carefully tuck them under the cinnamon roll. Cover the pan with lightly greased plastic wrap and let the rolls rise until double.

Preheat the oven to 350 degrees F. Bake the rolls for about 18-22 minutes until only very slightly golden on top. Let the rolls cool almost completely in the pan before frosting.

FROSTING
For the frosting, in a large bowl, whip together the cream cheese and butter. Add the vanilla, maple and salt and mix until combined. Gradually add the powdered sugar and mix until thick and creamy.

Add cream or milk a tablespoon at a time until the frosting is smooth and spreadable to your liking. Spread the cinnamon rolls with frosting.

FREEZING
To freeze, once the cinnamon rolls are completely cooled, use a spatula to carefully transfer a single cinnamon roll to a quart-sized ziploc bag. Seal the bag with as little air inside as possible and freeze for up to a month.

To reheat, remove the roll from the bag and warm on a plate in the microwave for 1-2 minutes.


ALTERNATIVE TO CREAM CHEESE FROSTING
Powdered sugar
Butter
Milk
Vanilla

Tips for MAKING CINNAMON ROLLS AHEAD 

Gretchen's Lemon and Cardamom Crepes

Gretchen P.

Makes 12 

1 1/2 cups milk
1 cup flour
3/4 cup powdered sugar
3 eggs
1/4 teaspoon salt
1 Tablespoon vanilla
1/2 teaspoon lemon extract
1/4 teaspoon ground cardamom
Butter

Blend all ingredients in a blender. Heat a large non stick skillet/crepe pan over medium-medium low heat. Brush butter on the pan and pour/swirl 1/4 cup batter to cover the bottom of pan. Cook for about 45 seconds, flip and cook the other side for 10-15 seconds.

Our favorite topping/filling: butter and powder/granulated sugar and then roll up.

 Lots of topping combinations: jam, yogurt, sliced bananas, berries, whip cream, nutella, etc. 

Fluffy Belgian Waffles

Recipe Found HERE

2 cups flour
4 teaspoons baking powder
1⁄2 teaspoon salt
1⁄4 cup sugar
2 eggs
1⁄2 cup vegetable oil
2 cups milk
1 teaspoon vanilla

Sift the dry ingredients together in a large bowl. In separate bowl, separate egg whites and beat until stiff peaks form. In another separate bowl, mix together the egg yolks, milk, oil, and vanilla, stir slightly. Add to dry ingredients and mix well.

Fold in egg whites. Gently! Fold a few times, it's okay to still see some of the eggs whites.

Oil the waffle maker. Cook in waffle iron on medium-high heat for around 5 minutes. Serve hot with butter and maple syrup.

Heather's Breakfast Oatmeal

Heather C.

Steel Cut Oats or Old Fashioned Oats
Bonne Maman Blueberry Preserves (or other flavor jam)
Chobani Vanilla Greek yogurt

Prepare oats according to package directions. Add a spoonful of jam to top the oats. Then add a dollop of yogurt. Enjoy!

Overnight Berry French Toast

Recipe FOUND HERE

Ashley C.

4 large croissants torn up or leftover bread such as french bread
6 large eggs
2 cups half and half or whole milk
1/2 cup sugar
1 tablespoon vanilla
pinch of salt
1-2 tablespoons sugar
2 cups berries fresh or frozen

SYRUP
1 cup Karo Syrup light
1 cup whipping cream
1 cup sugar
1 teaspoon vanilla
pinch of salt

INSTRUCTIONS
Grease a 9x13 pan. Tear up croissants or french bread and place in greased pan, close together to cover bottom of pan.

Beat eggs, half and half or milk ( I prefer half and half), sugar, vanilla and pinch of salt in a blender until mixed well.

Pour the egg mixture over the croissants in pan.

Cover and let sit in fridge overnight or at least 6 hours.

About an hour before ready to bake, remove pan from fridge. Sprinkle 2 cups of fruit on top of croissants. Sprinkle with 1-2 tablespoons sugar.

Bake uncovered on center rack of oven for about 45 minutes at 350 degrees.

Make syrup while breakfast is baking.

FOR SYRUP:
Place Karo syrup, cream and sugar into a pan. Bring to boil.

Continue cooking at a boil for about 5 minutes.

Remove from heat and add 1 teaspoon vanilla and pinch of salt.

When Overnight Berry Bake is done, remove from oven and drizzle about 1/2-1 cup of the syrup over the baked dish.

Serve with the remaining syrup on the side. Any leftover syrup may be used for pancakes, waffles, etc.

Lisa's Favorite Pancakes

Recipe Found Here 

We usually triple this recipe and it makes 20 pancakes. 22 ounces of milk when you triple it. 

1 cup all-purpose flour, spooned into measuring cup and leveled-off with back edge of knife
2 teaspoons baking powder
2 Tablespoons sugar
1/2 teaspoon salt
1 large egg
3/4 cup, plus 2 Tablespoons milk
2 Tablespoons unsalted butter, melted and slightly cooled
Vegetable oil, for cooking

Combine the flour, baking powder, sugar and salt in a bowl and mix well.

Beat the egg and milk together in a bowl. In a different bowl, add the milk mixture to the melted butter, stirring constantly with a whisk to blend.

Pour the milk mixture into the dry ingredients and stir just enough to moisten the flour mixture. It should look a little lumpy. (If you overwork the mixture, the pancakes will be tough.)

Heat a griddle or nonstick pan over medium heat and coat it with vegetable oil/Pam spray. My griddle works well at 300 degrees. Drop the batter from a large spoon/measuring cup (about 1/4 cup) and cook until the first side is golden brown, or until the top surface bubbles and is dotted with holes.

Flip and cook until the other side is golden brown. This happens quickly so peek after 30 seconds and watch carefully! Adjust the heat setting if necessary. Wipe the griddle totally clean with a paper towel between batches. Serve immediately.

Basic Vanilla Granola

Vanilla yogurt with blueberry jam mixed in and topped with crunchy vanilla granola or enjoy the granola dry, even throw in a few chocolate chips! 

Sunny A.

Recipe Found Here

4 cups old-fashioned oats
1 cup sliced almonds
1/2 cup light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1/4 cup (half a stick) unsalted butter, melted
1/3 cup honey
1 egg white
1 1/2 tsp vanilla

Preheat the oven to 300 degrees F, and line a baking sheet with a silicone mat, parchment, or sprayed foil.

Place the oats, almonds, brown sugar, cinnamon, and salt in a large mixing bowl and toss to combine.

Stir the melted butter, honey, egg white and vanilla, and pour into the oat mixture. Stir together until well-combined.

Transfer the mixture to the prepared baking sheet, spreading it out in an even layer. Bake for 30 minutes or until the almonds look lightly toasted.

Cool completely on the baking sheet, then transfer to an airtight container. Keeps for 2 weeks at room temperature.

Serve over yogurt with other toppings:
strawberries, kiwi, banana, blueberries, shredded coconut etc

Cinnamon Orange Granola (NY Times)

Sunny A.

2 1/2 c old fashioned oats
2 1/2 c unsweetened cornflakes
1 c sliced almonds
1 1/4 tsp salt
1 tsp cinnamon
1/2 c honey
1/2 c real maple syrup
1/4 c canola oil
zest of 2 large oranges
2 tsp vanilla

Heat oven to 325.

In a large bowl, mix oats, cornflakes, almonds, salt and cinnamon. Mix until well combined.

In a small saucepan combine honey, maple syrup, canola oil and orange zest. Bring to a boil and then remove from heat. Add vanilla.

Pour hot liquid over dry ingredients and mix well. Line a large baking sheet with parchment paper and spread evenly.

Bake until golden brown and evenly toasted 15-20 minutes.

Remove baking sheet from oven and place on cooling rack to cool. Mixture will be soft and sticky while hot but will dry and become crisp as it cools.

When granola is room temp, break apart and store in an airtight container.

Note: a trick to tell if you have baked your granola long enough: remove a small spoonful of granola from the oven and let it sit for a few minutes until cooled. It should cool quickly. If it is nice and crunchy, you know you can remove the rest from the oven.

Serve over yogurt with other toppings:
strawberries, kiwi, banana, blueberries, shredded coconut etc

Double Chocolate Banana Bread or Muffins

Recipe found here 

3 very ripe bananas
1/2 cup (115 grams) butter, melted
3/4 cup (145 grams) brown sugar (I use dark here; either light or dark work)
1 large egg
1 teaspoon pure vanilla extract
1 teaspoon baking soda
1/4 teaspoon table salt
1 cup (125 grams) all-purpose flour
1/2 cup Dutch-process cocoa powder
1 cup (about 6 ounces or 170 grams) semisweet or bittersweet chocolate chunks or chips

Heat your oven to 350°F. Butter a 9×5-inch loaf pan, or spray it with a nonstick baking spray. Mash bananas in the bottom of a large bowl. (You’ll have a little over 1 cup mashed banana total.) Whisk in melted butter, then brown sugar, egg, and vanilla.

Place baking soda, salt, cinnamon (if using), flour and cocoa powder in a sifter or fine-mesh strainer and sift over wet ingredients. (My cocoa is almost always lumpy, so this is essential for me.)

Stir dry and wet ingredients with a spoon until just combined. Stir in chocolate chunks or chips.

Pour into prepared pan and bake 55 to 65 minutes, until a tester or toothpick inserted into the center of the cake comes out batter-free. Muffins bake 15-20 min.

Cool in pan for 10 to 15 minutes, then run a knife around the edge and invert it out onto a cooling rack. Serve warm or at room temperature. The banana bread will keep for up to 4 days at room temperature.

Pictured with Pumpkin Muffins 

Pumpkin Muffins

I use all whole wheat pastry flour instead of a white/wheat combo

Recipe found HERE 

2 1/2 cups (12.5 ounces) AP white flour
1 cup (5 ounces) whole wheat flour (King Arthur white wheat)
2 cups white granulated sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon salt
1 (15-ounce) can pumpkin puree
1/2 cup vegetable oil (I use avocado oil)
1/2 unsweetened applesauce
4 large eggs
2/3 cup buttermilk (or water)
1 to 2 cups semi-sweet or milk chocolate chips (optional), 2 cups is better 

Preheat the oven to 350 degrees F. Grease two 9-inch by 5-inch loaf pans or three 8 1/2-inch by 4 1/2-inch loaf pans or muffins pan (makes about 28 regular size).

In a large bowl mix flours, sugar, baking soda, cinnamon, nutmeg and salt together. Set aside.

In a medium bowl whisk together canned pumpkin, oil, eggs and 2/3 cup buttermilk, until well combined and stir into dry ingredients, just until the dry ingredients are moistened and no dry streaks remain.

Stir in the chocolate chips. Pour batter in prepared pans. Bake the bread for 50 to 70 minutes or until a toothpick inserted in the center comes out clean. Bake muffin tins 18-25 minutes. I dump muffins out after just cooling 1-2 minutes to make sure the bottoms don't get too done.

Remove the bread from the oven and let sit for 10-15 minutes. Run a knife gently around the edge of the bread and turn the bread out, right side up, onto a wire rack to cool completely.

May freeze. After cooling, wrap the bread in a layer of plastic wrap and then a layer of tin foil. Freeze for up to 2 months.

Cheesy Potato Breakfast Casserole

1 pound Italian Sausage (or regular sausage), cooked
1 yellow onion, chopped, sauteed in sausage grease
7 eggs
1/2 cup milk
20 ounce bag frozen Ore-Ida Diced Hash Browns
4 ounces of Mild Cheddar Cheese, grated
4 ounces of Monterrey Jack Cheese, grated
Salt & Pepper, to taste

Preheat oven to 350. Spray medium casserole dish (9 x 13) with non-stick spray. Set aside. Prepare sausage and onions. In a large mixing bowl, combine all ingredients, including sausage and onions. Pour into prepared casserole dish. Reserve roughly one cup of the cheese for topping. Bake for 35-45 minutes. Remove from oven and top with reserved cheese. Return to oven for 5-8 minutes. Allow casserole to rest for 15-20 minutes. Serve and enjoy!

Also fabulous served in flour tortillas for a great breakfast burrito.

Recipe adapted from here

Breakfast Potatoes

Recipe Found Here

4 whole (to 5) Large Red Potatoes
1 whole Onion
1 Tablespoon Vegetable Or Canola Oil
1 Tablespoon butter (more if pan needs it)
Salt and Pepper, to taste
Red and Green Bell Peppers, Diced (optional)

Place potatoes in a large pot and cover entirely with water. Bring to a boil and cook until potatoes are fork tender (20 min or so). When they are ready, place the potatoes on a cutting board and dice them into 1-inch pieces.

Next cut up an onion into a large, rough dice.

In a large skillet heat oil and butter. Put the onions in the skillet and sauté until they start to turn brown. (You can also use red and green bell peppers diced up. If you do, throw them in at this point).

Next, throw in the diced potatoes. Stir well and then slightly press/pack then. Now you will cook them without stirring for several minutes. You want the pan to be hot enough to crisp the potatoes but not hot enough to char them. (Optional step: sprinkle a bit of flour over potatoes as they cook). Cook for several minutes and then flip them with a spatula. Salt and Pepper them as they cook. Cook until desired brownness.

Righteous Hash

Inspired by lunch at Sister's in Gainesville Florida

Hashed Potatoes
Onion
Scrambled Egg
Turkey Sausage
Tomato
Gruyère Cheese
Roasted Red Pepper Hollandaise Sauce


http://www.foodnetwork.com/recipes/guy-fieri/grilled-skirt-steak-hash-with-roasted-red-pepper-hollandaise.html

***THE Southern buttermilk biscuits***

Recipe combined from here and here and here

Makes about 10-12 biscuits

If using a Cast Iron pan: 425 degrees, 16-18 min

2 cups Self-Rising flour (White Lily preferred), plus more for dusting
4 Tablespoons cold butter, to cut in
1 Tablespoon un-salted butter, melted
1/4 cup cream cheese, cold (about 2 oz)
3/4 cup whole buttermilk  (If dough is dry may add a bit more, maybe 1-2 Tablespoons)

Maldon flaky salt*

Preheat the oven to 500°F for baking sheets.
425°F for cast iron pan 
Make sure the oven rack is in the middle position.

Measure the flour into a large bowl. Incorporate the cold butter and cream cheese into the flour, using a pastry blender or two knives. Cut butter into flour until it is crumbly.

Make a well in the center. Pour in the buttermilk and, using a fork to mix lightly, mix the flour into the buttermilk. The dough will be wet and messy.

Flour a work surface or a sheet of parchment paper works well too. Dump the dough from the bowl onto the surface.

Flour the top of the dough and the rolling pin. Roll out the dough to 1-inch thickness into an oval shape. Do not over handle the dough. Take the short sides of the oval and fold them in toward the middle, turn the dough, gently press down into a oval again and repeat. Repeat this folding once more and pat into desired thickness, usually about an inch or more. This folding creates flaky layers in the biscuits.

Use the biscuit cutter and start from the edge of the rolled-out dough and cut straight through the dough with the cutter, trying to maximize the number of biscuits cut from this first roll out. Roll out the excess dough after the biscuits are cut and cut more biscuits.

Place the biscuits on a baking sheet, or in a cast-iron skillet, or a baking pan with the biscuit sides touching. (It does not matter what size pan or skillet you use as long as the pan has a lip or sides and the biscuits are touching. 

Brush the tops with the melted butter. *Lightly sprinkle the biscuits with a few grains of flaky salt (such as Maldon). 

For extra flaky biscuits, chill the dough before baking until firm, about 10 minutes.

Place the pan in the oven and bake 10 to 12 minutes on a baking sheet, until light brown on top. 15-20 min for cast iron. Brush with butter again when you remove from the oven.

To Make Ahead: The unbaked biscuits can be frozen: Freeze biscuits in a single layer and transfer to a resealable plastic bag for up to one month. Bake straight from the freezer, adding a few minutes to the cooking time.

Note: You can freeze any leftover baked biscuits. To reheat, do not defrost. Wrap the biscuits in foil. Bake in a 400°F oven 25 to 30 minutes. Open the top of the foil for the last 3 to 5 minutes to brown a little on top.

White Lily Flour is (according to MANY websites) the preferred flour for Southern buttermilk biscuits. It is made from soft winter wheat and has a low protein count, so if you can fine a similar flour I'm sure it would work well too. Amazon sells White Lily. 

The Secrets to the Best Ever, Perfect Southern Buttermilk Biscuits

Tips found here

Secret #1 - Preheat the skillet. Just as you do with Southern cornbread, coat a cast iron skillet or with shortening, or butter or spray a rimmed baking sheet or cake pan with non-stick cooking spray. Preheat it in the oven just like with cornbread for about 5 minutes. (I didn't do this).

Secret #2 - Use very cold, self rising flour, and for the best biscuits, use a soft, winter wheat flour - like White Lily brand - and yes, it does make a difference! Just stick the flour in a bowl in the freezer the night before you plan to make biscuits. Do not substitute all purpose flour. (I just keep my self-rising flour in the fridge so it is cold).

Secret #3 - Use very cold fat from the refrigerator. It can be lard, vegetable shortening or pure butter, but my preference is butter. If using butter, cut the very cold butter half into cubes. Cut into the flour first using two knives or a pastry cutter until crumbly. When first learning to make biscuits avoid using your hands.

Secret #4 - Use buttermilk. Real buttermilk, not a vinegar and milk substitute. All good Southern biscuits contain real buttermilk. Period. If you don't tend to use buttermilk in your cooking, it will keep awhile, so just keep practicing on your biscuits with it and put some up in the freezer.

Secret #5 - Cold dough. Remember, a successful fluffy and light biscuit comes from keeping the dough cold and not handling it too much. The heat from your hands will melt the butter, so until you get to the point where you can literally mix and shape biscuits in about 5 minutes, use a gentle and soft touch because you do not want the dough to get warm!

Secret #6 - Folding. After quickly kneading, push the dough into a rectangle and fold the short sides in toward middle one on top of the other. Turn the dough, shape into a rectangle again and repeat. Repeat this folding once more for a total of three times and pat into desired thickness, usually about an inch or less. If you cut the biscuits too thick, they will quickly rise and lean over. The dough folding action creates flaky layers in the biscuits.

Secret #7 - No twisting! Use a cutter about 2 to 3 inches in size, cut them very close together and take care not to twist the biscuit cutter, whether it be a cutter or a juice glass, but only push down and lift up on the cutter. Twisting will cause the fibers in the edges of the biscuit to close and result in a flatter and more dense biscuit. So just press down and lift up - no twisting!!

Secret #8 - Spacing. I like to do my buttermilk biscuits in a skillet, which produces a crunchy crust on the bottom and soft edges. You may also bake them on a half sheet, rimmed baking pan or in a small greased cake pan. For biscuits that have more crunch all the way around, space them about an inch apart from each other. For soft biscuits, place them close together.

Secret #9 - High temperature. Bake your biscuits in a preheated 500 degrees F for 10 to 12 minutes or until golden brown and cooked through.

***Joe's Favorite Pancakes***

Our most used, go-to recipe

3/4 cup milk

2 Tablespoons white vinegar

1 cup all-purpose flour

2 Tablespoons white sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1egg

2 Tablespoons butter, melted
1/4 tsp vanilla 

cooking spray

1. Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour".
2. Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into "soured" milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
3. Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

recipe found here