2,315 baked recipes

Flaky buttermilk biscuits made with frozen shortening rubbed into quadruple-sifted flour. The freezer trick and gentle handling are what make these tall and tender.

Original Bisquick dumplings recipe straight from the box. Two ingredients, 15 minutes, fluffy every time. Drop into your favorite soup or stew and let them steam until pillowy soft.

Roll-and-cut sugar cookies painted with egg yolk food coloring before baking. A fun decorating activity for kids with a crisp, golden result every time.

Old-fashioned egg-yolk cookies with six rich yolks, lemon and vanilla extracts, rolled in sugar before baking. Tender shortbread-style cookies that use up leftover yolks from angel food cake.

Fat-free chocolate cake leans on whipped egg whites and marshmallow creme instead of butter or oil for a light, fudgy crumb. No-fat dessert with cocoa, flour, and vanilla.

Sugar-free orange cookies with fresh orange juice, zest, and buttermilk. Made with sugar replacement for a diabetic-friendly drop cookie with real citrus flavor.

Crispy, golden blueberry fritters rolled in powdered sugar. Just 20 minutes and a handful of pantry staples get you a batch of 25 bite-sized treats that disappear fast.

These delicious fruitcake cookies are ideal sweets for Christmas.

Parslied buttermilk biscuits baked at 500F for a golden crust and fluffy, tender center. No rolling pin, no cutting, just hand-shaped drop biscuits with fresh parsley in under 30 minutes.

Drop biscuit batter swirled with fruit conserve using just 3 ingredients. A quick, low-fat biscuit base made with reduced-fat Bisquick, skim milk, and a ribbon of natural fruit jam.

Handy pastry dough: make-ahead pie crust with egg and vinegar that keeps two weeks in the fridge. Makes five balls ready to roll for pies, quiches, or turnovers on short notice.

Fat-free strawberry shortcake built on a cloud-light angel food cake, layered with fresh sliced strawberries and whipped topping. A guilt-free summer dessert with classic flavors.

Old fashioned ginger muffins made with molasses, cinnamon, cloves, and ground ginger. A cup of hot water creates a tender, moist crumb that tastes like classic gingerbread in muffin form.

Light currant bran muffins made with buttermilk, egg whites, molasses, and safflower oil. Drop-style batter chills 4 hours for a crispy edge and chewy center. Low-fat and fiber-rich.

Fat-free chocolate cake made with cocoa powder, egg whites, and corn syrup instead of butter, oil, or whole eggs. Topped with a cocoa-powdered sugar glaze. Rich chocolate flavor, zero fat.

Old-fashioned sour cream cookies with nutmeg, rolled and cut into rounds with a sugar-sprinkled top. Soft, tender, and lightly spiced with a big-batch yield of 60 cookies.