2,123 gold cake recipes

Quick drop biscuits made with Herman sourdough starter. Tangy, fluffy, and ready in minutes with no kneading required.

Two-ingredient biscuits using Missouri Mix and water. Kneaded, cut, and baked in just 20 minutes for a dozen fluffy, golden biscuits with almost no effort.

A shortcut to New Orleans-style beignets using hot roll mix, sugar, and vanilla. Cut into squares, fried golden, and showered in powdered sugar. Makes 2 dozen.

Frozen lard or shortening cut into flour creates the flakiest, most tender pie crust with a foolproof plastic bag rolling method that makes handling easy.

Traditional Amish Friendship Bread starter that lives on your counter for 10 days, then splits into four batches to share. The foundation for sweet, tangy quick breads.

Traditional tea biscuits with a jam-filled center and a ring-shaped top creating a ruby jewel effect. These tender shortcake-style biscuits are perfect for afternoon tea.

Cinnamon zucchini muffins with grated zucchini baked into a tender crumb. A quick 30-minute recipe that uses up garden zucchini in the best way possible.

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.

Vanilla wafer pie crust with melted butter, lemon zest, and sugar pressed into an 8-inch pan. A quick no-bake crust with a subtle citrus twist that pairs beautifully with cream pies and cheesecakes.

Sweet buttermilk biscuits with a touch of sugar, made with shortening for a tender, flaky crumb. Six ingredients, patted by hand, and baked golden in 15 minutes.

Old-school Southern buttermilk biscuits made with pure lard for flaky layers and tender crumb. Just five ingredients and minimal kneading for biscuits like grandma used to make.

Beaten biscuits, a historic Southern recipe made by beating dough with a rolling pin until it snaps. Crisp, tender, and shelf-stable for weeks. Makes about 100 small biscuits.

Three-ingredient garlic knots made from pizza dough, rolled in garlicky olive oil and baked golden in under 10 minutes. Soft, chewy, and impossibly easy.

Homemade croutons and croutes from French or Italian bread, tossed in extra-virgin olive oil and baked until golden and crisp. Two essential bread toppers, one simple method.

Twisted bread dough shaped like candy canes, lightly sweet with brown sugar and chopped nuts, then drizzled with powdered sugar icing. A charming Christmas baking project the whole family can help shape.

Dense, energy-packed whole wheat bread sweetened with honey, molasses, and sugar, loaded with sesame seeds and wheat germ. Baked low and slow into a hearty trail bread built for long hikes and outdoor adventures.