4,637 making recipes

Mom's cranberry orange scones with tart frozen cranberries, bright orange zest, and a buttermilk-tender crumb. An overnight flour-and-fruit rest soaks up excess moisture for the perfect texture.

Bonnie's blueberry muffins are tender, lightly spiced muffins loaded with two cups of fresh blueberries and finished with a melted butter brush and sugar sprinkle. Bakery-style with a delicate nutmeg twist.

Buttermilk pancakes for two with optional blueberries. A small-batch breakfast recipe with fluffy, tender pancakes ready in 20 minutes. No leftovers.

Old-style wheat biscuits: tender, fluffy whole-wheat biscuits made with canola oil and a quick buttermilk substitute. A homestyle baked good ready in 30 minutes flat.

Prize-winning lemon blueberry muffins with yogurt cheese, fresh lemon zest, and a double hit of citrus from extract. Tender, tangy, blueberry-packed bakery-style muffins from scratch.

Penny's apple-date scones with chewy oats, sweet sticky dates, fresh apple, and warm cinnamon. A cut-but-don't-separate baking method gives soft middles and crackly sugar tops.

Norwegian sandbakkels rolled-out sugar cookies with a buttery, sandy crumb. A traditional Scandinavian holiday cookie that bakes up crisp and tender.

Strawberry banana scones with fresh fruit folded into a tender, biscuit-style dough. Mashed banana and chopped berries keep these scones moist and naturally sweet, no glaze required.

Flaky freezer biscuits: yeast and baking-powder hybrid biscuits with buttermilk and cold butter. Make a batch of 30, freeze raw, bake fresh whenever you want hot biscuits.

Crisp sugar cookies: thin, snappy roll-out cookies with vanilla and a hint of lemon, sprinkled with sugar before baking. Old-fashioned cookie jar staple that holds intricate cutter shapes.

Dad's berry buttermilk scones bake whole wheat dough studded with blueberries or blackberries into wedges with crisp sugar tops. A wholesome breakfast scone made in cake pans.

Orange sourdough muffins with banana, shredded coconut, and a tangy starter base. A clever way to use sourdough discard for tropical-flavored breakfast muffins.

Fudgy cocoa brownies with crispy edges and a tender center prove you don't need fancy chocolate bars when quality cocoa powder delivers the goods.

Pan de banano is a Latin-style banana bread with cinnamon, lemon juice, and ripe bananas baked into a tender quick bread loaf. A simpler, less-sweet take on the classic.

Buttery lemon scones with bright fresh lemon zest packed into every bite, a tender three-times-sifted crumb, and golden cream-brushed tops. A genuinely lemon-forward scone, not a hint.

Classic peanut butter cookies with crackly criss-cross tops, crisp edges and a soft chewy middle. A chilled dough builds deeper flavor and prevents spread.