457 vegetable salted recipes

Quick 30-minute buttermilk biscuits that are foolproof for busy mornings. Simple pantry ingredients and minimal kneading deliver hot, buttery biscuits ready in just 15 minutes of baking.

Annie Mae Jones' sweet potato biscuits: Southern-style biscuits with mashed sweet potato folded into a buttery shortening dough, cut into squares and baked golden. Eat warm with butter.

Soft gumdrop cookies made with buttermilk and brown sugar. The gumdrops stay chewy while the cookies bake up tender with slightly crisp edges.

Biscuits supreme: tender flaky baking powder biscuits with cream of tartar for an extra-tall rise. A classic Sunday morning breakfast biscuit ready in 20 minutes from start to oven.

Fluffy baking powder biscuits: a quick seven-ingredient biscuit dough with shortening and a touch of cream of tartar for tall, light, tender biscuits. Ready in 22 minutes start to finish.

Fresh berry scones cooked on a griddle, not in the oven. A traditional Scottish method that gives these blueberry scones a golden crust on all sides and a tender, steamy center.

Classic chocolate whoopie pies with two soft cocoa cake rounds sandwiching a fluffy marshmallow buttercream filling. The Pennsylvania Dutch lunchbox favorite that freezes beautifully.

Change is good, and so are these scrumptious biscuits which can become a favorite at your next family gathering.

Sugar cookies with a half-shortening half-butter base for crisp edges and tender centers. Pressed flat with a sugar-dipped glass, baked 8 minutes, ready to ice and decorate.

Grandma Rosenbrook's old-fashioned gingersnaps with molasses, cinnamon, cloves, and ginger, rolled in sugar before baking. A crispy-edged, chewy-centered heirloom cookie recipe.

Classic Christmas cut-out sugar cookies with clean edges that hold their shape. A simple butter-and-shortening dough that rolls thin, bakes crisp, and takes royal icing like a dream.

Buttermilk pepper biscuits with a generous hit of cracked black pepper, tangy buttermilk, and shortening for a soft, flaky pull-apart crumb. Hand-shaped, baked tight together, ready in under 30 minutes.

Dad's melty biscuits bake up tall, fluffy and tender, with cream of tartar and baking powder for extra lift and an egg for richness. Split them warm and slather with butter and jam.

Light-as-air angel biscuits with a Southern double-rise of yeast and baking powder. Tender, fluffy, golden-topped, and ready to split open at supper to soak up gravy, butter, or strawberry jam.

Golden buttermilk biscuits use shortening and tangy buttermilk for sky-high layers and a tender crumb, with cream of tartar doubling down on the lift. Old-school camp-style biscuits that bake up golden in just 10 minutes.

Gingersnaps are always liked by us, because of the classic tangy flavor. Make your own freshly baked cookies at home, they taste better and fresher.