This English muffins recipe can be made at home with a few simple ingredients. Now you can make English muffins at home and know exactly what's in them. No artificial flavors, no preservatives. Use fresh ground flour, if you want. You get the idea. You can have peace of mind knowing that your English muffins weren't sitting a shelf for days waiting for you to buy them.
English muffins are such a popular breakfast and brunch treat in America, you have to learn to make your own. They have a crusty texture outside, obtained by a coating of cornmeal. Have fun experimenting with this bread recipe. Try adding dried fruit or substituting some of the white flour for wheat flour.
Why have I not tried 7 up biscuits until now? There are recipes floating around all over the internet for these light and airy biscuits. Your family will be hooked on them from first bite! For this recipe I used the homemade biscuit mix recipe found here.
I've been wanting to try a recipe for gluten free rice flour waffles for a long time. This morning, I finally did it! The waffle was amazing. Light and crispy. Airy with an almost custard like interior, these gluten free waffles are giving my traditional waffle recipe a run for the money.
I have no medical reason to eat gluten free, but I did want to experiment a little with different flours to see how the tastes and textures would turn out. These gluten free rice flour waffles will be a winner for families where only one person is G-free.
The waffles are so good, you don't even have to worry about making multiple items for breakfast so everybody is happy. Another good thing about these waffles in that you don't need any xanthan gum, which is an ingredient called for in lots of g-free bread recipes.
Gluten free rice flour waffles
1 1/2 cups Rice flour
1 Tablespoon Baking powder
1 teaspoon salt
1 1/2 cups milk
2 egg yolks, beaten
3 Tablespoons buttter, melted
2 egg whites, beaten to stiff peaks
Directions for Gluten free rice flour waffles
Whisk together the rice flour, baking powder and salt in a medium sized bowl. Add the milk, egg yolks and butter and mix until combined. One everything is incorporated, fold in your egg whites. This will make the batter nice and light and fluffy. Be careful not to deflate the batter.
Bake on your waffle iron according to the manufacturers directions. My waffles took about 3 minutes to bake.
This recipe for almond crescent rolls is a slightly sweet take on crescent rolls. Those crescent rolls that come in a can may have their time and place, but these almond crescent rolls deserve to be put on your Mother's Day table for brunch. These pillowy rolls would also be perfect for a baby shower or Sunday brunch buffet complete with a glazed ham and peach prosecco.
This recipe uses biscuit mix which can be purchased, or you can make your own. If you want to make your own biscuit mix, you can find the recipe here .
When I was a little girl one of the things I would look forward to was Saturday mornings. Not because I knew I could watch cartoons all day, but because I knew that Saturday meant one of two things: pancakes or waffles. During the week it was always cereal. Rice crispies, corn flakes, or raisin bran. Gag me with spoon. They got soggy too fast.
But Saturday, no one had to work and we could spend time on breakfast. No rushing, no missing the bus, no fighting for the bathroom, just homemade breakfast.
Pancakes or waffles with a healthy side of bacon is what my aunt made for us. She started by grabbing a big yellow box of baking mix and had waffles hot off the iron one after another, like a country club Sunday brunch pro.
Yes, you can go out and buy a big yellow box of baking mix, but you can also make it yourself. It's only four ingredients and a great thing to have in your pantry. When you make this diy baking mix yourself, you know exactly what is going into it. You can use shortening or lard. I have seen some recipes that use butter. Do what you like. I use palm shortening from tropical traditions, but if you want to use baking sticks that will work just fine too.
In a large bowl, combine the flour, baking powder and salt. Cut in the shortening using a pastry blender or a fork. The mixture should resemble coarse corn meal once all the fat is incorporated.
Store the baking mix in a tightly covered container in a cool dry place. Be sure to lighten the mix with the fork before measuring. It has a tendency to settle and compact.
You can use this baking mix to make scones, pancakes, waffles and muffins. The possibilities are endless. Have fun using this pantry staple.[br][br]***Tools Needed for Baking Mix recipe[br][br]Mixing Bowl[br][br]Measuring cups[br][br]Measuring spoons