Southern Sweet Potato Biscuits Recipe

2 cups flour
2 tsps baking powder
1/2 tsp baking soda
1 tsp salt
1 tsp granulated table sugar
12 Tbsps very cold butter
1 cup leftover plain cooked sweet potatoes
1/3 cup half -n-half or cream

Preheat oven to 425 degrees. Get out a baking sheet and top it with parchment paper. You can also lightly grease or oil the baking sheet.

In a large bowl, sift or stir together the flour, baking powder, baking soda, salt, and sugar.

Cut the butter up into small pieces (very cold or even frozen butter helps with this process), then add to the dry mixture and work together with a pastry cutter or fork until you get a coarse corn meal looking mixture.

You can use your hands, but that tends to warm the butter up and melt it, which you don't want it to do. The butter should still be visible in little pebbles

Add the mashed sweet potatoes, stir, then slowly add the half-n-half, stirring with a fork, until you get a dough consistency, patting finally into a ball.

Sprinkle a light layer of flour on a working surface, set the dough on the surface, sprinkle the top of the dough with a little flour, then press dough down and out until you get a disc about 1/2 inch thick.

Cut the biscuits out of the dough using a biscuit cutter or just with a knife, into about 2 to 3 inch circles or squares.

Put biscuits on the prepared baking sheet and bake in preheated oven at 425 for 12 to 15 minutes or until nicely browned.

Remove and serve warm with tomato gravy, sausage gravy, or just with butter.

Will make about 18 biscuits.

Southern No Eggs Buttermilk Biscuits Recipe

2 cups all purpose flour
2 tsps baking powder
1/4 tsp baking soda
1/4 tsp salt
1 Tbsp sugar
2/3 cup buttermilk
3 Tbsps plus 1 tsp good vegetable oil

Preheat oven to 450 degrees.

In a large bowl, mix together the flour, baking powder, baking soda,
salt, and sugar.

In a separate bowl, add the buttermilk and all the oil, stirring until blended, then pour into the flour mixture and stir until mixed well and dough forms.

Dust a work surface lightly with flour, then turn dough out onto surface and knead gently about 10 times. Pat dough out into 1 inch thickness, then cut into biscuits, about 2 to 3 inch circles will do.

Bake on ungreased baking sheet in preheated oven for 12 to 15 minutes or until nice and golden brown in color.

Remove and serve warm.

Will make about a dozen or more biscuits.

Mexican Cornbread Wedges Recipe

1 Tbsp cooking oil
1/2 cup diced onion
1 lb ground beef
kosher salt and black pepper to taste
1 tsp garlic powder
1 pkg (1.5 oz) taco seasoning powder mix
1/2 cup diced green bell pepper
1/2 cup diced yellow, orange, or red bell pepper
2 cups Mexican style cornbread mix
3 Tbsp oil
1 egg, beaten
1 jar (16 oz) favorite chunky salsa
1 cup shredded Cheddar cheese
1-1/4 cups milk

Preheat oven to 425 degrees and get out a 10 inch oven-proof skillet. Put skillet over medium heat and add oil, onion, ground beef, salt, and pepper. Cook until beef is no longer pink.

To the beef in skillet add the garlic powder, taco seasoning mix, and 3/4 cup water, and stir to combine. Dump the beef mixture out of the skillet into a bowl; set aside.

Remove skillet from heat, then lightly spray the skillet with cooking oil.

Evenly spread the diced pepper into the skillet and spoon the beef mixture on top, spreading evenly.

In a separate bowl, stir together the final 6 ingredients until a semi-smooth batter forms. Pour this batter evenly over the beef in skillet.

Bake in preheated oven at 425 degrees for 45 to 50 minutes or until the cornbread is cooked thoroughly and is golden brown around the edges.

Remove and allow to cool for 5 minutes, then place a serving plate over the skillet and flip over to remove the cornbread onto the plate.

Cut into small wedges to serve.

Will make 8 to 12 potluck size servings.

3 Step Fruit Bread Recipe

4 Tbsp butter
1 cup biscuit mix (Bisquick)
1 cup sugar
2/3 cup milk
1 can (16 oz) fruit, drained (peaches, pears, etc.)

Preheat oven to 350 degrees.

Put butter in a loaf pan and put in oven just until the butter melts; remove from oven.

In a bowl, stir together the biscuit mix, sugar, and milk, then pour into the loaf pan.
Arrange the fruit on top of the batter.

Bake in preheated oven for 35 to 45 minutes or until bread is golden brown and slightly crispy around the edges.

Yuca Empanada Dough Recipe

1 lb raw yuca, peeled
1/2 tsp kosher salt
1/4 cup cold water

Grate the peeled yuca into a bowl lined with a clean flour-sack or similar towel. Lift the towel from the bowl and squeeze the yuca until all the moisture is removed.

Get out a saucepan and pour in the water and salt. Put over medium heat and bring it to a boil, then add in the yuca, turn heat to very low, and cook, stirring often, until the yuca turns slightly transparent and a bit darker in color. Remove the pot from heat and continue stirring until cooled somewhat and dough sets up a bit.

Dump the contents out onto a lightly oiled work surface and allow the mixture to reach room temperature.

When cooled, lightly oil your hands, then begin kneading the yuca 'dough' until it feels stretchy or elastic and it keeps its shape and is completely cooled.

Divide the dough into 12 equal balls. Place each ball onto a work surface lightly brushed with oil and roll out into thin circles. You can do this by hand or with a pastry roller.

Fill as you would any empanada or pasty and deep fry or bake as desired.

Makes 12 small empanada.

Gluten Free Quick Muffins Recipe

1/4 cup sugar
2 Tbsp canola oil
2 eggs
1 cup gluten-free flour
1/4 tsp salt
2 tsp baking powder
1/2 cup milk
1/4 tsp vanilla

Preheat oven to 350 degrees and lightly spray 8 muffin tin cups with non-stick cooking oil or line with paper cupcake liners.

Put sugar and oil in a bowl and beat with an electric mixer until creamy, then add eggs, continuing to beat with mixer until eggs are blended in.

In separate bowl, sift together the flour, salt, and baking powder.

Sprinkle a little of the flour mixture into the creamed egg mixture, stirring, then add a little milk, stir, and continue alternating between adding flour and milk into the egg mixture. Stir ONLY until combined - do not over mix. Finally, stir in the vanilla.

Pour even amounts of the muffin batter into the muffin cups (about 2/3 full each.)

Bake in preheated oven for 15 to 18 minutes. Remove and let cool slightly before tipping muffins out.

Gluten Recipes Pumpkin Raisin Muffins Recipe

2/3 cup rice flour
1/3 cup tapioca flour
1/3 cup sugar
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp xanthan gum
2 tsp baking powder
2/3 cup pumpkin puree, unflavored
1/3 cup applesauce, unsweetened
1/3 cup oil
1/3 cup raisins

Preheat oven to 350 degrees and lightly coat muffin tins with cooking spray.

In a large bowl, stir together the rice flour, tapioca flour, sugar, baking soda, salt, xanthan gum, and baking powder.

In a separate bowl, stir together the pumpkin puree, applesauce, oil, and
raisins.

Add the wet mixture to the dry mixture, stirring with a big spoon until well blended. Add some apple juice or water if needed to moisten the batter if it seems dry.

Bake in preheated oven for 10 to 15 minutes or until they are slightly browned and middle bounces back when touched.

Remove and let cool for a few minutes before tipping them out of the muffin tin.

Gluten Free Pizza Crust Recipe

1 Tbsp quick-rising yeast
1 cup milk, warmed
2 tsp sugar
2/3 cup white bean flour
1/3 cup tapioca flour
2 tsp xanthan gum
1/2 tsp salt
1 tsp Italian seasoning
1 Tbsp canola oil
rice flour or corn flour for dusting
gluten-free toppings as desired

Preheat oven to 400 degrees. Grease a 12 inch pizza pan.

In bowl, put yeast and sugar, then add warm milk, stir gently, and let sit for 5 minutes.

In another bowl, put the white bean flour, tapioca flour, xanthan gum, salt, and Italian seasoning, then mix with a whisk or fork.

Pour in the milk/yeast to the dry ingredients, add the oil, then with an electric mixer on medium-low speed, mix until well blended. The dough will be slightly sticky and soft.

Remove dough to the pizza pan and sprinkle on top well with the rice flour or corn flour. Then, using your hands, gently spread the dough out to form a pizza crust shape, sprinkling with more flour as needed to keep the dough from sticking to your fingers.
Bake pizza crust in preheated oven for 10 minutes. Remove and top with any gluten-free sauce and toppings you like, then put back in oven and bake for an additional 15 minutes or until toppings are cooked through and cheese is melted. Remove and allow to cool slightly, then slice and serve.

Gluten Free Old Fashioned Cornbread Recipe

1 1/2 cup yellow cornmeal
1 tsp baking soda
1/2 tsp salt
1 Tbsp cooking oil
1 1/2 cup plain or vanilla yogurt
1 large egg, beaten

Preheat oven to 400 degrees and lightly oil a 9" pie plate.

Mix dry ingredients together in a bowl.

Mix wet ingredients together in another bowl.

Gradually add dry ingredients into wet ingredients, stirring until blended, then pour into pie plate.

Bake 22 to 30 minutes or until lightly browned around the edges.  Allow to cool slightly before slicing to serve.

Easy To Make Gluten Free Flour Mixes

Try these easy to make gluten free flour mixes. These mixes are ideal substitutes for common everyday flour.

Gluten Free Rice Soy Flour Mix Recipe

1/2 cup brown rice flour
1/4 cup soy flour
1/4 cup tapioca flour

Mix together and store in an airtight container until ready to use.
Makes a good flour to use in pancake batter or for brownies.
Makes 1 cup flour.

Gluten Free Baking Flour Mix Recipe

2 cups rice flour
2/3 cup potato starch
1/3 cup tapioca flour
1 teaspoon xanthan gum

Mix together and store in an airtight container until ready to use.
Makes a good flour to use in breads, rolls, and other baked goods.
Makes 3 cups flour.

Gluten Free Rice Potato Flour Mix Recipe

8 cups rice flour
2 2/3 cups potato starch
1 1/3 cup tapioca flour

Mix together and store in an airtight container until ready to use.
Makes 12 cups flour.

Gluten Free Lighten Up Rice Flour Mix Recipe

4 cups rice flour
4 cups tapioca flour
4 cups cornstarch
1/4 cup potato flour

Mix together and store in an airtight container until ready to use.
Try this flour for foods where a lighter texture is called for.
Makes 12 1/4 cup flour mix.

Gluten Free Banana Nut Bread Recipe

2 1/2 cups brown rice flour
1/2 tsp salt
3 tsp baking powder
1/2 cup butter
2/3 cup honey
2 eggs
1 1/2 cups smashed ripe bananas
1/2 cup chopped nuts

Preheat oven to 350 degrees and generously grease a 9x5 loaf pan.

Put flour, salt, and baking powder in a sifter and sift into a large bowl.

Put the butter and honey in a mixing bowl, and With an electric mixer cream until smooth, then add the eggs and beat until well blended.

Add the bananas and dry ingredients slowly into the creamed mixture, stirring as you add, until blended. Add the nuts and stir until combined, then scrape the batter into the loaf pan.

Bake in preheated oven for 55 to 60 minutes or until slightly browned around the edges and top springs back when touched.

Remove and let cool slightly in loaf pan before turning out and slicing to serve.

Quick And Easy Herbed Parmesan Flat Bread

1/8 tsp garlic powder
1/4 tsp dried oregano
1/4 tsp dried basil
1/3 cup grated Parmesan
1/3 cup mayonnaise
1 bunch green onions, chopped 
12 ounces refrigerated flaky biscuits

Preheat oven to 400 degrees.

In a bowl, combine all ingredients except biscuits; mix well.

Spread biscuits out onto a work surface and press each lightly to form a 4 inch circle; set on an ungreased baking sheet.

Evenly divide the mixture between each biscuit, making sure to spread leaving a small area around the edge of the biscuit so the mixture has room to spread as it melts in the oven.

Bake for 8 or 9 minutes in preheated oven or until biscuits get golden brown and cheese melts.