I hope you’re not sick yet of seeing another pumpkin recipe on my blog 
, because this is an awesome variation of my now go-to Whole Wheat Pancake recipe that I just had to blog about again! I actually started making them pretty regularly since I first tried them earlier this year. It is fluffy and light (thanks to the buttermilk addition), moist from the pumpkin puree and just so darn good. It is so delicious that I actually love the slight wheat flavor in it and wonder why we don’t enjoy these little cakes more often for breakfast since they are actually pretty healthy as well. I ran out of the straight-up whole wheat flour and used white whole-wheat flour, and they turned out beautiful. This pumpkin variation is the only one that my toddler daughter loves to munch on. My sister loves banana version of this. Either way, you can’t go wrong with these pancakes.
Adapted from Martha Stewart
Ingredients
1- 1/4 cups whole-wheat flour
1/4 cup wheat germ
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon coarse salt
1 1/2 cups low-fat buttermilk
1/4 cup vegetable oil
2 large eggs, lightly beaten
1 cup pumpkin puree
Vegetable-oil cooking spray
Directions
Make the pancakes: Preheat oven to 200 degrees. Whisk together flour, wheat germ, sugar, baking powder, baking soda, and salt in a bowl. Whisk in buttermilk, oil, eggs, and pumpkin. Let stand 10 minutes (if batter thickens, stir in 1 tablespoon water).
Coat a nonstick skillet with cooking spray, and heat over medium heat. Spoon in 1 tablespoon batter for each pancake. Cook until bubbles appear. Flip, and cook until golden brown, about 2 minutes. Keep warm in oven while you cook remaining batter. Serve with compote.
Yield: 16 pancakes
I first learned about olive oil cake last summer. Never had it before, but it seemed to be all over the blogs and also the cooking magazines that I subscribed to. I never got around to making it last year, but the idea of making it still stuck in the back of my mind. Most people, including myself, whenever trying to lighten up any type of quick breads would consider using oil instead of butter, so why not olive oil? I thought it was a clever idea! Fast forward to this fall, when I saw this recipe in my cooking magazine – a pumpkin bread using olive oil. Done! This bread is extremely moist from the pumpkin puree, olive oil, and honey. Each slice gives off the fall flavors that I love so much, like cinnamon and nutmeg. Because this bread was super moist, it also stayed good for a week. I ran out of whole wheat flour, so I used all white whole-wheat flour and it tasted great. I think you can’t go wrong either way.
I’m so glad that I tried this recipe. I may try similar substitution in other quick bread recipes in the future. For our What’s Baking group in October, the theme is fall flavor, so I thought that this would be an appropriate post for that. If you are looking for some more fall-themed goodies to drool over, check out the rest of the post in Ange’s The Tiny Tyrant’s Kitchen.
Adapted from Fine Cooking, September 2011
Ingredients
Cooking spray
3-1/4 oz. (3/4 cup) whole wheat flour
3 oz. (2/3 cup) unbleached all-purpose flour
1 tsp. ground cinnamon
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. ground nutmeg
1/4 tsp. table salt
2 large eggs
1 cup canned pumpkin purée
1/2 cup packed light brown sugar
1/3 cup olive oil
1/3 cup honey
2 Tbs. unsalted pumpkin seeds (also called pepitas; optional)
Directions
Position a rack in the center of the oven and heat the oven to 350°F. Spray a 9×5-inch loaf pan with cooking spray.
In a medium bowl, whisk both flours, cinnamon, baking soda, baking powder, nutmeg, and salt. In a large bowl, whisk the eggs, pumpkin, sugar, oil, and honey until well combined. Add the dry ingredients to the wet and stir with a large spoon just until evenly incorporated.
Spoon the batter into the prepared pan and smooth the top. Tap the pan on the counter a few times to settle the batter. Sprinkle the top with the pumpkin seeds (if using), pressing them down lightly. Bake until the top is browned and a wooden skewer inserted in the center comes out clean, 40 to 45 minutes. (If the bread begins to brown too much before it’s fully baked, lay a piece of aluminum foil on top.) Cool in the pan for 15 minutes and then transfer the bread to a rack to cool completely before slicing.
Yield: 1 loaf
With my recent move, I haven’t been spending as much time as I normally would like to in the kitchen. First, the new house. While it is gorgeous, and everything that I wanted (except a few things), it is also 25% smaller than our old house. It has taken all of my creative juices (and my hubby’s as well) trying to squeeze everything into this new house and organize it to the way that everything we need is still accessible. But since Red had a birthday recently, he requested homemade waffles (and a frozen chocolate peanut butter pie, which I will post soon, I promise!). I was on board with that, especially since we bought a new waffle maker earlier this summer, but haven’t gotten a chance to try it. With the weather being cooler, it was an obvious choice to choose something with pumpkin (where did September go?). We had a lot of fun trying out the new waffle maker and played around with the settings. I prefer my waffles to be on the crispy side on the outside, and soft on the inside. These waffles are divine, with fall flavors that I love (pumpkin, cinnamon, a hint of ginger and other spices…). This will be our new fall-themed breakfast favorite (until we find another recipe ), so I think this will fit our September’s What’s Baking Theme of “Family Favorite!”. Check out the rest of the posts over at Dani from Cloud 8½.
Slightly adapted from Waring Pro Cookbook
Ingredients
1-1/2 cups all-purpose flour
1 ounce finely chopped walnuts or pecans, best if toasted first
1 tbsp cornstarch
1 tbsp baking powder
1 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp freshly ground nutmeg
3/4 cup pumpkin puree (canned solid pack pumpkin, NOT pumpkin pie filling)
3 egg whites
3 egg yolks
1 cup whole milk
1/4 cup real maple syrup
3 tbsp unsalted butter, melted
1 tsp pure vanilla extract
Directions
In a large bowl, combine the flour, chopped nuts, cornstarch, baking powder, salt, cinnamon, ginger and nutmeg. Stir to blend and reserve.
In a second bowl, combine the pumpkin puree, egg yolks, milk, maple syrup, melted butter, and vanilla extract; stir until smooth. Add the liquid ingredients to the dry ingredients and stir to blend until smooth, using a whisk.
In a clean, dry bowl, beat egg whites until stiff peaks form. Gently fold the beaten egg whites into the batter.
Preheat your waffle maker per the manufacturer’s recommended setting (modify the setting to your desired browning) and measurement cup.
Bake in the hot waffle maker. Remove waffles and repeat with remaining batter. Waffles may be kept warm in an oven at 200 degree F on a cookie sheet.
Serve waffles with warmed maple syrup, whipped cream, powdered sugar… ‘the works’.
Yield: Approximately (6) 5-inch round waffles
Adapted from King Arthur Flour’s website
In the last weeks of my move, I found some frozen cranberries from last year that I wanted to use, but unfortunately a lot of the recipes I have seen use dried cranberries (which is also an option for this recipe if you choose). This recipe also uses whole wheat flour, which is an ingredient that I have been making an effort trying to use more of in my baking, but I know isn’t as easy to use without coming off with strong “wheat flavor”. These muffins had sturdier crumbs than what you’d normally find in butter-based muffins. The quick cooking oats and the milk powder were said to be responsible for making these still moist, but not soggy, which I would agree. When I first made them, I skipped the glaze, and used the fresh cranberries. They tasted good, but missed “something”. I must also add a disclaimer that I don’t normally need super-sweet muffins. I decided then to make the glaze, and I think that did it, and the sweetness was perfect.
Ingredients
Muffins
1 1/2 cups (6 ounces) King Arthur Traditional Whole Wheat Flour or King Arthur 100% White Whole Wheat Flour
3/4 cup (2 5/8 ounces) quick-cooking oats
1/4 cup (1 3/4 ounces) buttermilk powder or nonfat dry milk
2/3 cup (4 5/8 ounces) sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup fresh or frozen cranberries,* chopped
1/2 cup (2 ounces) chopped pecans or walnuts (optional)
1 tablespoon orange zest (finely grated orange peel)
2 large eggs
3/4 cup (6 ounces) milk
1/3 cup (2 1/4 ounces) vegetable oil or melted butter
Glaze
2 tablespoons (1 ounce) orange juice
3 tablespoons (1 1/4 ounces) sugar or 1 cup (4 ounces) confectioners’ sugar, sifted
*For a sweeter muffin, substitute 1 cup sweetened dried cranberries.
Directions
Muffins
Preheat the oven to 375°F. Grease the wells of a muffin tin, or line with papers, and grease the inside of the papers.
In a medium-sized bowl, whisk together the dry ingredients, then stir in the cranberries and nuts. Whisk together the orange zest, eggs, milk, and oil or melted butter. Add the wet ingredients to the dry ingredients, stirring until blended; don’t beat, or your muffins will be tough! Fill the muffin cups or liners about 3/4 full.
Bake for 18 to 20 minutes, until they’re golden brown. Remove them from the oven, leave them in the pan for 5 minutes, then take out of the pan and transfer them to a rack to finish cooling.
Glaze
In a small saucepan or the microwave, stir together the glaze ingredients. Bring just to a boil, to dissolve the sugar. Dip the tops of the warm muffins into the glaze.
Yield: 12 muffins.
With all of the ice-cream that I have made recently, I ended up with tons of egg whites that I wanted to use up. I decided to try making my own Frittata using the leftover egg whites. A while back, my sister kept on raving about egg-white omelets that she used to enjoy with her friends on Sundays, usually after their early morning spin class. I wanted to create my own version using a similar concept . I had tried making a frittata before and it’s a little bit tricky without the right proportion. I didn’t have enough egg mixture and filling, the fritata came out pretty thin, and maybe a bit too crusty for my taste. I think I used a pan that was too large as well.
Through trial and error, I found out that about 8 whole eggs make a pretty good consistency of egg mixture. I also like to have about 4-5 cups of mixed vegetables sauteed to be able to provide enough thickness for the frittata (a great way to get your veggies for the day!). Some vegetables I have used in the past were squashes, mushrooms, eggplants, and I have also thrown in some leftover roasted or grilled potatoes or vegetables (they were so delicious with the added seasoning!). This recipe has now became my go-to breakfast “clean the fridge” meal that is satisfying when enjoyed warm, or cold at lunch with a big bowl of crispy salad. I think it would even make an awesome appetizer, on top of toasted baguettes. I remember enjoying a similar dish as well at a Tapas bar in Spain a few years ago.
Blissfully Delicious original
Ingredients
12 large egg whites (or, 8 egg whites and 3 whole eggs, or 8 whole eggs)
1 small onion, chopped (you can substitute or mix with shallots as well)
1 medium tomato, seeded, and chopped (if using cherry tomatoes, no need to seed)
1 small potato, chopped
1 medium zucchini, chopped
2 tbsp fresh oregano, chopped
1 tsp of salt
1/2 tsp of freshly ground black pepper
1/2 cup of grated Parmesan cheese(or your favorite cheese)
1/4 cup of crumbled cooked bacon or prosciutto, or Parma ham (optional)
2 tbsp of olive oil
Directions
In a medium mixing bowl, whisk the egg whites until it foams slightly. Set aside.
In a 12-inch oven proof skillet, heat the olive oil. Saute onion for a few minutes, toss them so they’re slightly browned. Add chopped potatoes, and cook another couple of minutes. Continue tossing them. Add the rest of veggies (tomatoes and zucchini), and cook until everything looks slightly browned, another 3 minutes or so. The total sauteing time should be about 6-8 minutes total depending on how hot your stove is.
Move oven rack to the top or second from the top position. Turn your oven broiler on at high.
After all of the vegetables look like they are cooked thoroughly, pour the egg over the vegetable. Let the egg cook for about 5 minutes, do not touch, let it sit and cook. When the edges are starting to look slightly browned and pulling away from the pan, put the pan into the top rack of the oven. Let it bake for about 2-3 minutes, or until top is golden brown.
Using oven mitts, carefully remove the skillet from the oven. Let stand for about 3 minutes, and slice with rubber spatula or turn over to a large serving platter. Enjoy warm or cold.
Yield: 6-8 wedges
My hubby surprised me with Barefoot Contessa How Easy is That? cookbook earlier this year. I’m a big fan of Ina and own all of her cookbooks, so naturally I was thrilled when I got a copy of her latest cookbook. I leaved through the book, and was a teeny bit disappointed with the lack of variety of recipes that are published. Okay, so I get that the intention of the book is to provide simple and easy recipes; after all that’s what the book is called. But anyways, some of the recipes listed seemed to be the variation of some of her other recipes from her previous cookbooks. But this peach cake recipe caught my eyes and I had mentally bookmarked it so that I can make it in the summer when peaches are in season.
This cake is actually more like a rustic coffee-cake; it has sturdier texture that stood up nicely to the sliced peaches; and isn’t very sweet (and this is coming from someone who doesn’t have sweet tooth). The topping of sliced peaches, caramelized brown sugar and pecans were outstanding…. they were so good. When I was making the cake, I was actually worried that there would be too many sliced peaches; but at the end, I could have used more peaches. Next time, I’d definitely add another large peach to the recipe, and cut them a little bit thicker so I could really taste them. I enjoyed them at breakfast; and as dessert with a big scoop of homemade vanilla ice cream. This is a great basic recipe where you can also substitute with other stone fruits like pears, apples, apricots, etc.
Adapted from Barefoot Contessa How Easy is That?
Ingredients
1/4 pound (1 stick) unsalted butter, at room temperature
1 1/2 cups sugar, divided
2 extra-large eggs, at room temperature
1 cup sour cream, at room temperature
1 teaspoon pure vanilla extract
2 cups all-purpose flour (I used 1 cup of AP flour, and 1 cup of whole wheat pastry flour)
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
3 large, ripe peaches, peeled, pitted, and sliced<
1/2 cup chopped pecans
Directions
Preheat the oven to 350 degrees F. Grease a 9-inch square baking pan.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and 1 cup of the sugar for 3 to 5 minutes on medium-high speed, until light and fluffy. With the mixer on low, add the eggs, one at a time, then the sour cream and vanilla, and mix until the batter is smooth. In a separate bowl, sift together the flour, baking soda, baking powder, and salt. With the mixer on low, slowly add the dry ingredients to the batter and mix just until combined. In a small bowl, combine the remaining 1/2 cup sugar and the cinnamon.
Spread half of the batter evenly in the pan. Top with half of the peaches, then sprinkle with two-thirds of the sugar mixture. Spread the remaining batter on top, arrange the remaining peaches on top, and sprinkle with the remaining sugar mixture and the pecans.
Bake the cake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.
I don’t bake enough using whole-wheat flour. While I don’t mind the stronger flavor of wheat, I prefer the softer texture that white flour provides in my baked good. Then I discovered the awesome white whole-wheat flour probably two years ago and I have been using them in place of white flour in some of the more forgiving recipes, like this Easy Banana Bread or even this Outrageous Brownies (who would have thought?!). This recipe was really delicious. It uses half whole-wheat flour, a little less butter than what most muffin recipes call for, and relies on skim milk and mashed bananas for added moistness. The only thing that might have given out the hint that it uses whole wheat flour was the color; obviously, they are slightly darker than muffins using regular all-purpose flour. I was pretty happy with the result that I made two batches of these muffins in the past few weeks since I had first tried them.
Adapted from Martha Stewart
Directions
1 cup whole-wheat flour (spooned and leveled)
3/4 cup all-purpose flour, (spooned and leveled)
1/4 cup wheat germ
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1/3 cup granulated sugar
1/3 cup packed light-brown sugar
2 large eggs
2 ripe bananas (about 1 pound)
1/3 cup reduced-fat (2 percent) milk
1 teaspoon pure vanilla extract
1 cup frozen blueberries
Directions
Preheat oven to 375 degrees. Line a 12-cup muffin pan with paper liners. In a bowl, whisk together flours, wheat germ, baking soda, and salt.
In a large bowl, beat butter and sugars with a mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. In another bowl, mash bananas with a fork (you should have 3/4 cup); stir in milk and vanilla.
With mixer on low, alternately add flour mixture and banana mixture to butter mixture, beginning and ending with flour mixture; mix just until combined. Fold in frozen blueberries.
Divide batter among muffin cups. Bake until a toothpick inserted in the center of a muffin comes out clean, 25 to 28 minutes, rotating pan halfway through. Let cool in pan 10 minutes; transfer muffins to a rack to cool 10 minutes more.
Yield: 12-18 muffins
I just recently picked up Nick Malgieri’s Bake and I’ve literally bookmarked every other page wanting to try his recipe. I am a huge scone fan; and since we had some oranges laying around on the kitchen counter, I was game to try this recipe. The only “exotic” ingredient in this recipe is almond paste. As much I bake, I don’t always have this ingredient handy in the pantry. I was lucked out that I was able to find a tube of this almond paste at my local grocery store.
I loved how delicate and subtle the almond flavor was. This scone was also more in the category of “cakey” scone instead of “crumbly” scone. I have also never made a scone where I cut them into pieces after I bake them. Normally I just cut the unbaked dough into pieces, and bake the pieces separately on a baking sheet. I really liked this scone, although my hubby thought that this wasn’t sweet enough for him 
Adapted from Bake by Nick Malgieri
Ingredients
3 cups bleached all purpose flour (spoon into a dry-measure cup and level off)
1/4 cup sugar
1 tbsp baking powder
1/2 teaspoon salt
4 ounces almond paste (or marzipan), cut into 1/2-inch cube
6 tbsp unsalted butter, cold and cut into 12-pieces
1 large egg
2/3 cup milk
1 tbsp finely grated orange zest
Egg wash: 1 egg well beaten with a pinch of salt
1/2 cup whole unblanched almonds, coarsely chopped
Directions
Set the baking rack in the middle level of the oven and preheat oven to 425 degree F.
Place the first four ingredients in a food processor fitted with a metal blade (flour, sugar, baking powder, salt), and pulse to mix. Add almond paste, and continue to pulse until the mixture is “powdery” looking. Finally, add butter pieces and mix them all together.
In a small bowl, add the egg, milk, and orange zest together, whisk. Pour this mixture slowly into the flour mixture in the food processor. Pulse 3 times (I had to do mine more than 3 times, it was more like 6 times), and invert the content of the food processor onto a floured work surface. Carefully remove the blade. Press the dough together and fold it over onto itself several times to make it smoother.
Divide the dough into 2 equal pieces and press each into a 6-inch disk. Arrange them on a prepared pan, about 3-inches apart.
Use a large knife or a pastry cutter, mark each square dough into 8 triangles, cutting about halfway through the dough. Brush the tops with the egg wash and sprinkle with chopped almonds, then gently press in the almonds.
Bake the scones until they are well risen, firm, and deep golden, about 15 minutes.
Cool the baked scones on the baking pan for a few minutes and use a knife to separate them at the marked division. Cool completely on a rack.
Yield: 16
As much as I love pancakes; I have never made a whole wheat variation. Truthfully, there was a slight fear that these whole wheat pancakes aren’t going to be as delicate or delicious as my favorite Best Buttermilk Pancakes or these Banana Sour Cream Pancakes. With my daughter soon to be turning one, and I don’t have a whole wheat pancake recipe in my back pocket, I decided to start my search. Being a new mother definitely has made me looked at food with much more critical eyes. From some of the recipes that I reviewed on line, it seems like buttermilk is the common ingredient that seems to make the pancakes “fluffy or delicate”. I decided to choose Martha’s recipe, because I basically had all of the ingredients called for in this recipe. Although it didn’t have any reviews; I have had great successes with her recipes. These pancakes really rocked! They were fluffy and delicious; and I thought that the golden-brown color of these pancakes were absolutely beautiful. I must say that I am now a whole-wheat pancake convert; and would even go further to say that this is my new favorite pancake recipe. I added some sliced bananas on the batter; and they were perfect. This was definitely a versatile wheat pancake recipe that will be delicious with whatever addition you choose. I can think of dozens of variation from this basic recipe such as blueberries, pureed pumpkin, cinnamon, chocolate chip etc.. This recipe made about 16-silver dollar sized pancakes. I was able to freeze some leftover and saved them for another weekend’s breakfast. If you have never made or tried whole wheat pancakes, I would encourage you to give this fail-proof recipe a try. Happy eating!
Adapted from Martha Stewart
Ingredients
For the pancakes
1 1/4 cups whole-wheat flour
1/4 cup wheat germ
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon coarse salt
1 1/2 cups low-fat buttermilk
1/4 cup vegetable oil
2 large eggs, lightly beaten
Vegetable-oil cooking spray
For the berries compote (I used all blackberries in mine)
1 pint blueberries (about 2 cups)
6 tablespoons fresh lemon juice
1/8 teaspoon coarse salt
1/2 cup sugar
1/2 pint blackberries (about 1 cup)
Directions
Make the pancakes: Preheat oven to 200 degrees. Whisk together flour, wheat germ, sugar, baking powder, baking soda, and salt in a bowl. Whisk in buttermilk, oil, and eggs. Let stand 10 minutes (if batter thickens, stir in 1 tablespoon water).
Make the compote: Heat blueberries, lemon juice, and salt in a saucepan over medium heat until berries begin to burst, 4 to 5 minutes. Stir in sugar. Simmer, stirring often, until thick enough to coat the back of a spoon, 6 to 8 minutes. Transfer to a bowl, and stir in blackberries.
Coat a nonstick skillet with cooking spray, and heat over medium heat. Spoon in 1 tablespoon batter for each pancake. Cook until bubbles appear. Flip, and cook until golden brown, about 2 minutes. Keep warm in oven while you cook remaining batter. Serve with compote.
Yield: 16 pancakes
After I made my first homemade Sweet Cream Biscuits last year; I couldn’t get over how delicious they were. But in all reality; it is hard to find time to make them whenever I feel the craving for them. When I saw this biscuit recipe that specifically requires the dough to be frozen 6-8 hours prior to baking; I was excited to try them. I’m all about preparation ahead of time so that I can prepare them the night before; and have them ready to be baked in the morning as I get ready. This one is actually better yet; they can be prepared days in advance and you will only bake what you need. Fresh homemade biscuits are then only minutes away in the oven. These are great for mornings when you have company and want something special but quick to serve as breakfast. The only thing that I would do differently would be to use a LARGER biscuit cutter. The recipe calls for a 2-inch cutter; and I feel like I ended up with “mini” biscuits. I normally love miniature size of cakes, cookies, or what not; but somehow; I wanted a larger biscuit . I was really glad to have found this recipe; now I feel like I can spoil my overnight guests with these delicious homemade biscuits. Happy Baking!
Adapted from The Best of American Test Kitchen 2008
Ingredients
27 ounces (about 6 cups) unbleached all-purpose flour, plus extra for dusting
4 tablespoons sugar
2 tablespoon baking powder
1-1/2 teaspoon salt
4-1/2 cups cold heavy cream
Directions
Lightly butter a rimmed baking sheet, or line with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder, and salt. Stir in the cream with a nonstick spatula until a dough forms, about 30 seconds.
Turn the dough out onto a lightly floured work surface and gather into a ball. Knead the dough briefly until smooth, about 60 seconds, dusting with extra flour as needed to prevent sticking.
Pat or roll the dough into a flat circle, about 3/4 inch thick. Cut out the biscuits using a 2 inch round cutter. Transfer the biscuits to the prepared baking sheet, leaving about 1/2 inch space in between.
Gather up the scraps of dough, shaking off any excess flour, and re-knead briefly to combine. Pat or roll the dough again into a 3/4 inch thick round, and cut as many biscuits as possible. Repeat the gathering, rolling, and cutting for a third time. Any remaining scraps of dough should be either discarded or gently patted into rustic hand-formed biscuits.
Wrap the baking sheet tightly with lightly oiled plastic wrap. Freeze the biscuits until frozen solid, 6 to 8 hours. Transfer the frozen biscuits to a plastic zip-top freezer bag, and freeze for up to 1 month. Do not thaw before baking.
To bake the biscuits, preheat the oven to 450º F, and place a rack in the upper-middle position. Lay the frozen biscuits on a lightly buttered or parchment-lined baking sheet, spacing about 2 inches apart. Bake at 450º F until puffed and golden brown, 15 to 20 minutes. Serve immediately.
Note: If baking a large amount of biscuits, bake only as many as will fit on one baking sheet at a time; do not bake more than one pan at the same time.
Yield: ~ 5 dozens
