Strawberry cupcakes

Ingredients:
Servings:12

All purpose flour-1.5 cups
Unsalted Butter-1/2 cup
Granulated sugar-1 cup
Salt-1/4 tsp
Vanilla extract-1 tsp
Baking powder-1 tsp
Fresh cut strawberries (small pieces)-1 cup
Eggs-1
Egg whites-2
Milk-1/4 cup

Method:

1. Heat the oven to 350F.
2. Place cupcake liners in cupcake tray or grease with oil.
3. Bring the butter to room temperature. Alternatively cut butter into pieces and put it in a bowl and place the bowl in warm water to quicken the process.
4. Once butter is softened, take it into a mixing bowl, beat butter at high speed for 2 min until fluffy.
5. Add sugar and combine well.
6. Add vanilla extract, egg and egg whites and beat at low speed until everything is mixed properly.
7. Add half of the flour and combine well.
8. Add milk and combine well.
9. Add remaining flour and combine properly.
10. Lastly add chopped strawberries, mix well and transfer to cupcake tray.
11. Bake for 18-22 min until inserted toothpick comes out clean.
12. Allow them to cool and enjoy the moist cupcakes. You can freeze them in an airtight container for couple of months.

Lemon loaf

Ingredients:

All purpose flour-2 cups
Baking soda-1/2 tsp
Baking powder-1 tsp
Salt-1/4 tsp
Lemon zest-1 tbsp
Butter-1/2 cup
Sugar-1 1/4 cups
Lemon juice-1/2 cup (approximately 3 lemons)
Milk-1/2 cup
Eggs-3

Method:

1. Bring butter, eggs and milk to room temperature. It takes approximately 1-2 hr.
2. Pre heat oven to 350 F.
3. Grease 9×5 inch loaf pan.
4. Sift togethet flour, salt, baking soda and baking powder into a bowl. Stir lemon zest and keep it aside.
5. Squeeze lemon juice (approximately 3 large lemons) and keep it aside.
6. Beat butter in a large mixing bowl for 2-3 min at medium speed.
7. Add sugar and beat at medium speed for another 2-3 min.
8. Add eggs one at a time and beat well.
9. Add lemon juice and mix well.
10. Add sifted dry ingredients and milk alternatively in two batches and mix with a spatula. Using a mixer, just combine everything properly. Do not over beat.
11. Transfer into the greased pan and bake for 55-60 min. Make sure a fork comes clean once it is completely baked.
12. Allow thr cake to cool down completely before slicing and storing in an air tight container.

Custard cake

Ingredients:

All purpose flour-1.5 cup
Custard powder (vanilla flavour)-1/2 cup
Baking powder-1 tsp
Baking soda-1/2 tsp
Salted butter (room temperature)-8 tbsp
Sugar-1 cup
Milk-1 cup, room temperature
Vinegar-1 tsp
Vanilla extract-1 tsp

Method:

1. Pre-heat oven to 350F.
2. Grease a 9 inch round baking pan.
3. Beat sugar and butter in a large mixing bowl for 3 min or until creamy.
4. Add milk, vinegar and vanilla extract and mix well.
5. Sieve flour, custard powder, baking powder and baking soda into the bowl.
6. Mix well using cut and fold method. Do not over mix.
7. Transfer into greased pan and bake for 45 min or until the toothpick comes out clean.
8. Allow it to cool down completely. Otherwise you may find the cake crumbly.
9. Make pieces and store in the fridge for upto a week.

Pineapple upside down cake

Ingredients:

Pineapple slices in juice-12
Cherries-20
Butter-3 tbsp
Brown sugar-1/2 cup
Betty Crocker super moist yellow cake mix-1
Eggs-3
Pineapple juice-1 cup
Oil-1/2 cup

Method:

1. Heat over to 350F.
2. Add butter to a 13x9 in pan and let it melt.
3. Sprinkle brown sugar evenly over melted butter.
4. Arrange 8 pineapple slices in two rows and cut remaining in half and place them towards the edge.
5. Place 1 cherry in center of each pineapple slice.
6. In a large bowl, beat cake mix, oil, pineapple juice and eggs until properly mixed.
7. Pour into the pan over the fruit and spread properly.
8. Bake for 40-45 min until the cake is golden brown and fork inserted in the center comes out clean.
9. Cool the pan for about 5 min. Run knife around the edges of the cake to loosen. Place heatproof plate upside down on the pan and turn the plate.
10. Enjoy delicious pineapple upside down cake!!

Whole wheat cookies

Ingredients:

Whole wheat flour-3/4 cup
Ghee-1/4 cup
Jaggery-1/4 cup
Salt-pinch

Method:

1. Pre heat oven to 350 F.
2. Cut jaggery into small pieces.
3. Add ghee and jaggery to a sauce pan and heat on a stove till ghee melts.
4. Turn off the stove and allow jaggery to dissolve completely. Add salt and mix well.
5. Add flour slowly to the ghee and jaggery mix while continously stirring till a soft dough is made.
6. Make lemon size balls and press into a circle of 1/4th inch thickness.
7. Bake them on a sheet pan for 15 min.
8. Remove them from the oven immediately and allow them to cool down and enjoy these delicious and healthier version of cookies.

Note that cookies solidify upon cooling. So dont hesitate to take them out of the oven even if they are soft and chewy.

You can also replace whole wheat flour with ragi flour. I liked them best when I used 1/4 cup whole wheat flour and 1/2 cup ragi flour.

Roasted Zucchini

Ingredients:

Zucchini cut into 1" circles- 1
Olive oil- 1 tbsp
Salt and pepper- to taste

Method:

1. Pre-heat oven to 450C.
2. Combine sliced zucchini, oil and spices together.
3. Place them on a baking sheet and bake them for 10 min.
4. Allow them to cool and enjoy with sprinkled parmesan or any other favorite spices (optional).

Baked baby potatoes

Ingredients:

Baby potatoes- 20
Olive oil- 3 tbsp
Salt and pepper- to taste
Amchur and corriander powder-to sprinkle (optional)

Method:

1. Pre-heat the oven to 450F.
2. Wash and dry baby potatoes.
3. Cut them into half and mix with oil, salt and pepper.
4. Line a baking tray with aluminium foil.
5. Arrange the cut potatoes with face down and skin exposed.
6. Bake them for 15 min.
7. Allow them to cool and sprinkle with additional salt, pepper, amchur and corriander powder if desired.
8. Enjoy the delicious baby potatoes.

Note: if you put the potatoes with cut side up, they wont cook completely in 15 min.

Plain chocolate cake

Ingredients:

Dry ingredients:

All purpose flour or bread flour (I used unbleached bread flour)-1 3/4 cups
Granulated sugar-1 3/4 cup
Unsweetened cocoa powder-3/4 cup
Baking powder-1 tsp
Baking soda-2 tsp
Salt-1 tsp

Wet ingredients:

Eggs (bring to room temperature)-2
Oil-1/2 cup
Butter milk-1 cup OR Milk+white vinegar-1 cup (Add 1 tbsp of vinegar to a measuring cup and bring it up to 1 cup with milk)
Vanilla extract-1 tsp
Hot brewed coffee or hot water-1 cup

Method:

1. Pre-heat oven to 350F.
2. Butter or oil or oil spray two 9-inch round pans or one 13×9 inch pan.
3. Bring eggs to room temperature by letting them sit in warm water for 10-15 min.
4. If you don't have buttermilk, mix vinegar with milk and keep it aside for further use.
5. In a big bowl, add all dry ingredients and whisk to make sure there are no lumps.
6. In an another big bowl, add all wet ingredients except for hot brewed coffee and combine with electric mixer at high speed until well combined.
7. Add dry ingredients to wet ingredient mix part by part and roughly combine with a spatula.
8. Finally combine properly with electric mixer at low speed.
9. Now add brewed coffee or water and combine well with mixer at low speed. The batter will be very thin and it is ok.
10. Transfer into the prepared pans and bake for 22-30 min till a toothpick comes clean from the center. Mine took 30 min for 9 inch round pans. It might take longer for 13×9 inch pan.
11. Turn off the oven and let the cakes cool down on the counter completely.
12. You can eat as it is or ice them. This is the basic chocolate cake and you can use it to make cupcakes, multi layered cake, black forest cake etc.
13. Enjoy the most delicious and moist chocolate cake.

Sweet potato corn bread

Ingredients:

Yellow corn meal-1 cup+2.5 tbsp

Bread flour-1/2 cup

Baking powder-1.5 tsp

Baking soda-1/4 tsp

Sugar-1/4 cup

Salt-3/4 tsp

Butter-1/4 cup

Milk-1/4 cup

Mashed sweet potato-1 cup

Eggs-2

Buttermilk-3/4 cup

Method:

1. Turn on the over to 350 F. Butter a 9 inch oven-safe iron skillet. Alternatively you can also use a baking pan.

2. Microwave one medium sweet potato for 5 min. Allow it to cool. This should yield 1 cup of mashed sweet potato.

3. In a food processor, combine corn meal, flour, baking powder, baking soda, sugar, salt and butter (slice butter into 1/4 inch pieces). You can also use your hands instead of food processor.

4. In a separate bowl, whisk mashed sweet potato, milk, buttermilk and eggs.

5. Add dry ingredients to wet ingredients and mix properly.

6. Transfer batter into buttered skillet.

7. Bake for 35-40 min or till fork comes out clean from the center and the top is slightly browned.

Chocolate chip cookies

Ingredients:

Butter-1 cup
Brown sugar-1 1/4 cups
All purpose flour-2 1/4 cups
Egg-1
Baking soda-1 tsp
Salt-1 tsp
Vanilla extract-2 tsp
Chocolate chips-2 cups

Method:

1. Pre-heat oven to 350F.
2. Line a baking sheet with parchment paper and keep it aside.
3. Measure butter and allow it to soften at room temperature.
4. Add sugar and butter to a bowl and beat with electric mixer till creamy. Add egg and beat.
5. Add flour, salt and banking soda. Mix well and beat for couple of minutes.
6. Add vanilla extract and beat at high speed for a minute.
7. Now fold in chocolate chips.
8. Transfer scoop full of batter to parchment paper. You don't have to flatten the dough.
9. Bake for 10-15 minutes till the edges become golden brown.
10. Remove cookies from the oven and allow them to cool down.
11. Repeat till the batter is finished.
12. Enjoy delicious chocolate chip cookies. Store them in an air tight container.

Notes:

1. If you are making cookies for the first time,  you will be tempted to bake for longer. Even though you feel like center of the cookie is not set, remove them from the oven once the sides and bottom turn golden brown.
2. Baking time depends from oven to oven. It took ~17 min in my oven.
3. Bake a small batch first and see how they turn out. Finish processing remaining batter.
4. The recipe makes 24 cookies.

Towards making a perfect yellow cake

I made the basic yellow cake quite a few different times with different recipes and I don't have a favorite one yet. I always forgot to take notes. So here I am starting again. This time was not too bad but I made some mistakes which I only realized after the cake is done :D

So here is the recipe I used:

Ingredients:

Land O lakes spreadable butter-1/2 cup (Prefer non-spreadable and unsalted butter)
Powdered sugar-1 1/2 cups (DON'T USE POWDERED SUGAR. See mistake 2)
Eggs-3 medium
Bread flour-2 cups (Preferably use 2 1/4 cups of all purpose flour)
Salt-1 tsp
Baking powder-3 1/2 tsp
Whole milk-1 1/4 cups
Vanilla extract-1 tsp

Method:

1. Pre-heat oven to 350F.
2. Grease two 8 inch pans or one 9X13 pan (I think 9X13 will be too big. If you want a thick cake and use 9X13 pan, multiply the recipe by 1.5 times) with oil/butter and add 1 tsp of flour. Tap the pan so that flour spreads evenly and dust off the remaining flour. If you have parchment paper handy, line the bottom of the pan with it. In this case, dont add any flour. just greasing with oil is enough.
3. Add softened butter to a deep bowl and add powdered sugar to it.
Mistake 1: I was supposed to beat them both and make it fluffy but when I started beating with an electric mixer, powdered sugar was all up in the air and on myself. So decided to proceed to next step without making it fluffy.
4. Add eggs to the above mix and beat well at a low speed.
5. Now continuously add flour to the above mix and keep mixing with the mixer at low speed. Add salt and baking powder and mix well.
Again, the flour was all up in the air. So I decided to add entire flour at once and mixed by spoon. The end product was a thick batter.
6. Add milk and vanilla extract. Now beat with electric mixer at low speed until everything is properly mixed. Then beat at high speed for 3 min.
7. Distribute to the pan (s) and tap to spread the batter evenly.
8. Bake for 30-35 min. Turn off the oven when a fork comes out clean from the center. Remove and let it cool for 15 min.
9. Then turn the pan up-side down and tap to release the cake. Cool on a cooling rack or a plate lined with paper towel for 15-20 min.
10. Proceed to icing or make tres-leches cake or eat with ice cream.

Mistake 2: To my surprise, cake was not sweet enough. I then realized that powdered sugar tastes less sweet than granulated sugar. So never use powdered sugar.

Mistake 3?: You are not supposed to use bread flour for cakes. I didn't have all purpose flour so I used bread flour. May be the texture is little coarse because of this. Not sure.

Mistake 4?: Use non-spreadable unsalted butter for best results. The cake turned out alright but may be it will be more better with non-spreadable butter. 

Conclusion: Next try, use regular sugar, all purpose flour and non-spreadable butter.

Banana greek yogurt muffins

Ingredients:

Bananas-2 ripe
Greek yogurt-1 cup (used fage total yogurt)
Quick oats-2 cups
Eggs-2
Brown sugar-1/4 cup
Baking soda-1/2 tsp
Baking powder-1.5 tsp
Semi sweet chocolate chips-1/2 cup
Oil-to spray cupcake muffin pan or cupcake liners

Method:

1. Pre-heat oven to 400F.
2. Spray muffin tin with oil or use muffin liners and spray them with oil. Keep it aside.
3. Blend oats into a fine powder. Mix in sugar, baking soda and baking powder.
4. In a different bowl, mash bananas. Add eggs and mix well.
5. Add yogurt to the above mix and mix well.
6. Now slowly add the dry mix and fold in. Dont over mix the batter. Stir in chocolate chips.
7. Fill 3/4th of the cupcake liner with the batter. Do not over fill or under fill.
8. Bake for 25 min. Once the fork comes clean, turn off the oven and leave them in the oven for another 10 minutes. Remove them from the oven and allow them to cool completely.
9. Dont urge yourself do open the oven door in between. The cupcakes will deflate. The cupcakes will be moist if you dont allow them to cool down completely.
10. Enjoy these healthy chocolate chip cupcakes!

Pesto braided bread

Ingredients:

Water-1 cup
Sugar-1 tsp
Oil-1 tbsp
Salt-1 tsp
Instant Yeast-2 tsp
Bread flour-2.5 cups
Pesto-3-4 tbsp

Method:

Yeast preparation:

1. Heat water and make sure the temperature is close to your body temperature. It should not be too hot or too cold.
2. Add yeast, sugar to a bowl and then add water. Let it sit at room temperature for 15 minutes or until the mixture becomes frothy. Sugar makes the mix more frothy. If the mix doesn't become frothy, it means that the yeast is gone bad. Do not use the yeast in that case. Meanwhile work on the other ingredients.

Dough preparation:

1. Mix flour and salt and transfer to food processor. Using dough blade, add water slowly and mix everything. Let the dough rest for 5-7 min. Then mix again for 2 min. (If you do not have food processor use hand to knead and follow the same process. Knead, rest and knead).
2. Transfer the dough onto a floured surface and knead into a smooth ball.
3. Place the dough in a deep oiled bowl for the first rise. Make sure there is enough space for the dough when it gets doubled.
4. Coat the dough with oil properly and cover the bowl with damp cloth or a plastic wrap.
5. Let the dough rest for 1 hr (I use oven for the rise because oven is always warm). The dough should atleast double its original size.
6. Transfer the dough back to floured surface (pizza stone or parchment paper on a countertop). Knead again and roll into a rectangle. Gently roll the dough with a rolling pin into 18×12 inch rectangle.
7. Spread pesto evenly on the surface. Leave half inch space on the border.
8. Roll along the longer edge and pinch the ends.
9. Slice lengthwise slowly into two halves.
10. Braid and form a circle. Make sure the pleated end faces outside when braiding. Close the circle by pinching both ends together. If the dough is on a parchment paper, transfer it to the baking pan along with parchment paper.
11. Let it rise for 30 min.
12. Heat the oven to 425F. If you are using oven for the second rise, transfer it to the counter top while the oven gets heated.
13. Bake for 25-35 min till crispy and brown. Turn off the oven and leave it inside for another 15 min.
14. Let it cool down and serve with sumac and chilly infused olive oil.

Chocolate chip banana bread

Ingredients:


Very ripe bananas-3
Sugar-1 cup
Butter-1 stick or 8 tbsp
All purpose flour-1.5 cups
Vanilla essence-2 tsp
Salt-1/2 tsp
Eggs-2
Baking soda-1 tsp
Sour yogurt or sour cream or butter milk-1/2  cup+2 tbsp
Chocolate chips-2 tbsp

Method:


1. Pre-heat oven to 350F.
2. Grease 9 inch bread loaf pan and keep it aside.
3. Mash bananas in a bowl, melt butter and keep them aside.
4. Transfer melted butter to a big bowl and add sugar. Mix well.
5. Add eggs one by one and mix well.
6. Now add vanilla essence, salt and baking soda. Mix well.
7. Add flour slowly while stirrring continuously.
8. Now just fold in mashed bananas, chocolate chips and sour yogurt. Do not over mix.
9. Transfer into pre greased pan and bake for 60 min.
10. Insert a tooth pick in the centre and turn off the oven when it comes clean.
11. Let it sit inside oven for 15 min.
12. Cool it over a wire rack and slice them.
13. Enjoy delicious and super moist banana bread!!

Note: You can use milk+vinegar as a substitute for sour buttermilk. For 1 cup buttermilk, add 1 tbsp of vinegar and top it off to 1 cup with milk. I have been using this lately and it works really well.

Oatmeal blueberry and banana muffins

Ingredients:

Oatmeal-3 cups
Blueberries-1 cup
Bananas-3 large or 5 small
Pitted dates-5
Milk-1/4 cup

Method:

1. Pre heat the oven to 350 F.
2. Grease your muffin tray and keep it aside. If you use muffin liners, be prepared for them to get stuck to muffins.
3. Blend all the ingredients. For even more healthier option, use rolled oats instead of quick oats.
4. Pour the batter into muffin trays and bake for 25-35 min until the fork comes clean when inserted in the ceter of the muffin.
5. Let them cool on a cooling rack. If you dont have one, cool them from both sides.
6. This recipe makes 12 muffins. Store them in a refrigerator. You can microwave it before eating.
7. These taste different than the regular cupcakes made with all purpose flour. However, these are very healthy and delicious too. You can make modifications by adding walnuts or more dates etc according to your taste.

Whole wheat pizza dough

Ingredients:


Whole wheat flour-2 cups
All purpose flour-1.5 cups
Active dry yeast-1 tbsp
Water-1 cup
Sugar-1 tsp
Oil-1 tbsp
Salt-1 tsp

Method:


1. Heat water to 40C (luke warm).
2. Add sugar and yeast. Mix slightly. Let it sit for 10-15 minutes until foamy.
3. In a big bowl, add whole wheat flour, all purpose flour, salt, oil and mix.
4. Now slowly add foamy mixture and knead until soft. Adjust consistency with water or additional flour if necessary.
5. Place the dough in an oily bowl and cover with either a wet cloth or a plastic wrap.
6. Let it rise for an hour. The dough should double up by now.
7. At this point, you can continue to proceed to make pizza or cut the dough into 3 pieces and store in freezer/refrigerator for future use.
8. If you are continuing to make pizza, follow the instructions below.
9. Pre-heat the oven along with the baking pan to 450F.
10. Take a part of the dough and knead it into a ball. Let it rise for another 45 min.
11. Now roll it into a 1/4 in thick circle using a rolling pin.
12. Bake the pizza base on parchment paper for 10 min.
13. Take the pizza base out and spread pizza sauce on it. Add your favorite toppings along with cheese and bake for another 15 min or till crispy.
14. Sprinkle some salt, red chilly flakes and garlic powder before serving.
15. If you like to store it, loosely wrap the dough in a plastic wrap and place it in a ziplock. You can store it in refrigerator for upto 3 days or in freezer for upto 3 months.
16. If you store the dough in refrigerator, take it out and let it stand at room temperature for 30 min before rolling it out. If the dough is in freezer, let it thaw in refrigerator overnight.

Update:

1. I used all purpose flour instead of whole wheat flour.
2. Kneaded for 10 min.
3. Instead of 450F, I used 500F. It totally depends on the oven.
4. Slow second rise in the fridge for one whole day gave better crust. Place the dough at room temperature 2 hr before you make pizza.
5. Instead of rolling with pin, spread the dough with fingers.
6. Finely chopped vegetables (2 jalapenos, half capsicum) tasted much better. You can spread them evenly in this case.
7. Dont cook the base by itslef. Instead, I baked final assembled pizza for 16 min at 500F on a pre-heat surface.

Sour Cream Bread

Ingredients:

 

Sour Cream-1.5 cups
Water-2 tbsp
All purpose flour-3.5 cups
Sugar-1.5 tbsp
Salt-1 tsp
Yeast-2 1/4 tsp

Method:

 

Yeast preparation

1. Heat water and make sure the temperature is close to your body temperature. It should not be too hot or too cold.
2. Add yeast, sugar to a bowl and then add water. Let it sit at room temperature for 15 minutes or until the mixture becomes frothy. Sugar makes the mix more frothy. Meanwhile work on the other ingredients.

 

Dough preparation

1. Add flour, salt in a big bowl and mix until there are no lumps.

2. Add sour cream, yeast mixture to the flour. Knead properly until smooth.

3. The more you knead the softer your bread turns out. Knead the dough for atleast 10 min and make sure it becomes soft and there are no crumbles.

4. Transfer it to another bowl with oiled surface and cover with a moist towel or plastic wrap. Keep the bowl in a warm place for an hour or until your dough becomes double the size. I keep the bowl inside the oven.

5. Now take the dough and knead it again quickly. 

6. Shape it like a bread loaf and transfer to a bread loaf pan.

7. Cover the pan with a wrap and place in the over for an another hour. The dough will rise to double the size.

8. Turn on the oven to 375F and bake for 30 min or till the fork comes out clean from the center.

9. Enjoy this moist bread with chilly olive oil!

Corn Bread

Ingredients:

Yellow corn meal-1/2 cup
All purpose flour-1.5 cups
Baking powder-1 tbsp
Sugar-2/3 cup
Salt-1/2 tsp
Butter-3 tbsp
Oil-1/3 cup
Milk-1 1/4 cup
Eggs-2

Method:

 

1. Turn on the oven to 350F.
2. Combine corn meal, flour, baking powder, sugar and salt. Mix well and make sure there are no lumps.
3. In a separate bowl, mix melted butter, oil, milk and eggs.
4. Add wet ingredients to dry ingredients and mix properly.
5. Oil 8 in square pan and pour the mixture.
6. Bake for 45 min or till a fork comes out clean from the center.

Veggie Pizza

Ingredients:

Thin crust pizza base-1
Tomato sauce-4 tbsp
Cheese (Four cheese Mexican blend)-1/2 cup
Red Bell pepper-1/2
Mushrooms-4
Alapeno-1/2

Method:

 

1. Set oven to 450 C. Spread tomato sauce on the base evenly.
2. Spread 1/4 cup of cheese, add sliced veggies and then add the remaining cheese. 
3. Keep it in the oven for 10 min or until the base becomes crusty (check the instructions on the cover of pizza base for time). 
4. Sprinkle salt and red chilli flakes and serve hot. Enjoy!

Buttermilk Biscuits

Ingredients:

 

All-purpose flour-2 cups (more as needed)
Baking powder-2 tsp
Salt-1 tsp
Baking soda-1/2 tsp
Cold unsalted butter-1 stick (8 tbsp)
Cold buttermilk-1 cup 

Method:

 

1. Heat the oven to 425°F and arrange a rack in the middle. Line a baking sheet with parchment paper; set aside.
2. Whisk the measured flour, baking powder, salt, and baking soda together in a large bowl to aerate and combine. Add the butter pieces cut into 1/2 inch and toss to just coat them in the flour mixture. Place the bowl in the freezer for 10 minutes.
3. Using a pastry blender or 2 knives, and working quickly so as not to soften the butter, cut the butter into the dry ingredients until it’s in pea-size pieces. Drizzle in the buttermilk and stir just until a moist shaggy dough comes together.
4. Generously dust a work surface with flour. Scrape the dough out onto the surface and dust the top with more flour. Using floured hands, gently pat the dough into a 1-inch-thick circle.
5. Using a 2-1/2-inch round cutter dipped in flour, cut out as many biscuits as possible (press straight down through the dough—do not twist the cutter, or the biscuits will not rise properly). Transfer the biscuits to the prepared baking sheet, spacing them at least 1 inch apart. Gather the scraps into a ball, pat it into a 1-inch-thick circle, and cut out more biscuits. Repeat as needed until you have 8 total. Discard any remaining dough.
6. Bake until the biscuits have risen and are golden brown on top, about 15 to 16 minutes. Transfer to a wire rack to cool slightly before serving.