These heavenly light biscuits are a cross between a dinner roll and a biscuit. Angel biscuits use a combination of yeast and baking powder for leavening. These are best served warm right out of the oven — but leftovers can be refreshed if warmed in the oven wrapped in foil. INGREDIENTS: 1 package (.25 ounce)...Read More

This oatmeal bread is exceptional and makes the best toast ever. Serve it warm with robust fall soups and stews or use it for making a toasted cheese sandwich. You’ll never want to go back to store-bought bread again. INGREDIENTS: 1 cup rolled old-fashioned oats (not instant) 2 cups boiling water 2 1/2 teaspoons salt...Read More

This sweet, moist cornbread has a delicate aroma paired with the grainy texture of the cornmeal. These are utterly divine served piping hot with sliced fresh papaya and sweet butter as an unusual breakfast cake, toasted with butter, or as a bed for poached eggs. INGREDIENTS: 1 cup yellow cornmeal, preferably stone-ground 1 cup unbleached...Read More

This is a very moist, almost cake-like cornbread. The flavor of the nutty browned butter with maple flavor takes this cornbread over the top. INGREDIENTS: 1/2 cup butter, cut into pieces 1 1/4 cups all-purpose flour 1 1/4 cups cornmeal 2 teaspoons baking powder 1/2 teaspoon baking soda 3/4 teaspoon salt 1 1/4 cups buttermilk,...Read More

“These muffins are very moist and the added quinoa boosts the protein and offers a nice crunch.” This recipe was developed especially for Bob’s Red Mill by renowned whole grain specialist, Lorna Sass, author of Whole Grains Every Day Every Way. INGREDIENTS: 1 1/4 cups whole wheat pastry flour 3/4 cup brown sugar 1 teaspoon...Read More