Baked Good recipe collection

Fluffy drop biscuits made with cake flour for an extra-tender crumb. No rolling or cutting needed, just drop spoonfuls onto a cornmeal-dusted baking sheet and bake.

Easy homemade pie crust with a vinegar-and-egg dough that stays flaky and tender. Uses both margarine and shortening for a workable pastry that rolls out without cracking.

Homemade English muffins cooked on a griddle, dusted with cornmeal for that signature crackly bottom and full of nooks and crannies for melted butter to pool in.

Fudgy chocolate roll-out cookies made with melted unsweetened chocolate and brown sugar. A rich, dark cookie dough that rolls, cuts into shapes, and bakes in under 10 minutes for a deeply chocolatey result.

Basic holiday butter cookies with a tender, melt-in-your-mouth crumb from cornstarch in the dough. This versatile base recipe can be rolled, cut, or shaped into any holiday cookie you want.

Four ways to shape holiday butter cookie dough: cutouts with egg paint, spritz cookies, chocolate caramel marbles, and coconut macaroon wreaths. One dough, endless options.

Classic Italian focaccia with a slow double rise, generous olive oil, and a customizable topping. Authentic Ligurian flatbread for snacking, sandwiches, or alongside soups and salads.

Whole wheat and cornmeal muffins sweetened with honey and made oil-free with applesauce. These low-fat, dairy-free muffins are simple pantry-staple baking at its most wholesome.

Basic pastry pie crust: four-ingredient single crust from flour, salt, vegetable shortening, and cold water. The simplest flaky pastry to master for homemade pies and tarts.

Lower calorie pie shell with less shortening than traditional crusts. Three simple ingredients, one hour chill, and a flaky crust for any pie recipe.

A basic puff pancake (Dutch baby) baked in a hot skillet until it billows up dramatically with crisp, golden edges and a custardy center. A quick, showy brunch from a simple batter of eggs, milk, and flour.

Basic refrigerator cookies (icebox cookies) with butter, sugar, vanilla, and a simple slice-and-bake method. Make the dough ahead, chill, slice thin, and bake in 10 minutes.

Sourdough starter with potato uses starchy potato water to feed wild yeasts faster and more reliably. Builds in 2 days at 85F with active dry yeast as a jumpstart.

Basic sweet dough is a rich, butter-and-egg enriched yeast base for cinnamon rolls, sweet breads, and holiday buns. One batch, endless directions.

Basic yeast dough is an enriched egg-and-shortening dough that's the foundation for cloverleaf rolls, cheese crescents, sesame buns, or cinnamon loaf. Make ahead and refrigerate up to 5 days.

Nothing can beat a freshly baked loaf of bread. Make this delicious Italian bread that can be accompanied with almost all the main courses.