Pulse the oats in food processor until roughly chopped. Put in a mixing bowl and mix with all of the other dry ingredients: almond flour, salt, cinnamon, ginger, cloves, and nutmeg.

In a separate bowl, wisk all of the wet ingredients together: pumpkin, maple syrup, and coconut oil. Fold wet ingredients into dry ingredients and blend. Add chocolate chips if you would like!

Use a 1/4 measuring cup to drop the batter onto the baking sheet. Space one inch apart and press down lightly.

Bake in the center of the oven for 30–35 minutes or until sides and bottom are golden brown.

Place sliced strawberries on a paper towel and cover with a second paper towel. Press gently and set aside while you prepare the dough.

Mix almond flour, coconut flour, baking powder, baking soda, salt and Swerve in a medium bowl until well-combined. Add diced butter to the flour. Using your hands, mix until butter is coated and dough becomes crumbly. Set the bowl in the freezer while you prepare the other ingredients.

Beat egg in a small bowl. Mix in vanilla extract, almond milk, and apple cider vinegar.

Remove the bowl of batter from the freezer and add the wet ingredients to the dry. Using your hands, mix the dough just enough to evenly combine everything. Gently fold sliced strawberries into the dough and form into a ball.

Place the ball of dough in the centre of your tray and press to spread. Shape into a circle, making sure the edges are secure and not too crumbly. Slice into 8 even pieces and gently separate the pieces so there is a bit of space between each scone.

Place the tray in the oven and bake for 20 minutes. The tops and edges of the scones should be golden brown. Remove tray from oven and place on a wire rack to cool. Do not handle the scones until they have completely cooled. Serve with butter and/or whipped cream!

In large bowl, mix 4 cups Bisquick, 7-UP, and sour cream. The dough will be quite sticky. Sprinkle an additional 1/4 cup Bisquick over small work area. Spoon dough over top. Sprinkle remaining 1/4 cup Bisquick over dough. Dust hands with Bisquick.

Work dough by patting and folding. Repeat until dough is workable. Pat dough out to about 1 inch thick.

Dip biscuit cutter in Bisquick. Cut biscuits and place in baking dish on melted butter. Rework dough just enough to pat it out to cut any remaining biscuits.

Bake for 12–14 minutes or until golden brown and cooked through.

Note: This is a soft sticky dough. When working it and patting it out add only enough Bisquick to make it workable as you want to keep it a relatively soft dough.

Whisk corn starch, gluten-free flour, baking powder, salt, and sugar.

Cut the stick of butter into chunks and add to the dry ingredients. Using your hands, pinch butter into the dry ingredients until all the pieces of butter are flat and coated in flour. Add buttermilk and egg and stir to combine.

Once the dough has formed, dump it out onto your work surface. Pat down with your hands until dough is 1 inch thick. Use a biscuit cutter and cut out biscuits. Re-form and cut any extra dough until you can shape a biscuit by hand with the remaining dough.

Bake for 15–20 minutes. The biscuits will slightly puff up and become golden brown. Let cool slightly then serve.

Cut butter into cubes and add to the mixer. Mix until butter is pea-sized. Add egg and buttermilk to the mixer and mix until fully combined.

While mixer is still running, add white chocolate chips, followed by frozen raspberries. Mix until just incorporated into the dough (try not to over-mix or the raspberries will be mushed throughout the dough).

Divide dough in half and form into disks. Cover with cling wrap and chill for 20 minutes (or overnight).

Preheat oven to 350ºF. Remove the chilled dough, take off the cling wrap, and cut into eighths (cut in half, then in fourths, then in eighths). Repeat with remaining disk of dough.

Arrange scones on a baking tray and bake for 30–35 minutes. They will puff up slightly and start to become golden brown on the tops.

Remove from oven and allow to cool slightly before moving to a cooling rack. Serve as soon as they are cool enough to handle.

Cut butter into cubes and add to the mixer. Mix until butter has broken down to pea size.

Add the egg and buttermilk and mix until fully combined.

Divide dough in half and shape into disks. Cover with cling wrap and let chill in the fridge for 20 minutes (or overnight).

Preheat oven to 350ºF.

Remove dough from the fridge and take off the cling wrap. Cut into wedges by cutting in half, then quarters, then eighths. Repeat with the other disk.

Place scones on a baking stone or tray and bake for 30–35 minutes. The scones will puff up slightly and begin to turn golden brown.

Let cool slightly before moving to a cooling rack. They can be served as soon as they are cool enough to handle.

Whisk flour, brown sugar, baking powder, baking soda, salt, cinnamon and ground cloves. Cut in butter using a pastry knife until crumbly. Stir in oats, milk and honey, just until moistened. Move to well-floured work space and pat out to about 1/2 to 3/4 inch thick. Cut with 2 1/2 inch floured biscuit cutter. Rework dough and cut more biscuits. Place on prepared baking sheet.

For the honey butter, stir melted butter and honey. Using a pastry brush, lightly coat tops of biscuits with honey butter. Bake for 15–20 minutes or until light golden brown.

Combine flour, sugar, baking powder, pumpkin spice and salt in a medium bowl. Cut in butter until coarse crumbs form. Whisk pumpkin, milk, egg and vanilla in a separate measuring jug. Pour into flour mix. Use a spatula to fold the two together. Only fold just until combined. Do not overmix! It will look scraggly—that’s fine.

Empty dough on the prepared baking sheet. Lightly flour the top, then push into a flat 9-inch circle. Cut into 8 wedges. Pull about 2 inches apart to leave room for expansion during baking.

Bake 14–16 minutes, or until done. Cool on baking sheet for 5 minutes, then place on a cooling rack to cool completely.

Stir all ingredients for white glaze. Generously glaze the top of each scone and allow to set. Mix all ingredients for the maple glaze together and drizzle over the scones.

In a large bowl, combine flour, sugar, baking powder, salt, and baking soda. Cut in butter until coarse crumbs form. Add sourdough, buttermilk, and blueberries. Stir until dough forms.

Turn onto lightly floured surface and knead 10 to 12 times. Roll into 1/2-inch thickness. Cut with large biscuit cutter. Place on parchment-lined baking sheet.

Bake for 12–15 minutes or until golden brown. Remove from pan and cool on a wire rack.

Makes 12 to 15 biscuits.

In a medium mixing bowl, add flour, baking powder, Italian seasoning, and salt. Whisk to combine. Add milk, egg, mozzarella, and Parmesan and stir to combine well but don’t over-mix. Fold in pepperoni.

Divide batter evenly among the prepared muffin tin. Bake for 22–26 minutes or until golden brown. Remove from the oven and let the muffins rest for 5 minute before removing them to cool on a wire rack.

Serve warm with marinara sauce.