Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; transfer bacon to a paper towel-lined plate.
In a large bowl, combine bacon, flour, cheese, chives, baking powder, salt and baking soda.
Grate butter using the large holes of a box grater. Stir into the flour mixture.
Add buttermilk and stir using a rubber spatula until a soft dough forms.
Working on a lightly floured surface, knead the dough 3-4 times until it comes together. Using a rolling pin, roll the dough into a 1 1/4-inch thick rectangle. Cut out 10-12 rounds using a 2 1/2-inch biscuit or cookie cutter. Place biscuits onto the prepared baking sheet; place in the freezer for 15 minutes.
Remove biscuits from freezer. Place into oven and bake for 15-18 minutes, or until golden brown.
In a non-aluminum stock pot, dissolve 1/3 cup baking soda in 5 cups water. Bring water to a boil, and then remove from heat. Preheat oven to 400 degrees F (200 degrees C).
In a large bowl, sift together all-purpose flour, whole wheat flour, and baking soda. Stir in buttermilk and honey until dough pulls together. Turn dough out onto a lightly floured surface, and knead briefly to form a firm dough.
Divide dough into 12 equal pieces. Roll each piece into a cylinder approximately 12 inches long. Form into classic pretzel shape. Pinch ends to seal. Dip pretzels in baking soda solution and then place on lightly greased cookie sheets.
Sprinkle pretzels with kosher salt, and bake in preheated oven until golden brown, about 10 minutes.
Put the flour in a food processor and whizz briefly to sift, then add the butter and whizz until the mixture looks like fine breadcrumbs. Tip in the sugar and whizz again.
Beat the vanilla and egg yolks, then add to the processor and pulse to just bring the dough together. Turn out onto a lightly floured worksurface and knead to bring together. Form into 2 flat rounds, wrap in clingfilm and chill for 30 minutes.
Heat the oven to 180C/160C/gas 4 and line 2 baking trays with baking paper. On a lightly floured worksurface, roll out one lot of dough to the thickness of a £1 coin. Stamp or cut out a mixture of squares, rectangles, diamonds and rounds, put on one baking sheet and bake for 8 minutes, until just firm and lightly golden. Leave to cool on the tray for 10 minutes, then move to a rack to cool completely.
Roll out the other piece of dough and cut out the same number of squares, rectangles, diamonds and rounds, then cut the middles from them in a variety of shapes – rounds, squares, diamonds,hearts and rectangles. Put on the second baking tray and bake for 8 minutes, until just firm and lightly golden. Leave to cool on the tray for 10 minutes, then move to a rack to cool completely.
Once all the biscuits are cool, spread the first batch with strawberry jam. Sprinkle the second batch with icing sugar, then sandwich on top of the first lot. Eat the same day, once filled. Unfilled biscuits will keep for a couple of days in an airtight container.
500 g strong white bread flour or half strong white and wholewheat bread flour
7 g sachet fast-action dried yeast
1 tbsp sugar
1 tsp salt
2 tbsp olive oil
3 tbsp milk or non dairy milk
In a large bowl, add the flour, yeast, sugar and salt.
In a measuring jug, add 300ml (1 1/4 cups) of warm water, stir in the oil, then pour it into the bowl of flour. Mix together to form a soft dough.
Lightly flour the work surface, then turn out the dough onto it and knead for about 5 minutes until it’s no longer sticky. You may need to add a little flour, sparingly.
Form the dough into a ball and place it into a lightly oiled boil. Cover with a tea towel and leave to rise in a warm place for 1 hour.
Heat the oven to 180C and lightly oil two baking trays. Use the dough like playdough to shape into animal shapes, then place them onto the trays. Spiders, snakes and bugs work well! Brush them with a little milk.
Place the trays in the oven and cook for about 20 minutes. The time will depend on the size of the bread creatures, so check them and cook for longer if necessary until they’re golden.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch round cast iron skillet or a 9 inch round baking or cake pan.
In a mixing bowl, combine flour (reserving 1 tablespoon), sugar, baking powder, baking soda, salt, raisins and caraway seeds. In a small bowl, blend eggs, buttermilk and sour cream. Stir the liquid mixture into flour mixture just until flour is moistened. Knead dough in bowl about 10 to 12 strokes. Dough will be sticky. Place the dough in the prepared skillet or pan and pat down. Cut a 4×3/4 inch deep slit in the top of the bread. Dust with reserved flour
Bake in a preheated 350 degrees F (175 degrees C) oven for 65 to 75 minutes. Let cool and turn bread onto a wire rack.