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More cakes, breads and bakes

By Baking Chart editors · Updated 2026-07-16 · ~5 min read

In the mood to bake? Here are 5 new recipes to try, including Flaky Buttermilk Biscuits, Lemon Drizzle Loaf, Soft Dinner Rolls. Each one lists the ingredients, times and step-by-step instructions so you can follow along easily.

Flaky Buttermilk Biscuits

Prep15 min
Cook15 min
Total time30 min
Servings8 biscuits
DifficultyMedium

Ingredients

  • 320 g all-purpose flour
  • 1 tbsp baking powder
  • 1 tsp sugar
  • 1 tsp salt
  • 1/4 tsp baking soda
  • 115 g cold unsalted butter, cubed
  • 240 ml cold buttermilk
  • 1 tbsp melted butter for brushing

Instructions

  1. Heat the oven to 220 C (425 F) and line a baking sheet with parchment.
  2. Whisk the flour, baking powder, sugar, salt and baking soda together in a large bowl.
  3. Rub or cut the cold butter into the flour until the pieces are the size of small peas.
  4. Pour in the buttermilk and stir just until a shaggy dough forms.
  5. Turn out onto a floured surface, pat into a rectangle, fold it in thirds, and repeat the pat-and-fold two more times to build layers.
  6. Pat to about 2.5 cm thick and cut out rounds with a floured cutter, pressing straight down without twisting.
  7. Place the biscuits close together on the sheet, brush the tops with melted butter, and bake for 14 to 16 minutes until golden.

Tips

  • Keep the butter and buttermilk cold so the layers stay distinct.
  • Placing the biscuits so they touch helps them rise tall rather than spread.

Lemon Drizzle Loaf

Prep15 min
Cook50 min
Total time1 tim 5 min
Servings1 loaf (10 slices)
DifficultyEasy

Ingredients

  • 175 g unsalted butter, softened
  • 175 g granulated sugar
  • 3 large eggs
  • 175 g self-raising flour
  • 1 tsp baking powder
  • zest of 2 lemons
  • 2 tbsp milk
  • juice of 2 lemons (for the drizzle)
  • 100 g granulated sugar (for the drizzle)

Instructions

  1. Heat the oven to 180 C (350 F) and grease and line a 900 g (2 lb) loaf tin.
  2. Cream the butter and sugar until pale, then beat in the eggs one at a time with a spoonful of flour each.
  3. Fold in the remaining flour, baking powder and lemon zest, then loosen with the milk to a soft batter.
  4. Spoon into the tin, level the top, and bake for 45 to 55 minutes until golden and a skewer comes out clean.
  5. While it bakes, stir the lemon juice and drizzle sugar together so the sugar stays partly grainy.
  6. As soon as the loaf comes out, prick the top all over with a skewer and spoon the lemon mixture over the warm cake.
  7. Leave to cool in the tin so the syrup soaks in before slicing.

Tips

  • Spooning the drizzle over while the loaf is still hot helps it absorb and leaves a crackly sugar top.
  • Use 175 g plain flour plus 2 tsp baking powder if you have no self-raising flour.

Soft Dinner Rolls

Prep25 min
Cook20 min
Total time45 min
Servings12 rolls
DifficultyMedium

Ingredients

  • 500 g all-purpose flour
  • 7 g instant dry yeast
  • 40 g granulated sugar
  • 1 1/2 tsp salt
  • 240 ml warm milk
  • 1 large egg
  • 50 g unsalted butter, softened
  • 1 tbsp melted butter for brushing

Instructions

  1. Combine the flour, yeast, sugar and salt in a large bowl.
  2. Add the warm milk, egg and softened butter, then mix and knead for about 8 minutes until you have a smooth, elastic dough.
  3. Cover and let rise in a warm place for about 1 hour, until doubled in size.
  4. Knock back the dough, divide into 12 equal pieces, and roll each into a smooth ball.
  5. Arrange the balls in a greased 23 cm square or round tin, cover, and let rise for 30 to 40 minutes until puffy and touching.
  6. Heat the oven to 190 C (375 F) and bake the rolls for 18 to 22 minutes until golden brown.
  7. Brush the hot rolls with melted butter and cool slightly before pulling apart.

Tips

  • The milk should feel warm, not hot, so it does not kill the yeast.
  • An internal temperature around 90 C (195 F) confirms the rolls are baked through.

Apple Cinnamon Crumb Cake

Prep25 min
Cook45 min
Total time1 tim 10 min
Servings1 cake (9 pieces)
DifficultyMedium

Ingredients

  • 250 g all-purpose flour
  • 150 g granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 2 large eggs
  • 120 ml milk
  • 115 g unsalted butter, melted
  • 1 tsp vanilla extract
  • 2 medium apples, peeled and diced
  • 100 g flour, 80 g brown sugar, 1 tsp cinnamon and 70 g melted butter (for the crumb topping)

Instructions

  1. Heat the oven to 180 C (350 F) and grease and line a 23 cm square tin.
  2. Make the topping by stirring the 100 g flour, brown sugar, cinnamon and 70 g melted butter into loose clumps, then set aside.
  3. Whisk the flour, sugar, baking powder, salt and cinnamon in a large bowl.
  4. In another bowl whisk the eggs, milk, melted butter and vanilla, then fold into the dry ingredients until just combined.
  5. Fold in the diced apple and spread the batter into the tin.
  6. Scatter the crumb mixture evenly over the top.
  7. Bake for 42 to 48 minutes until golden and a skewer inserted into the cake comes out clean, then cool before cutting.

Tips

  • Firm, tart apples such as Granny Smith hold their shape best.
  • If the crumb topping browns too fast, tent the tin loosely with foil for the last 10 minutes.

Classic Scones

Prep15 min
Cook14 min
Total time29 min
Servings8 scones
DifficultyEasy

Ingredients

  • 350 g self-raising flour
  • 1 tsp baking powder
  • 80 g cold unsalted butter, cubed
  • 40 g granulated sugar
  • 175 ml milk
  • 1 tsp vanilla extract
  • 1 egg, beaten (for glazing)

Instructions

  1. Heat the oven to 200 C (400 F) and line a baking sheet with parchment.
  2. Whisk the flour and baking powder together, then rub in the cold butter until the mixture looks like fine breadcrumbs.
  3. Stir in the sugar, then add the milk and vanilla and bring together quickly into a soft dough without overworking it.
  4. Turn out onto a floured surface and pat to about 2.5 cm thick.
  5. Cut out rounds with a floured cutter, pressing straight down without twisting, and re-pat the offcuts to cut more.
  6. Place on the sheet, brush the tops with beaten egg, and bake for 12 to 15 minutes until well risen and golden.
  7. Cool slightly on a rack and serve warm.

Tips

  • Handle the dough as little as possible for the lightest scones.
  • Glaze only the tops, not the sides, so the scones rise evenly.

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