Homestyle Scratch Biscuits

Being on this budget meal plan has taught me even more how grateful I am for everything….using what you have….taking care of what you own, and saving for a brighter future.

So as I dream of a homestead of my own, I can start in my apartment making these delicious biscuits from scratch and loving every minute of it….. especially with homemade jam.

I’ve been learning more ways to become a homesteader which means cooking a lot from scratch. I use to make bread everyday at a previous job and wanted to start making my own at home to save money and make healthier food at home.

This recipe is simple and the results are delicious! Top with your favorite jams, vegan butters, a side with soups, breakfast sandwiches, and more.

Also feel free to add in spices like rosemary, thyme, or garlic powder!

Yield: about 15 biscuits, depending on how thick you make your dough and size of cutter.


2 1/4 cup all purpose flour

1 tbsp. sugar (I used raw cane sugar)

1 cup oat milk (or any plant based milk) Here’s my recipe to make your own Oat Milk

1 tsp. salt (I used pink Himalayan)

1/3 cup canola oil

1 tbsp. butter

1 tbsp. baking powder



Preheat your oven to 425*F.

Using a dough hook on your mixer combine all the dry ingredients first.

In a small bowl pour in the oil or butter with the milk.

On a low speed mix the dry ingredients 1-2 minutes until well combined.

Slowly add the liquid ingredients in thirds. You can use a spatula to scrape the sides in between adding in the liquid.

Once all is combined, the dough will start to form and after a minute or two it will start pulling from the sides and form a ball of dough. Don’t over mix the dough.

On a lightly floured surface kneed the dough a few times. Add in a sprinkle of flour is the dough still feels wet. The dough should feel tacky without sticking to your fingers.

Lightly grease a baking tray.

Roll out the dough to a quarter inch or half inch thick and cut out rounds. Space on baking sheet with one inch between biscuit. Roll out the extra scraps of dough or just ball into one large biscuit and bake on a separate tray.

Bake for 15-20 minutes until the biscuits are slightly golden on top, and enjoy with all your favorites!

Let me know what you think in the comments below! You can also connect with me on Twitter, Instagram, and Pinterest under @noshchefjulie

Sprinkle Banana Muffins

Sprinkles make everything better! I love the little pops of color and these muffins are so moist and delicious! I used almond extract and a sugar substitute splenda so this recipe is 99% sugar free except for the sprinkles!

funfetti banana muffins

Yield: 16 muffins


1 1/2 cups all purpose flour

2 eggs (use an egg liquid substitute or use 3 tbsp. of unsweetened applesauce)

4 frozen bananas- thawed to room temp

1/2 cup non dairy butter- softened to room temperature

1 tsp. baking soda

1/2 tsp. salt

1 tsp. almond extract

1/2 cup sugar (white, brown, or splenda)

2 tbsp. colored sprinkles



Pre-heat the oven to 350* F.

In a mixing bowl cream the butter and sugar together.

In a separate bowl combine the flour, baking soda, and salt together and lightly mix.

Add in the almond extract to the creamed butter and sugar. Add in the bananas and mix on a medium speed until desired consistency is reached. I like my batter a little lumpy. Next turn the speed to low and add in the egg substitute or applesauce and mix.

Now add in half of the dry mixture into the wet. Try not to over mix, and scrape down the sides. Add in the remaining half of the dry mix into the wet, and scrape the sides after mixing to make sure its all incorporated.

Add the sprinkles and gently fold into the mix.

Line 2 baking muffin pans with liners and spray with non-stick if desired. This recipe will make 16 muffins. Fill each liner 3/4 full with muffin mix.

Bake 25 minutes at 350*F or until a toothpick comes out clean. Let cool and enjoy!


These muffins are a delight! I had a lot of fun making them and the use of almond extract instead of the traditional vanilla made this really stand out! I hope you enjoy these muffins as much as I do.

Let me know what you think in the comments below! If you made this recipe tag me @noshchefjulie on Twitter and Instagram!

Almond and Apricot Granola

I absolutely love making granola and making it yourself is so simple and more cost-effective than buying it in the store.  I love to make it on cool mornings, it warms up the house and makes my home smell wonderful.  Granola is great for breakfast with milk, on top of yogurt, over poached fruit, and even with ice cream.

Note: If you use shredded coconut in your recipe, look for unsweetened. The sweetened coconut cooks much faster because of the sugars. If you can’t find unsweetened, bake the coconut separately on a lined baking pan for 5 minutes, or until lightly toasted, and mix into the granola at the end.


6 cups rolled oats

1 cup millet

1 cup raw almond slices

1 tbsp. flax-seed

1/4 cup maple syrup

1/4 cup coconut oil, sunflower oil, or canola oil

1/4 cup brown sugar

1 tbsp. vanilla extract

1 cup dried fruit; chopped (any fruit you like, apricots, cherries, mango, or raisins)

1 cup unsweetened shredded coconut

1/2 tbsp. ground cinnamon

1/4 tsp. nutmeg



Preheat the oven to 325*F

In a small bowl combine all wet ingredients and whisk until well combined.

In a large bowl mix all dry ingredients together. Fold in the wet ingredients and mix until well coated.

Lay parchment paper over 1-2 baking sheets. Spread a thin layer onto the lined baking sheets, and bake for 10 minutes. Stir mixture and bake an additional 5-10 minutes until granola is a nice golden color. Let cool and enjoy! 

Let me know what you think in the comments below! If you made this recipe tag me @noshchefjulie on Twitter and Instagram!