Ingredients

1 1/2 c All-purpose flour
1/2 c Whole wheat flour
4 ts Baking powder
1 tb Granulated sugar
1/2 ts Salt
1/3 c Butter or soft margarine
1 c Cooked kidney beans wt / red
2/3 c 2% milk

Method

1. Stir dry ingredients together in a mixing bowl. Cut in butter until mixture resembles crumbs. In food processor or blender, puree beans with milk or mash beans and stir in milk.
2. Stir into dry ingredients all at once to make light soft dough.
3. Turn out onto lightly floured board, sprinkle with flour and knead about 20 seconds. Shape biscuits by rolling, patting and cutting or divide dough into 16 pieces and shape by hand.
4. Bake at 400 F for 12 to 15 minutes or until golden brown.

Ingredients

4 cup Flour
1/2 tsp. Nutmeg
1 cup Butter
1 1/2 cp Milk
1 cup Sugar
1/2 tsp. Mace

Method

1. Sift together flour and nutmeg. Add butter and mix until mixture is mealy. Add rest of ingredients; mix well.
2. Knead into a smooth dough. Roll thin and cut into small round shapes.
3. Bake at 450F until light brown.

Ingredients

1/2 cup Milk, warm
2 teaspoons Sugar
1 package Dry yeast
2 1/2 cups All-purpose flour, sifted
1/2 teaspoon salt
1/2 teaspoon Baking soda
3/4 cup Sourdough starter
1/2 cup Butter or 1/2 cup Shortening
1 cup Cheese; shredded

Method

1. Dissolve yeast in warm milk to which sugar has been added. Mix remaining dry ingredints in medum bowl, cut in butter with pastry cutter to resemble cornmeal. Mix in 1 cup shredded cheese. Blend starter into dissolved yeast and stir all lightly into flour mixture until ball just forms.
2. Roll out 1/2-inch thick on well-floured board, flouring top as needed just to keep from sticking to rolling pin. Cut out and quickly place on buttered baking pan, barely touching. (work fast, they get sticky quickly).
3. Put in draft-free place to rise, for about 1 hour or in refrigerator for about 4 hours.
4. Bake at 425 for 25 minutes until nicely browned. Serve warm with butter.

Ingredients

2 Butter
1 c Icing sugar (powdered sugar)
1 c Cornflour (cornstarch)
1 1/2 c All purp flour
1 pinch Salt

Method

1. Cream butter and sugar until light and fluffy. Add sifted flour and cornstarch, and salt. Mix well.
2. Turn out onto lightly floured board, knead lightly. Divide in half, shape into 2 rolls 1 1/2″ wide, 6″ long. Wrap in plastic wrap, refrigerate 1 hr or until firm. Cut into 1/4″ slices. Place on oven trays.
3. Bake 350F, 10-15 mins or until cooked.

Ingredients

1/4 c Butter
1 1/4 c Sugar
3 Eggs
3 1/2 c Flour
3 ts Baking Powder
1 ts Salt

Method

1. Cream butter and sugar until light and fluffy. Cream the eggs one at a time. Add flour, baking powder and salt; 2 tablespoons at a time until all used up.
2. Dough should be quite stiff, make walnut sized balls and roll into a 6 inch rope the size of a pencil. Make a ring on a lightly greased baking sheet, sealing the edges together.
3. Bake in a preheated 350oF oven 20-25 minutes until light brown. Makes 2/-3 dozen.

Ingredients

1 c Sugar
3 lg Eggs
1/3 c Oil
1/4 c Water
3 c Unbleached All-Purpose Flour
2 ts Baking Powder
2 ts Cinnamon
1 ts Ground Cloves
3/4 c Almonds, Chopped Or Sliced
3/4 c Filbert Nuts (Hazelnuts),
Chopped Or Sliced Rind Of 1 Orange, Grated 1 tb Sugar

Method Read the rest of this entry »

Ingredients

2 c Biscuit mix
1 Egg
4 tb Sugar
2 tb Margarine
Milk to make 1/2 cup

Method

1. Add milk to egg to make 1/2 cup. Put biscuit mix, sugar, and margarine in a bowl. Add just enough liquid to make a soft dough. Stir briskly.
2. Turn onto floured surface, knead 8-10 times. Roll out 1/2 inch thick. Cut out with cutters.
3. Place on ungreased baking sheet. Place close together for soft side biscuits and apart for crusty biscuits. Bake at 450 for 8 to 10 minutes.

Ingredients

3/4 pound ground beef
1/2 cup barbecue sauce
1 tablespoon dried minced onion
4 teaspoons brown sugar
1 (12 ounce) package refrigerated buttermilk biscuits
3/4 cup shredded Cheddar cheese

Method

1. In a skillet, brown beef; drain. Add barbecue sauce, onion and brown sugar; set aside.
2. Separate dough into 10 biscuits; flatten into 5-in. circles. Press firmly into the bottom and up the sides of greased muffin cups.
3. Spoon 2 tablespoons of beef mixture into each cup; sprinkle with cheese.
4. Bake at 400 degrees F for 10-15 minutes or until biscuits are golden and cheese is melted.

Ingredients

2 1/2 cups self-rising flour or biscuit mix
1/2 cup sugar
1 1/4 teaspoons ground ginger
1 teaspoon baking soda
Pinch salt
1/2 egg, beaten
1/2 cup corn syrup or maple syrup
4 tablespoons butter

Method

1. In a mixing bowl, combine biscuit mix or flour, sugar, ginger, soda and salt. Using hands, rub egg into mixture.
2. In a saucepan, warm syrup and butter; stir into batter. Let stand for 3-4 minutes, then knead.
3. Roll heaping teaspoonfuls into small balls. Place 2 in. apart on greased baking sheets.
4. Bake at 325 degrees F for 12-15 minutes. Cookies will flatten and “crackle” when done.

Ingredients

10 hard-cooked eggs, sliced
1 pound sliced bacon, diced
1/3 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
4 cups milk
2 cups cubed process American cheese

Biscuits:
1/2 cup shortening
3 cups self-rising flour
1 1/4 cups buttermilk

Method Read the rest of this entry »

Ingredients

1 (.25 ounce) package active dry yeast
1/2 cup warm water (110 degrees F to 115 degrees F)
2 1/2 cups all-purpose flour
1/3 cup sugar
2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon baking soda
1 cup buttermilk
1/4 cup vegetable oil

Method Read the rest of this entry »

Ingredients

1 pound ground beef
1 (16 ounce) can kidney beans, rinsed and drained
1 (15.25 ounce) can whole kernel corn, drained
1 (10.75 ounce) can condensed tomato soup, undiluted
1/4 cup milk
2 tablespoons minced onion
1/2 teaspoon chili powder
1/4 teaspoon salt
1 cup cubed process cheese (Velveeta)
1 (12 ounce) can refrigerated biscuit dough
2 tablespoons butter, melted
1/3 cup yellow cornmeal

Read the rest of this entry »

Ingredients

2 quarts fresh strawberries, sliced
1/4 cup sugar
1/2 cup shortening
2 1/2 cups self-rising flour
1 egg
1 cup buttermilk
Whipped cream

Method

1. Combine the strawberries and sugar; set aside. In a large bowl, cut shortening into flour until crumbly. In a small bowl, beat egg; add buttermilk. Stir into flour mixture just until moistened.
2. Turn onto a lightly floured surface; knead three to four times. Roll out to 1/2-in. thickness; cut with a 3-in. round biscuit cutter. Place on a lightly greased baking sheet.
3. Bake at 400 degrees F for 15-18 minutes or until lightly browned; cool slightly.
4. Split biscuits lengthwise; place the bottom halves on serving plates. Top with about 1/3 cup strawberries and whipped cream.
5. Replace biscuit tops; spoon about 1/3 cup strawberries and more whipped cream on top. Serve immediately.

Ingredients

2 skinless, boneless chicken breast halves
1 onion, chopped
1 cup salsa
2 cups shredded Cheddar cheese
1 (12 ounce) can refrigerated biscuit dough

Method

1. Preheat oven to 350 degrees F (175 degrees C). Bring a saucepan of lightly salted water to a boil. Add chicken breasts, and boil until easily shredded, about 20 minutes.
2. Saute onion in a medium saucepan until soft. Remove from heat and stir in salsa, then stir in cheese until melted. Add chicken and mix all together.
3. Roll out biscuits individually, adding a little of the chicken mixture to each one; then roll up, secure with toothpicks and place on a lightly greased cookie sheet.
4. Bake at 350 degrees F (175 degrees C) for about 10 minutes, or until biscuits are golden and hot.

Ingredients

2 1/2 cups all-purpose flour
1/3 cup white sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 egg
1/2 cup vegetable oil
1/3 cup red wine
1 egg white
2 tablespoons sesame seeds, toasted

Method

1. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets.
2. In a medium bowl, stir together the flour, sugar, baking powder and salt. Add the egg, oil and wine all at once and mix until well blended. Let the dough rest for 5 minutes. Roll the dough into log shapes and cut into irregularly shaped 1 inch slices. Roll each piece of dough in the egg white and then roll to coat with sesame seeds. Place cookies at least 1 inch apart onto the prepared cookie sheets.
3. Bake for 25 to 30 minutes in the preheated oven, until lightly browned. Turn the oven off and leave the cookies inside to crisp. These cookies will keep for weeks in an air tight container.

Ingredients

2 cups butter, softened
1 cup white sugar
4 cups sifted all-purpose flour
1 cup raspberry preserves
24 maraschino cherries
8 cups confectioners’ sugar
1/2 cup milk

Method

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, cream together the butter and sugar until smooth. Gradually stir in the flour until well blended. On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into rounds using a cookie cutter.
3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
4. Sandwich one teaspoon of jam between two cookies. Repeat with remaining cookies.
5. In a medium bowl, gradually stir the milk into the confectioners’ sugar until the icing is of a spreadable consistency. Spread on top of the sandwiched cookies.
6. Top each cookie with half of a cherry while the icing is still wet.

Ingredients

2 cups biscuit mix
2/3 cup milk
1/2 cup shredded Cheddar cheese
2 tablespoons butter, melted
1/8 teaspoon garlic powder

Method

1. Preheat oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet.

2. Measure biscuit mix into a large bowl. Stir in milk and cheese until a soft dough forms. Drop 9 spoonfuls of the dough onto prepared baking sheet.
3. Bake in preheated oven for 8 to 10 minutes, until golden brown. While biscuits bake stir together butter and garlic powder. Remove biscuits from oven and brush with butter mixture.

Ingredients

1/4 cup lemon-lime flavored carbonated beverage
1/3 cup buttermilk
2 cups baking mix
2 tablespoons butter, melted

Method

1. Preheat oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet.
2. Pour soda and buttermilk into a large bowl. Stir in baking mixing until dough pulls together.
3. Knead dough in bowl until smooth.
4. Flatten dough and cut into 6 rounds. Place biscuits on pan and brush with melted butter.
5. Bake in preheated oven until golden brown, about 18 to 20 minutes. Let cool 10 minutes before serving.

Ingredients

2 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons white sugar
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1/2 cup melted butter
1 cup milk

Method

1. Preheat oven to 450 degrees F (230 degrees C).
2. In a large bowl, combine flour, baking powder, sugar, cream of tartar and salt. Stir in butter and milk just until moistened. Drop batter on a lightly greased cookie sheet by the tablespoon.
3. Bake in preheated oven until golden on the edges, about 8 to 12 minutes. Serve warm.

Ingredients

2 cups all-purpose flour
1/2 teaspoon salt
4 teaspoons baking powder
1/2 teaspoon cream of tartar
2 teaspoons white sugar
1/2 cup butter, chilled and diced
3/4 cup milk

Method

1. Preheat oven to 450 degrees F (230 degrees C).
2. In a large bowl, sift together dry ingredients. Cut in butter until mixture resembles coarse oatmeal. Make a well in the center of the dry mixture and pour in the milk. Stir until dough begins to pull together then turn out onto a lightly floured surface.
3. Press dough together and then roll out until 3/4 inch thick. Cut into 2 inch round biscuits and place on an ungreased baking sheet.
4. Bake in preheated oven for 10 minutes, or until golden.

Ingredients

1 1/4 pounds lean ground beef
1/2 cup chopped onion
1/4 cup chopped green chile pepper
1 (8 ounce) can tomato sauce
2 teaspoons chili powder
1/2 teaspoon garlic salt
1 (10 ounce) can refrigerated buttermilk biscuit dough
1 1/2 cups shredded Monterey Jack cheese, divided
1/2 cup sour cream
1 egg, lightly beaten

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Ingredients

2 cups self-rising flour
2 tablespoons white sugar
1 cup milk
1/3 cup mayonnaise

Method

1. Preheat oven to 350 degrees F (175 degrees C). Line 10 muffin cups with paper muffin liners.
2. In a large bowl, combine self-rising flour and sugar. Stir in milk and mayonnaise until a smooth dough is formed. Spoon batter into prepared muffin cups.
3. Bake in preheated oven for 25 to 30 minutes, until golden brown and doubled in size.

Ingredients

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon dried chives
1/2 teaspoon garlic salt
1/2 teaspoon salt
1/4 cup shortening
3/4 cup milk
1/4 cup shredded sharp Cheddar cheese

Method

1. Preheat oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet.
2. In a large bowl, mix together flour, baking powder, chives, garlic salt and salt. Cut in the shortening until the mixture has only small lumps. Add milk and cheese and stir until moistened.
3. Drop dough by heaping spoonfuls onto prepared baking sheet.
4. Bake in preheated oven for 12 to 15 minutes, until golden.

Ingredients

2 cups self-rising flour
1 cup milk
6 tablespoons mayonnaise

Method

1. Preheat oven to 400 degrees F (200 degrees C).
2. In a large bowl, stir together flour, milk, and mayonnaise until just blended. Drop by spoonfuls onto lightly greased baking sheets.
3. Bake for 12 minutes in the preheated oven, or until golden brown.

Ingredients

1 (10 ounce) can refrigerated buttermilk biscuit dough
1 pound bacon
5 eggs
1/4 cup milk
3 tablespoons butter, softened
10 slices Cheddar cheese

Method

1. Preheat oven to 400 degrees F (200 degrees C).
2. Place biscuits 2 inches apart on an ungreased cookie sheet. Bake in preheated oven for 8 to 11 minutes or until golden brown.
3. Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain and set aside.
4. In a large bowl, beat together eggs and milk. Heat a lightly oiled skillet over medium heat.
5. Scramble eggs to your liking.
6. Cut open biscuits, lightly butter, layer with eggs, bacon, and cheese.

Ingredients

1/2 cup chopped blanched almonds
5 ounces amarettini cookies
3 tablespoons dark rum
3/4 cup semisweet chocolate chips
1 cup heavy cream, chilled
3 tablespoons brandy
1 quart vanilla ice cream, softened

Method

1. Preheat oven or toaster oven to 350 degrees F (175 degrees C).
2. Place chopped almonds on a tray and toast in preheated oven until lightly colored and fragrant, 5 to 8 minutes. Let cool completely.
3. Crumble the cookies into 1/2 inch pieces by wrapping in a tea towel and tapping lightly with a rolling pin or mallet. Do not crush into small pieces. Place crumbled cookies in a medium bowl and sprinkle with rum. Toss with almonds and chocolate chips. Set aside.
4. In a large bowl, beat cream with an electric mixer until thickened. Pour in brandy and beat until soft peaks form. Spoon whipped cream over cookie mixture. In whipped cream bowl, now beat ice cream just until softened (with a flat whip, if available). Fold cookie and cream mixture into ice cream. Freeze until serving.

Ingredients

1 (7.5 ounce) package refrigerated buttermilk biscuits
1 tablespoon butter or margarine, melted
4 1/2 teaspoons grated Parmesan cheese
1 teaspoon dried oregano
1 (8 ounce) package brown-and-serve sausage links

Method

1. On a lightly floured surface, roll out each biscuit into a 4-in. circle; brush with butter.
2. Combine Parmesan cheese and oregano; sprinkle over butter.
3. Place a sausage link in the center of each; roll up. Cut each widthwise into four pieces; insert a toothpick into each.
4. Place on an ungreased baking sheet. Bake at 375 degrees for 8-10 minutes or until golden brown.

Ingredients

1 (5 ounce) can evaporated milk
8 ounces process American cheese, cubed
1 teaspoon prepared mustard
3/4 cup cubed fully cooked ham
1/2 cup frozen peas
2 tablespoons butter or margarine
10 eggs, beaten
1 (12 ounce) package refrigerated buttermilk biscuits

Method Read the rest of this entry »

Ingredients

2 1/2 cups all-purpose flour
2 tablespoons baking powder
1 teaspoon salt
1/4 cup sugar
1/4 cup butter or margarine
1 1/2 cups leftover mashed potatoes
1 egg, beaten
1/3 cup cold water
1/3 cup milk
extra milk for brushing the tops

Method

1. Preheat the oven to 450 degrees F (230 degrees C).
2. In a medium bowl, stir together the flour, baking powder, salt, and sugar. Cut in butter, until pieces of butter are no larger than peas. Use a fork to stir in mashed potatoes, breaking them up into chunks. Make a well in the mixture, and pour in egg, water and milk. Stir into a loose dough using the fork.
3. Turn dough out onto a floured surface, and knead for 6 or 8 times so the dough holds together. Pat the dough out to about 3/4 inch thickness, and cut into circles with a biscuit cutter or drinking glass. Place biscuits onto an ungreased baking sheet. Brush the tops with a bit of milk.
4. Bake for 15 to 20 minutes in the preheated oven, or until bottoms are golden.

Ingredients

1 (.25 ounce) package active dry yeast
1/4 cup warm water (110 degrees F/45 degrees C)
2 cups buttermilk
5 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
2 teaspoons salt
3 tablespoons white sugar
3/4 cup shortening

Method Read the rest of this entry »

Ingredients

1/2 cup butter, softened
1/2 cup white sugar
2 eggs
2 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon allspice
1 tablespoon ground cinnamon

1/2 cup butter, softened
1/8 teaspoon salt
3 cups sifted confectioners’ sugar
1/4 cup milk, or as needed
1 1/2 teaspoons vanilla extract
1 cup strawberry jam
1 (10 ounce) jar maraschino cherries, drained

Read the rest of this entry »

Ingredients

2 1/4 cups all-purpose baking mix
1/2 cup shredded Cheddar cheese
2 tablespoons fresh rosemary, chopped
1/4 cup sour cream
2 tablespoons Dijon mustard
1/3 cup milk
1 egg, lightly beaten

Method

1. Preheat oven to 425 degrees F (220 degrees C).
2. In a medium bowl, stir together baking mix, cheese, and rosemary.
3. In a separate bowl, stir together sour cream, mustard, and milk. Stir wet mixture into dry mixture until well combined. Drop dough in 2-inch rounds onto a baking sheet. Brush tops with beaten egg.
4. Bake in preheated oven 12 to 15 minutes. Serve warm.

Ingredients

2 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/2 cup shortening
1 cup whole milk

Method

1. Preheat the oven to 450 degrees F (220 degrees C).
2. In a large bowl, stir together the flour, baking powder and salt. Cut in shortening with a pastry blender or by rubbing between your fingers until the lumps are smaller than peas. Pour in the milk all at once, and stir with a large spoon until dough is evenly moist. It should be sticky.
3. Flour your hands, and knead the dough lightly for 3 or 4 turns, adding just enough flour so that it doesn’t stick to your hands. Let the dough rest for a minute or two.
4. With well-floured hands, pinch off pieces of dough (about 12) and pat lightly into balls. Don’t over work the dough. Place about 2 inches apart on ungreased baking sheets. With floured knuckles, press each ball down to about 1/2 inch thickness.
5. Bake for 11 to 12 minutes in the preheated oven, until browned on the bottom. Serve hot with butter.

Ingredients

2 1/2 cups all-purpose flour
3 tablespoons packed brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 cup butter, sliced
2 cups pumpkin puree

Method
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Ingredients

2 cups unsalted butter
1 cup white sugar
1 tablespoon vanilla extract
5 eggs
5 1/2 cups all-purpose flour
1/2 teaspoon salt
3 tablespoons baking powder
1/4 cup sesame seeds

Method

1. In large mixing bowl, beat butter until light and fluffy. Add the sugar and beat for 10 minutes on medium speed. Add four of the eggs, one at a time, and beat well after each addition. Beat in the vanilla. Combine the flour, baking powder, and salt in a separate bowl. Add to the butter mixture and stir to form soft, cohesive dough. Add flour if dough is too soft to handle easily.
2. Preheat oven to 350 degrees F. Grease cookie sheets
3. Lightly flour a work surface. Break off 1 inch lumps of dough and roll on floured surface into ropes about 7 inches long and 1/4 inch in diameter. Cross the ends and twirl dough in a loop in the opposite direction, forming a braid. Place on cookie sheets about 1 inch apart.
   Beat remaining egg. Brush onto braids for glaze and sprinkle with sesame seeds.
4. Bake 20 to 25 minutes. Let cool on cookie sheets for 10 minutes, then remove to racks to cool completely.

Ingredients

1/2 cup butter, softened
3/8 cup white sugar
1 teaspoon vanilla extract
1 egg yolk
1 cup self-rising flour
2 tablespoons cornstarch
1/4 teaspoon salt
1/4 cup rolled oats

Method

1. Preheat oven to 375 degrees F(190 degrees C). Grease cookie sheets.
2. Cream the butter and sugar until light and fluffy. Beat in the egg yolk and vanilla extract. Sift together the flour, cornstarch, and salt; stir into the butter mixture.
3. Shape dough into 20 to 24 small balls, about 1/2 inch in diameter. Roll each ball in the oats and place about 2 inches apart on cookie sheets.
4. Bake 15 to 20 minutes until golden brown. Let cool on wire rack. Store in an airtight tin.

Ingredients

1/2 cup butter
1/4 cup white sugar
1 1/2 cups all-purpose flour
1/2 teaspoon ground cinnamon
1 egg
2 tablespoons finely chopped blanched almonds
1 tablespoon white sugar

Method

1. Preheat oven to 350 degrees F (175 degrees C).
2. Cream together the butter and sugar until light and fluffy. Sift the flour and cinnamon and add to the butter mixture. Spread the mixture into an ungreased baking pan measuring 11×7 inches. Beat the egg and brush over the top of the dough. Prick dough all over with a fork. Sprinkle dough with almonds and sugar.
3. Bake for 20 to 25 minutes, until golden brown. Let cool on wire rack for 5 minutes before cutting into 12 bars. Store in an airtight container.

Ingredients

1 cup sifted all-purpose flour
1/4 cup toasted wheat germ
2 tablespoons baking powder
1/2 teaspoon salt
1/3 cup butter, melted
1/4 cup evaporated milk, heated
1 cup mashed sweet potatoes
2 tablespoons milk
1 pinch ground nutmeg

Method

1. Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
2. Into a large bowl, sift together the flour, wheat germ, baking powder, and salt. Mix in butter, evaporated milk, sweet potatoes, milk, and nutmeg, stirring by hand until dough is smooth.
3. On a lightly floured board, roll out the dough until it is about 1/2-inch thick.
4. With a sharp knife, cut into 3-inch squares or diamonds. Place squares on greased baking sheet, and bake for 15 to 20 minutes. Serve warm.

Ingredients

2 1/2 cups self-rising flour
1 cup canned pumpkin
2/3 cup sour cream
1/2 teaspoon maple flavoring
2 tablespoons maple syrup
2 tablespoons butter-flavored shortening, melted

Method

1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
2. Place the flour in a large bowl. Make a well in the center of the flour. Place the pumpkin, sour cream, maple flavoring, and syrup in the well. Mix the pumpkin mixture into the flour to make the dough until stiff.
3. Roll the dough on a lightly-floured surface. Cut into 8 biscuits. Dip each biscuit into the melted shortening and place the biscuits on the baking sheet with the side that was dipped in shortening facing up.
4. Bake in preheated oven until tops are golden brown, 12 to 15 minutes.

Ingredients

2 cups flour
4 teaspoons baking powder
3 tablespoons white sugar
1/2 teaspoon salt
1/2 teaspoon cream of tartar
1/2 cup butter or margarine
3/4 cup milk
1/2 cup shredded Cheddar cheese
1 tablespoon chopped fresh thyme

Method

1. Preheat the oven to 425 degrees F (220 degrees C).
2. In a medium bowl, stir together the flour, baking powder, sugar, salt and cream of tartar. Cut in butter using a pastry cutter or a fork until it is the size of peas. Make a well in the center of the mixture and measure the milk, cheese and thyme into the bowl. Gently mix until a soft dough forms.
3. Roll or pat out on a floured surface to 3/4 inch thick. Cut into circles and place on a baking sheet.
4. Bake for 10 minutes in the preheated oven, or until the bottoms of the biscuits are golden brown.

Ingredients

2 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/3 cup shortening
1/2 cup raisins
3/4 cup buttermilk

Icing:
1/3 cup confectioners’ sugar
1 teaspoon milk

Method Read the rest of this entry »

Ingredients

5 cups all-purpose flour
1/2 cup white sugar
1/2 cup shortening
1 teaspoon salt
4 teaspoons baking powder
1/4 teaspoon baking soda
2 (.25 ounce) packages active dry yeast
3/4 cup warm water (110 degrees F/45 degrees C)
2 cups lukewarm buttermilk

Method Read the rest of this entry »

Ingredients

2 cups self-rising flour
1/8 teaspoon baking soda
3/4 teaspoon salt
1 1/2 tablespoons white sugar
2 tablespoons shortening
2 tablespoons butter, softened
1 1/4 cups buttermilk
1 cup all-purpose flour
1 1/2 tablespoons butter, melted

Method
Read the rest of this entry »

Ingredients

2 cups all-purpose flour
3 teaspoons baking powder
2 teaspoons dill weed
3/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup cold butter or margarine
2 eggs, lightly beaten
9 tablespoons half-and-half cream, divided

Method

1. In a bowl, combine the flour, baking powder, dill, salt and pepper. Cut in butter until the mixture resembles coarse crumbs. With a fork, stir in eggs and 1/2 cup cream just until moistened.
2. Drop by 1/4 cupfuls onto an ungreased baking sheet. Brush tops with remaining cream.
3. Bake at 450 degrees for 10-12 minutes or until golden brown.

Ingredients

3 cups reduced-fat biscuit/baking mix
3 tablespoons sugar
1/2 teaspoon ground ginger
2 tablespoons cold margarine
1 (6 ounce) container low-fat orange yogurt
5 tablespoons egg substitute

Method

1. In a bowl, combine the biscuit mix, sugar and ginger. Cut in margarine until the mixture resembles coarse crumbs. With a fork, stir in yogurt and 1/4 cup egg substitute until mixture forms a ball.
2. Turn onto a floured surface; knead 5-6 times. Roll out to 1/2-in. thickness; cut with a 2-1/2-in. biscuit cutter. Place on an ungreased baking sheet. Brush tops with remaining egg substitute.
3. Bake at 425 degrees for 14-16 minutes or until golden brown.

Ingredients

2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
3 teaspoons baking powder
3/4 cup sour cream
1 1/2 tablespoons water

Method

1. Mix together flour, salt, baking soda, and baking powder. Add sour cream and mix to a soft dough. Add additional water if necessary.
2. With well floured hands shape dough into round biscuit shapes. Bake at 450 degrees F (230 degrees C) for 12 minutes.

Ingredients

2 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons sugar
1/2 teaspoon salt
1/3 cup cold butter or margarine
3/4 cup apple cider
1/8 teaspoon ground cinnamon

Method

1. In a bowl, combine flour, baking powder, sugar and salt. Cut in butter until mixture resembles coarse crumbs. stir in cider just until moistened. turn onto a lightly floured surface and knead 8-10 times. Roll out to 1/2-in. thickness; cut with a 2-1/2-in. biscuit cutter.
2. Place on ungreased baking sheets. Sprinkle with cinnamon; pierce tops of biscuits with a fork.
3. Bake at 425 degrees F for 12-14 minutes or until golden brown. serve warm.

Ingredients

4 cups self-rising flour
2 tablespoons white sugar
2/3 cup shortening
2 cups buttermilk

Method

1. Sift together the flour and sugar in a large bowl. Cut in the shortening until the mixture has a fine crumb or cornmeal texture. Stir in the buttermilk with a fork until a soft dough forms.
   Turn the dough out onto a floured surface, pulling off any pieces sticking inside the bowl. Gather dough into a ball and knead about 20 times, until smooth and elastic. Wrap in plastic wrap and refrigerate overnight.
2. Preheat oven to 425 degrees F (220 degrees C).
3. Working on a floured surface, roll or pat the dough out to 1 inch thickness. Cut into rounds with a 2 inch biscuit cutter, or the floured rim of a glass, by pressing straight down and up. Twisting the cutter will prevent the biscuits from rising as high. Place biscuits about 1 inch apart on an ungreased baking sheet, and allow to rest a few minutes.
4. Bake in preheated oven until lightly brown, 12 to 15 minutes. Cool on a wire rack. Serve warm.

Ingredients

2 cups all-purpose flour
1/4 cup brown sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/4 teaspoon cream of tartar
1/2 cup butter flavored shortening
2/3 cup milk
1 teaspoon vanilla extract

1/4 cup butter, softened
1/4 cup brown sugar
5 1/2 teaspoons ground cinnamon

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Ingredients

1 (12 ounce) package refrigerated buttermilk biscuits
1/4 cup vegetable oil
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning

Method

1. Cut each biscuit in half. Roll each portion into a 6-in. rope; tie in a loose knot. Place on a greased baking sheet.
2. Bake at 400 degrees F for 9-11 minutes or until golden brown.
3. In a small bowl, combine the oil and seasonings; immediately brush over warm biscuits, then brush again.

Ingredients

2 cups spelt flour
1 tablespoon baking powder
1 teaspoon salt
6 tablespoons butter
2/3 cup milk

Method

1. Preheat the oven to 450 degrees F (220 degrees C).
2. In a large bowl, stir together the flour, baking powder and salt. Cut in the butter until the mixture resembles coarse crumbs. Gradually stir in milk until dough pulls away from the sides of the bowl. You may need to adjust the amount of milk. Pat out on a floured surface to about 1 inch thick. Cut into biscuits and place on a baking sheet.
3. Bake in the preheated oven for 12 to 15 minutes, until the bottoms are golden brown.

Ingredients

2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 dash salt
1 tablespoon white sugar
1/2 cup butter
3/4 cup buttermilk

Method

1. Preheat oven to 400 degrees F (200 degrees C).
2. In a bowl, mix the flour, baking powder, baking soda, salt, and sugar. Cut in 1/2 cup butter until the mixture resembles coarse crumbs. Mix in the buttermilk. Turn out onto a lightly floured surface, and knead 2 minutes. Transfer to an ungreased baking sheet, roll into a 6×6 inch square, and cut into 12 even sections. Do not separate.
3. Bake 15 minutes in the preheated oven, until a knife inserted in the center of the square comes out clean. Separate into biscuits, and serve hot.

Ingredients

2/3 cup buttermilk
2 tablespoons vegetable oil
3 tablespoons mayonnaise
2 cups self-rising flour

Method

1. In a large bowl mix together the buttermilk, oil, and mayonnaise. Gradually stir in the flour and mix until all ingredients are combined.
2. Turn dough out onto a well floured surface. If dough is sticky knead in a little extra flour. Roll out to 1/2 inch thick. Use a biscuit cutter to cut dough into pieces. Place into an oiled cast iron skillet. Allow to sit in pan for 10 minutes.
3. Bake in a preheated 425 degree F (220 degrees C) for 20 minutes, or until nicely browned.

Ingredients

2 3/4 cups baking mix
1/2 teaspoon crushed red pepper flakes
3/4 teaspoon garlic powder
1 cup milk
1 cup shredded Cheddar cheese
2 tablespoons butter, melted

Method

1. Preheat oven to 425 degrees F (220 degrees C).
2. Combine biscuit mix, pepper, and 1/2 teaspoon garlic powder in a large bowl. With a fork, stir in milk and cheese until mixture forms a soft dough. Drop by 1/4 cupfuls onto greased cookie sheet.
3. Combine butter and remaining 1/4 teaspoon garlic powder, and brush on top of biscuits.
4. Bake for 10 to 12 minutes, or until golden brown.

Ingredients

1 (12 ounce) package refrigerated buttermilk biscuit dough
1/2 cup melted butter
1 1/2 teaspoons dried parsley
1 1/2 teaspoons dried dill weed
1/4 teaspoon dried minced onion

Method

1. In a medium bowl, blend melted butter with the dried parsley, dill weed, and onion flakes.
2. Cut buttermilk biscuits into quarters. Roll each biscuit quarter in herb butter. Place in 8 inch cake pan, with pieces touching. Pour remaining butter over biscuits.
3. Bake in a 425 degree F (220 degrees C) oven for 12 minutes. Serve warm.

Ingredients

2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1/2 cup shortening
3/4 cup milk

Method

1. Preheat oven to 400 degrees F (205 degrees C). Grease a baking sheet.
2. Combine flour, baking powder, and salt. Cut shortening in until mixture has a fine crumb texture. Stir in milk with a fork to make a soft dough. Knead 8 to 10 times, and then roll out to a thickness of at least 1/2 inch. Cut into rounds with a cookie or biscuit cutter. Place on cookie sheet, and allow to rest for a few minutes.
3. Bake for 12 to 15 minutes. Serve warm.

Ingredients

2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1/4 cup shortening
3/4 cup beer

Method

1. Preheat oven to 450 degrees F (230 degrees C).
2. Sift together flour, baking powder, and salt. Cut in shortening until it has cornmeal consistency. Stir in beer, and knead lightly.
3. Roll dough out to 1/2 inch thickness. Cut with biscuit cutter.
4. Bake 10 to 12 minutes, or until golden brown.

Ingredients

2 1/4 cups self-rising flour
3/4 cup shortening
1 cup milk

Method

1. Combine and mix ingredients together. Pour out on floured waxed paper. Pat the dough out with your hands until dough is not sticky (add a little flour if necessary). Fold double. Cut biscuits with a biscuit cutter.
2. Bake on a cookie sheet at 425 degrees F (220 degrees C) for 20-25 minutes.

Ingredients

2 cups all-purpose flour
1 cup whole wheat flour
2 tablespoons sugar
4 1/2 teaspoons baking powder
3/4 teaspoon cream of tartar
1/2 teaspoon salt
3/4 cup cold butter or margarine
1 egg
1 cup milk

Method

1. In a bowl, combine the first six ingredients. Cut in butter until crumble. Combine egg and milk; stir into crumb mixture just until moistened.
2. Turn onto a floured surface; knead 10-15 times. Roll out to 1-in. thickness; cut with a 2-1/2-in. biscuit cutter. Place on a greased baking sheet.
3. Bake at 450 degrees F for 10-15 minutes or until golden brown.

Ingredients

3 cups sliced peeled tart apples
1/3 cup sugar
1 tablespoon quick-cooking tapioca
1 1/2 teaspoons lemon juice
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
1 (16 ounce) can large refrigerated buttermilk biscuit dough

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Ingredients

2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon dried oregano, divided
1/2 teaspoon dried basil, divided
2 egg whites
1 egg
1 cup crumbled feta cheese
1/2 cup reduced-fat ricotta cheese
1/3 cup 1% buttermilk
1/4 cup reduced-fat sour cream

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Ingredients

6 cups buttermilk baking mix
1/4 cup sugar
1 (.25 ounce) package active dry yeast
1/3 cup shortening
1 cup warm water (120 to 130 degrees F)
1/4 cup butter or margarine, melted

Method

1. In a large bowl, combine the baking mix, sugar and yeast. Cut in shortening until mixture resembles coarse crumbs. Stir in enough warm water to make a soft and slightly sticky dough.
2. Turn onto a floured surface; knead gently 3-4 times. Roll dough to 3/4-in. thickness; cut with a 2-1/2-in. round biscuit cutter. Place on ungreased baking sheets. Brush tops with melted butter.
3. Bake at 400 degrees F for 10-12 minutes or until lightly browned.

Ingredients

1/4 pound bulk Italian sausage
2 cups biscuit/baking mix
1/4 cup shredded Cheddar cheese
2 teaspoons minced fresh oregano
2 teaspoons dried minced onion
1/2 teaspoon minced fresh cilantro or parsley
1 egg, beaten
2/3 cup milk

Method

1. In a small skillet, cook sausage over medium heat until no longer pink; drain. In a bowl, combine the biscuit milk, cheese, oregano, onion and cilantro. Combine the egg and milk; stir into dry ingredients just until moistened. Stir in the sausage.
2. Drop by heaping tablespoonfuls onto greased baking sheets.
3. Bake at 425 degrees F for 8-10 minutes or until lightly browned. Serve warm. Refrigerate any leftovers.

Ingredients

2 cups all-purpose flour
5 teaspoons baking powder
2 teaspoons sugar
1 teaspoon salt
1/2 teaspoon cream of tartar
1/2 cup cold butter or margarine
3/4 cup milk
1/2 pound bacon, diced
1/3 cup chopped onion
1 teaspoon chili powder
2 cups picante sauce
2 tablespoons minced fresh cilantro or parsley
6 eggs

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Ingredients

1/2 cup all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
2 tablespoons shortening
3 tablespoons milk
2 tablespoons butter, melted, divided

Method

1. In a small bowl, combine the flour, baking powder and salt; cut in shortening until mixture resembles coarse crumbs. Add milk, tossing with a fork until a ball forms.
2. Turn onto a lightly floured surface; knead 5-6 times. Roll or pat to 1/2-in. thickness; cut with a 2-1/2-in. biscuit cutter. Place on a greased baking sheet. Brush tops with 1 tablespoon butter.
3. Bake at 450 degrees F for 9-11 minutes or until golden brown. Brush with remaining butter. Serve warm.

Ingredients

1 (8 ounce) package cream cheese
2 cups all-purpose flour
6 tablespoons sugar, divided
4 teaspoons baking powder
1/3 cup shortening
2/3 cup milk
1/2 teaspoon ground cinnamon
5 tablespoons butter or margarine, melted, divided
1/3 cup chopped pecans
1/3 cup chopped red candied cherries

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Ingredients

1/4 cup honey
1/4 cup packed brown sugar
2 tablespoons butter or margarine, melted
2 tablespoons water
1/3 cup pecan halves

Biscuits:
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
3 tablespoons shortening
3 tablespoons cold butter or margarine
2/3 cup milk
1/2 cup diced peeled tart apple

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Ingredients

2 bratwurst, casings removed
4 cups biscuit/baking mix
2 teaspoons caraway seed
1 (12 ounce) can beer or nonalcoholic beer

Method

1. Cut bratwurst into bite-size pieces. In a bowl, combine the biscuit mix, caraway seeds and bratwurst; stir in beer just until moistened. Fill greased muffin cups two-thirds full.
2. Bake at 400 degrees F for 18-20 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Refrigerate leftovers.

Ingredients

2 1/2 cups all-purpose flour
1/4 cup shredded Parmesan cheese
2 tablespoons minced fresh basil
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup 1% buttermilk
3 tablespoons olive or canola oil

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Ingredients

2 cups all-purpose flour
4 teaspoons baking powder
3 teaspoons sugar
1/2 teaspoon salt
1/2 cup shortening
1 egg
2/3 cup milk

Method

1. In a small bowl, combine the flour, baking powder, sugar and salt. Cut in shortening until the mixture resembles coarse crumbs. Beat egg with milk; stir into dry ingredients just until moistened.
2. Turn onto a well-floured surface; knead 20 times. Roll to 3/4-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place on a lightly greased baking sheet.
3. Bake at 450 degrees F for 8-10 minutes or until golden brown. Serve warm.

Ingredients

1 2/3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 cup shortening
1 cup shredded Cheddar cheese
3/4 cup buttermilk

Method

1. In a mixing bowl, combine flour, baking powder, salt and baking soda. Cut in shortening until the mixture resembles coarse crumbs. Stir in cheese. Add buttermilk; stir just until dough clings together.
2. On a lightly floured surface, knead dough lightly until easy to handle. Roll into a 12-in. circle. Cut into eight wedges. Begin at wide end of wedge and roll toward point. Place biscuits, point side down, on a greased baking sheet.
3. Bake at 450 degrees F for 12-14 minutes or until golden brown. Serve warm.

Ingredients

1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon cream of tartar
1/4 cup cold butter
1/3 cup milk
1 teaspoon honey

Method

1. In a bowl, combine the flour, baking powder, salt and cream of tartar; cut in butter until crumbly. Stir in milk and honey just until moistened. Turn onto a floured surface; knead gently 8-10 times.
2. Roll out to 3/4-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 1 in. apart on a greased baking sheet. Bake at 450 degrees F for 10-15 minutes or until golden brown.

Ingredients

2 cups all-purpose flour
3 tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cream of tartar
1/2 cup shortening
2/3 cup milk

Filling:
3 tablespoons butter or margarine, softened
3 tablespoons sugar
1 teaspoon ground cinnamon

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Ingredients

2/3 cup all-purpose flour
3/4 teaspoon baking powder
1/8 teaspoon salt
4 teaspoons shortening
1/2 cup shredded Cheddar cheese
1/3 cup milk
1 (4.5 ounce) can deviled ham spread

Method

1. In a bowl, combine flour, baking powder and salt. Cut in shortening until the mixture resembles coarse crumbs. Stir in cheese. Stir in milk just until moistened.
2. Turn onto a floured surface; knead 5-6 times. Roll into a 10-in. x 6-in. rectangle.
3. Spread ham salad over half of dough. Fold dough over to form a 5-in. x 6-in. rectangle; seal edges with water. cut into six 1-in. strips. Twist strips and place on an ungreased baking sheet.
4. Bake at 400 degrees F for 15-18 minutes or until golden brown.

Ingredients

1/3 cup all-purpose flour
1/4 cup rye flour
1 tablespoon brown sugar
1 teaspoon baking powder
1/4 teaspoon dried parsley flakes
1/8 teaspoon salt
1/4 cup cold butter or margarine
1 egg
1 tablespoon milk

Method

1. In a bowl, combine the first six ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in the egg and milk just until combined.
2. Drop by 1/4 cupfuls 2 in. apart onto a greased baking sheet.
3. Bake at 400 degrees F for 7-10 minutes or until golden brown. Remove to a wire rack.

Ingredients

2 cups all-purpose flour
2 1/4 teaspoons baking powder
3/4 teaspoon salt
1/4 teaspoon baking soda
1/3 cup shortening
3/4 cup buttermilk

Method

1. In a large bowl, combine the dry ingredients. Cut in shortening until mixture resembles coarse crumbs. Stir in buttermilk just until moistened.
2. Turn onto a lightly floured surface. Roll to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 1 in. apart on an ungreased baking sheet.
3. Bake at 450 degrees F for 8-10 minutes or until golden brown. Serve warm.

Ingredients

24 heat and serve pull-apart rolls
1 1/2 pounds shaved fully cooked ham
6 slices Swiss cheese, quartered
1/4 cup butter or margarine, melted
1 tablespoon prepared mustard
1/2 teaspoon Worcestershire sauce
1 tablespoon poppy seeds

Method

1. Separate rolls. Evenly divide ham and cheese into 24 portions and place in the center of each roll.
2. Place in a greased 13-in x 9-in. x 2-in. baking pan. Combine butter, mustard and Worcestershire sauce; mix well. Pour over rolls. Sprinkle with poppy seeds.
3. Bake at 350 degrees F for 10-15 minutes.

Ingredients

2 cups biscuit/baking mix
1 cup shredded Cheddar cheese
1/2 cup cold water
2 tablespoons chopped green chilies
1/4 cup butter, melted
1 teaspoon dried parsley flakes
1/2 teaspoon Italian seasoning
1/4 teaspoon garlic powder

Method

1. In a bowl, combine biscuit mix, cheese, water and chilies just until moistened.
2. Drop by heaping tablespoonfuls onto a greased baking sheet.
3. Bake at 450 degrees F for 8-10 minutes or until golden brown.
4. In a small bowl, combine the butter, parsley, Italian seasoning and garlic powder; brush over warm biscuits.

Ingredients

2 cups self-rising flour
1 cup cold butter or margarine
1 cup sour cream

Method

1. Place flour in a bowl; cut in butter until mixture resembles coarse crumbs. Stir in sour cream until mixture holds together. vDrop by rounded tablespoonfuls into ungreased miniature muffin cups.
2. Bake at 450 degrees F for 11-15 minutes or until lightly browned. Cool for 5 minutes before removing from wire racks.

Ingredients

9 cups all-purpose flour
1/4 cup baking powder
1 tablespoon salt
2 cups shortening

Method

1. In a large bowl, combine the dry ingredients. Cut in shortening until the mixture resembles coarse crumbs.
2. Store in an airtight container in a cool dry place or in the freezer for up to 8 months.

Ingredients

1 1/3 cups all-purpose flour
3 teaspoons baking powder
3 teaspoons dried parsley flakes
1 teaspoon chili powder
1/4 teaspoon salt
1/2 cup cold butter or margarine
1/2 cup milk
1 egg, beaten
1 1/2 cups shredded Cheddar cheese

Method

1. In a large bowl, combine the dry ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in milk and egg just until moistened. Add cheese; mix well.
2. Turn onto a lightly floured surface. Roll to 1/2-in. thickness; cut with a 2-1/2-in. biscuit cutter. Place 1 in. apart on an ungreased baking sheet.
3. Bake at 450 degrees F for 8-10 minutes or until golden brown. Serve warm.

Ingredients

2 cups all-purpose flour
2 tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/2 cup cold butter or margarine
1/2 cup shredded sharp Cheddar cheese
3/4 cup buttermilk

Method

1. In a bowl, combine the flour, sugar, baking powder, salt and cayenne. Cut in butter until mixture resembles coarse crumbs. Add the cheese and toss. Stir in buttermilk just until moistened.
2. Turn onto a lightly floured surface; knead 8-10 times. Pat or roll to 1 in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 1 in. apart on an ungreased baking sheet.
3. Bake at 425 degrees F for 15-18 minutes or until golden brown. Serve warm.

Ingredients

2 cups all-purpose flour
2 tablespoons sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup shortening
1 cup milk
1/2 teaspoon vanilla extract
3/4 cup flaked coconut, toasted

Method

1. In a large bowl, combine the flour, sugar, baking powder and salt; cut in shortening until crumbly. Combine milk and vanilla; stir into dry ingredients just until moistened. Fold in coconut.
2. Drop by 2 tablespoonfuls 2 in. apart onto greased baking sheets.
3. Bake at 425 degrees F for 8-10 minutes or until golden brown. Serve warm.

Ingredients

1 (12 ounce) package large refrigerated buttermilk biscuits
4 eggs
1/4 cup milk
1/8 teaspoon salt
1/8 teaspoon pepper
1 cup diced fully cooked ham
3/4 cup shredded Cheddar cheese, divided
1/3 cup chopped canned mushrooms
1 tablespoon butter or margarine

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Ingredients

1/2 cup milk
1 egg
1 tablespoon butter or margarine, melted
1 1/2 cups biscuit/baking mix
3/4 cup shr