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.

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

1. Place eggs in the bottom of a greased 13-in. x 9-in. x 2-in. baking dish.
2. In a large skillet, cook bacon until crisp. Drain, discarding all but 1/4 cup drippings. Sprinkle bacon over eggs.
3. Stir flour, salt and pepper into reserved drippings; cook until bubbly. Gradually add milk; cook and stir until thickened and bubbly. Stir in cheese until melted; pour over eggs.
4. For biscuits, cut shortening into flour until mixture resembles coarse crumbs. Stir in buttermilk; knead dough gently six to eight times.
5. Roll out on a lightly floured surface to 1/2-in. thickness. Cut with a 2-1/2-in. biscuit cutter and place on a greased baking sheet.
6. Bake biscuits and eggs at 400 degrees F for 25 minutes or until biscuits are golden brown.
7. Serve eggs over biscuits.

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

1. Dissolve yeast in warm water. In a large bowl, combine flour, sugar, baking powder, salt and baking soda. Add yeast mixture, buttermilk and oil; stir well.
2. Cover and refrigerate at least 12 hours.
3. Punch down. Turn onto a floured surface and roll out to 1-in. thickness. Cut with a 2-in. biscuit cutter and place 2-in. apart on a greased baking sheet.
4. Bake at 400 degrees F for 12 minutes.

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.

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.

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

Method

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a large skillet, brown the ground beef, onion and green chile pepper; drain. Stir in tomato sauce, chili powder ,and garlic salt. Simmer while preparing the biscuits.
3. Separate biscuit dough into 10 biscuits. Pull each biscuit into 2 layers. Press 10 biscuit halves on the bottom of a 9-inch pie dish to form bottom crust. Reserve the other 10 biscuit halves for the top layer.
4. Remove meat mixture from heat, and stir in 1/2 cup shredded cheese, sour cream, and egg; mix well. Spoon over bottom crust. Arrange remaining biscuit halves to form top crust, and spoon remaining cheese evenly over the top.
5. Bake in preheated oven for 25 to 30 minutes, or until biscuits are a deep golden brown color.

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.

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.

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.

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

1. In a saucepan, combine the milk, cheese and mustard; cook over low heat until smooth, stirring constantly. Stir in ham and peas.
2. Melt butter in a large skillet; add eggs. Cook and stir over medium heat until the eggs are set. Add cheese sauce and stir gently. Spoon into an ungreased shallow 2-qt. baking dish.
3. Separate the biscuits and cut in half. Place with cut side down around outer edge of dish.
4. Bake, uncovered, at 375 degrees for 15-20 minutes or until the biscuits are golden brown.