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.

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Ingredients
2 cups of Biscuit mix
1 Egg
4 tablespoon of Sugar
2 tablespoon of 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.

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.

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.

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.

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.

1 cup self-rising flour
2 tablespoons mayonnaise (no substitutes)
1/2 cup milk

Method

1. In a bowl, cut flour and mayonnaise together until mixture resembles coarse crumbs. Add milk; stir just until mixed.
2. Spoon into four greased muffin cups.
3. Bake at 425 degrees F for 14-16 minutes or until lightly browned.

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

Method

1. In a bowl, combine the first five ingredients. Cut in shortening until the mixture resembles coarse crumbs. In a bowl, whisk milk and egg. Stir into crumb mixture just until moistened.
2. Drop by heaping spoonfuls 2 in. apart onto an ungreased baking sheet.
3. Bake at 450 degrees F for 10-12 minutes or until golden brown. Serve warm.

1 1/2 cups all-purpose flour
1/2 cup cornmeal
1 tablespoon baking powder
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon cream of tartar
1/3 cup shortening
2/3 cup milk
1 tablespoon butter or margarine, melted
1 tablespoon maple syrup

Method

1. In a bowl, combine flour, cornmeal, baking powder, sugar, salt and cream of tartar.
2. Cut in shortening until mixture resembles coarse crumbs. Stir in milk just until moistened.
3. Turn onto a floured surface; lightly knead 10-12 times. Roll or pat to 1/2-in. thickness. Cut with a 2-1/2-in. maple leaf cookie cutter or a biscuit cutter.
4. Place on a lightly greased baking sheet. Combine butter and syrup; lightly brush over tops of biscuits.
5. Bake at 425 degrees F for 10-12 minutes or until golden brown. Brush with remaining syrup mixture.

1 1/8 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2 tablespoons cold margarine
1/2 cup fat-free plain yogurt
1 teaspoon sugar
1/2 teaspoon fat free milk

Method

1. In a bowl, combine flour, baking powder, salt and baking soda; cut in margarine until crumbly. Combine yogurt and sugar; stir into the dry ingredients just until moistened.
2. Turn onto a floured surface; knead 4-5 times. Place on a baking sheet that has been coated with nonstick cooking spray; pat into a 6-in. x 4-in. rectangle. Cut into six square biscuits (do not separate biscuits). Brush tops with milk.
3. Bake at 450 degrees F for 12-15 minutes or until golden. Serve warm.