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.

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.

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.

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.

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.

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

1. Beat 2 of the eggs and add the sugar and oil, beating to blend well. Add the water.
2. Sift the flour, baking powder, cinnamon and cloves together, blending well. Mix into the creamed mixture.
3. Stir in the nuts and orange rind, blending well.
4. Divide the dough into 6 parts. Roll each part, on a floured board, and shape into a loaf. Press each loaf a little.
5. Place the loaves on a large cookie sheet.
6. Beat the remaining egg and brush it on top of the loaves and sprinkle with the sugar.
7. Bake in a preheated 350 Degree F. oven for 25 minutes or until lightly browned. Remove the loaves and cool slightly. Cut each loaf diagonally into biscuits.

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.

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.

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.

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.