Biscuit Recipes

Ingredients

1/2 stick butter
4 c. Bisquick
1 c. sour cream (sm. carton)
1/2 c. Sprite or 7-Up

Method

1. Preheat oven to 350 degrees.
2. Melt butter in a pan large enough to hold 18 to 22 biscuits.
3. Combine ingredients and mix thoroughly.
4. Form biscuit, drop one side in melted butter, then place “butter” side up. Repeat with remaining dough. Place biscuits with sides touching. Bake 15 to 20 minutes

Ingredients

1/4 c. hot tap water
8 chicken bouillon cubes
1 pkg. active dry yeast
1 t. sugar
1 1/2 c. tomato juice
2 c. flour
2 c. wheat germ
1 1/2 c. whole wheat flour

Method

1. Put water in large bowl.
2. Crush bouillon cubes into water. Add yeast and let stand 5 minutes.
3. Add tomato juice, 1 c. flour, and wheat germ. Stir. Then stir in remaining flour and work in really well with your hands.
4. Roll out (a little at a time) on floured board 1/4″ thick. Use whatever shaped cookie cutters you like.
5. Bake at 300°F for about an hour. Let dry in turned off oven for four hours or so.

Ingredients

Biscuits:
3 cups all purpose flour
3 Tbsp granulated sugar
1 1/2 Tbsp baking powder
3/4 teaspoon salt
12 Tbsp cold unsalted butter, cut into small pieces
1 1/2 cups heavy cream
1 1/2 teaspoons vanilla extract

Berry Topping:
3 lbs of blackberries, gently rinsed
From 1 teaspoon to 1/2 cup of sugar, depending on how tart the berries are.

Whipped cream:
1 cup heavy whipping cream
Vanilla
1 teaspoon sugar

Method

1. Sift the sugar, flour, salt, and baking powder into a large bowl. Mix with a fork to combine. Cut the butter into the flour mixture with a pastry cutter or a fork until the largest pieces of butter are the size of peas. (Or pulse several times in a food processor.) Combine the vanilla and cream in a liquid measure. Make a well in the center of the flour and and pour the cream into the well. Mix with a fork until the dough is evenly moistened and just combined; it should look shaggy and still feel a little dry. Knead gently by hand five or six times to create a loose ball.
2. Turn the dough out onto a lightly floured surface and pat it into an 8-inch square, 3/4 to 1 inch thick. Transfer the dough to a baking sheet lined with silpat or parchment paper, cover with plastic and chill for 20 minutes in the refrigerator.
3. Heat the oven to 425ºF. Remove the dough from refrigerator. Cut the dough into 9 even squares and spread them about 2 inches apart from each other on the baking sheet.
4. Bake until the biscuits are golden brown, 18 to 20 minutes. Makes 9 biscuits.

Berry Topping:
Put clean berries into a large bowl. Using a potato masher, gently mash down on the berries, until you’ve crushed about half of them. Add sugar to taste. Mix and let sit for 15 minutes for the berries to macerate.

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

40 oz Biscuit mix (e.g. 1 box of Bisquick)
3/4 c Parmesan cheese, grated
1/3 c Green onions, chopped
2 Eggs, slightly beaten
2 c Milk

Method

1. Preheat oven to 350 degrees F. In a big bowl mix the biscuit mix, onions, eggs, milk and about 1/2 cup of the cheese.
2. Put the dough into a 9×13 inch baking pan and smooth it down. You will have to flour your hand or spatula to do this.
3. Sprinkle the rest of the cheese over the top and then use the spatula or knife to score the dough into square biscuits. Cut all the way to the pan.
4. Bake in a preheated oven at 350 degrees F. for 40 to 45 minutes. When they are done a wooden toothpick stuck into the dough will come out clean.

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

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.

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

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.

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

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.

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

Method

1. In a saucepan over medium heat, cook the beef until no longer pink; drain. Add beans, corn, soup, milk, onion, chili powder and salt; bring to a boil. Remove from the heat; stir in cheese until melted.
2. Spoon into a greased 2-1/2-qt. baking dish. Bake, uncovered, at 375 degrees F for 10 minutes.
3. Meanwhile, brush all sides of biscuits with butter; roll in cornmeal. Place on top of bubbling meat mixture. Return to the oven for 10-12 minutes or until biscuits are lightly browned and cooked through.

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

1 3/4 cups rolled oats
3/4 cup golden flax seeds
2/3 cup brewers’ yeast
1 cup shredded Cheddar cheese
1 cup brown rice flour
2 cups oat flour
2 tablespoons organic raw sugar
3 tablespoons vegetable oil
1 3/4 cups low-sodium chicken broth
2 eggs

Method

1. Preheat oven to 325 degrees F (165 degrees C). Grease two cookie sheets.
2. Combine oats, flax seeds, brewer’s yeast, cheese, rice flour, oat bran flour and sugar in a large bowl. Whisk together chicken broth and eggs; mix with oat mixture to make a fairly stiff dough.
3. Roll dough into 1 inch balls, then flatten into discs. (Or, roll dough out on a floured surface to 1/4 or 3/8 inch thick and cut into 1-inch x 1 1/2-inch rectangles.) Place on cookie sheets 3/4 inch apart.
4. Bake until dry and the edges turn a light golden brown, 40 to 45 minutes. Cool before serving.

Ingredients

1 cup cornmeal
2 cups all-purpose flour
1 teaspoon salt
1 egg
3 tablespoons vegetable oil
1/2 cup chicken broth
2 teaspoons chopped fresh parsley

Method

1. Preheat oven to 400 degrees F (200 degrees C). Grease 1 cookie sheet.
2. In a large bowl, combine cornmeal, flour, and salt. In a separate bowl, beat the egg together with the oil. Stir in the chicken broth and parsley. Gradually add the egg mixture to the flour mixture, stirring to combine and make a soft dough.
3. Working on a lightly floured surface, lightly knead dough. Roll out to a thickness of 1/2 inch. Cut into desired shapes with cookie cutters. Place cookies one inch apart on the prepared cookie sheet.
4. Bake in preheated oven for 15 minutes or until firm.

Ingredients

1 egg
1/3 cup peanut butter
1/2 cup mashed banana
1 tablespoon honey
1 cup whole wheat flour
1/2 cup wheat germ
1 egg white, lightly beaten, for brushing

Method

1. Preheat oven to 300 degrees F (150 degrees C). Lightly grease a baking sheet.
2. Stir together the egg, peanut butter, banana, and honey in a medium bowl; blend thoroughly. Stir in the flour and wheat germ; mix well. Turn dough out onto a floured board and roll to 1/4 inch thick.
3. Cut into desired shapes with a cookie cutter, place on prepared baking sheet, and brush tops with egg white.
4. Bake biscuits in preheated oven until dried and golden brown, about 30 minutes, depending on size. Remove from oven and cool on a wire rack.

Ingredients

2 eggs
1 cup milk
1/2 cup water
1 teaspoon salt
10 tablespoons bacon fat, melted
5 cups whole wheat flour

Method

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a cookie sheet.
2. Beat eggs in a large bowl. Stir in milk, water, salt, and bacon fat until well blended. Gradually stir in flour to make a stiff dough. Pinch off pieces of the dough and roll into 2 inch balls. Place on prepared baking sheet.
3. Bake in preheated oven for 35 to 40 minutes. Cool on racks. Store in a covered container in the refrigerator.

Ingredients

3/4 cup all-purpose flour
1 1/2 cups rolled oats
3/4 cup white sugar
1/2 cup flaked coconut
1/2 cup chopped and toasted macadamia nuts
2 tablespoons water
1 tablespoon honey
1 teaspoon baking soda
1/2 cup butter

Method

1. Preheat oven to 325 degrees F (165 degrees C). Line baking sheets with parchment paper.
2. In a medium bowl, combine the flour, rolled oats, sugar, coconut and macadamia nuts. In a small saucepan, combine the water, honey and baking soda. Bring to a boil, then stir in the butter. Set aside to cool for 5 minutes, then stir into the flour mixture with a wooden spoon.
3. Place tablespoons of dough onto the prepared cookie sheets and flatten slightly with the back of the spoon. Leave about 3 centimeters between cookies.
4. Bake for 12 minutes for chewy biscuits, 15 minutes for crunchy, in the preheated oven. Remove from the baking sheet to cool on wire racks.

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

1 1/2 teaspoons active dry yeast
1 teaspoon white sugar
1 cup warm water (110 degrees F/45 degrees C)
3 cups unbleached flour
2 teaspoons salt
3/4 cup milk (110 degrees F/45 degrees C)
2 tablespoons vegetable oil
1/4 cup cornmeal

Method

1. In a small bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes. To make crumpet rings, cut aluminum foil into 7×12 inch pieces. Fold in half lengthwise and then in thirds, making 6 layers. Form into a 3 1/2 inch diameter circle and tape shut on the outside.
2. In a large bowl, mix together flour and salt. Stir in the milk, oil and yeast mixture. Beat well until smooth. Cover with plastic wrap and let rise in a warm place until doubled, about 60 minutes. Lightly grease or butter the inside of the crumpet rings and dip the rings in cornmeal.
3. Heat a griddle or frying pan over medium low heat. Sprinkle cornmeal on the griddle and place the rings on the griddle. Deflate the batter by stirring. Pour 1/4 cup of batter into each ring.
4. Cook slowly for about 10 minutes or until pale brown. Carefully remove the rings and turn the biscuits over.
5. Bake on second side about 8 minutes or until light brown. Transfer to a rack to cool.

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 quick cooking oats
1 3/4 cups all-purpose flour
1/2 cup sliced almonds
1 cup white sugar
1 cup melted butter
1 teaspoon baking soda
2 tablespoons golden syrup
2 tablespoons boiling water

Method

1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2. In a medium bowl, stir together the rolled oats, flour, almonds and sugar. In a small saucepan over medium heat, melt butter. When butter has melted, remove from heat and stir in baking soda, golden syrup and boiling water. Stir the warm mixture into the dry ingredients and mix well.
3. Roll the dough into walnut sized balls. Place the cookies 2 inches apart onto the cookie sheet and flatten slightly.
4. Bake in the preheated oven 15 to 18 minutes, until golden. Remove from baking sheets to cool on wire racks.

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

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.

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

2/3 cup butter, softened
1 cup white sugar
2 eggs
1/2 teaspoon baking soda
1/4 cup hot water
1 1/2 cups chopped pitted dates
1 1/2 cups golden raisins
1 2/3 cups all-purpose flour
1 teaspoon ground cinnamon
1 cup chopped walnuts

Method

1. Preheat the oven to 400 degrees F (200 degrees C). In a small bowl, dissolve baking soda in hot water. Stir in the dates and raisins; set aside.
2. In a medium bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the date and raisin mixture. Combine the flour and cinnamon; mix into the batter until just blended. Finally stir in the walnuts.
3. Drop dough by tablespoonfuls onto the prepared cookie sheet. Cookies should be at least 1 inch apart.
4. Bake for 8 to 10 minutes in the preheated oven, or until lightly browned. Allow cookies to cool on baking sheet for 2 minutes before removing to a wire rack to cool completely.

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

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.

Ingredients

1 egg, beaten
2 tablespoons honey
2 tablespoons molasses
2 tablespoons vanilla extract
3/4 cup whole-wheat flour
1 1/2 tablespoons non-fat dry milk
1 tablespoon soy flour
1 tablespoon wheat germ

Method

1. Preheat the oven to 350 degrees F (175 degrees C).
2. In a medium bowl, stir together the egg, honey, molasses and vanilla until well blended. Combine the whole-wheat flour, dry milk, soy flour and wheat germ; stir into the molasses mixture until a smooth dough forms. On a lightly floured surface, roll dough out to 1/4 inch thickness. Cut in to finger length strips, and place onto an ungreased cookie sheet.
3. Bake for 15 minutes in the preheated oven, until firm. Cool and store in an airtight container at room temperature.

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

1. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 5 minutes.
2. Add buttermilk to yeast mixture, and set aside.
3. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Cut in shortening with a pastry blender until mixture resembles coarse meal. Stir in yeast mixture until dry ingredients are moistened. Turn dough out onto a floured surface, and knead 4 or 5 times.
4. On a lightly floured surface, roll dough to 1/2 inch thickness. Cut out biscuits with a 2 1/2 inch round cutter. Place on lightly greased baking sheets, barely touching each other. Cover, and let rise in a warm place free from drafts for 1 hour, or until almost doubled in size. Preheat oven to 425 degrees F (220 degrees C).
5. Bake in preheated oven for 10 to 12 minutes, or until browned.

Ingredients

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

Method

1. Dissolve yeast in warm water.
2. Sift together flour, sugar, soda, baking powder, and salt. Add buttermilk and dissolved yeast. Add shortening and stir. Store dough, covered, in the fridge until ready to use.
3. Roll out on a lightly floured surface or shape into balls–these do not need to rise. Brush tops of biscuits with melted butter.
4. Bake at 400 degrees F (205 degrees C) for 15-20 minutes.

Ingredients

2 cups whole wheat flour
1 cup cornmeal
1 tablespoon salt
1/3 cup vegetable oil
1 egg
1 cup water

Method

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a cookie sheet.
2. In a large bowl, stir together the whole wheat flour, cornmeal and salt. Mix in the oil, egg and water to make a soft dough that is not too sticky. You may add more flour if needed. Roll teaspoonfuls of dough into balls, and place on the prepared cookie sheet. Flatten slightly.
3. Bake for 20 to 25 minutes in the preheated oven, until nicely browned and firm. Cool completely, then store in an airtight container.

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

Method

1. Preheat the oven to 350 degrees F (175 degrees C).
2. In a large bowl or bowl of a stand mixer, cream together 1/2 cup of butter and white sugar until smooth. Beat in the eggs one a time, mixing well after each one. Combine the flour, baking powder, allspice and cinnamon; stir into the batter until blended. The dough will be very stiff.
3. Roll the dough out on a lightly floured surface to 1/8 to 1/4 inch thickness. Cut into circles using a juice glass or cookie cutter. Place 2 inches apart onto ungreased baking sheets.
4. Bake for 10 minutes in the preheated oven, or until the edges start to brown lightly. Cool cookies on wire racks for at least 15 minutes.
5. While cookies cool, make the frosting. Beat the butter and salt together until soft, then gradually mix in the confectioners’ sugar and vanilla until smooth and light.
6. Spread strawberry jam onto one side of a cookie, then top with another cookie to make a jam sandwich. Spread frosting on top, and place a maraschino cherry half in the center before the frosting sets. Repeat with the remaining cookies.

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

1. Preheat oven to 400 degrees F (205 degrees C). Butter one large cookie sheet.
2. Stir together the flour, brown sugar, baking powder, salt, nutmeg, cinnamon and ginger. Cut in the butter with a pastry blender until the mixture resembles coarse crumbs. Stir in the pumpkin and mix to form a soft dough.
3. On a lightly floured surface pat the dough out to 1/2 inch thick. Cut out biscuits with a round 2 inch cutter. Place biscuits on the prepared cookie sheet.
4. Bake at 400 degrees F (205 degrees C) for 15 to 20 minutes. Serve warm from the oven.

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 quick cooking oats
3/4 cup flaked coconut
1 cup all-purpose flour
1 teaspoon baking soda
1 cup white sugar
1/2 cup butter
1 tablespoon golden syrup
2 tablespoons boiling water

Method

1. Mix oats, flour, sugar and coconut together.
2. In a small saucepan over low heat, melt the syrup and butter together. Mix the soda and the boiling water and add to the melted butter and syrup.
3. Add butter mixture to the dry ingredients. Drop by teaspoons on greased cookie sheets (or baking paper).
4. Bake at 350 degrees F (175 degrees C) for 18 to 20 minutes.

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

1. In a bowl, combine the first six ingredients; cut in the shortening until mixture resembles coarse crumbs. Stir in raisins. Add buttermilk; stir just until moistened.
2. Turn onto a lightly floured surface; knead 4-5 times. Roll to 1/2-in. thickness; cut with a 2-1/2-in. biscuit cutter. Place with sides barely touching on a greased baking sheet.
3. Bake at 425 degrees for 12-17 minutes or until golden brown. Combine the icing ingredients; drizzle over biscuits. Serve warm.

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

1. Dissolve yeast in warm water. Allow to stand until mixture is frothy.
2. In a large bowl, whisk together flour, sugar, salt, baking powder, and soda. Add shortening and work until crumbly. Mix in yeast mixture and buttermilk. Store, well covered, in a greased bowl in the refrigerator. Don’t worry if it is a little sticky; it will firm up as it chills. Dough can be stored up to 2 weeks.
3. When ready to make rolls, take out amount needed. Turn dough out on a lightly floured surface, and knead for 2 or 3 minutes. Roll out, and cut rolls. Place in greased muffin cups. Let rise for 30 minutes.
4. Bake in a preheated 400 degrees F (205 degrees C) oven for 15 minutes, or until golden brown.

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

1. Preheat oven to 475 degrees F (245 degrees C). Spray a 10 1/2 inch cast iron skillet with non stick cooking spray.
2. In a medium bowl, combine flour, baking soda, salt and sugar. Cut in the shortening and softened butter with a fork until the lumps are pea size. Gently stir in the buttermilk until all of the flour is incorporated; do not over mix. The dough should be very wet. If not, add more buttermilk to achieve a sloppy consistency. Let stand for 2 to 3 minutes.
3. Place all-purpose flour in a bowl. Spray an ice cream scoop or large spoon with vegetable spray and scoop out dough.
4. Drop each biscuit one at a time into the flour. Using well-floured hands, pick up each piece and pass from hand to hand lightly to shake off excess flour and shape it into a soft round.
5. Place the biscuits gently into cast iron skillet. They will be a tight fit. Do not mash the biscuits down! Brush tops lightly with melted butter.
6. Bake at 475 degrees F (245 degrees C) for 16 to 18 minutes. Cool before serving.

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

Method

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet, or use parchment paper.
2. In a large bowl, combine flour, brown sugar, baking powder, salt and cream of tartar. Cut in shortening until mixture resembles coarse crumbs. Mix in milk and vanilla. Knead briefly on a floured surface. Roll out into a large rectangle, 1/2 inch thick. Spread softened butter onto surface of dough. Mix together brown sugar and cinnamon; sprinkle evenly over butter.
3. Roll tightly, and cut into 12 equal slices. Place on prepared baking sheet.
4. Bake in preheated oven for 15 to 20 minutes, or until golden brown.

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

Method

1. In a large saucepan, combine the apples, sugar, tapioca, lemon juice, cinnamon, salt and nutmeg. Let stand for 15 minutes. Cook over medium heat for 8-10 minutes or until apples are tender.
2. Transfer apple mixture to a greased 9-in. pie plate. Place biscuits over apples.
3. Bake at 375 degrees F for 18-20 minutes or until biscuits are browned. Immediately invert onto a serving plate.

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

Method

1. In a bowl, combine the flour, baking powder, salt, 1/4 teaspoon oregano and 1/4 teaspoon basil. Set one egg white aside. In a bowl, combine the egg, cheeses, buttermilk, sour cream and remaining egg white; mix well. Stir into the dry ingredients just until moistened.
2. On a lightly floured surface, roll dough into a 12-in. x 9-in. rectangle. Cut into twelve 3-in. squares; cut each diagonally in half. Place triangles on baking sheets coated with nonstick cooking spray. Beat reserved egg white; brush over tops. Sprinkle with remaining oregano and basil.
3. Bake at 425 degrees F for 12-15 minutes or until golden brown.

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

Method

1. In a bowl, combine the first five ingredients. cut in butter until mixture resembles coarse crumbs. With a fork, stir in milk until the mixture forms a ball.
2. Turn onto a floured surface; knead 8-10 times. Roll to 1/2-in. thickness; cut out 12 biscuits with a 2-in. biscuit cutter. Place on an ungreased baking sheet.
3. Bake at 450 degrees F for 10-12 minutes or until golden brown.
4. Meanwhile, in a large skillet, cook bacon until almost crisp; drain. Add onion and chili powder; cook until onion is tender. Stir in picante sauce and cilantro. Make six wells in picante mixture; bread an egg into each. Cover and cook over medium heat until eggs are completely set. Serve over warm biscuits.

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

Glaze:
1/4 cup light corn syrup
2 tablespoons brown sugar
2 tablespoons butter or margarine

Method

1. Cut cream cheese into 20 pieces. Roll each into a ball; cover and refrigerate. In a bowl, combine the flour, 2 tablespoons sugar and baking powder. Cut in shortening until mixture resembles coarse crumbs. Stir in milk just until moistened.
2. Turn onto a lightly floured surface and knead 8-10 times. Roll out into a 15-in. x 12-in. rectangle.
3. In a small bowl, combine cinnamon and remaining sugar; mix well. Sprinkle 5 teaspoons cinnamon-sugar over dough; set remaining mixture aside. cut dough into twenty 3-in. squares. Place one cream cheese ball in center of each. Fold dough around ball; pinch seams to seal. Roll in 2 tablespoons melted butter.
4. Combine pecans, cherries and remaining butter; spoon half into a greased and floured 10-in. fluted tube pan. Sprinkle with half of the remaining cinnamon-sugar. Place 10 balls, seam side up, over topping. Repeat layers.
5. Bake at 375 degrees F for 25-30 minutes or until golden brown. Cool for 10 minutes before inverting onto a serving platter.
6. Meanwhile, in a saucepan, combine glaze ingredients. bring to a boil; cook and stir until sugar is dissolved. Pour over bread. Serve warm. Refrigerate leftovers.

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

Filling:
3 tablespoons butter or margarine, softened
2 tablespoons applesauce
1 tablespoon honey
1/4 cup packed brown sugar
3 tablespoons raisins

Method

1. In a small bowl, combine the honey, brown sugar, butter and water. Divide between 12 greased muffin cups. Sprinkle with pecans; set aside. In a large bowl, combine the flour, baking powder, salt and cinnamon. Cut in shortening and butter until mixture resembles coarse crumbs. Stir in milk and apple just until moistened.
2. Turn onto a floured surface. Pat into a 10-in. x 8-in. rectangle, about 12 in. thick. Spread with butter, then applesauce; drizzle with honey. Sprinkle with brown sugar and raisins. Roll up, jelly-roll style, starting with a long side. Cut into 12 biscuits. Place, cut side down, over pecan mixture in muffin cups.
3. Bake at 425 degrees F for 20-25 minutes or until golden brown. Cool for 1 minute before inverting onto a serving platter. Serve warm.

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

Method

1. In a large bowl, combine the flour, cheese, basil, baking powder, baking soda, salt and pepper; mix well. Add the buttermilk and oil; stir just until combined.
2. Turn onto a floured surface; gently knead three times. Roll dough 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 400 degrees F for 16-18 minutes or until lightly browned. Serve warm.

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

Method

1. In a bowl, combine the flour, sugar, baking powder, salt and cream of tartar. Cut in shortening until mixture resembles coarse crumbs. Stir in milk just until moistened.
2. Turn onto a lightly floured surface; knead 8-10 times. Roll or pat into a 12-in. x 10-in. rectangle. Spread with butter. Combine sugar and cinnamon; sprinkle over butter.
3. Cut into five 2-in. strips; stack strips on top of each other. Cut into six 2-in. pieces; place cut side down in six greased muffin cups.
4. Bake at 425 degrees F for 11-14 minutes or until golden brown. Remove from pan to wire racks. Serve warm.

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 cr