Preheat the oven to 450 degrees. Grease a 1/2 sheet pan. In a mixing bowl,
combine the flour, baking powder, baking soda, salt, and sugar together.
Add the butter, and with your hands, work the butter into the flour mixture
until the mixture resembles a coarse cornmeal. Stir in the sweet potatoes
and pecans. Add the cream, a little at a time until a soft dough is formed.
Lightly flour a surface. Place the dough onto the surface and dust the top
with flour. Lightly press the dough out to a 1/2-inch thickness. Using a
2-inch biscuit cutter, cut the dough into rounds. Place the biscuits on a
greased baking sheet and bake for about 15 minutes or until the biscuits
are golden-brown. This recipe yields 3 dozen biscuits.

Sift the flour, baking powder, salt and sugar together into a bowl and cut
in shortening until mixture is the consistency of cornmeal. Mix in the
sweet potatoes. Add the milk and mix well. Turn out on a floured board and
knead lightly. Roll out to 1/2-inch thickness and cut with a 2-inch biscuit
cutter. Place on a greased cookie sheet. Bake in 475F oven for 12 to 15
minutes. Serve hot with butter.

Grease yer sheet. Mix the buttermilk and sweet potato until smooth. Sift
the dry stuff together. Cut in the lard until you get a coarse meal. Fold
in the sweet potato. Blend but don’t mix it hard. Roll out the dough, cut
into rounds and bake at 450 until done, about 12 minutes. If you’re paying
attention, switch the pans to a different rack midway.

(From Texas Home Cooking. My wife is now mocking me for using a “recipe”
for what she does by second nature.)

Heat the oven on 170 C, 325 F or Gas Mark 3.

Cream the butter or margarine with the caster sugar until white and shiny.

Sieve the plain flour and cornflour together, then gradually work them into
the creamed mixture with a wooden spoon. Knead until smooth.

Take about 1 heaped teaspoon of the mixture at a time and roll it in the
palm of your hand. Arrange the little balls on a greased baking tray and
bake for 30-40 minutes until they are pale golden.

Whilst the biscuits are still warm, toss them in the icing sugar or
cinnamon and sugar and then leave to cool on a wire rack.

Cut the tofu into small cubes. Place the red onion, most of the garlic and
some oil in a pan. Lightly saut, adding the tofu, courgettes, peppers
(leaving some for the puree) and aubergine. Add 3 chopped tomatoes and
allow to simmer. Make a puree out of the remaining tomatoes, peppers,
garlic and water. Add to the pan.

Place the parmesan into metal rings on a baking tray. Press down to form
biscuit shapes. Remove metal rings and place in the oven for 4 minutes or
until light brown in colour.

Deep fry the basil in the vegetable oil for a few seconds or until the
basil becomes limp and translucent.

Place the ratatouille onto the biscuits, building up a few layers, and
decorate with the deep-fried basil.

Put flour, ginger, nutmeg and sugar in a bowl and mix well. Melt the butter
and syrup in a saucepan and add the bicarbonate of soda and allow to fizz
before adding to the flour mix. Put spoonfuls of mix on lined baking sheet.
Bake for 15 minutes at 160deg C. leave on tray a minutes before
transferring onto wire rack to cool.

Preheat the oven to 190 C, 375 F, Gas Mark 5 and grease and flour two
baking sheets.

Mix together the oats, flour, salt, bicarbonate of soda and mixed spice.
Cream the margarine in a bowl and beat in the pear and apple spread, a
little at a time. Beat in the oat mixture.

Place walnut-sized portions of the mixture on a baking sheet, leaving a
space of about 5cm (2 inches) round each one. Flatten them slightly, with a
fork.

Bake the biscuits for 15 minutes or until they are beginning to turn
golden. Leave the biscuits on the baking trays until they are cool and
firm.

Prepare biscuits according to package directions.

In a large skillet over medium-heat, saute Spam and onion in butter until
Spam is lightly browned. Stir in flour and pepper. Cook 1 minute, stirring
constantly. Stir in milk. Cook, stirring occasionally, until mixture just
comes to a boil. Reduce heat to medium. Cook, stirring occasionally, until
gravy is thickened. Serve over hot biscuits.

This recipe yields 8 servings.

Preheat oven to 450 F. Lightly grease a large baking sheet. In a large
mixing bowl combine flour, baking powder and salt. Rub in the butter using
fingertips. Add sweet potatoes. Then add enough milk to make a soft dough.
Turn dough onto a lightly floured surface; knead about 30 seconds. Don’t
overwork the dough. Pat dough lightly into a rectangle 1/2-inch thick. Cut
with a floured biscuit cutter about 2 1/2 inches in diameter. Place
biscuits on prepared baking sheet. Bake until well risen and lightly
browned, 15 to 20 minutes. Makes about 16 small biscuits.

Per serving: Cal 61 (35% fat) Fat 2 g (1 g sat) Fiber 1 g Chol 7 mg Sodium
201 mg Carbs 9 g Calcium 20 mg

“The Pioneer Lady’s Hearty Winter Cookbook”

Preheat the oven to 450 degrees F. Sift together the flour, baking powder,
baking soda, and salt in a large mixing bowl. Add the shortening and cut it
in with a pastry cutter or two knives till the mixture is well blended and
mealy. Add the buttermilk and mix with a large spoon till the dough is
soft, adding a little more buttermilk if necessary.

Turn the dough out onto a lightly floured surface and, using a light touch,
turn the edges of the dough toward the middle, pressing with your hands.
Press the dough out to a 1/4-inch thickness, cut straight down into even
rounds with a biscuit cutter or small juice glass, and place the rounds 1/2
inch apart on a large baking sheet. Gather up the scraps of dough and
repeat the procedure. Bake the biscuits just till lightly browned on top,
about 12 minutes. Makes about 16 biscuits.

In bowl, combine flour, baking powder and salt. With pastry blender or 2
knives, cut in butter until mixture resembles coarse crumbs. Add 1 cup
milk, stirring with fork to make soft, slightly stick dough. Form into
ball; knead gently on lightly floured surface about
10 times.

Weigh out 12 ounces of flour and put it in a sifter. Add the baking soda,
cream of tartar and salt. Sift all into a bowl. Weigh out 3 ounces of
chilled lard and break it into 1 inch chunks. Cut the lard into the flour
with 2 knives or a pastry cutter. Fold in the buttermilk in 3 parts. ( Use
1/4 cup more buttermilk if necessary.) Only fold in the buttermilk until
it’s just blended. Work lightly.

Lightly dust the table with flour. (Use as little flour as possible) Work
the dough with fingertips only until it just holds together. Roll out dough
1/2inch thick. Dip biscuit cutter in flour and punch out 12 biscuits.

Don’t use a glass to punch out the biscuits and don’t twist the cutter. You
need a clean cut that doesn’t compress the dough so the biscuits will rise
easily.

You can stack scraps and roll them out in order to cut more biscuits. Put
biscuits on ungreased baking sheet.

Put the biscuits close together but not touching. If they’re too close, the
edges won’t cook and the biscuits will have a cakey texture too far apart
and they’ll brown too soon and be raw in the middle.

Bake at 450 degrees. Until tops are golden brown, about 15 to 17 minutes.

Yield: 12 or more biscuits

Mix together warm water, yeast, sugar and salt. When yeast is dissolved,
add oil. Combine soda with buttermilk and add to yeast mixture. Sift
together flour and baking powder. Combine dry and liquid ingredients. Place
in airtight (covered) container in refrigerator and use as needed. The
longer this dough is kept, the better it is. When ready to use, preheat
oven to 350 F.
Place amount of dough you can lift with two teaspoons into each cup of
greased muffin tins. Let rise until double in bulk. Bake at 350F about 30
minutes, until brown.

Combine flour, baking powder, soda and salt. Cut in butter until mixture is
crumbly. Combine remaining ingredients. Add to dry ingredients and mix just
until moistened. Turn dough out onto lightly floured surface. Knead a few
times. Roll to 1/2 inch thickness. Cut with a 1 and half-inch cutter. Place
on lightly greased baking sheet. Bake at 450 degrees for 7 to 9 minutes.
Yield: approximately 3 dozen.

Start by making a coulis from one punnet of strawberries and approximately
2 or 3oz icing sugar by whizzing and then sieving. Set aside. Whip the
cream.

Slice or halve strawberries depending on their size. Place a shortbread
biscuit on the plate, top with the cream and some sliced strawberries,
another biscuit, more cream, strawberries and finally another biscuit. Dust
with icing sugar and top with a strawberry.

Arrange coulis around it, dotted and feathered with a little unwhipped
cream if wished.

* Note: A low-protein Southern flour like White Lily if possible, but any
self-rising will work.

Arrange oven rack slightly below center of oven. Coat 1 (8-inch-round) cake
pan with cooking spray. Preheat oven to 425 degrees. In large mixing bowl,
stir together self-rising flour, sugar and salt. Work shortening in with
fingers until no large lumps remain. Gently stir in cream. Stir in
buttermilk until dough resembles cottage cheese. (It should be a wet mess.
If you are not using low-protein Southern flour, this may require more than
1 cup buttermilk.) Spread all-purpose flour (not self-rising) in a plate or
pie pan. With about 2-inch ice cream scoop or spoon, place 3 scoops dough
well apart in flour. Sprinkle flour over each. Flour your hands. Turn 1
dough ball in flour to coat, pick it up, gently shape it into a round,
shaking off excess flour as you work. Place in prepared pan. Continue to
scoop, shape and coat each dough ball with flour. Place ball right against
its neighbors until all dough is used. Bake for 20 to 25 minutes, until
lightly browned. Brush with melted butter. Invert onto a plate, then back
onto another. With knife or spatula, cut quickly between biscuits to make
them easy to separate. Serve immediately, and butter them while they’re
hot. Yields About 12 biscuits.

For the biscuits: Preheat oven to 375 degrees. Combine all dry ingredients
in the bowl of a mixer. On medium speed add heavy cream and scallions, mix
just until it pulls together, not wet. On a lightly floured work surface
roll out 1/4-inch thick. Cut 3-inch rounds and place on baking sheet lined
with parchment paper, bake for 8 minutes. Cool. (Yields about 24 biscuits)
For the gravy: In a saute pan over medium heat cook the sausage in the
peanut oil. Remove from pan when thoroughly cooked. In sausage drippings
saute onions until translucent and tender sprinkle with the flour and stir
with wooden spoon for 2 to 3 minutes. Add water and stir to combine and
eliminate any lumps. Bring to a boil. Add salt, pepper and red pepper
flakes to taste. Reduce to a simmer until desired flavor develops. To
assemble: Slice biscuits in half lengthwise. Layer sausage on bottom slice,
spoon gravy over top of sausage and place lid on. Serve with your favorite
eggs. This recipe yields 4 sausage and gravy biscuit servings.

Preheat oven to 450F.

In a small skillet or saucepan melt butter over moderate heat and cook
scallion, seasoned with salt, until softened but not browned.

In a bowl whisk together flour, sugar, baking powder, and salt. Blend in
shortening with pastry blender or fingertips until mixture resembles coarse
meal and stir in milk to form a soft dough. In a bowl knead dough gently
with lightly floured hands 8 times.

On an ungreased small baking sheet pat dough into a 4-inch square and cut
into quarters. Separate quarters on baking sheet and brush each with some
scallion butter. Bake biscuits 15 minutes, or until tops are golden, and
serve warm.

Makes 4 biscuits.

These biscuits, from the late New York City chef and food stylist
Sydney Burstein, contain almost no fat- yogurt has replaced both the
butter and the liquid found in traditional biscuit recipes. They are
crisp and nicely browned outside but moist inside. Note: You will
need to make the yogurt starter the night before so it can ferment
and raise the biscuits. 1 3/4 cups all-purpose white flour 1 cup
nonfat yogurt 5 1/2 Tbsp. sugar or more to taste 3 cups fresh or
frozen, thawed berries (combination of blueberries, raspberries or
blackberries) 1/2 cup yellow or white cornmeal, preferably
stone-ground 2 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. salt
1/2 tsp. ground cardamom (optional) 1/2 tsp. ground cinnamon
(optional) 2-3 tsp. skim milk 3 Tbsp. slivered almonds (optional) 3
cups nonfat frozen vanilla yogurt 1 Tbsp. confectioner’s sugar In a
medium-sized mixing bowl, stir together 1 cup flour and yogurt until
smooth. Sprinkle 2 Tbsp. sugar over the top, cover, and let sit
unrefrigerated overnight, or until slightly bubbly and sour-smelling.
In a medium-sized bowl, combine berries and 3 Tbsp. sugar or more to
taste, mashing the berries slightly with a fork. Set aside, covered,
in the refrigerator for at least 30 minutes or up to 8 hours, tossing
once or twice. In a small mixing bowl, stir together remaining 3/4
cup flour, cornmeal, baking powder, baking soda, salt and cardamom
and cinnamon, if using. Add to the yogurt mixture and stir until the
dough comes together. Turn the dough out onto a clean surface, knead
briefly, and pat into a 4-by-6-inch rectangle. Cut the dough into
2-inch squares and place on a lighdy oiled baking sheet. Brush
lightly with milk, sprinkle with almonds (if using) and remaining 1/2
Tbsp. sugar. (The biscuits may be made ahead to this point and
refrigerated, wrapped in plastic, for up to 2 days.) Bake the
biscuits in a preheated 425 degree F oven for 12 to 13 minutes, or
until golden. Cool briefly on a rack. Split 1 biscuit and place the
bottom half on a plate. Spoon over 1/2 cup of the berry mixture and
top with a scoop of frozen yogurt. Cover with the top of the biscuit
and dust with some confectioner’s sugar. Repeat with the remaining
biscuits. Serve immediately. 377 CALORIES PER SERVING: 14 G PROTEIN,
1 G FAT, 78 G CARBOHYDRATE; 477 MG SODIUM; 3 MG CHOLESTEROL.

In a large mixing bowl, add the dry ingredients and sift again to mix
thoroughly. Cut in the shortening with a pastry blender until well
combined, but do not overwork the mixture. Even the warmth of your
hands can cause the shortening to melt and make the dough sticky and
heavy.

Add the milk all at once. This is the most important step, because
overworking the dough will create a pasty mixture. Using a large
wooden spoon, try to blend the dough by circling the bowl and cutting
the moist part into the dry mixture. Keep these strokes to a minimum,
about 10 total.

Place the dough onto a cool, floured countertop. Finish mixing the
dough with a light kneading action-very few strokes, just till it
will stay together to form the biscuits. Add more flour as necessary,
to keep it from sticking.

Pat the dough in a circle no less than 1/2″ thick and cut the
biscuits with a 2″ biscuit cutter. Re-fornm the rest of the dough to
cut more biscuits. Biscuits rise best when they are cut cleanly.

Place the biscuits on an ungreased cookie sheet and bake at 450
degrees F. for 12 to 15 minutes.

Makes 10 to 12

Mary Riemerman

Preheat oven to 450 degrees. Mix bisquick, water and cheese. Drop by
large spoonfuls onto greased baking sheet. Bake for 8-10 minutes.
After baking, (while hot) brush on melted butter or margarine mixed
with garlic powder, parsley flakes and Italian seasoning. (Amounts
will vary by the size batch you make, but a little goes a long way.)
Serve hot. The RL manager’s recipe is for a large quantity, so you’ll
have to reduce the ingredient quantities by the size batch you desire.

Note: For a smaller batch I usually use 2 C. Bisquick, 1/2 cup cold
water, and 3/4 c. grated cheddar which will yield about 12 biscuits.

You may also substitute soda water or gingerale for the water, if
desired.

per Kathy Pitts
in Bryan, TX

Stir baking powder, dry milk and salt into the sifted flour. Sift all
dry ingredients together until well mixed. Cut or mix fat into flour
mixture utnil all particles are thouroughly coated and mixture
esembels coarse cornmeal. Sotre mix in a jar or can with a tight lid.
It can be measured into 2 cup amounts and put in plastic bags or
jarsd where it will be ready for use. It may be stored at room
temperature for 6 weeks. Vary the liquids: dry milk solids are
already in the mix so more milk is not need. You can use fruit juice,
water or meat broth for the liquid called for in a recipe.

The recipes in this Pick-A-pocket book were writted for commercial
packaged baking mix which has no milk so it is the liquid called for
in recipes. This mix is a perfect substitte. Just use water where it
calls for milk. (written out of my cookbook)

Basic biscuits: 2 cups mix, 1/2 cup water. Add water to mix and stir
20-25 times. Turn out onto a lightly floured surface and knead 10-15
times. Roll to 1/2″ thickness and cut with a knife to pockets shapes
or use biscuit cutter to make circles. Place in preheated sm and bake
5 minutes or until golden brown.

Sausage biscuits: 2 1/4 cups packaged biscuit baking mix(milk), 8
links sausages cooked.

Prepare biscuits according to package directions for rolled biscuits.
Knead dough, roll out on floured surface and cut 8 circles with a
biscuit cutter. Lay one sausage in center of each and wrap dough
around, pinching to seal. Sausages will stick out the ends. Bake 5
minutes or until golden brown.

Jelly biscuits: flatten unbaked biscuits with heel of your hand.
Place 1/2 teaspoon jelly or preserves in center. Fold over and pinch
edges together to seal. Bake 5 minutes or till golden.

Recipe by: Fannie Flagg’s Original Whistle Stop Cafe Cookbook Preheat
oven to 425? F. Combine baking mix and 1/4 tsp of garlic powder; mix
in cheese. Add milk, stirring just until dry ingredients are
moistened. Roll or pat dough on a lightly floured surface to 1/2-inch
thickness; cut with a 1 1/2-inch cutter. Place on a lightly greased
baking sheet. Combine melted butter and the remaining 1/8 tsp garlic
powder; brush on tops of biscuits, and bake for 10 mins, or until
golden. YIELD: 1 dozen

NOTES : These biscuits are so cheesy when they are hot that you don’t
need
to split and butter them.

Recipe by: Fannie Flagg’s Original Whistle Stop Cafe Cookbook Preheat
oven to 450? F. Combine ingredients, stirring with a fork until flour
is moistened. Turn dough out on a lightly floured surface; knead 4 or
5 times, and roll out to 1/2-inch thickness. Cut with 2-inch biscuit
cutter without twisting cutter. Place on an ungreased baking sheet
and bake for 10 to 12 mins, or until lightly browned. Brush tops with
melted margarine, if desired. YIELD: 1 dozen

NOTE: Biscuits may be made with 2 1/4 cups self-rising flour and 1 cup
half-and-half, following same directions.

Recipe by: Fannie Flagg’s Original Whistle Stop Cafe Cookbook Combine
first 3 ingredients in a bowl and make a well in center. Combine
buttermilk and oil; add all at once to dry ingredients and stir until
dough is moist but not sticky. Preheat oven to 450?F. Turn dough out
onto a lightly floured surface and knead lightly 4 or 5 times. Roll
dough to 1/2-inch thickness; cut with a 2-inch biscuit cutter. Knead
scraps 2 or 3 times and cut as before. Place on a lightly greased
baking sheet and bake for 10 mins, or until lightly browned. Brush
with melted margarine if desired. YIELD: about 1 dozen

NOTE: Biscuit dough may be wrapped and refrigerated up to 3 days
before shaping and baking.

NOTES : For a crustier biscuit, place the rounds one inch apart on
baking
sheet. This allows the biscuits to brown slightly all the way
around. If you like soft edges, place them close together on
baking sheet.

Recipe by: Fannie Flagg’s Original Whistle Stop Cafe Cookbook Insert
steel blade in food processor bowl. Add flour, sugar, baking powder,
and salt, and pulse until well blended. Add lard; process until
mixture resembles coarse meal. With processor running, add 7 Tbs
water in a steady stream through food chute until dough forms a ball,
adding more water if necessary. Process an additional 2 mins. Preheat
oven to 400?F. Roll dough on a floured surface to 1/4-inch thickness.
Cut into 1 1/2-inch rounds. Place biscuits on ungreased cookie sheet
and prick top of each biscuit 3 times with a fork. Bake for 20 mins,
or until lightly browned. YIELD: about 3 1/2 dozen

NOTES : Unless you, like the cooks in bygone days, have a 2-foot
thick,
sturdy butcher block table to pound these on, the time to beat
them, and the inclination to do so, you will most likely
appreciate this modern method.

DIRECTIONS
1 c Sugar 2 ea Eggs, slightly beaten
1/4 t Salt 1/4 lb Sesame seeds

Lightly grease 2 cookie sheets. Heat the oven to 375F. Sift together
the flour, sugar, baking powder, and salt into a bowl. Cut in the
shortening with a pastry blender or two knives, until the pieces are
the size of small peas. Stir in the eggs and the milk (1 tbs at a
time) to make a soft dough. Mix together thoroughly. Break the dough
into small pieces and roll each between the palms of your hands to
form rolls about 1 1/2 inches in length. Flatten the rolls slightly
and roll them in the sesame seeds. Place about 3/4 inch apart on the
prepared cookie sheets. Bake for 12 to 15 minutes, or until thee
cookies are lightly browned.

-CREAM GRAVY-
3 tb Clear bacon drippings 3 c Milk
3 ts All-purpose flour Salt and pepper

Sift dry ingredients. Work in shortening to consistency of fine
meal. Add milk to make soft dough. Roll on floured board to 1/2 inch
thickness. Cut with 2 inch biscuit cutter. Bake on greased cookie
sheet in preheated very hot oven (450F) for 10-15 minutes. Split
biscuits; pour Cream Gravy over them. Makes 4 servings.

CREAM GRAVY:

Combine drippings and flour in skillet. Heat and stir for a minute or
two. Add milk, cook until slightly thickened, stirring constantly.
Season well with salt and pepper.

Origin: Woman’s Day Encyclopedia of Cookery, Volume 1, Utah Section.

Shared by: Sharon Stevens, May/94.

This mix is used as the basis for several of the recipes in this
book. It keeps well in the pantry so it makes it easy to make
shortcake, bisuits or top off a casserole.

Sift dry ingredients together in a large bowl. With two knives or a
pastry blender, add the shortening in spoonfuls and cut it in until
the mixture is the texture of coarse cornmeal. If you are using a
food processor, start and stop it often during processing and watch
carefully.

Keep mix stored in a labeled, tightly closed container. it will keep
onteh pantry shelf for 1 to 6 months in dry weather. In hot or humid
weather, it’s a good idea tp keep the mix in the fridge

yield 10 cups

Sift dry ingredients. Grate in the shortening and blend lightly. Mix
together egg and milk. Blend into 1st mixture with knife. Knead
lightly into ball, thenroll on a floured board to 3/4 inch thickness.
cut out biscuits with a 2-1/2 inch cutter, dipping cutter into flour
after each cut. Lay inungreased pan, slightly touching each other.
Bake at 450F for 15-18 minutes till well risen and golden in color.
Origin: My recipe files. Shared by: Sharon Stevens, Jan/95.

Cover bottoms and sides of six 1 cup ovenproof bowls or souffle dishes
smoothly with foil. Generously grease foil. Place bowls upside down
on lighly greased baking sheet. In large bowl, mix together flour,
cornmeal, baking powder, paprika and salt. Using pastry blender or 2
knives, cut in butter until mixture resembles coarse crumbs. Add
milk all at once. Stir with fork to form soft dough. Turn out onto
lightly floured surface and knead gently 10 times. Divide dough
equally into 6 pieces and shape into balls; roll out each ball into 8
inch circle. Lay circle of dough over prepared bowl. Mould to bowl
shape. Turn upright and flut edges. Place pastry covered bowls
upside down on baking sheet. Brush with egg and sprinkle with
cornmeal. Bake in 425F oven for 25-30 minutes or until golden and
crisp. Let cool on rack until firm, about 20 minutes. Turn bowls
over and loosen edges. Holding loose ends of foil, lift bowl away
from biscuit. Let cool completely. Reheat, if desired, before
filling with chili. Makes 6 biscuit bowls. Origin: Canadian Living,
November 1989. Shared by: Sharon Stevens

DIRECTIONS
4 ea Thin slices turkey salami, Ground black pepper to taste
-diced

Preheat oven to 400F. Roll each of the 8 biscuits into a 5-inch
circle. Mix all of the remaining ingredients except the oil.
Sprinkle one eighth of the mixture over half of each circle, leaving
1/2 inch of the edge clear. Fold the other half of dough over
filling to make a half moon; use fork tines to press edges firmly
together and seal. Coat a nonstick baking pan with cooking spray and
arrange the calzones in a single layer, not touching. Brush tops
lightly with olive oil. Bake until golden, 10 to 12 minutes.