In an electric mixer, combine flour, baking powder, salt, and shortening
and mix until consistency of coarse meal. Combine baking soda and
buttermilk in a seperate bowl and beat with a spoon until foamy and
thickened. Add buttermilk mixture to flour and beat until well blended. Do
not overbeat. Mixture will be sticky.

Turn out onto a well-floured board, sprinkle top of dough with flour, and
pat until one-inch thick. Pour enough oil into jelly roll-type pan
(approximately 11″x7″) to measure 1/4 inch (or about 1/4 cup oil). In a
second pan pour an equal amount of oil. Cut biscuits with cookie cutter**
(See Notes) or drinking glass and roll each biscuit in the first pan of
oil, then place in second pan. (Oil will cling to dough, which is
desirable.) Continue cutting and rolling in oil until second pan is filled.
Biscuits should be touching each other. Pat top of biscuits with oil from
first pan. Bake in preheated 500 degree oven for 10-12 minutes or until
golden brown.

Notes: * Make sure that the baking powder is fresh. Baking powder loses its
effectiveness when stored for a long period of time.

**Makes approximately 18 2″ biscuits or 20 1 3/4″ biscuits or 30 1 1/2″
biscuits.

Sift flour, baking powder and salt into mixing bowl. Add shortening and
blend well. Add soda to buttermilk, then blend into flour mixture.

Place dough on generously floured surface and sprinkle with additional
flour. Do not overwork dough. Roll out 1/4 inch thick and cut with 2 inch
biscuit cutter. Dip biscuits in oil to cover all sides and place
immediately on oiled baking sheet with all biscuits touching. Bake at 500F
8-10 minutes or until nicely browned.

1) Preheat oven to 450 F.

2) Combine all ingredients. Knead by hand until smooth.

3) Flour your hands. Pat the dough flat to 3/4″ thickness on wax paper and
punch out biscuits with floured biscuit cutter.

4) Bake on greased baking sheet until brown.

Yield: 18 biscuits

1) Preheat oven to 450 F. 2) Combine all ingreds. Knead by hand until
smooth. 3) Flour your hands. Pat the dough flat to 3/4″ thickness on wax
paper and punch out biscuits with floured biscuit cutter. 4) Bake on
greased baking sheet until brown.

Yield: 18 biscuits

Mix together in a bowl all ingredients. Dip hand into just enough Bisquick
that you can knead dough right in the bowl until smooth and elastic. Shape
into 6 patties equal in size, 1-1/2″ thick. Put close together in
Pam-sprayed 8″ round baking pan. Spray tops with Pam. Bake 450 degrees F.
(HOT) for 18-20 minutes, or until golden.

Lightly butter large baking sheet-preferably dark metal. combine flour
cornmeal, oats, baking powder, baking soda and salt in mixing bowl. Add
unsalted butter and rub or cut in until mixture looks like coarse meal.
Blend sour cream and milk in separate bowl, make well in dry ingredients
and add liquid to well all at once, stir dough until evenly mixed Sprinkle
dough, your hands and your work surface with flour, turn dough out and nead
gently 20 or 30 seconds. Use little more flour if necessary to keep dough
from sticking. Pat dough out to thickness of about 3/4 inch, cut dough
using 2 or 2 1/4 inch round cutter. Keep cuts close together. place on
buttered baking sheet bake at 350 degrees for 13 to 14 minutes until
browned and crusty. Serve at once

Sift flour with baking powder and salt. Cut in shortening with a pastry
blender until the mixture resembles coarse meal. Add milk, straberries and
pecans; stirring until a soft dough is formed. Knead gently on lightly
floured board for 30 seconds. Roll or pat dough to 1/2 inch thick. Cut
into 12 biscuts. Bake on a baking sheet in a 425 degree oven for 15
minutes. Serve hot with good butter and cold milk.

Serves 4.

Heat an oven to 350?. Butter an 8 by 8 inch baking pan.

Tear the biscuits into pieces about 1/2 inch in size and place them in the
baking pan. Scatter the berries over the biscuit bits.

Use a whisk to combine the eggs, sugar, vanilla and allspice in a mixing
bowl. Add the milk and whipping cream and blend thoroughly. Pour this
mixture over the berries and biscuit bits.

Place the pudding pan into a larger pan. Pour the boiling water into the
larger pan until the water comes halfway up the sides of the pudding pan.
Transfer to the oven and bake in the center of the oven until golden brown
and puffed, about 1 hour.

Allow pudding to cool until warm in the pan before cutting into serving
squares.

Published in Chicago Tribune Magazine 5/3/98

*sweet milk , this is a Southern term for milk, and it means regular milk
and not buttermilk

Sift the flour, baking powder, and salt together. Rub the shortening into
this, add the milk, mix lightly but well. Do not knead. Roll out 1 to 2
inches thick, cut into biscuits and bake in a quick oven [450] about 10
minutes.

1. Preheat the oven to 375 degrees F.

2. Lightly grease a baking sheet.

3. Combine 4 cups of the flour, the baking powder, pepper, salt, jalape?os
and cheese in a large mixing bowl. Mix well. Add the shortening and work it
into the dry ingredients, using your hands, until the mixture resembles
coarse crumbs. Fold in the half-and-half. The dough will be sticky.

4. Dust your work suerface with 1 tablespoon of the flour. Turn the dough
onto the flowered surface. Gently fold each side towards the center. Pick
up the dough and dust the work surface with the remaining tablespoon of
flour. Return the dough to the floured surface and fold each side towards
the center again. Turn the dough over and lightly press it out to 1-inch
thickness. Cut the biscuits using a 2 1/4-inch round cookie cutter. Place
them on the baking sheet and bake until golden, 30 minutes. Serve
immediately.

Makes 16 biscuits.

To order GMA recipes or to subscribe yearly please call: 1-800-543-4GMA
Single recipes $3 / Yearly $14.95

Air date on GMA 12/16/97

Busted by Barb on 2/21/98

Heat oven to 450 deg. F. Grease 2 cookie sheets. Lightly spoon flour into
measuring cup; level off. In large bowl, combine flour,cornmeal, baking
powder and salt. Using pastry blender or fork, cut in shortening until
mixture resembles coarse crumbs. Add milk and cheese; stir just until dry
ingredients are moistened.

Drop dough by generous tablespoonfuls onto greased cookie sheets. Bake at
450 deg. F. for 8 to 12 minutes or until light golden brown. Serve warm.

18 biscuits. 160 cal/biscuit, 8 g. fat, 6 mg cholesterol, 150 mg sodium

Preheat oven to 350 degrees. In a large bowl, combine flour, powdered milk,
garlic powder, salt and sugar. Cut in margarine. Mix in egg, then add liver
powder. Add ice water until mixture forms a ball. Pat out dough 1/2″ thick
on a lightly oiled cookie sheet. Cut with any size cutter. Remove scrapes
and redo. Bake 30 mins.

BISCUITS
1/4 c Chopped onion
1 ts Seasoning mix
2 ts Butter or margarine
1 1/2 c Flour
2 ts Baking powder
1/2 ts Salt
1/4 c Shortening
1 Beaten egg
1/3 c Milk
2 tb Grated Romano, or
2 tb Grated Parmesan

Mix seasoning ingredients and store in an airtight container.

In a small skillet, cook onion and seasoning in 1 tablespoon butter until
onion is tender. In mixing bowl, stir together the flour, baking powder
and salt.
Cut in the shortening until mixture resemble coarse crumbs. Combine onion
mixture, egg and milk; add to flour mixture all at once. Stir until dough
clings together. Knead on lightly flour surface 10 to 12 strokes. Roll or
pat dough to 1/2 inch thickness. Cut with a floured biscuit cutter. Place
close together in a greased 8×1 1/2 inch round baking pan. Melt remaining
butter and brush over dough. Sprinkle with cheese. Bake at 450~ for 12 to
15 minutes.

Preheat oven to 475 degrees. Cut shortening into flour, gradually add milk.
Generously grease 10 inch iron skillet. Drop large spoonfuls of batter into
skillet (an ice cream scooper works great.) Bake 5 minutes; remove from
oven and pour melted butter over top. Return to oven and bake 10 to 15
minutes longer, or until brown.

Note: This recipe appeared in the Waycross (Georgia) Journal-Herald 17th
Annual Cookbook November 16, 1990 and was submitted by Jo Ann Whidby.

Heat oven to 400′F. Grease 10 muffin cups. Brown ground beef in large
skillet; drain. Stir in barbecue sauce, onion and brown sugar. Cook 1
minute to blend flavors, stirring constantly.

Separate dough into 10 biscuits. Place 1 biscuit in each greased
muffin cup; firmly press in bottom and up sides, forming 1/4″ rim.
Spoon about 1/4 cup of meat mixture into each biscuit-lined cup.
Sprinkle each with cheese.

Bake at 400′F. for 10-12 minutes or until edges of biscuits are golden
brown. Cool 1 minute; remove from pan. 10 servings.

TIP: To make ahead, prepare as directed above. Cover; refrigerate for
up to 2 hours. Bake as directed above.

heat oven to 400 degrees F. Lightly grease 9×13″ (3 qt.) baking dish.
Spread taco sauce evenly over bottom of greased dish.

spread dough into 10 biscuits; cut each biscuit into 4 pieces. Place
biscuit pieces in taco sauce; turn to coat. Sprinkle biscuits with 1/2 of
the cheddar and mozzarella cheese, and the olives; mix gently. Bake at 400
degrees for 15 -18 minutes or until bubbly.

Meanwhile, in large skillet, combine ground beef, peppers and mushrooms.
Cook until beef is browned; drained.

Sprinkle remaining cheese over mixture in casserole; top with ground beef
mixture. Bake an additional 5-7 minutes or until mixture bubbles vigorously
around edges.

Heat oven to 375 degrees. Press garlic with Garlic Press. Combine garlic,
melted butter and dry mustard in Batter Bowl. Coat bottom of Stoneware Loaf
Pan with 2 tablespoons of the butter mixture (reserve remaining butter
mixttre for topping). Separate dough into 10 biscuits; cut each into 4
pieces using Kitchen Cutters. Arrange biscuit pieces evenly in prepared
pan. Drizzle reserved butter mixture over biscuit pieces. Grate Parmesan
cheese with Cheese Grater; sprinlde over biscuits. Bake 30-40 minutes or
until golden brown. Turn onto Non-Stick cooling Rack; invert onto serving
plate. Serve warm. 10 servings.

“TURNING OUT THE BEST” RECIPE

BOOK, PILLSBURY

THE PAMPERED CHEF

Heat oven to 375. Grease a large cookie sheet. In small bowl, combine
cream cheese, marmalade and raisins; blend well. Separate dough into
20 biscuits. Press or roll each biscuit to a 4-inch circle.

Spoon 1 tablespoon cream cheese mixture on center of 10 of the
biscuits; top with remaining biscuits. Press edges with fork to seal;
cut five 1/2-inch slits, 1 inch apart,around 1 side of each biscuit
to resemble a bear claw.

HEAT oven to 425 degrees. Mix mayonnaise and 2 tablespoons baking mix in
medium bowl until well blended. Stir in turkey, celery and onions; reserve.

MIX 2-1/4 cups baking mix, the milk and sage just until soft dough forms.
Turn onto surface generously dusted with baking mix; gently roll in baking
mix to coat. Shape into ball; knead gently 10 times. Roll 1/2 inch thick.
Cut with 1-1/2 inch round cutter dipped in baking mix. Place close together
around edges of ungreased square pan, 9x9x2 inches.

SPOON reserved turkey mixture into mound in center of biscuits. Sprinkle
cheese over turkey mixture. Bake 18 to 20 minutes or until biscuits are
golden brown and salad is hot. 4 servings.

Lower-Cholesterol Hot Turkey Salad with Sage Biscuits: Use skim milk and
reduced-fat Cheddar cheese.

Sift flour, salt and baking powder. Gradually add the cream, working as
little as possible. Turn out on floured board and press out with the hands.
Do not roll. Cut with biscuit cutter and bake at 400-F about 10 minutes.

Heat oven to 400F. Separate dough into 10 biscuits. Using a rolling pin,
roll each biscuit into a 5-inch round. In small bowl, combine ham, mustard
and onion. Spoon about 2 tablespoons mixture onto center of each biscuit.
Fold dough in half over filling. Press edges with fork to seal. Place on
ungreased cookie sheet. Bake at 400F for 10 to 13 minutes or until golden
brown.

In large bowl, combine all ingredients until dough forms; beat 30 seconds.
Turn dough onto surface dusted with baking mix; gently roll in baking mix
to coat. Shape into ball; knead 10 times. Roll or pat out 1/2-inch think.
Cut with 2-inch cutter dipped in baking mix. Bake on ungreased cookie sheet
at 450 degrees for 8 to 10 minutes, until golden brown. Serve with
additional honey. Make 12 servings.

These are from The Gold Cook Book.

1. Sift flour, salt and baking powder together.

2. Cut in shortening until the consistency of coarse corn meal.

3. Stir in milk to make a soft dough.

4. Turn out on floured board and knead for 1/2 min.

5. Roll out to 1/2″ thickness.

6. Cut in 2″ rounds with biscuit cutter.

7. Bake at 450 degrees for 12-15 min.

Warm honey. Add sugar, butter, eggs and gradually the flour. Work with a
wooden spoon until very smooth and bubbles appear on the surface. Leave to
stand overnight. Make balls or roll out to 1cm thickness and cut into small
rounds. Brush with egg yolk and sour cream mix. Top with almonds. Bake
for 6 minutes at 420, then lower temperature of oven to 350 and bake for a
further 8 minutes. Do not brown. Will be hard for 3 to 4 days. Keeps
well. Honey Biscuits

Thoroughly cream the butter and honey. Add eggs and beat well. Add the dry
ingredients, then the milk, flavoring, and lemon balm. Drop by spoonfuls on
an ungreased baking sheet and bake 8 to 10 minutes at 375 F.

Preheat oven to 350. Shake flour in bag; place in 13 X 9 X 2″ pan. Add
gravy mix, garlic powder & water. Squeeze bag to blend ingredients.
Place vegetables in bag in even layer. Sprinkle chicken with
seasonings; place on top of vegetables. Arrange biscuits around
chicken. Close bag with tie; cut 6 half inch slits in top. Bake until
tender, 50-55 minutes.

Dissolve yeast in 1/4 cup warm water (110 degrees to 115 degrees). Stir in
broth and molasses. Add 1 cup of the all-purpose flour, the whole wheat
flour, cracked wheat, cornmeal, dry milk, garlic and 2 teaspoons salt. Mix
well. On floured surface knead in remaining flour. Roll out, half at a
time, to 3/8-inch thickness. Cut into desired shapes. Place on ungreased
baking sheets. Brush tops with mixture of egg and milk. Repeat with
remaining dough. Bake in 300 degrees oven for 45 minutes. Turn oven off;
let dry overnight in oven. Makes 42 to 48 biscuits.

NOTES : diane@keyway.net

Mix first 7 ingreds (up to yeast) in lg bowl w/wooden spoon. Dissolve yeast
in warm water. Add to dry ingreds. Add chicken broth and stir until dough
forms. Roll out to 1/4″ thickness. Cut out bone shapes and place on greased
cookie sheets. Brush w/ egg mixture (glaze). Bake for 45 min at 300?. Turn
off oven; leave biscuits overnight to harden. Yield: 30 lg bones Est.
savings: 40% over storebought.
TO MAKE A DOG BONE COOKIE CUTTER: Bend a tuna can into a bone shape, using
two pair of pliers and starting at opposite, symmetrical points. These make
great Xmas gifts for dog owners.