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
1 egg
1 tablespoon milk

Directions

In a small bowl, combine the flours, brown sugar, baking powder, parsley and salt. Cut in butter until mixture resembles coarse crumbs. Stir in the
egg and milk just until combined.
Drop by 1/4 cupfuls 2 in. apart onto a greased baking sheet.
Bake at 400° for 7-10 minutes or until golden brown. Remove from pan to a wire rack.
Serve warm.
Yield: 4 biscuits.

8 parsley sprigs
2/3 cup buttermilk
1 egg
2 1/4 cups all purpose baking mix

Heat oven to 450 degrees.
Prepare baking mix according to package directions for biscuits, substituting buttermilk for milk.
Pat dough out to 3/4" thickness. USING 2 1/2" cutter, cut out biscuits. Place on ungreased pan.

In bowl, whisk together egg and 1 tbs cold water.

Brush biscuits with egg mixture.

Top each with parsley sprig, brush again. Bake 8 min.

Makes 8 servings.

Fluffy buttermilk biscuits with a sprig of parsley on top of them.

1 pkg. dry yeast
2 tbsp. warm water (105-115 degrees)
2 C. buttermilk
5 C. all purpose flour
Sugar substitute to equal 1/4 c. sugar
1 tbsp. baking powder
1 tsp. soda
1 tsp. salt
1 C. shortening

Combine yeast and water; let stand 5 minutes or until bubbly. Add buttermilk to yeast mixture and set aside.
Combine dry ingredients in large bowl; cut in shortening until mixture resembles coarse crumbs.
Add buttermilk mixture to dry mixture, stirring with fork until dry ingredients are moistened. Turn dough out on floured surface and knead lightly about 3-4 times.

2 cups self-rising flour
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
7 tablespoons cold butter, divided
3 tablespoons shortening
1 cup mashed sweet potatoes
6 tablespoons 2% milk

Directions

In a large bowl, combine the flour, brown sugar, cinnamon and ginger. Cut in 4 tablespoons butter and shortening until mixture resembles coarse crumbs.

1/2 cup each unsalted butter, in pieces, and low fat milk
1 tbs baking powder
1/3 cup sour cream
1/4 tsp baking soda
3/4 tsp salt
2 cups flour

Mix flour, powder, salt, soda in a bowl, cut in butter. Whisk milk and sour cream in a bowl until smooth. Add to flour mixture, stir until dough forms. Shape into disk. Wrap in plastic wrap, refrigerate 30 min.

Heat oven to 425 degrees. Coat baking sheet with cooking spray. Roll dough out on floured surface 1/2" thick. Cut out biscuits with 2 1/2" cutter. Place on baking sheet. Reroll scraps, cut.

1 pkg. dry yeast
2 tbsp. warm water (105-115 degrees)
2 C. buttermilk
5 C. all purpose flour
Sugar substitute to equal
1/4 C. sugar
1 tbsp. baking powder
1 tsp. soda
1 tsp. salt
1 C. shortening

Combine yeast and water; let stand 5 minutes or until bubbly. Add buttermilk to yeast mixture and set aside. Combine dry ingredients in large bowl; cut in shortening until mixture resembles coarse crumbs. Add buttermilk mixture to dry mixture, stirring with fork until dry ingredients are moistened.

Turn dough out on floured surface and knead lightly about 3-4 times.

2 C. Flour
1/2 tsp. Salt
3 tsp. Baking powder
4 tbsp. Solid shortening
1 C. Milk (diluted canned ok)

Blend flour, salt, baking powder and mash in shortning with a fork until crumbly. Add milk and stir until the dough sags down into trough left by spoon as it moves around the bowl.
Turn dough out on a floured surface, knead for 30 seconds, pat out gently until it is 1/2 inch thick.
Cut with a round cutter or pinch off pieces of dough and form by hand.
Put biscuits into a greased Dutch Oven, cover, and bury in bright coals for 5 or 10 minutes or until golden brown.

2 C. Jiffy Baking mix
2/3 C. Water

Mix well and knead. If too soft, add a little more mix for a dry handling dough. Put flour on aluminum foil and pat dough to about 1/2 inch thickness. Cut into biscuits.
Bake at moderate heat 15-20 minutes, or until biscuits are lightly browned on top.
Remove from heat and serve hot.

1/2 lb. sharp cheddar cheese, grated
1/2 stick butter or margarine
2 cups Bisquick
6 drops Tabasco
1/4 tsp. pepper
1/2 tsp. salt
1 tsp. mustard powder
1/4 tsp. dill
1/2 cup water

Mix cheese and butter until soft. Coat with Bisquick. Add seasonings. Moisten to pie crust consistency with 1/2 cup water.
Roll into small balls (approximately 7 dozen).
Bake on ungreased cookie sheet at 375 for 20 minutes or until lightly brown.

These will be slightly puffed and have a flaky texture. They freeze and reheat well. Serve at room temperature.
Can make ahead and freeze.
Serves 30.

3 cups self-rising
2 Tbsp. baking powder
3/4 cup buttermilk
1 teaspoon salt
3/4 cup shortening

Preheat oven to 375*F.
In a large bowl blend together the flour, baking powder and salt. Cut in the shortening using two knives or a pastry tool. Add milk and mix well. Turn out onto a floured surface (mix a bit of baking powder with the flour). Knead a bit to pick up the flour until dough is slightly stiff.

Roll or pat out into a 9x5 rectangle and use a 3-inch round cookie cutter (or water glass) to cut biscuits out.

1 lb. pork sausage
4 Tbs. flour
3 cups milk
1/4 tsp. pepper
1/8 tsp. salt
6 home cooked biscuits (see recipe that follows)

Slice pork into 1/2-inch thick slices and cook till well done.
Reserve 2 tablespoons of the pork fat. Crumble half of the sausage into small pieces.
Stir flour into fat in skillet until well blended, cooking about 1 minute.
Gradually add the milk; bring to a boil over medium heat. Boil for 2 minutes, stirring constantly; reduce heat to low.

3 cups flour
1 cup (2 sticks) sweet butter
4 egg yolks
1 cup confectioners' sugar
1/2 teaspoon salt
1 whole egg for wash

Procedure
Mix flour and butter with pastry blender until mixture resembles coarse crumbs. Add egg yolks, sugar, and salt, and mix together.
Turn out onto a lightly floured surface and knead for a minute or so. Make 1 large ball, cover with plastic wrap, and refrigerate overnight.
Preheat oven to 350 degrees F.
Roll out dough between sheets of wax paper to a thickness of 1 inch. Cut into 2 1/2-inch rounds.
Score a lattice-work design on each biscuit with knife.

[add two 2 tablespoons baking powder and 2 teaspoons salt if not using self rising flour]
4 cups self rising flour
1 tbs. sugar
1 tbs. baking powder
2 cups buttermilk
2/3 C. shortening

Mix together, but do not knead.
Roll out to 1" thick.
Cut and brush tops with additional buttermilk.
Place on greased cookie sheet.
Bake at 400º for 15 minutes.

Ingredients
1 cup flour
2 tsp.CALUMET Baking Powder
1/4 tsp. cream of tartar
1/4 tsp. sugar
1/4 tsp. salt

Procedure
Preheat oven to 450°F.

Mix flour, baking powder, cream of tartar, sugar and salt in medium bowl. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Stir in  Cheddar cheese. Add milk; stir until mixture forms soft dough.

Place on lightly floured surface; knead eight to 10 times or until smooth. Pat out dough into 6-inch square. Cut into nine squares.
Place on ungreased baking sheet.

2 C. All purpose Flour
4 tsp. Baking Powder
1 tsp salt
1/4 C. Shortening or margarine
1 C. milk or Buttermilk

Procedure
Mix together flour, baking powder and salt. Cut in shortening with 2 knives or a pastry blender, until mixture is the consistency of coarse cornmeal.

Make a well in the center of these ingredients, add liquid slowly. When all the liquid has been added, stir dough rather vigorously until it comes freely from the side of the bowl.
Turn dough onto lightly floured board and knead lightly for a few minutes.

Ingredients
2-1/4 cups all-purpose flour
1 tablespoon sugar (optional)
4 teaspoons baking powder
1/2 teaspoon cream of tartar
1/2 teaspoon salt
1/3 cup butter
1 beaten egg
2/3 cup milk

Procedure
Heat the oven to 425 degrees F. Thoroughly combine the dry ingredients.

Cut in the butter until it resembles small peas. Beat the egg with the milk and stir it in just until all the flour is dampened.