All together now, “We all love baking powder biscuits”. Oh, oh, someone didn't join in. He/She must find them a bit boring. Ok, make this recipe and I’ll bet we get 100% enthusiasm..

5 & 1/2 cups white flour
1 & 1/2 tsp lemon zest
1 & 1/2 cups each white sugar & shortening
1 & 1/2 tsp baking powder
3 eggs
3 Tbsp milk
3 Tbsp caraway seed

Preheat oven to 375F.

In a large bowl, combine the flour, sugar, and baking powder. Cut in the shortening until the mixture resembles coarse crumbs. In another bowl, beat the eggs, milk, seeds and lemon zest until blended well. Add the dry to the wet and blend until smooth. Too stiff? Add extra milk, a little at a time.

On a floured surface, roll dough out 1/4 inch thick and cut using a 2 inch round cutter or if you can’t find it, a drinking glass. Place cookies a couple inches apart on an oiled cookie sheet. Bake for 7 to 10 minutes until edges are lightly browned. Cool on wire rack and serve up.

This is such an easy way to make brunch or breakfast special. Only problem? You’ve just created tough competition for those great baking powder biscuits everyone loves.

1 3/4 cups all-purpose flour
3 Tbsp sugar
2 1/2 ts baking powder
1/2 ts salt
1/3 cup firm butter (or stick margarine with a minimum of 65% veg. Oil)
1 large egg, beaten
1/2 cup raisins
4 to 6 Tbsp half-and-half
Additional half-and-half
Granulated sugar

Heat oven to 400°.

Mix flour, sugar, baking powder and salt in large bowl. Cut in butter, using pastry blender. until mixture looks like fine crumbs. Stir in egg, raisins and just enough of the half-and-half so dough no longer sticks to the side of the bowl.

Place dough on lightly floured surface; gently roll it in flour to coat. Knead lightly 10 times then pat into an 8-inch circle on a non-stick cookie sheet. Cut into 8 wedges with sharp knife that has been dipped in flour, but don’t completely separate wedges.

Brush with additional half-and-half; sprinkle with sugar crystals and bake about 15 minutes or until golden. Immediately remove from cookie sheet; carefully separate wedges and serve warm.

This is a biscuit for lunch or dinner and probably for grown-up tastes. No sweetness, but lots of good flavor.

2 cups self-rising flour
1 (8-oz) container sour cream
1/2 cup butter, melted
1 (4-oz) package crumbled blue cheese

Stir together all ingredients just until blended.

Turn dough out onto a lightly floured surface and pat to a 3/4-inch thickness; cut with a 2-inch round cutter or a drinking glass.

Place dough rounds on a lightly greased or non-stick baking sheet and bake for 15 to 18 minutes or until lightly browned.

You are going to be amazed; you’re actually making puffy yeast rolls in half-an-hour start to finish – no joke.

1 (1/4 oz) package dry yeast
2 cups warm water
1/4 cup sugar
3/4 cup solid vegetable shortening
1 egg
4 cups self rising flour

Preheat oven to 400F.

Dissolve yeast in warm water, then add sugar, shortening, egg, flour and beat it – no, come back here! I meant, beat the mixture.

Spoon into ungreased muffin tins to 3/4 full and bake for about 13 minutes or until done.

So, aren't you amazed?

Why do I call items made with this baking mix,"bisquicks"? It might have something to do with the ingredients. Or maybe I once spelled "biscuits" wrong and now I like it. Or...

1/3 cup light butter
2 & 3/4 cups Bisquick or similar mix
1 cup mashed sweet potato or canned puree
1/2 cup 2% milk

Pre-heat oven to 450F. Cut butter into baking mix with a pastry blender or 2 forks until mixture is crumbly.

Whisk together sweet potato and milk; add to butter mixture, stirring with a fork just until dry ingredients are moistened.

Turn dough out onto a lightly floured surface & knead gently just 4 or 5 times. Now pat or roll it to 1/2-inch thickness.

Using a small drinking glass (ok, get fancy if you wish and use a real cutter) cut 2-inch rounds and place them on lightly oiled baking sheets and bake for 10 minutes or until golden brown. Done. So easy, so quick, so g-o-o-o-o-od.

If you made the bier fladenbrot in the last recipe and have a partial bottle left, don't drink it, make some tasty biscuits.

1/3 cup butter, frozen
2 & 1/2 cups Bisquick or another all-purpose baking mix
2/3 cup lager beer (no “light” beer, please)

Grate the frozen butter through large holes of a cheese grater into 2 & 1/2 cups baking mix, and toss to combine. Stir in beer just until dry ingredients are moistened. (Dough will be thick.) Spoon dough evenly into lightly greased miniature muffin pans, filling completely full and bake at 450F for 8 to 10 minutes or until biscuits are golden brown. Quick, eh?

Ja, you are going to enjoy making this one almost as much as eating it, especially if you don’t waste the beer that didn’t go into the bread. You might choose to break the bread into chunks for dipping in a QuickEatsPlus dip or just munch it while finishing the beer.

2 cups all-purpose flour
1 tsp salt
3/4 cup beer
3 Tbsp olive oil
1 garlic clove, crunched
1 Tbsp dried Italian herbs (thyme, rosemary, oregano, and or or marjoram)

Preheat oven to 475 F.

Mix olive oil and garlic and set aside. Sift flour with salt (or stir them together with whisk) ,add the beer and mix by hand until dough forms. Knead it for 4 or 5 minutes with a little flour on your hands, then let it rest dough for about 10 minutes - you rest, too.

With a rolling pin flatten the dough into a rectangle, very thin for very crispy fladenbrot, or not so thin for not so crisp – that makes beautiful sense, doesn’t it?

Brush the dough with the olive oil, sprinkle it with herbs, lay it on a non-stick cookie sheet and bake for about 5-8 minutes until golden brown and bubbly (from the beer - like you, maybe, ja?).

Remove and place on a cooling rack for a few minutes. Serve warm or room temp – it’s great either way. Wiedersehn.

This is not your traditional breakfast scone so when you scan it (as in "read it over", not process it in your "scanner") be thinking lunch or brunch. If olives bother you, leave 'em out, it'll be fine.

2 cups Bisquick or similar baking mix
3/4 cup (3 oz) shredded sharp Cheddar cheese
1/4 cup sun-dried tomatoes, thinly sliced
1/4 cup sliced black olives
1/4 cup chopped salami
2 Tbsp cornmeal
1/4 tsp onion powder
1/2 tsp Italian seasoning
3 Tbsp shredded Parmesan cheese, divided
3/4 cup buttermilk
1 & 1/2 tsp olive oil
1/4 tsp black pepper
1 cup pizza sauce (optional) Combine first 8 ingredients and 2 tablespoons Parmesan cheese; add buttermilk. Stir until a soft dough fomls.

Turn dough out onto a lightly floured surface. Pat to an 8-inch circle; place on a lightly greased baking sheet. Brush with oil; sprinkle evenly with pepper and remaining 1 tablespoon Parmesan cheese. Cut into 12 even wedges. (Do not separate wedges.)

Bake at 4000 for 15 to 20 minutes or until golden brown. Separate wedges, and serve with pizza sauce, if desired.

If time is more precious than $$ use pre-cooked bacon. These quick & super-easy biscuits will be so popular with your eaters that you needn't worry about the rest of that bacon going to waste - they will be asking for more soon enough.

2 cups all-purpose flour
3 tsp baking powder
1 tsp salt
6 Tbsp vegetable shortening, chilled
1/2 cup grated sharp Cheddar cheese
1/4 cup bacon,cooked until crisp and finely crumbled (or dumped from a package)
2/3 cup milk

Preheat oven to 400 F.

Sift the dry ingredients together in a large bowl. Cut in the shortening with a pastry blender or 2 knives until the mixture is coarse. Cut in the cheese and bacon. Add the milk and mix with a fork until the ingredients are just combined.

On a lightly floured counter or board, roll the dough into a large circle about l/2 inch thick. Cut with a floured 1 & 1/2-inch cutter or inverted drinking glass into rounds.

Place on ungreased baking sheets and bake until golden, 10 to 12 minutes. Serve immediately.

When I say "Hot" cornbread I don't mean temperature; I mean kinda spicy since you put a bit of cracked black pepper in the batter - not too much.

I think this is a better cornbread for brunch or later rather than an early breakfast, don't you?

2 cups all-purpose flour
1 & 1/2 cups yellow cornmeal
1/4 cup sugar
2 Tbsp baking powder
1 & 1/4 tsp cracked black pepper plus a bit for garnish
1 & 1/2 tsp kosher salt
l & 1/3 cups low-fat milk
2 large eggs
4 Tbsp melted butter
4 Tbsp extra-virgin olive oil
2 Tbsp honey

Preheat oven to 425".

Grease a 9" x 13" pan.

In a large bowl, combine flour, cornmeal, sugar, baking powder, pepper, and salt.

In a small bowl, combine milk, eggs, butter, and oil, and mix well.

Now - you guessed it - add milk mixture to cornmeal mixture and stir until just combined. Pour into prepared pan and bake about 20 minutes, or until golden brown.

Remove from oven and cool a bit. While it's cooling heat honey a minute or two until it'seasy to pour.

Pour over cornbread and garnish with additional black pepper if desired.

When you place it on the table, your eaters may think, "Garlic bread - that's nice". But when they taste this quick and easy side dish they'll say. "Wow! This is Special!" And you'll say, "Thanks, it was easy." And it was.

1/2 cup butter, softened
2 large garlic cloves, pressed
4 tsp chopped fresh basil*
1!4 teaspoon pepper
1 16-oz French bread loaf, split horizontally
1 cup (4 oz) shredded Italian cheese blend

Stir together first 4 ingredients in a small bowl until well blended; spread mixture evenly on cut sides of bread halves. Sprinkle evenly with cheese. Place on a baking sheet and bake at 375 F for 15 minutes or until cheese is melted

*1 & 1/2 tsp dried Italian seasoning may be substituted.

One nifty way to use these is to serve them for dipping with a side of marinara sauce and one of olive oil with garlic.

1 & 1/2 cups all-purpose flour
2 tsp sugar
2 tsp baking powder
1 tsp salt
3/4 cup milk
3 Tbsp butter, melted
1 cup shredded mozzarella cheese

Preheat oven to 450 degrees.

Stir together first 4 ingredients. Gradually add milk, stirring to form a soft dough.. Turn dough out on a lightly floured surface, and knead lightly 5 or 6 times. Form the dough into an 8- x 4-inch rectangle. Cut lengthwise into 8 -1/2 inch-wide strips. Arrange strips on a lightly greased baking sheet; brush evenly with melted butter.

Bake for about 10 minutes or until golden brown. Remove from oven, and sprinkle breadsticks evenly with a little mozzarella cheese. Back to the oven for a minute or two and they’re deliciously ready.

Talk about your healthy eating - oats, cranberries, butter - oops. Well, use margarine if you're that serious; they just won't be quite as tasty.

1 cup quick-cooking oats, uncooked
2 & 1/2 cups all-purpose flour
1/2 cup packed brown sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup dried cranberries
10 Tbsp butter or margarine
2/3 cup milk
2 eggs (large)
1 tsp vanilla

Preheat oven to 400°E Spread oats in 13" by 9" baking pan. Bake oats about 9 minutes or until toasted, stirring occasionally. Cool in pan on wire rack.

While they're cooling, in a large bowl, combine flour, brown sugar, baking powder, baking soda, and salt. Stir with a whisk to mix well, breaking up any lumps of brown sugar with your fingers. Stir in oats and cranberries. (At this point you could divide the dry mix in half and store it for a month or so to make 2 batches of 6 scones each later.)

Preheat oven to 400°F.

Grease a cookie sheet (You can now buy a more healthful form of shortening with no trans-fat).

In another bowl, beat 2 large eggs with a fork; remove 2 Tbsp beaten egg and reserve to brush on scones before baking. Now add to the beaten eggs remaining 1 stick & 2 Tbsp (10 total Tbsp) melted butter or margarine, 2/3 cup milk, and l tsp vanilla extract; beat with fork until blended and pour over scone mix and stir with spoon until dry ingredients are just moistened.

Let dough stand 5 minutes. Scrape half of dough onto the cookie sheet and pat to 6-inch round. Repeat with the other half.

With a floured knife, cut each round into 8 wedges; don't separate the wedges; you want these to pull-apart when served. Brush with reserved egg & bake about 15 minutes or until golden brown and a toothpick inserted in center comes out clean. Serve warm, or transfer to wire rack to cool.

This would make a nice brunch item or accompaniment to dinner.

1 cup all-purpose flour
1/4 cup nonfat dry milk
1 Tbsp sugar
1 tsp cream of tartar
1/2 tsp baking soda
1/2 tsp salt
I /4 cup firm butter or margarine
1/2 cup shredded Cheddar cheese
3/4 cup water

Mix flour, dry milk, sugar, cream of tartar, baking soda and salt in a bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like cornmeal. Gently stir in cheese, then water just until dough forms (don’t over-mix).

Press dough into 3/4-inch-thick round. Cut into 6 wedges and place in 10 inch non-stick or grased skillet. Cover with foil. And cook over low heat about 10 minutes or until puffed and bottom is light brown. Turn wedges; cook about 10 minutes longer or until cooked through.

1 & 3/4 cups all-purpose flour
1/2 cup raisins
1 & 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 8 oz container plain low-fat yogurt
2 Tbsp vegetable oil

Heat oven to 375°.

Mix flour, raisins, baking powder, baking soda and salt in medium bowl. Mix yogurt and oil and stir into flour mixture just until flour is moistened. Spread dough in round non-stick or greased pan, 9 x 1 & 1/2 inches.

Bake about 20 minutes or until toothpick inserted in center comes out clean. Cut into wedges. Serve warm or cool. Offer butter and, if made for breakfast, preserves.

I know, I called these "Bisquicks" not "biscuits". Since they're made with that old stand-by I figured they deserved it.

1/3 cup butter
1/3 cup packed brown sugar
1/3 cup chopped pecans
2 cups Original Bisquick®
1/2 cup milk

Heat oven to 425°.

Melt butter and brown sugar in 1-quart saucepan over low heat, stirring constantly. Pour into round pan, 9 x1 1/2 inches, or square pan, 8x8 x 2 inches. Sprinkle with chopped pecans.

Mix Bisquick and milk until dough forms; beat 30 seconds. If dough is too sticky, add enough Bisquick(up to 1/4 cup) to make dough easy to handle.

Place dough on surface dusted with Bisquick; gently roll in Bisquick to coat. Knead 10 times. Divide dough into 12 equal pieces; roll each into a ball placing them on brown sugar mixture in pan.

Bake 12 to 15 minutes or until golden brown. Turn pan upside down onto heatproof serving plate. Leave pan over biscuits a few minutes to allow brown sugar mixture to drizzle over biscuits. Cool a couple minutes.

Serve ‘em up and listen to the “oooh’s & ahhh’s”.

All cornbread is not alike. This tasty loaf, for instance, can be made with stone ground cornmeal for a coarser consistency or finely ground for a more delicate finish. Just be sure to use corn MEAL, not corn FLOUR.

1 cup flour
2 Tbsp sugar
1 cup cornmeal
1/2 tsp baking soda
1/2 tsp salt
1 egg, beaten
1 cup buttermilk
2 Tbsp melted butter(for greasing pan)

Preheat the oven to 450°F.

In a large mixing bowl, combine the flour, sugar, cornmeal, baking soda, and salt. Make a well in the center of the mixture, and add the egg, buttermilk and melted butter. Mix together thoroughly, but not too much.

Pour the batter into a lightly greased 9-inch baking pan & bake 18 to 20 minutes, until cornbread is light golden brown and separates ever so slightly from the sides of the pan. Cool slightly in the pan on a wire rack & serve the bread warm, with plenty of butter or honey on the table.

Not a biscuit or bread or cookie but a delicious treat to serve with any meal or just with an afternoon cup of tea or coffee.

8 Tbsp. softened butter
6 oz. grated cheddar cheese
About 2 0z. freshly grated Parmesan, about 2/3cup
1 !/2 c. all-purpose flour
!/4 tsp salt
3/8 tsp Cayenne

Preheat oven to 325 degrees.

Beat the butter until light & add the cheeses and beat well. Stir in the flour, salt, and pepper until smooth and well mixed. Roll into small balls, about the size of a strawberry. Place on an ungreased sheet and flatten with the tines of a fork.

Bake for about 15 minutes or until bottoms are lightly browned. Check them often since overcooking will turn them into fried cheese(which isn’t bad stuff except here we’re making wafers).

Eat 'em hot or not.

This would go well as a part of your dinner menu or maybe for lunch. Heck, they're so good they could be lunch by themselves.

2 cups Bisquick or other biscuit mix
1/4 tsp garlic powder
2/3 cup milk
1/2 cup shredded Cheddar cheese
1/4 cup butter, melted

Heat oven to 450°.

Mix Bisquick, garlic powder, milk and cheese until soft dough forms; beat vigorously 30 seconds.

Drop dough by spoonfuls about 2 inches apart onto ungreased cookie sheet and bake 8 to 10 minutes or until golden brown.

Brush melted butter on warm biscuits before removing from cookie sheet. Serve 'em warm.

If these guys are part of a larger breakfast they should serve 4, but as the main event 2 will probably go into 4 and leave zero.

1 cup all-purpose flour
2 1/2 tsp baking powder
1/4 tsp salt
2 tsp sugar
2 1/2 Tbsp cold unsalted butter, cut into bits, plus ½ tablespoon melted
6 Tbsp well-shaken buttermilk
2 Tbsp dried currants
1/2 tsp crushed caraway seeds

Preheat oven to 400°F and lightly grease a baking sheet.

Into a large bowl sift together flour, baking powder, salt, and 1 tsp sugar. Blend in cold butter with fingertips until mixture resembles coarse meal. Stir in buttermilk, currants, and caraway seeds until mixture just forms a dough.

On a lightly floured surface knead dough gently about 10 times and flatten into a 1 & 1/2-inch-thick disk. Brush with melted butter, sprinkle with remaining tsp of sugar & cut into quarters with a sharp knife arranging them 2 inches apart on baking sheet.

Bake scones in middle of oven about 18 minutes, or until pale golden, then cool a few minutes on a rack.

Corn bread and blueberries in one delicious loaf? Can you wait? It'll only be about half-an-hour.

2 cups all-purpose flour
1 cup yellow cornmeal
3/4 cup sugar
1 Tbsp baking powder
1 tsp salt
1/2 tsp baking soda
1 cup buttermilk
1/3 cup vegetable oil
2 eggs
1 tsp vanilla extract
1 cup fresh blueberries (frozen, if you must)

Heat oven to 375°. Coat two 8 in x 4 x 2 & 5/8 in loaf pans with nonstick cooking spray.

Whisk together flour, cornmeal, sugar, baking powder, salt and baking soda until blended. Make a well in the middle & set aside.

Whisk buttermiik, oil, eggs and vanilla in a measuring cup; add to flour mixture. Gently whisk just until ingredients are moistened, fold in blueberries.

Divide batter evenly between the loaf pans & bake at 375° for about 25 minutes until lightly crowned and lightly browned. Let cool in pans on rack 5 minutes. Turn out onto rack; let cool.

No, this isn't a reincarnation of an old acid-rock group. This is a most impressive and tasty 20-minute bakery item.

2 cups all-purpose flour
3 tsp baking powder
1/2 tsp salt
1/3 cup shortening
2 Tbsp chopped chives
1 & 1/4 cups sour cream
2 tablespoons butter, melted
1/4 cup poppy seed, sesame seed or coarse salt ("poppy seeds" or "salt"? You'll see)

Heat oven to 450°.

Mix flour, baking powder and salt in large bowl. Cut in shortening, using pastry blender until mixture looks like fine crumbs. (If you relly don't have a pastry blender, buy one; they're cheap and the alternative of using 2 knives is not such a good one.)

Add chives stir in the sour cream until dough leaves side of bowl and forms a ball.

Place dough on lightly floured surface and gently roll in flour to coat - not you, the dough.

Lightly knead about a dozen times. Roll or pat into a 12x8-inch rectangle and cut crosswise into 12 8x1 inch strips.

Twist each strip and place about 1 inch apart on an ungreased cookie sheet. Brush strips lightly with butter. Sprinkle with poppy seed, sesame seed or - now you get it - coarse salt.

Bake 10 to 12 minutes or until golden brown. Immediately remove them from cookie sheet and serve 'em up.

Even if they burn their tongue they won't stop eating these scrumptious treats.

Dill adds just a subtle new taste to these wonderful cheddar biscuits.

4 cups all-purpose baking mix (like Bisquick) 6 oz. sharp Cheddar cheese, cut into 1/2 inch cubes (about 1&1/4 cups)
1/3 cup chopped fresh dill
1 & 1/3 cups milk
2 Tbsp butter, melted

Heat oven to 450°F. Combine baking mix, cheese and dill. Stir in milk until just wet enough to make a ball. Place dough on floured surface and knead for about 10 seconds.

Shape into 1 rectangle. Using 2 & 1/2 inch biscuit cutter, cut rounds from dough.

Reshape the scraps and repeat the process until all the dough is used.

Place biscuits on greased baking sheet and brush with butter. Bake until golden brown, about 10 minutes.

To be veddy, veddy English you could serve clotted cream with these - if you can find it. Really, butter or your favorite preserves will make this a special treat.

2 Cups flour
4 tsps. baking powder
2 Tbsps. sugar
1 tsps. salt
4 Tbsps. butter
2 Eggs, well beaten
1/3 Cup half and half

Mix together flour, baking powder, sugar, and salt. Cut in butter with pastry blender until mixture resembles cornmeal. Add eggs and half and half. Mix well.

Turn dough onto floured board. Knead several times and shape into ball. Press down to 1/2 inch thickness. Cut into 2&1/2- to 3-inch rounds. Arrange on buttered baking sheet. Bake in preheated 425° oven 12 to 15 minutes or until golden brown.

Serve warm with preserves and butter.

American version of the English scone - no sugar, no butter, no eggs, so quite different. A delicious flaky breakfast treat by itself, as a sandwich with sausage, or as an accompaniment to eggs and bacon.

2 Cups all-purpose flour
1 Tbsp. sugar 3 tsp. Baking powder
1 tsp. salt
1/2 Cup vegetable shortening
3/4 Cup milk

Heat oven to 450 degrees.

Mix flour, sugar, baking powder and salt in medium bowl. Cut in shortening using pastry blender until mixture looks like fine crumbs.

Stir in milk until dough leaves side of bowl (dough will be soft and sticky).

Place dough on lightly floured surface. Knead lightly 10 times. Roll or pat 1/2 inch thick. Cut with floured 2 to 2 1/4-inch round cutter. Place on ungreased cookie sheet about 1 inch apart for crusty sides, touching for soft sides.

Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.

Here is a southern breakfast item that I'll bet few of you have tried. Makeit once and it might become a family favorite.

8 & 1/2oz. box cornmeal muffin mix
1/2 tsp. salt
1/2 tsp. baking soda
1 Egg, well beaten
1 Cup milk, divided
1/2 Cup sour cream
maple syrup, optional

In bowl combine cornmeal mix, salt, and baking soda. Add egg, 1/2 cup milk, and sour cream. Stir just until dry ingredients are moistened.

Pour into greased 9-inch pie pan. Pour remaining 1/2 cup milk over mixture. Do not stir. Bake in preheated 400 degree oven 20 minutes. Serve immediately.

Top with maple syrup to really make it irresistable.