2 cups all-purpose
flour, stirred before measuring
2 1/2 teaspoons baking
1/4 teaspoon baking soda
1 teaspoon salt
1/4 cup vegetable
2 tablespoons butter,
3/4 cup buttermilk
Preheat oven to 450 degrees.
oven rack to center position.
In a large bowl, combine flour, baking
powder, soda, and salt.
Cut in chilled shortening and butter until
you have pieces the size of small peas.
Make a well in center of dry ingredients;
pour in buttermilk.
With a wooden spoon, gently blend dry
ingredients into the buttermilk,
just until mixture is clumping together.
If necessary, add a few more teaspoons of
Transfer dough to a lightly floured board.
Pat out in a circle about 8 inches in
diameter and 1/2-inch thick.
Using a 2 1/2 to 3-inch biscuit cutter, cut
out and place on ungreased baking sheet.
Bake on center oven rack for about 10 to 12
minutes, until tops are browned.
2 1/4 cups biscuit
3/4 cup milk
3/4 cup shredded Cheddar
1/2 cup chopped fully
Preheat oven to 375 degrees.
In a bowl, combine the biscuit mix and milk
just until moistened.
Stir in the cheese and ham.
Drop by rounded tablespoonfuls onto greased
Bake for 8 to 10 minutes or until golden
1 cup all-purpose flour
1 1/2 teaspoons baking
1/4 teaspoon salt
1/2 cup whipping cream,
Preheat oven to 425 degrees.
In a bowl, combine the flour, baking powder
Stir in cream.
Turn dough onto a floured surface; knead 10
Roll to 3/4-inch thickness; cut with a
2-1/4-inch round biscuit cutter.
Place on an ungreased baking sheet.
Bake for 10 minutes or until lightly