Combine milk, mayo, sugar and flour. Beat with mixer at high speed, not quite 1 minute until smooth and completely combined.
Remove beaters. Use rubber spatula to streak the dough with 1/4c cheese food. Drop batter equally between 10 paper-lined muffin wells. Drizzle top of each with tsp liquid margarine and dust each with a little garlic powder plus 1 scant tsp additional cheese food.
Bake 350~ 25 to 30 minutes or until golden brown and tripled in size. Cool in pan on racks for 30 minutes. Add only enough flour so batter drops from spoon.Source: Gloria Pitzer
Heat oven to 450
Mix baking mix, milk, & cheese until a soft dough forms; beat vigorously for 30 seconds. Drop dough by spoonfuls onto an ungreased cooking sheet. Bake 8 - 10 minutes or until golden brown.
Mix butter & garlic powder. Brush garlic mixture over warm biscuits before
removing from cookie sheet. Serve warm. Makes 12. Enjoy!!
Combine all the ingredients, mix well. Divide the dough among 12
greased muffin tins. Bake in preheated 400-degree oven for 12-15 minutes.
This recipe can be doubled. Keep leftovers in refrigerator and reheat slowly.
1. Mix together flours, baking powder, salt, cream of tartar
and sugar.
2. With pastry cutter cut in shortening until the mixture is
the consistency of cornmeal. Gently stir in the dry milk.
3. Store in tight container in cool place. Yields 4 lbs.
Preheat oven to 450 degrees(F). Sift dry ingredients. Then cut in butter
with pastry blender or use your hands. Make a well in the middle, pour in
buttermilk, and using a fork lightly mix until flour is moistened
thoroughly. On floured surface, knead 3 times. Pat dough out until 1/2
inch thick or thicker if you like. Cut into rounds with an inverted
drinking glass or a biscuit cutter. Set biscuits into a greased pan so
that their edges touch. Bake 12-15 minutes at 450 degrees.
Combine flour and shortening; cut in shortening with a pastry blender until mixture resembles coarse meal. Add cheese, milk, onions, and bacon, stirring until dry ingredients are moistened. 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. Place on an ungreased baking sheet. Bake at 450 degrees for 10 to 12 minutes.
Combine yeast and warm water; let stand 5 minutes. Add buttermilk to yeast mixture, and set aside.
Combine all remaining ingredients except shortening in a large bowl; cut in shortening with a pastry blender until mixture resembles coarse meal. Add buttermilk mixture, stirring with a fork until dry ingredients are moistened. Turn biscuit 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 1/2-inch biscuit cutter. Place on lightly greased baking sheets. Cover and let rise in a warm place (85 degrees), free from drafts, for 1 hour. Bake at 450 degrees for 10 to 12 minutes or until browned.
In large bowl, mix flour, sugar, cream of tartar, baking soda, and salt. With pastry blender or two knives used scissor-fashion, cut in shortening until mixture resembles coarse crumbs. Stir in buttermilk; quickly mix just until mixture forms dough that leaves side of bowl. Turn dough onto lightly floured surface; divide into thirds; cover lightly with plastic wrap.
Preheat oven to 425 degrees F. With floured hands, knead one-third of dough with Monterey Jack cheese, kneading about 6 to 8 strokes to mix thoroughly. With floured rolling pin, roll dough 3/4 inch thick. With floured 3-inch round biscuit cutter, cut out biscuits. With pancake turner, place biscuits, about 1 inch apart, on ungreased large cookie sheet. Press trimmings together; roll and cut to make more biscuits (you will have about 6 biscuits). Bake 12 to 15 minutes until golden. Remove to wire rack.
Knead second one-third of dough with chopped walnuts, kneading about 6 to 8 strokes to mix thoroughly. Roll and cut dough as above. Brush biscuits with maple syrup; place on cookie sheet. Bake biscuits 12 to 15 minutes until golden. Remove to wire rack.
Meanwhile, knead remaining dough with Parmesan cheese and 1/2 teaspoon coarsely ground blackpepper, kneading and cutting as above. Sprinkle top of biscuits with additional coarse pepper, if you like. Place on cookie sheet; bake as above.
Serve biscuits warm, or cool on wire rack. Reheat if desired.
Preheat oven to 425 degrees F. Grease 2 cookie sheets.
In large bowl, combine flour, sugar, baking powder, cream of tartar, and salt. With pastry blender or two knives used scissor-fashion, cut in shortening until mixture resembles coarse crumbs. Stir in milk and vanilla extract; quickly mix until just combined.
Drop dough by 1/4 cups, 2 inches apart, onto cookie sheets to make 16 biscuits.
Place cookie sheets on 2 oven racks; bake biscuits 12 to 15 minutes until golden, rotating cookie sheets between upper and lower racks half-way through baking time.
Cut 1/2 cup butter into flour with a pastry blender until mixture resembles coarse meal. Add buttermilk, stirring until dry ingredients are moistened. Turn dough out onto a lightly floured surface, and knead lightly 3 or 4 times.
Roll dough to 3/4 inch thickness; cut with a 2 inch biscuit cutter. Place on a lightly greased baking sheet. Bake at 425 degrees for 13 to 15 minutes. Brush with melted butter.
Combine flour and baking soda in a nonmetal bowl; stir well. Cut in shortening with a pastry blender until mixture resembles coarse meal. Add Sourdough Starter and buttermilk, stirring until dry ingredients are moistened. Turn dough out onto a floured surface; knead lightly 10 to 12 times.
Roll dough to 1/2-inch thickness; cut with a 2 3/4-inch biscuit cutter. Place on a lightly greased baking sheet, and brush tops with butter. Bake at 425 degrees for 12 to 15 minutes.
Dissolve yeast in 1/2 cup warm water; let stand 5 minutes. Combine flour, sugar, and salt in a medium-size nonmetal bowl, and stir well. Gradually stir in 2 cups warm water. Add yeast mixture, and mix well.
Cover starter loosely with plastic wrap or cheesecloth; let stand in a warm place (85 degrees) for 72 hours, stirring 2 or 3 times daily. Place fermented mixture in refrigerator, and stir once a day.
To use, remove sourdough starter from refrigerator; let stand at room temperature at least 1 hour.
Stir starter well, and measure amount needed for recipe. Replenish remaining with starter food (recipe follows), and return to refrigerator; use starter within 2 to 14 days, stirring daily.
When Starter is used again, repeat above procedure for using starter and replenishing with Starter Food.
......STARTER FOOD
Combine ingredients, stirring with a fork until blended. (Dough will be stiff.) Turn dough out onto a lightly floured surface, and knead 10 to 12 times.
Roll dough to 1/2-inch thickness; cut with a 2-inch biscuit cutter. Place on a lightly greased baking sheet. Bake at 450 degrees for 10 to 12 minutes.
Combine flour and shortening; cut in shortening with a pastry blender until mixture resembles coarse meal. Add cheese, milk, pecans, and red pepper, stirring until dry ingredients are moistened. 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. Place on an ungreased baking sheet. Bake at 450^ for 10 to 12 minutes.