recipes

Preheat the oven to 450°.

In a large bowl, mix together the flour, brown sugar, baking powder, salt, cinnamon, ginger, and allspice.

Cut in the shortening until the mixture resembles coarse crumbles.

Stir in the nuts.

In a small bowl, beat together the pumpkin and milk until smooth.

Add to the flour mixture and stir with a fork to form a soft dough.

Turn out the dough onto a floured surface and knead for 30 seconds.

Roll or pat the dough to ½-inch thickness and then cut with a biscuit cutter.

Place the biscuits on a greased baking sheet and bake for 12 to 14 minutes or until done and a light golden brown.

Preheat the oven to 400°.

In a large mixing bowl, sift together the flour, baking powder, 2 tablespoons of the sugar, and salt.

Cut in the butter until the mixture resembles coarse crumbles.

In a separate bowl, separate the yolk of one of the eggs (reserve the egg white to brush the tops of the scones), and stir the yolk together with the other whole egg.

Then stir in the cream, orange peel, and vanilla.

Make a well in the center of the flour mixture, and pour the egg and cream mixture into the well; stir with a fork just until the dough pulls away from the sides of the bowl.

Sprinkle a clean surface with a small amount of flour.

Using your hands, pat the dough into a ball and knead it on the floured surface for about 30 seconds.

Divide the dough ball into 2 equal halves.

Roll out each half into a 1-inch-thick circle (it will be about 6 inches in diameter).

Cut each circle into 4 pie-shaped wedges and place them on an ungreased baking sheet about 1 inch apart.

Brush the tops with the reserved egg white, and then sprinkle the tops with the remaining 2 teaspoons of sugar.

Bake for 15 minutes or until done but not too dark.

The scones are good plain, but they are even better when topped with jam and sweetened whipped cream.

Preheat the oven to 425°.

In a large bowl, whisk together the flour, nuts, baking powder, and salt.

Cut in the chilled butter until the mixture resembles coarse crumbles.

Add the milk and maple syrup and stir to mix; the dough should hold together but be soft.

Turn out onto a very lightly floured surface and knead about 5 to 8 times.

Roll out the dough into a circle about ½ inch thick.

Cut into 10 to 12 wedges and place on a greased baking sheet.

Sprinkle the tops with a bit of sugar.

Bake for 15 to 18 minutes or until done.

Preheat the oven to 450°.

In a large bowl, mix together the flour, salt, sugar, baking powder, and cream of tartar.

Cut in the shortening until the mixture resembles coarse crumbles.

Make a well in the center and add the milk all at once; stir with a fork until the dough leaves the sides of the bowl.

Turn out the dough onto a lightly floured surface and knead about 5 times.

Roll or pat the dough to ½-inch thickness and then cut with a biscuit cutter.

Place the biscuits on an ungreased baking sheet and bake for 15 minutes or until done.

Preheat the oven to 450°.

In a large bowl, mix together the flour, baking powder, and salt.

Using a fork, cut in the lard until the mixture resembles coarse crumbles.

Make a well in the center and pour the milk into the well all at once.

Mix with the fork until a soft dough forms.

Then use one of your hands to gently knead the dough right in the bowl, about 10 to 15 times.

Turn the dough out onto a lightly floured surface and roll or pat to ½-inch thickness.

Cut with a biscuit or cookie cutter and place the biscuits on a greased baking sheet.

Bake for 12 minutes or until the biscuits are a light golden brown and done.

Preheat the oven to 425°.

In a large bowl, mix together the dry ingredients and herbs.

Cut in the shortening until the mixture resembles coarse crumbles.

Add the buttermilk and stir using a fork until a soft dough forms.

Turn out the dough onto a floured surface and knead about 20 times.

Roll or pat the dough to ½-inch thickness and then cut with a biscuit cutter.

Place the biscuits on an ungreased baking sheet and bake for about 10 minutes or until done.

Preheat the oven to 450°.

Grease a baking sheet or use a silicone baking mat.

In a large bowl, combine the flour, baking powder, and baking soda.

Cut in the butter until the mixture resembles coarse crumbles.

Add the buttermilk and then stir with a fork to form a soft, sticky dough.

Stir in the cheese and ham.

Turn out the dough onto a floured surface and knead for about 30 seconds.

Roll or pat the dough to ½-inch thickness and then cut with a biscuit cutter.

Place biscuits 2 inches apart on the prepared baking sheet.

Bake for about 10 minutes or until the biscuits are golden brown and done.

Preheat the oven to 450°.

In a large bowl, mix together the flour, baking powder, and salt.

Cut in the shortening until the mixture resembles coarse crumbles.

Make a well in the center and pour in the milk all at once.

Stir with a fork until the dough is mixed thoroughly and sticks mostly together in a soft ball.

Drop by heaping tablespoons onto a greased baking sheet and bake for 15 to 20 minutes or until done.

Preheat the oven to 425°.

In a large bowl, mix together the flour, sugar, baking powder, salt, and rosemary.

Cut in the butter until the mixture resembles coarse crumbles.

Make a well in the center and add the milk; stir to form a soft dough.

Stir in the cherries (or blueberries).

Turn out the dough onto a floured surface and knead for 30 seconds.

Roll or pat the dough to 1-inch thickness and then cut with a biscuit cutter.

Place the biscuits about 1 inch apart on an ungreased baking sheet (or you can use a silicone baking mat) and bake for 15 minutes or until done.

Preheat the oven to 400°.

In a large mixing bowl, sift together the flour, baking powder, 2 tablespoons of the sugar, and the salt.

Cut in the butter until the mixture resembles coarse crumbles.

In a separate bowl, separate the yolk of one of the eggs (reserve the egg white to brush the tops of the scones) and stir the yolk together with the other whole egg; then stir in the cream.

Make a well in the center of the flour mixture and pour the egg and cream mixture into the well; stir with a fork just until the dough pulls away from the sides of the bowl.

Sprinkle a clean surface with a small amount of flour.

Using your hands, pat the dough into a ball and knead it on the floured surface for about 30 seconds.

Divide the dough ball into 2 equal halves.

Roll out each half into a 1-inch-thick circle (it will be about 6 inches in diameter).

Cut each circle into 4 pie-shaped wedges and place them on an ungreased baking sheet about 1 inch apart.

Brush the tops with the reserved egg white, and then sprinkle the tops with the remaining 2 teaspoons of sugar.

Bake for 15 minutes or until done but not too dark.