2   Cups all-purpose flour
     2½ tsp. Baking powder
     ½   tsp. Baking soda
     ¼   tsp. Salt
     1   Tbsp. Granulated sugar
     ½   cup butter, margarine or shorting
     ¾   cup buttermilk

     1.  Mix flour, baking powder, baking soda, salt & sugar in mixing bowl.
     2.  Cut in butter or shortening until mixture resembles coarse crumbs.
     3.  With fork, stir in buttermilk to make a soft dough. Turn out onto lightly
       floured     board. Knead about 10 times to form a smooth ball. Do not over
       knead or  biscuits will not be tender.
     4.  Roll out to a 6 X 6 inch square. Place on ungreased baking sheet.
      With knife,  cut dough into 12 portions. Do not separate, leave biscuits in a
       square.
     5.  Bake at 400 F until golden, about 15 min.
      These biscuits are best served hot. However, if you have leftovers, they
      can be toasted and used as a base for poached or creamed eggs, ham or tuna.
      The method of shaping these biscuits eliminates rolling the dough.

      Recipe provided by Linda Whitmer F/CD for Chapter D of Virgina.

    Unroll 1 package of Pillsbury Crescent rolls, mix together cinnamon and  sugar on unrolled
     crescents, sprinkle with pecans and roll up. Bake according to package. Mix powdered
     sugar and water to make a glaze and drizzle on top. They are Soooo good and sooo easy.

     Recipe provided by Amy and Dennis Cook from Chapter R Lewisville, TX.

            BASIC PIZZA DOUGH

      1 package of active yeast
      2 teaspoons sugar
      1 cup warm water (110 degrees F)
      1/4 cup lard
      3 to 4 cups flour
      2 teaspoons salt
      Olive oil

      In an electric mixing bowl, whisk the yeast, sugar, water and lard together to make a paste. 

      Add the flour and salt and mix, using a dough hook, until the dough comes away from the sides 

      and crawls up the dough hook. Remove the dough from the bowl. Grease the bowl with olive oil 

     and place the dough back in the bowl. Cover the bowl with plastic wrap and let the dough rise 

     until double in size, about an hour. Turn the dough out onto a floured surface and divide dough in half. 

     Roll the dough into balls, cover and let the dough rest for 15 to 20 minutes. The dough is ready to be shaped.

Recipe provided by Jake Jacob, Tampa, FL

Return to the Region "A" Homepage