Old-Fashioned Biscuits (as shown on Clabber Girl can)

Ingredients:

2 cups all-purpose flour 2 1/2 teaspoons Clabber Girl Baking Powder 1/2 teaspoon salt 1/3 cup shortening 3/4 cup milk 1 tablespoon soft margarine or butter

Instructions:
In a medium mixing bowl stir together flour, Clabber Girl Baking Powder, and salt. Using a pastry blender, cut in shortening till mixture resembles coarse crumbs. Make a well in the center of the flour mixture. Add the milk all at once. Using a fork, stir just till moistened and dough pulls away from the sides of the bowl (dough will be sticky). On a floured surface, lightly knead dough with floured hands for 30 seconds or till nearly smooth. Lightly roll dough to 3/4-inch thickness. Cut dough with a 2 1/2-inch biscuit cutter, dipping cutter into flour between cuts. Place biscuits close together on a lightly greased baking sheet. Brush tops with soft margarine. Bake in a 475 oven for 11 to 15 minutes or till golden brown. Serve warm. Makes about 8 - 10 biscuits

Old Fashioned Buttermilk Biscuits

Ingredients:

1 3/4 cups all-purpose white flour, plus about 1/4 cup for shaping biscuits 1 1/4 teaspoons Rumford Baking Powder Generous 1/4 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon granulated sugar 1/4 cup chilled unsalted butter, cut into small pieces, plus about 1 tablespoon very soft butter for brushing biscuit tops Scant 1 cup buttermilk, plus more if needed

Instructions:
Place a rack in the middle of the oven and preheat to 450 degrees F. Generously coat an 8- to 8 1/2-inch round cake pan, pie tin, or similar-size round baking pan with butter or nonstick cooking spray. Thoroughly stir together 1 3/4 cup flour, Rumford Baking Powder, baking soda, salt, and sugar in a medium-sized bowl. Sprinkle the butter over the flour mixture. Cut it in using pastry blender, forks or fingertips until the mixture is the consistency of coarse meal and only fine bits of butter remain. Being very careful not to overmix, gently stir in a scant 1 cup buttermilk until the dough is just blended; if necessary, add enough more buttermilk to produce a very soft, moist dough, stirring as little as possible. Let it stand a minute or two. Sprinkle over a tablespoon of flour. Knead the dough once or twice to form a smooth mass.

Sprinkle more flour on a sheet of wax paper, then turn the dough out onto it. Lightly sprinkle the dough with a bit more flour. Top with second sheet of wax paper. Pat down until the dough is smooth and a scant 1-inch-thick all over. Dip a 2 1/4- to 2 1/2-inch round cutter or similar-size small glass into flour. Punch out (don't twist) biscuits, dipping the cutter in flour between each one. Brush off excess flour. Transfer the biscuits to the pan, spacing very close together. Brush excess flour from the dough scraps. Gently press the scraps together. Continue punching out biscuits until all the dough is used. Brush the biscuit tops generously with softened butter. Bake on the middle rack for 13 to 16 minutes, until biscuits are puffed and tops are nicely browned. Remove for the oven and let stand for 5 minutes, then serve immediately.

Baking Powder Biscuits

Ingredients:

2 cups all purpose flour 1 tablespoon Clabber Girl Baking Powder 2 teaspoons sugar 1/2 teaspoon cream of tartar 1/4 teaspoon salt 1/2 cup shortening, margarine, or butter 2/3 cup milk

Instructions:
In a medium mixing bowl, stir together flour, Clabber Girl Baking Powder, sugar, cream of tartar, and salt. Using a pastry blender, cut in shortening till mixture resembles coarse crumbs. Make a well in center; add milk all at once. Using a fork, stir just till moistened. On a lightly floured surface, knead dough for 10 to 12 strokes or till the dough is nearly smooth. Pat or lightly roll dough to 1/2-inch thickness. Cut dough with a 2 1/2-inch biscuit cutter, dipping the cutter into flour between cuts. Place biscuits on an ungreased baking sheet. Bake in a 450 oven for 10 to 12 minutes or till golden. Serve warm. Buttermilk Biscuits: Prepare as above, except stir 1/4 teaspoon baking soda into flour mixture and substitute 3/4 cup buttermilk for the milk. Drop Biscuits: Prepare as above, except increase milk to 1 cup. Do not knead, roll, or cut dough. Drop dough from a tablespoon 1 inch apart onto a greased baking sheet. Cheese Biscuits: Prepare as above, except add 1/2 cup shredded cheddar cheese to the flour mixture with the milk. Sour Cream Biscuits: Prepare as above, except reduce milk to 1/4 cup and add 1/2 cup dairy sour cream to the flour mixture with the milk. Cornmeal Biscuits: Prepare as above, except reduce flour to 1 1/2 cups and add 1/2 cup cornmeal to flour mixture

100% Whole Wheat Biscuits

Ingredients:

3 cups whole wheat flour 5 teaspoons Rumford Baking Powder 1 teaspoon salt

1 Tablespoon white or turbinado sugar 1/2 cup butter milk to moisten

Instructions:
Mix all dry ingredients (first 4). Cut in butter, incorporating until all is coated. The best method for mixing liquids with whole wheat flour is "a little at a time". It gives the flour time to "expand" as it is absorbing the liquid, resulting in a soft, tender dough. (100% whole wheat flour will use more liquid than white flour) Using hands, begin pouring milk in about 1/2 c. at a time, moving moistened portion slightly to the side, continuing to add until all of the dry mixture is moistened. When a light, sticky dough is produced, turn out onto a floured surface. Sprinkle with additional flour, and pat to a thickness of 3/4" - 1". Cut with biscuit cutter and place in oiled or buttered pan. Bake at 450 degrees for about 12 minutes.

Rich Biscuits
2 cups flour 2 1/2 tsp. baking powder 1/2 tsp. salt 2 T sugar 1/2 cup shortening (I use crisco) 1 egg, well beaten 1/2 cup milk Preheat oven to 425 degrees. Stir flour, baking powder, salt & sugar. Cut in shortening until mixture resembles fine corn meal. Add egg & milk to dry ingredients & stir lightly until flour is blended in. Turn on lightly floured board, knead about 10 strokes. Roll 3/4 thick, cut & place on lightly greased sheet. Bake 12 minutes. Makes 9-10 biscuits

Orange Biscuits
Ingredients:

1/2 cup orange juice 3/4 cup sugar, divided 1/4 cup butter or margarine 2 teaspoons grated orange peel 2 cups flour 1 tablespoon Clabber Girl Baking Powder 1/2 teaspoon salt 1/4 cup lard or shortening

3/4 cup milk Melted butter 1/2 teaspoon cinnamon

Instructions:
In sauce pan combine orange juice, 1/2 cup sugar, butter and orange peel. Cook and stir over medium heat for 2 minutes. Divide among 12 muffin cups; set aside. In a large bowl combine flour, Clabber Girl Baking Powder and salt. Cut in shortening to dry ingredients until mixture resembles coarse crumbs. With a fork, stir in milk until mixture forms a ball. On a floured surface, knead the dough one minute. Roll into a 9 inch square, about 1/2 inch thick. Brush with melted butter. Combine the cinnamon and remaining sugar; sprinkle over butter. Roll up. Cut into 3/4 inch slices. Place cut side down over orange mixture in muffin cup. Bake at 450 F. for 12-16 minutes. Cool for 2-3 minutes and invert onto plate.