Ingredients:
BISCUITS:
2 cups flour
2 tp. baking powder
1/4 tsp. salt
1/8 cup shortening
1/2 cup milk
1 egg
GRAVY:
250 g (0.5 lb) ground breakfast sausage
2 tbs butter
4 tbs all purpose flour
3 cups cold milk
salt, pepper

Preparation:

1. BISCUITS: Mix flour, baking powder and salt. Cut in shortening; add milk and egg. Cut out biscuits and bake at 375 degrees.

 

2. GRAVY: Remove skin and cut sausages into small pieces. Brown in skillet until cooked. Add butter. Sprinkle flour on top. Increase heat to high and cook, stirring, until flour starts to brown. Add milk, stirring constantly and continue cooking until gravy thickens. Season and serve over warm biscuits.

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Ingredients:
1 cup (8 oz) butter at room temp
2/3 cup (4 oz) fruit sugar
1 cup (4 oz) cornstarch
1 3/4 cup (8 oz) all purpose flour
pinch of salt

Preparation:

1. Mix together the flour, cornstarch and salt in a bowl and set aside.
2. Mix the butter and sugar together until it is pale and creamy.
3. Add the flour and salt mixture a small amount at a time, kneading into creamed mixture with your hands.
4. Turn dough onto floured surface and pat or roll out to 1/4″ thickness. Cut into rounds with a cutter. Prick with fork. Bake at 165 C (330 F) until pale brown and crisp.
5. Shake a small amount of caster/granulated sugar on the top of the shortbread immediately after they have been removed from the oven.

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Ingredients:
4 cups whole wheat flour
5 cups unbleached white flour
1-1/2 Tbs salt
4 Tbs baking powder
2 cups vegetable shortening

Preparation:

1. Combine whole wheat flour, white flour, salt and baking powder. Put 2 cups of the flour mixture in a food processor together with shortening. Process until the mixture is the texture of coarse cornmeal.
2. Add remaining flour mixture and stir well. Store in refrigerator for up to one month. Can be used as a substitute whenever biscuit mix is called for in a recipe.

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Ingredients:
10 cups all-purpose flour
1 Tbsp salt
1/3 cup (5 Tbs) baking powder
2 cups vegetable shortening

Preparation:

1. Combine flour, salt and baking powder. Put 2 cups of the flour mixture in a food processor together with shortening. Process until mixture is very fine.
2. Add remaining flour mixture and stir well. Store in refrigerator for up to one month. Can be used as a substitute whenever biscuit mix is called for in a recipe.

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Ingredients:
1 cup whole wheat flour
1 cup all-purpose flour
1/2 tsp salt
2 1/2 tsp baking powder
3 Tbs shortening
2 Tbs sugar
3/4 cup buttermilk

Preparation:

1. Preheat oven to 230 C (450 F).

 

2. Sift flour, salt and baking powder together. Rub in shortening. Add sugar and buttermilk and mix to a light dough.

 

3. Roll out dough, 3/4 inch thick. Cut biscuits and place on a greased cookie sheet.

 

4. Bake 12 to 15 minutes until golden.

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Preparation:

1. Boil a pound and a quarter of lump sugar, upon which you have rubbed the rind of a lemon, in half a pint of milk.

 

2. When cold, rub half a pound of butter with two pounds of flour, make a hole in the centre, pour in the milk, with as much carbonate of soda as would lie upon a sixpence, and a couple of eggs.

 

3. Mix the whole into a smooth paste, lay it out upon your baking-sheet in whatever flat shapes you please, and bake them in a very warm oven. The proper way to shape these biscuits is by wooden blocks having pineapples, leaves, and other devices carved on them.

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Ingredients:
500 g 500 g (1 lb) flour
200 g (7 oz) shortening
100 g (3.5 oz) sugar
3 egg yolks
juice and zest of 1/2 lemon

Preparation:

1. Mix dry ingredients; cut in butter. Add well beaten egg yolks, sugar and rest of ingredients.

 

2. Turn dough onto floured surface and pat or roll out to 1/8″ thickness. Cut with 2-inch cookie cutter; cut small hole in center of half.

 

3. Bake at 165 C (330 F) until pale brown and crisp. Let cool.

 

4. Place 1/2 teaspoon preserves on each plain cookie; top with cut out one, gently pressing cookies together to form a sandwich. Store in tightly covered container.

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