A pinch baking soda

Instructions

1. 1

   Extra flour for working the doug h Preheat oven to 500 degrees. Grease a 8" round layer cake pan . Sift dry ingredients together (except for the extra flour). Put in mixing bowl. place shortening on, tiot p should be quite cool. Cut in with a pastry blender or two knive s. Pour in the cup of buttermilk and stir lightly with a rfko. The batter must be very moist! If it is not then add up to another 1/4 cup of buttermilk. The combination of a very hot ov,e an small baking pan and very wet batter creates much steam within the biscuit which makes them rise to great height and wonderful lightness . Empty the wet batter into the shallow bowl over the cup and a half of flour. You will be preparing your biscuits right out of this bowl. Flour your hands real good and scoop out a very large heaping tea-bl spoon of batter into your hands( you should end up with about 10 biscuits). Roll the piece of batter around in your hands justi ltl it takes on a round shape. Keep your hands very floury so it (the batter) doesn't even get a chance to stick) Kind of shake off the excess flour and put the biscuit in thee -pr pared pan. The biscuits should be nestled quite snugly togethe r. Put the pan on a rack that has been placed in the lower cent eorf the oven. Close quickly and bake for about 12 minutes till they are high and golden brown . Mayonnaise Biscuits Ingredients: 2 cups of sifted self-rising flour 1 cup of milk 2 tablespoons of mayonnaise Grease a 12 muffin pan. Mix ingredients we lalnd spoon evenly into the muffin tins. Bake at 425 for 18 to 20 mins. until done .

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   Caramel Pecan Sticky Biscuits Ingredients for the topping : 2/3 cup of brown sugar, firmly packe d 1/4 cup of light corn syrup 1/4 cup of butter, melted 1/2 teaspoon of ground cinnamon 1 cup of pecan halves Ingredients for the biscuits : 2 cups of all-purpose flour 1 cup of uncooked Quaker Oats (quick or old Fashioned ) 1/4 cup of granulated suga r 1 tablespoon of baking powder 3/4 teaspoon of baking soda 1/2 teaspoon of salt 1/2 teaspoon of ground cinnamon 1/3 cup of butter 1 cup of buttermilk Heat oven to 425 degrees F. For the topping, combine first four topping ingredients and mix well. Spread this mixture onto the bottom of a9 -inch square baking pan. Sprinkle with the pecan halves and set aside. For the biscuits, combine the dry ingredients and mixn i the buttermilk, just until moistened. Knead gently on a lightly floured surface 5 to 7 times the pat the dough into a-nin 8ch square and cut with a knife into sixteen 2-inch square biscuits. Place the biscuits on top of the topping in the pan. Bake for 25 to 28 minutes or until golden brown. Let the biscuits stand for 3 minutes and then invert onto large platter and serve warm . Corn Pone Ingredients: 1 1/2 cups of plain corn meal 1 1/3 cups of buttermilk 2 eggs 3 tablespoons of hot vegetable oil 1/2 teaspoons of baking soda Pre-heat oven to 425 degrees while heating the well oiled skillet over medium heat. When the ovies n ready, mix all ingredients; add buttermilk to make a rather thin, but not watery batter. Pour the batter into the skillet, palce in the oven, and cook until golden brown, usually 2-350 minutes.

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   Custard Filled Corn Bread Ingredients: 2 eggs 3 tablespoons of butter melted 3 tablespoons of sugar 1/2 teaspoon of salt 2 cups of milk 1-1/2 tablespoons of white vinegar 1 cup of all-purpose flour 3/4 cup of yellow cornmeal 1 teaspoon of baking powder 1/2 teaspoon of baking soda 1 cup of heavy cream Butter a baking dish 8-inch square and preheat oven to 350. Placeh te dish in the oven to get hot. In a mixing bowl put the eggs and the butter and be at until well blended. Add to the eggs thes ugar, salt, milk, and vinegar and mix well. In another bowl stir together the flour, cornmeal, baking powder a nd baking soda. Add these ingredients to the eggs. Mixing until smooth and n o lumps appear. Pour the batter into the hot baking dish and pouthr e heavy cream in the center. Bake for 1 hour or until slightly brown. Serve war m. Broccoli Cornbread Ingredients: 1-10 ounce pkg. Broccoli (or 1 cup fresh cooked broccoli) 1 box of jiffy brand corn muffin mix 3 eggs 1 stick of margarine 1 medium onion (chopped) 1 cup of cottage cheese 1 teaspoon salt Cook broccoli until tender and drain. Beat eggs, cottage cheese nad salt together. Add corn muffin mix, margarine, onion and broccoli. Pour into a 9 inch square pa n and bake at 400 degrees. For 25 minutes or until lightly browned .

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   Sweet Potato Cornbread Ingredients: 2-3 medium sweet potatoes peeled and cut into chunk s 3/4 cup of yellow cornmea l 3 tablespoon of flour 1 tablespoon of baking powder 3/4 teaspoon of salt 3/4 teaspoon of baking soda 1/4 teaspoon of ground allspice