2½ c. flour
1/8 c. sugar (about 2 Tbsp.)
1 tsp. salt
1 tsp. baking powder
½ c. shortening
1 c. buttermilk
1 pkg. yeast in ¼ c. warm water

Mix and put in refrigerator until ready to use or bake immediately.  Preheat oven to 350°

2 c. flour
1 Tbsp. baking powder
Dash of salt
1/3 c. shortening
¾ c. milk or water

Mix flour, baking powder and cut in shortening.  Stir in liquid, pat out and cut.  Bake at 425° for 15 to 20 minutes.

1 stick butter, melted
2 cups white sugar
2 Tbsp. cinnamon
2 – 3 cans inexpensive roll biscuits – quartered

Mix sugar and cinnamon.  Roll biscuits in butter and roll in sugar mixture.  Place in bundt pan sprayed lightly with Pam.  Bake at 350° for 20-25 min.  Remove from oven, cool for about 5 min. and invert onto plate.  For a caramel flavor, add brown sugar in bottom of pan before adding biscuits.

1 cup sugar
¼ cup shortening
2 eggs
1 cup mashed very ripe bananas
2 cups Bisquick or Jiffy mix
1/3 cup chopped nuts

Cream sugar, shortening and eggs.  Add bananas, bisquick or jiffy mix and nuts.  Stir until well mixed.  Pour into well greased and floured loaf pan.
Bake at 350° for 1 hour.

½ cup milk
¼ cup honey
1 egg, beaten
2½ cups buttermilk baking mix (biscuit mix)

In a medium bowl, combine milk, honey and beaten egg; mix well.  Add baking mix and stir until moistened.  Spoon into greased muffin tins.  Bake at 400° for 18-20 minutes.
Makes 10 to 12 muffins.

2 cups flour
4 tsp. baking powder
1 tsp. salt
1 cup water

Stir well – will be sticky – let sit – covered for 2 hours.
Pinch off in golf ball pieces.
Put some flour over it and stretch it out to a little flat piece, fry it.
Use oil instead of shortening.
Cook at 425°.