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2 cups self-rise flour
1/4 cup sugar
2 tsp baking powder
3/4 teaspoon salt
2 cups milk
1/4 cup butter (melted)
2 large eggs (beaten)
1 tsp vanilla extract

Sift the dry ingredients together.

Mix the wet ingredients together.

Pour the wet into the dry. Mix but do NOT over mix -just until incorporated.

Set aside and alow to stand while your skillet or griddle is coming up to temperature.

Very VERY lightly oil your griddle.

Use a 1/4 cup scoop and pour batter onto the griddle.

When the bubbles rise and the batter looks a little set give them a quick flip.

Once browned, remove from griddle.

Stack and serve with butter and syrup.

Serves 4 - 5.

2 cups all purpose flour (I only use King Arthur unbleached)
1 tsp salt
2 tsp baking powder
1/2 tsp baking soda
1/2 cup crisco shortening (butter won't make a perfect biscuit)
3/4 cup buttermilk (no substitutes)

Sift the dry ingredients together. With your fingers or a fork or a pastry cutter, cut in the shortening until it looks like crumbles. Make a well in the center and pour in the buttermilk. Mix well with your hands until a sticky dough forms. Turn out on a floured surface and sprinkle a little flour over top to keep everything from sticking. Fold the dough over 3 or 4 times then roll or pat out too a 3/4 to 1 inch thickness. Using a 3 inch biscuit cutter or even the floured rim a glass, cut out your biscuits. With the scrap dough fold it back together as few times as possible and roll it out again and cut more biscuits. Brush tops with melted butter. Bake in a preheated 400 degree oven until golden brown (15 - 22 mins).

Note: Some people add 1 tbsp sugar to their biscuits but I do not. This is not traditional. Biscuits should only be sweet if they are being made for a shortcake or sweetroll type dessert.

Take this same dough recipe and add a hand full of raisins and pecans and brown sugar and cinnamon. Bake as above. While piping hot drizzle over top a thick slurry of confectioners sugar mixed with a little milk. Excellent treat for a sweet roll breakfast or evening snack.

3/4 cup white cornmeal
1/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk or good dark beer
1`whole egg
1 small to medium onion, peeled and finely chopped

Mix all dry ingredients. Add the egg, liquid and onion. Mix well and set aside for a little while to rest -at least 10 minutes. The cornmeal and flour need to soak up all that liquid to make a good tender bread. Drop by a rounded tablespoon full into hot oil. They should float up to the top quickly. Stir them around letting them brown on all sides. Drain on paper towels. Serve hot.

1 cup of sour cream
1 stick of real butter, softened
2 cups of self rising flour (I use King Arthur unbleached flour)

Knead with your hands until it forms a ball. Turn out on a floured board and press it out gently to about an inch thickness. Cut with the biscuit cutter and place on a buttered baking sheet. Or roll out balls and drop each one into the cups of a muffin pan that has been buttered. Bake at 375 degrees. Watch them and take them out when the tops are lightly golden brown.

Serve with butter and jelly. Fill them with chicken salad or make tiny little sandwiches. Your family will think you are a goddess in the kitchen. They will ask for more. You will be looked at with awe as you serve hot fresh bread with roast beef and gravy.

Mmmmmm.