Besides farming and raising cattle, our family has a home bakery that serves area restaurants and health food stores. We dry lots of local fruit for use in recipes, like these moist golden scones that are so popular with our customers.
Back in the 1920's and '30's Mom always had something good for us to eat when we got home from school. Her wood range had an apron right by the firebox, and Mom often left a plate of these warm wonderful biscuits waiting for us. What a treat! —Mrs. India Thacker, Clifford, Virginia
We often think of sweet potatoes in a supporting role as a side dish—mashed, baked whole, cubed and roasted, and so many restaurants fry them these days. Here's another thought—why not give them a starring role for breakfast when made into biscuits? Served with cinnamon-honey butter, they're downright colorful and festive. —Cathy Bell, Joplin, Missouri
I enjoy entertaining friends at luncheons. They always compliment me on these special little ham sandwiches made on cheesy homemade biscuits. Usually, I use Smithfield ham, but if salty ham is not your preference, any thin-sliced ham works well. —Betsy Hedeman, Timonium, Maryland