Sharon Rose Ristich of Rochester, New York creates a tasty fruit topping for convenient refrigerated biscuits. “I usually double this recipe and put it in two pie plates to serve a crowd,” she says. “It really isn't hard to make the topping, but in a pinch, you can substitute canned apple pie filling instead,” she suggests.
For a change from the usual breakfast bread. Edna toasts up a batch of English Muffins with Bacon Butter. "The hint of Dijon mustard in this hearty spread really dresses up the English muffins," she comments.
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
I jazz up biscuit mix with ranch salad dressing mix, then brush the golden bites with garlic butter after baking. I bake several dozen at once and store them in the freezer. The parsley-flecked biscuits go well with any entree.—Christi Gillentine, Tulsa, Oklahoma
This was one of my great-grandmother's favorite recipes. I'm 87, so you can bet this recipe has stood the test of time! I like to make these biscuits often during winter since they're a good complement to any hearty meal...very tasty when served hot with butter!
Popular served with tea in Victorian days, scones are making a big comeback. Apricots and nuts are stirred into the batter in this recipe I baked for the theme shower. Spread with Devonshire cream, they delighted the bride-to-be and guests.
-Robin Fuhrman, Fond du Lac, Wisconsin
Orange marmalade and fragrant basil give these delightful scones a slightly sweet, garden-fresh flavor. They’re tender and moist and perfect with morning or afternoon tea. —Hannah Wallace, Wenatchee, Washington