Category Archives: Continental Refreshments and Drinks


Makes 8

2-1/2 cups flour, divided
1 Tbsp. sugar
1/4 tsp. salt
1/8 tsp. baking soda
3 Tbsp. shortening
1 cup KRAFT Shredded Cheddar Cheese
1 cup buttermilk
2 Tbsp. butter or margarine, melted

MIX 1-1/2 cups of the flour, sugar, salt and baking soda in large bowl. Cut in shortening until mixture resembles coarse crumbs. Stir in cheese and buttermilk. (Dough will be wet.) Let stand 3 minutes.

PLACE remaining 1 cup flour in small bowl. Using lightly oiled scoop, scoop dough into bowl of flour; toss lightly to evenly coat ball with flour. Shake off excess flour. Place in 8- or 9-inch round cake pan sprayed with no stick cooking spray. Repeat with remaining dough. (Pan will be full with balls touching each other). Brush with butter.

BAKE at 475°F for 12 to 15 minutes or until golden brown. Let cool in pan 3 minutes. Remove to wire rack. Separate biscuits. Serve warm.


Makes 18

2 cups flour
4 tsp. CALUMET Baking Powder
1/2 tsp. salt
1/2 tsp. cream of tartar
1/4 tsp. baking soda
1/3 cup shortening
1 cup buttermilk
2 Tbsp. butter or margarine, melted, divided

MIX flour, baking powder, salt, cream of tartar and baking soda. Cut in shortening until mixture resembles coarse crumbs. Add buttermilk; stir with fork until soft dough is formed. Place on lightly floured surface; knead 20 times or until smooth. Pat or roll lightly until dough is 1/2-inch thick. Cut with floured 2-inch cookie cutter. Place on ungreased cookie sheet. Brush with 1/2 of the butter.

BAKE at 450°F for 12 minutes or until golden brown. Brush with remaining butter.



2  cups all-purpose flour

1  tablespoon baking powder
1/2 teaspoon salt
¼ cup butter
¾ cup milk

1  tablespoon olive oil
½ teaspoon rosemary
½ teaspoon Kosher salt

Preheat oven to 425° F.  Grease 1 cookie sheet.  In large bowl, combine  flour, baking powder and salt.  With pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs.  Stir in milk just until moistened.  Knead dough about four times until it just holds together.  Transfer to prepared cookie sheet and roll into 9-inch circle.  Brush oil over dough.  Crumble rosemary on top and sprinkle with coarse salt.  Bake 15 minutes or until golden.  Cut into 1-inch wide strips.  Cut each strip in half.

Makes 8 servings.

Per serving:
Calories:           200
Total fat:           9 g
Sat. fat: 3 g
Cholesterol:   20 mg
Sodium:       556 mg
Carbs:            25 g
Protein:           4g



2 cups self rising flour
1 tsp. baking powder
1 tsp. sugar
1/3 cup Crisco shortening
3/4 grated Cheddar cheese
1 cup buttermilk

Preheat oven to 350 degrees.  Mix flour, baking powder, and sugar together using a fork; cut in shortening until it resembles cornmeal.
Add cheese.  Stir in buttermilk all at one time just until blended.  Do not overstir.  Drop by tablespoonfuls (Paula uses an ice cream scoop in the restaurant, to make a nicer shape) onto a well-greased baking sheet.  Bake for 12 to 15 minutes.