Preheat the oven to 350°.

In a large bowl, cream together the butter and sugar.

Add the eggs and vanilla and beat well.

In another bowl, mix together the flour, baking soda, and salt.

Add the dry ingredients alternately with the milk to the butter mixture; blend well after each addition.

Stir in the apples and walnuts.

Pour the batter in a greased loaf pan and bake for 55 minutes or until done.

Preheat the oven to 400°.

Line a baking sheet with parchment paper or a silicone baking mat, or generously grease the baking sheet.

In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, and oregano.

Cut in the butter until the mixture resembles coarse crumbles.

Add the yogurt, milk, and sour cream and stir gently to form a soft, sticky dough.

Stir in the green onions.

Using about ¼ cup for each biscuit, drop the dough 2 inches apart onto the prepared baking sheet.

Bake for 15 minutes or until the biscuits are a light golden brown.

Preheat the oven to 450°.

In a medium bowl, mix together the milk and sour cream until well blended; set aside.

In a large bowl, mix together the flour, sugar, baking powder, and salt.

Cut the shortening into the flour mixture until it resembles coarse crumbles.

Make a well in the center and pour in the sour cream mixture all at once; stir just until blended.

Drop by large tablespoonfuls onto a greased baking sheet and bake for 10 to 12 minutes or until done.

Preheat the oven to 450°.

In a large bowl, mix together the flour, brown sugar, baking powder, salt, cinnamon, ginger, and allspice.

Cut in the shortening until the mixture resembles coarse crumbles.

Stir in the nuts.

In a small bowl, beat together the pumpkin and milk until smooth.

Add to the flour mixture and stir with a fork to form a soft dough.

Turn out the dough onto a floured surface and knead for 30 seconds.

Roll or pat the dough to ½-inch thickness and then cut with a biscuit cutter.

Place the biscuits on a greased baking sheet and bake for 12 to 14 minutes or until done and a light golden brown.

Preheat the oven to 450°.

In a large bowl, mix together the flour, salt, sugar, baking powder, and cream of tartar.

Cut in the shortening until the mixture resembles coarse crumbles.

Make a well in the center and add the milk all at once; stir with a fork until the dough leaves the sides of the bowl.

Turn out the dough onto a lightly floured surface and knead about 5 times.

Roll or pat the dough to ½-inch thickness and then cut with a biscuit cutter.

Place the biscuits on an ungreased baking sheet and bake for 15 minutes or until done.

Preheat the oven to 450°.

In a large bowl, mix together the flour, baking powder, and salt.

Using a fork, cut in the lard until the mixture resembles coarse crumbles.

Make a well in the center and pour the milk into the well all at once.

Mix with the fork until a soft dough forms.

Then use one of your hands to gently knead the dough right in the bowl, about 10 to 15 times.

Turn the dough out onto a lightly floured surface and roll or pat to ½-inch thickness.

Cut with a biscuit or cookie cutter and place the biscuits on a greased baking sheet.

Bake for 12 minutes or until the biscuits are a light golden brown and done.

Preheat the oven to 425°.

In a large bowl, mix together the dry ingredients and herbs.

Cut in the shortening until the mixture resembles coarse crumbles.

Add the buttermilk and stir using a fork until a soft dough forms.

Turn out the dough onto a floured surface and knead about 20 times.

Roll or pat the dough to ½-inch thickness and then cut with a biscuit cutter.

Place the biscuits on an ungreased baking sheet and bake for about 10 minutes or until done.

Preheat the oven to 450°.

Grease a baking sheet or use a silicone baking mat.

In a large bowl, combine the flour, baking powder, and baking soda.

Cut in the butter until the mixture resembles coarse crumbles.

Add the buttermilk and then stir with a fork to form a soft, sticky dough.

Stir in the cheese and ham.

Turn out the dough onto a floured surface and knead for about 30 seconds.

Roll or pat the dough to ½-inch thickness and then cut with a biscuit cutter.

Place biscuits 2 inches apart on the prepared baking sheet.

Bake for about 10 minutes or until the biscuits are golden brown and done.

Preheat the oven to 450°.

In a large bowl, mix together the flour, baking powder, and salt.

Cut in the shortening until the mixture resembles coarse crumbles.

Make a well in the center and pour in the milk all at once.

Stir with a fork until the dough is mixed thoroughly and sticks mostly together in a soft ball.

Drop by heaping tablespoons onto a greased baking sheet and bake for 15 to 20 minutes or until done.

Preheat the oven to 425°.

In a large bowl, mix together the flour, sugar, baking powder, salt, and rosemary.

Cut in the butter until the mixture resembles coarse crumbles.

Make a well in the center and add the milk; stir to form a soft dough.

Stir in the cherries (or blueberries).

Turn out the dough onto a floured surface and knead for 30 seconds.

Roll or pat the dough to 1-inch thickness and then cut with a biscuit cutter.

Place the biscuits about 1 inch apart on an ungreased baking sheet (or you can use a silicone baking mat) and bake for 15 minutes or until done.