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.

Preheat the oven to 450°.

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

Cut in the cream cheese and shortening until the mixture resembles coarse crumbles.

Stir in the green onions.

Make a well in the center of the flour mixture.

Add the milk and stir with a fork to form a soft ball of 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 an ungreased baking sheet and bake for 10 to 12 minutes or until done.

Preheat the oven to 425°.

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

Cut in the shortening until it resembles coarse crumbles.

Add the milk all at once and mix well.

Turn the dough out onto a floured work surface and knead about 25 times.

Roll out the ball of dough to about ¼ inch thick.

Cover generously with the chicken.

Roll the dough up as you would a jelly roll and slice it into pieces that are about an inch thick.

Place them on a greased cookie sheet about an inch apart.

Bake for 15 minutes.

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.

Mix in the cheese and sausage.

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.