Preheat the oven to 400°.

In a medium bowl, stir together the biscuit mix, milk, and Cheddar cheese; don’t overmix.

Drop by large spoonfuls onto an ungreased cookie sheet, or a cookie sheet lined with a silicone baking mat.

Bake for about 10 minutes, or until the biscuits are golden on top and baked completely.

In the meantime, in a small saucepan over low heat, melt the butter; add the garlic powder, parsley, salt, and pepper, and gently stir to mix.

Remove the biscuits from the oven, and while they are still on the baking sheet, immediately brush the tops of the biscuits generously with the melted butter mixture.

Preheat the oven to 425°.

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

Cut in the shortening until the mixture resembles coarse crumbles.

Add the cheese and stir to mix thoroughly.

Add the buttermilk all at once and mix with a fork until it forms a ball.

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 (or you can use a silicone baking sheet) and bake for 15 minutes or until done.

Preheat the oven to 425°.

Sift together the flour, salt, baking powder, and baking soda.

Cut in the shortening until the mixture resembles coarse crumbles.

Add the buttermilk all at once and mix with a fork until it forms a ball.

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

Roll out 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 golden brown and done.

Preheat the oven to 450°.

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

Cut in the shortening until the mixture resembles coarse cornmeal.

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

Stir with a fork until the dough comes clean from the sides of the bowl.

Turn the dough out onto a lightly floured surface and knead it gently about 10 times.

Roll or pat the dough to ½-inch thickness and cut the biscuits using a biscuit cutter or the top of a glass that has been dredged in flour to prevent the dough from sticking to the glass.

Place biscuits on an ungreased baking sheet about 1 inch apart.

Bake for 15 to 20 minutes or until 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.

Mix in the cheese and bacon.

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.

In a small bowl, mix together the yeast and warm water.

Let it stand for 5 minutes.

Stir in the warm buttermilk.

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

Cut in the shortening until the mixture resembles coarse cornmeal.

Stir in the yeast mixture.

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

Roll out the dough to ½-inch thickness and cut with a biscuit cutter.

Place the biscuits on a lightly greased baking sheet with their sides not quite touching, cover, and let rise until double, about 30 to 45 minutes.

Bake in a preheated 450° oven 8 to 10 minutes or until done.

Remove from the oven and immediately brush the tops with melted butter.

Preheat the oven to 400 °F.

Place the thawed dough on a piece of parchment paper on a cookie sheet in order to form a circle of about 10 inches in diameter.

Peel the apples, remove the hearts, and cut in half vertically.

Place the half apples on a cutting board with the cut side facing down and slice very thinly lengthwise.

Coarsely chop the leftover apples and place them in the center of the dough.

Place the apple slices on the dough in concentric circles, beginning at the edge and working your way inward to the center, making sure the circles overlap.

Sprinkle sugar over the pie and drizzle with the melted butter.

Bake in the oven for 40 – 45 minutes until golden.

Melt the apricot jam with the liquor (optional) and baste the top of the pie with it.

Return to the oven and leave for another 5-10 minutes or until the surface is lightly caramelized.

Enjoy with a spoonful of crème fraîche or crème Chantilly.

Mix all dry ingredients (flour, salt, and sugar) in a sufficiently large bowl and create a depression in the middle.

Break the eggs and pour them into the depression.

Add the milk and the vanilla extract and mix until the batter is completely smooth, using an electric mixer if desired.

Let the batter rest for a few minutes (30 minutes is optimal).

Heat a small frying pan over medium heat, add butter to the pan, and allow to melt.

Scoop between 2 and 3 tablespoons of the batter into the pan.

Tip and rotate the pan to spread the batter as thinly as possible.

Flip to allow both side to become lightly browned.

Repeat for the remaining batter.