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Monkey Bread

3 cans biscuits
2T cinnamon
1/2 C. sugar
1 C. brown sugar
1 stick margarine
2T water

Cut biscuits into quarters, roll in cinnamon and sugar. Place in greased bundt pan. Melt brown sugar, margarine and water, boil 2 minutes, pour over biscuits. Bake 25 minutes at 350.

Garlic Cheese Biscuits

2 cups flour
2 tsp. double action baking powder
1/4 tsp. salt
1/4 cup shortening
1/4 cup dry milk
3/4 cup water
4 oz. Velveeta, sliced into ¼ inch slices
1/4 cup grated Parmesan cheese
1 tsp. garlic powder

In mixing bowl, mix flour, baking powder and salt. Cut shortening into flour with pastry blender, or two forks. Mix water and dry milk. Add a little bit at a time until mixture is moist but not sticky. The amount of liquid to add will vary due to moisture in the air. Grease 12 inch cast iron skillet. Press flour mixture into skillet, kneading with your knuckles as you spread biscuit mix evenly. Place slices evenly on top of biscuits. Mix parmesan and garlic powder and sprinkle over top. Cook on low heat for 15-25 minutes. Stick a toothpick into biscuits. When it comes out clean, the biscuits are done. Be sure cheese is bubbly.

Garlic Cheese Biscuts II

2 cups baking mix (such as Bisquick)
1/2 tsp. sugar
1 tsp. parsley flakes
1/2 tsp. garlic powder
1/2 tsp. Italian seasonings
1/2 cup cold water
3/4 cup shredded Sharp Cheddar cheese
3 tbsp. melted butter
1/2 tsp. garlic powder

1. In a mixing bowl, combine the baking mix, sugar, parsley, 1/2 tsp. garlic powder and Italian seasonings. Stir in water and cheese.

2. Drop by small spoonfuls onto a lightly greased cookie sheet(s). Mix together melted butter and 1/2 tsp. garlic powder; brush on tops of dough, reserving leftover garlic-butter.

3. Bake at 450º for 8 to 10 minutes, or until golden. Brush biscuits with remaining garlic-butter. Yield: 18 biscuits.

Red Lobster Cheddar Bay Biscuits

2 1/2 cups Bisquick mix

4 Tablespoons (1/2) stick cold butter

1 heaping Cup grated Cheddar cheese

3/4 Cup cold whole milk

1/4 teaspoon of garlic powder;

Brush on top:

2 Tablespoons butter melted

1/2 teaspoon of garlic powder

1/4 teaspoon dried parsley flakes

pinch salt:

preheat oven to 400 degrees. Combine bisquick with cold butter in a medium bowl using a pastry cutter or a large fork. You don't want to mix too thoroughly. There should be small chunks of butter in there that are about the size of peas.

Add cheddar cheese, milk and 1/4 t. garlic powder.

Mix by hand until combined but don't over mix.

Drop about 1/4 cup portions of the dough onto an increased cookie sheet using an ice cream scoop.

Bake 15 to 17 minutes, or until the tops of the biscuits begin to turn light brown.

When you take the biscuits out of the oven, melt 2 T. butter in a small bowl in the microwave. Stir in 1/2 teaspoon garlic powder and the parsley flakes. Use a brush to spread garlic butter over the tops of all the biscuits.

makes 12 biscuits

Overnight Bubble Loaf

1 ( 1 lb. 8 oz.) pkg. frozen yeast rising dough dinner rolls ( 2 doz. rolls per pkg.)
1 ( 3 oz.) pkg. butterscotch pudding mix
1/2 c. chopped pecans
1/2 c. brown sugar
1/2 c. melted margarine or butter

Grease a Bundt pan. Cut frozen rolls into halves. (Be careful; stick the point of a knife in and pry each roll in half.) Put all in the pan. Sprinkle with pecans. Mix dry pudding and brown sugar. Sprinkle this over rolls. Drizzle melted margarine over all. Cover with plastic film, then put a towel over. Do not refrigerate. Let rise overnight or 8 hours. Bake at 325 degrees for 25 minutes. When baked, invert onto a plate.

Caramel-Pecan Ring

2pkg. cinnamon rolls
1/2c. brown sugar
3 Tbl. butter (softened)
3 Tbl. dark corn syrup

You will need a well grease bundt pan. Mix ingredients and pour into the pan, then place 10 rolls on the outside edge of pan and line 6 rolls on the inside of the pan. Place into 325 oven and bake for 30-35 minutes.

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