Turn out on floured surface and knead gently for 30 seconds. Roll out to 1/2-inch to 3/4-inch thickness. Cut into rounds of desired size and place on greased baking pan.

Bake in hot oven (450°F.) for 12 to 15 minutes.

Makes 18 biscuits (2-inch diameter).

Break off small pieces about 1 1/2 teaspoonfuls and roll firmly between the palms of the hand to form small balls.

Place 2-inches apart on greased baking sheet and bake in moderately hot oven (425°F.) for 18 to 20 minutes or until lightly browned.

Makes 20 to 24 rolls.

Chill slightly before using.

Roll out on floured surface to 1/4-inch thickness.

Cut in 1/2-inch strips about 6-inches long. Tie in bowknot. After tying bring one end through center and other over the side and turn under.

Place on greased baking sheet, dust with cayenne pepper and bake in moderately hot oven (400° F.) for 10 to 15 minutes.

Makes 12 rosettes.

Add milk and continue stirring until slightly thickened. Add the shrimp and heat thoroughly. Can be kept hot in upper part of double boiler.

Prepare 1/4 of the basic biscuit recipe above.

While biscuits are still hot, split and fill and top with shrimp mixture.

Sprinkle with freshly grated cheese and garnish with watercress and ripe olives.

Serves 4.

Cut into rounds with a small biscuit cutter about 1-inch in diameter.

Slice tiny cocktail sausages or other highly seasoned sausages very thin.

Cover a biscuit with sausage slices, then with another biscuit, more sausage slices, another biscuit. Press together at one side.

Set sandwiches on end in small greased muffin pans.

Bake in hot oven (450°F.) for 12 to 15 minutes.

Makes 10 to 12.

Sprinkle with 1 tablespoon finely minced parsley and 12 finely chopped stuffed olives.

Roll as for jelly roll and cut in 1-inch slices and place cut side up in well greased ring mold pushed very close together.

Brush top with melted butter and bake in hot oven (450°F.) for 15 to 20 minutes.

Place 1/2 teaspoon of this mixture in bottom of well greased muffin pans.

Place 1 teaspoon orange marmalade on this and cover with 1/2 teaspoon biscuit dough.

Bake in hot oven (450°F.) 15 minutes.

Makes 18 biscuits.

Roll into rectangular shape 1/4-inch thick and brush with melted butter.

Cut into strips 1-inch wide and pile six of these one on top of the other.

Cut crosswise into 1 1/2-inch pieces; place on end in greased muffin pans and separate the layers slightly with a knife.

Bake in hot oven (450°F.) for 12 to 15 minutes.

Makes 12 to 14.

Clean 1/2 lb. canned shrimp. Dry thoroughly with paper towel.

Drop shrimps a few at a time in biscuit mixture and cover thoroughly but lightly with mixture.

Drop on greased baking sheet and bake in hot oven (450°F.) for 15 to 20 minutes.

Serve hot with Lobster Sauce (see below).

Makes 4 to 5 portions.

Add milk and continue stirring until slightly thickened.

Add Worcestershire sauce and lobster meat. Keep warm in upper part of double boiler.

Roll into rectangular shape about 1/4-inch thick. Brush with 2 tablespoons melted butter.

Peel 2 medium sized ripe bananas and slice evenly over the dough.

Mix 3 tablespoons brown sugar and 1/2 teaspoon ground cinnamon together and sprinkle over bananas. Roll as for jelly roll and cut into 1-inch slices. Place cut side up into well greased muffin pans and brush top with melted butter.

Bake in moderately hot oven (425°F.) for 15 minutes.

Makes 18 curls.

Roll out rectangular shape to 1/4-inch thickness and brush lightly with melted butter.

Sprinkle generously with grated Parmesan cheese. Roll as for jelly roll and cut into 1 1/2-inch slices.

Use as topping (before baking) on your favorite casseroles.

Prepare basic biscuit recipe above using 4 tablespoons shortening.

Roll out to 1/4-inch thickness and brush with 2 tablespoons melted butter. Sprinkle with 1/2 cup brown sugar.

Roll as for jelly roll and cut in 1-inch slices and place cut sides down in prepared muffin pans.

Bake in moderately hot oven (425°F.) for 20 to 25 minutes.

Makes 18 small rolls.