Williamsburg Biscuits1/2 pound sharp Cheddar cheese1/2 pound butter, softened2 1/8

Parmesan Herb Biscuits2 cups all-purpose flour1/4 cup chopped fresh parsley2

Velvet Cream Biscuits4 cups all-purpose flour2 tablespoons baking powder1 teaspoon

Freezer BiscuitsSource: Cheryl Hiatt, Braman, Oklahoma2 cups all-purpose flour4 teaspoons

Tangy Apricot Sugar Biscuits2 tablespoons sweetened powdered lemonade-flavor drink mix2

Blue Cheese Biscuits1 package refrigerated buttermilk biscuits (10 per can)1/4

Sweet Potato Biscuits1 cup all-purpose flour1/2 teaspoon salt3 teaspoons baking

Biscuit Sticks1/4 cup butter (no substitutes)1 1/4 cups all-purpose flour2

Sugar Cube Orange Biscuits2 cups sifted self-rising flourGrated rind of

Buttermilk-Raisin Biscuits1/2 cup raisins3/4 cup apple juice or cider4 cups