• 4 Tbsp dried buttermilk powder
• 2 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp salt
• ½ tsp baking soda
• 2 tsp sugar
• ⅓ cup butter
• ⅔ cup water

Preheat oven to 450° F. In large mixing bowl sift together dry ingredients. Cut in butter thoroughly until mixture resembles corn meal. Add water and mix until dough is pliable. Do not over-beat. Turn dough onto lightly-floured surface and knead for about 30 seconds (0 to 25 times). Roll or pat ½-inch thick, no less. Cut with floured biscuit cutter.. Place close together on ungreased baking sheet. Bake 10 to 12 minutes or until golden brown. Makes 1 dozen 2½ inch biscuits.

136 calories, 3 g protein, 18 g carbohydrates, 6 g fat.

Serves 4

• 1 cup flour
• 1 Tbsp sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 egg
• 1 cup buttermilk
• 2 Tbsp oil

Mix until just barely combined—a few lumps should remain. Cook on hot, lightly greased griddle until bubbles form, flip once and cook until done. Serve immediately.

Per serving: 228 calories, 9g fat, 7g protein, 30g carbohydrate, 1g fiber, 490 mg sodium.

• 2 eggs
• 1 cup eggnog
• 2 tsp rum extract
• 2 ¼ cup flour
• ½ tsp salt
• 1 cup sugar
• ½ cup margarine or butter, melted
• 1 ½ tsp vanilla
• 2 tsp baking powder
• Dash of nutmeg

Grease and flour the bottom of a 9x5 inch loaf pan. In a bowl, beat the eggs, sugar, eggnog, margarine, rum extract, and vanilla together. Add flour, salt, baking powder, and nutmeg and stir until just moistened. Pour into prepared pan. Bake at 350°F for 40–45 minutes. Cool in pan for 10 minutes and then remove.

Makes 2 loaves

• 4 cups unsifted regular all purpose flour (or use 2 cups whole wheat flour and 2 cups regular flour)
• 1 tsp salt
• 1 Tbsp baking powder
• 1 tsp soda
• ¼ cup sugar (optional)
• 1/8 tsp cardamom or coriander (optional)
• ¼ cup (1/8 lb.) butter or margarine
• 2 cups currants or raisins (optional)
• 1 egg
• 1 ¾ cup buttermilk (or regular milk plus 5 tsp vinegar)

Combine in a large bowl the flour, salt, baking powder, soda, sugar, and spice, if used. Add butter or margarine, and cut in with a pastry blender or knives until crumbly. Mix in currants, if used. Beat eggs slightly and mix with buttermilk; add to dry ingredients and stir until blended. Turn out on a floured board and knead until smooth, 2-3 minutes. Divide dough in half, and shape each into a round loaf; place each loaf in an 8-inch cake or pie pan. Press down until dough fill the pans. With a sharp knife, cut crosses on the tops of the loaves, about ½ inch deep in the middle. Bake in a 375°F oven for 35–40 minutes. Serve warm or cold.