Cloud biscuits

2 cups flour
1 Tablespoon sugar
4 teaspoons baking powder
3/4 teaspoon salt
1/2 cup unsalted butter, diced and Softened
1 egg
3/4 cup milk

 I make these when I don't have buttermilk. I prefer buttermilk biscuits though. Mx flour and butter and the ret. Do not over mix.

Cannoli

You need to use the cannoli tubes sold in Italian grocery stores. Ths is the best cannoli I've ever had. 14 Tablespoons confectioners sugar 2 Tablespoons butter 1 egg 1 cup flour 1 Tablespoon wine vinegar Olive oil and vegetable oil 1 container ricotta cheese 1 teaspoon vanilla 1/2 teaspoon cinnamon 1 Tablespoon heavy whipping cream The shell: Mix 2 Tablespoons confectioners sugar with butter, egg, flour and vinegar. If it is too stiff, add a little water. Heat a pot with 1/2 olive oil and 1/2 vegetable oil. Let dough stand at room temperature for z30 minutes. Roll out the dough. Wrap around the tube. Seal ends with water. Put into hot oil until golden brown. The filling: Mix ricotta, 12 Tablespoons confectioners sugar, vanilla, cinnamon, cream. Fill shells and refrigerate. You can alo freeze them and thaw before serving. You may dip the ends in chocolate chips or crushed pistachios or leave them plain.

Buttermilk biscuits

2 cups flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1/4 cup unsalted butter, diced, softened
1 cup buttermilk

 This recipe is for drop biscuits. For regular biscuits add 3/4 cups buttermilk. Mix flour and butter, add the rest. Do not over mix. Preheat oven to 450 for 12-15 minutes. This recipe can be doubled.

Cornbread

1 cup Milk
1 stick butter, unsalted, melted
1 egg
1 1/4 cup cornmeal
 1 cup flour
1/2 cup sugar
 1 Tablespoon baking powder
1/2 teaspoon salt

 Grease pan with butter. Preheat oven to 400F. Mix milk, melted butter and egg. Stir in remaining ingredients. Bake 20-25 minutes. For muffins, bake 15-17 minutes, for mini muffins 10-12 minutes. (be sure o grease the muffin pan.