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Pioneer Brand Biscuits

3 cups Pioneer Original or Buttermilk Biscuit & Baking Mix
1 cup milk

-Heat oven to 450 F.
-Mix ingredients just until a dough forms. Do not overmix.
-Turn dough onto floured surface; shape into a ball. Knead 3 to 4 times.
-Roll 1/2" thick. Cut with 2" cutter without twisting.
-Place with sides touching on lightly oiled baking sheet.
-Bake 11 to 13 minutes.
-Brush with melted butter.

Low Fat Biscuits

2 1/2 cups Pioneer Low Fat Biscuit and Baking Mix
1 cup skim milk

-Heat oven to 400F.
-Mix ingredients just until a dough forms. Do not overmix.
-Turn dough onto floured surface; shape into a ball. Knead 3 to 4 times.
-Roll 1/2" thick. Cut with 2" cutter without twisting.
-Place with sides touching on lightly oiled baking sheet.
-Bake 10 to 12 minutes.
-Brush with skim milk.

Hot and Buttery Biscuit Squares

3 cups Pioneer Original or Buttermilk Biscuit & Baking Mix
1 cup Sour cream
1/2 cup Milk
3 tbsp Butter, melted

-Measure Pioneer Biscuit & Baking Mix into large bowl.
-In small bowl, stir together sour cream and milk; stir into biscuit and baking mix to form a soft dough.
-Turn out onto surface dusted with additional biscuit and baking mix; knead 10 times.
-Shape into an 8x8-inch square. Place in an 8x8-inch baking pan coated with cooking spray. Cut into 16 squares. Brush top with butter.
-Bake at 400 F for 15 to 18 minutes or until biscuits are golden brown. Remove from pan. Serve warm or at room temperature.

Italian Flat Bread

4 tbsp olive oil (divided)
1 tsp Italian herb seasoning
1/4 tsp cayenne pepper
1/8 tsp garlic powder
1 1/2 cups Pioneer Original or Buttermilk Biscuit & Baking Mix
1 tbsp dried minced onion
1/2 cup milk
1/4 cup chopped stuffed green olives
1 tbsp grated Parmesan cheese

- Preheat oven to 400F. Oil a baking sheet.
- Combine 1 tablespoon olive oil, Italian herb seasoning, pepper and garlic powder; set aside.
- Combine Pioneer Biscuit & Baking Mix, onion, milk, and remaining olive oil in a bowl; stir until combined. Turn dough out onto a surface lightly sprinkled with additional baking mix and form a ball. Transfer dough to prepared pan and gently spread into a 9-inch circle.
- Press slight indentations in dough, using the end of a wooden spoon handle dipped in flour.
- Brush with reserved olive oil mixture. Spread olives evenly over dough. Sprinkle with cheese.
- Bake 13 to 16 minutes or until lightly browned.

Pioneer Brand Yeast Rolls

1 package yeast
3/4 cup Warm water (about 105° to 115 F)
2 1/2 cups Pioneer Original or Buttermilk Biscuit & Baking Mix

-Oil a baking sheet.
-Dissolve yeast in water in a medium bowl. Add Pioneer Biscuit & Baking Mix; mix well.
-Turn out onto surface dusted with additional mix. Knead until smooth, about 1 minute.
-Shape into 2-inch rolls, lightly oil the top of each. Place on prepared baking sheet. Cover with damp cloth and let rise in warm place for 1 hour.
-Bake in preheated 400 F oven for 10 to 12 minutes.

Shortcake

2 cups Pioneer Original or Buttermilk Biscuit & Baking Mix
2/3 cup Milk
1/3 cup Sugar
6 tsp Butter or margarine
1 1/2 tbsp Butter or margarine, melted
1 tbsp Sugar

-Preheat oven to 425 F. Oil an 8-inch round cake pan.
-Combine Pioneer Biscuit & Baking Mix, milk and 1/3 cup sugar just until blended.
-Turn dough onto a surface generously dusted with additional mix. Roll dough to 1/2-inch thickness. Cut 6 rounds with a 2 3/4-inch cutter and 6 rounds with a 2-inch cutter.
-Place larger rounds on prepared baking sheet; top each round with a pat of butter. Place smaller rounds on top of the buttered ones.
-Brush tops with melted butter. Sprinkle tops with granulated sugar.
-Bake 15minutes or until golden brown. Cool.
-Break open and fill with favorite fruit and top with whipped cream.

Happy Bread (like Monkey Bread)

1 package (5.3) cook-and-serve butterscotch pudding mix (dry, divided)
1/2 cup chopped walnuts or pecans (divided)
4 cups Pioneer Original or Buttermilk Biscuit & Baking Mix
1/4 cup granulated sugar
1 1/2 cups light cream, half-and-half, or milk
1/2 cup butter or margarine, melted
1/2 cup light brown sugar, packed

-Generously coat inside of 9- to 12-cup bundt cake pan with cooking spray. -Sprinkle with 2 tablespoons pudding mix and 1/4 cup nuts. Place remaining pudding mix in shallow pan; set aside.
-In large bowl, stir together Pioneer Biscuit & Baking Mix, 1/4 cup sugar and cream to make a soft dough.
-Turn out onto surface dusted with additional biscuit and baking mix. Knead 7 to 10 times. Divide into about 32 balls or pieces.
-Roll each ball in reserved dry pudding mix to coat. Place about 16 balls in prepared pan. Sprinkle with remaining nuts. In small bowl, stir together butter and brown sugar; drizzle half over balls in pan. Repeat with remaining balls and butter mixture.
-Bake at 400F for 24 to 28 minutes or until golden brown. Immediately invert onto serving platter and serve.