The vintage Joy of Cooking book I have had always held the answers to almost any question in the kitchen - the last stop before a call to Mom, basically. I've always found its biscuit recipe lacking, though. So when I stumbled across this one when trying to make a biscuit-topped cobbler, I wanted to keep it for posterity:

Biscuit Dough

1 tablespoon shortening
1 cup flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk

Mix dry ingredients; cut shortening in with pastry blender or knives. Add milk gradually to make a soft dough. If too soft, add a little more flour.

1 egg
1 tsp. soda
1 tsp. baking powder
1 tbsp. vinegar
1/2 c. milk
1 1/4 c. sugar
1 c. shortening
Flour (see below, but about 3 cups in the mix)

Mix all ingredients except flour. Gradually add flour until the shortening is mixed in and the dough is stiff enough to roll out. Roll on floured surface. Cut cookies out and bake at 400 degrees until brown, 10-12 minutes. Top with sprinkled sugar or icing:

Black And White cookie style frosting:

(Let cookies cool completely before starting)

4 cups confectioners' sugar
1/3 cup boiling water

Cornbread from scratch; this is equivalent to 1 pkg. corn kits. Useful for Turkey and Dressing!

1 c. yellow cornmeal (Not stone ground)
1 c. flour
4 t. baking powder
1/2 t. salt
1 c. milk
1/4 c. shortening
1 egg

Heat oven to 425. Grease pan. (I use a cast iron skillet...measure your shortening in here + 1 T and melt) Blend all ingredients, then beat vigorously for 1 minute. Pour into hot pan and bake 20 to 30 minutes, until golden brown.