Ingredients
• 2 Cups All Purpose Flour
• 1 Tablespoon Baking Powder
• 1 Teaspoon Salt
• 4 Tablespoons Butter
• 2/3 Cup Milk

Directions:

Preheat oven to 400°
Sift dry ingredients together (I find this necessary in a humid climate, as the baking powder tends to clump). In a large bowl, cut the butter in. Stir in enough milk to make a working dough (reserve remaining milk), but DO NOT OVER MIX. Knead no more than 10 times, roll out 1/2 inch thick and cut into biscuits (approx 8). Place on a cookie sheet, brush tops with milk and bake for 11-15 minutes, until golden brown.

Notes: For drop biscuits, add a little more milk, mix until incorporated and drop by spoonfuls onto a greased cookie sheet. Bake as directed.

Ingredients
• 3 1/2 Ounce Chorizo Link (chopped)
• 2 Chipotle Peppers (chopped fine)
• 3 Cups All Purpose Flour
• 3 Tablespoons Grated Parmesan Cheese
• 2 Tablespoons Brown Sugar, Packed
• 1 1/2 Tablespoons Baking Powder
• 1/2 Teaspoon Salt
• 1/4 Teaspoon Baking Soda
• 11 Ounces Neufchatel Cheese (softened)
• 1 Cup Milk
• 2 Whole Eggs
• 1/4 Cup Butter (softened)

Directions:

Preheat oven to 375°. Place a piece of parchment paper (cut to fit) in the bottome of a 5 x 9 loaf pan. Spray with cooking spray and sprinkle with a bit of cornmeal.
Whisk together flour, cheese, sugar, baking powder, salt & baking soda. In a separate bowl, beat Neufchatel cheese, until smooth; stir in milk. Beat in eggs, one at a time. Stir in butter, sausage and chipotle. Add to flour. Stir with fork just to moisten. Bake until well browned (about 55 minutes). Let cool 5 minutes.

Notes: If made ahead, let cool completely. Wrap airtight and store at room temp up to 24 hours. If frozen, thaw while still wrapped. Reheat, uncovered, at 350° for 15 minutes.

Ingredients
• 2 Cups Yellow Cornmeal
• 1 Cup All-Purpose Flour
• 2 Teaspoon Baking Powder
• 1 Teaspoon Baking Soda
• 1 Teaspoon Salt
• 1 Tablespoon Sugar
• 2 Large Eggs
• 1 1/4 Cup Buttermilk
• 3 Tablespoon Butter (melted and cooled)
• 4 Canned Chipotle Peppers (seeded and minced)
• 1 Cup Creamed Corn
• 3/4 Cup Roasted Red Peppers (drained and chopped)
• 1/2 Cup Grated Pepper Cheese
• 1/3 Cup Minced Cilantro

Directions:

Preheat oven to 375°. Butter and flour an extra long loaf pan and line the bottom with parchment paper.
Into a bowl sift together the cornmeal, the flour, the baking powder, the baking soda, the salt, and the sugar. In another bowl whisk together the eggs, the buttermilk, the butter, both kinds of peppers, cilantro and the corn. Add to the cornmeal mixture, along with the cheese, stir the batter until it is just combined. Spread batter in pan, baking the bread in the middle of the oven for 35 to 40 minutes, or until a tester comes out clean. Remove the bread from the pan and let cool, right sides up, on a rack.

Notes: The bread keeps, wrapped well in plastic wrap and foil, chilled for 1 week or frozen for 1 month.