Savory Lemon Herb Shortcakes by Bob Vincent

This is a savory shortbread recipe adapted from one that appeared in the San Francisco Chronicle in 1995. Split in half these make a great base for savory dishes or main dish salads. By varying the herb ingredients they can be modified for various ethnic dishes. This one follows a Greek theme using Oregano. They freeze well.

Simply Corn Muffins by Misty Bown

From The Cornbread Gospels Page 119

Parmesan Pecan Rolls by Rhodes Bake-N-Serv

These delicious rolls will fly off the plate as soon as they come out of the oven.

Pumpkin Craisin Muffins by Toni

These yummy pumpkin craisin muffins taste like fall!

whole grain Lemon Poppyseed muffins by FromScratch Sarah

I made these in the mini-muffin pan but filled them to the top so I could get meduim sized muffins.I used raw sugar,and agave for sweetener.

Buttermilk Biscuits by Candice Goodyear

I have tried lots of recipes for homemade biscuits and none compare to this one. They came out moist and flaky. The only thing I did different is I added 1 egg. I found this recipe from a Houston,TX chef So for all you Texas folks this is a GREAT recipe for biscuits.

Cherry Muffins by fabfive88