This section is from the book "The Arizona Cook Book", by Williams Public Library Association. Also available from Amazon: Arizona Cook Book.
To one pint of flour add one teaspoon salt, one level teaspoon soda, one rounding teaspoon baking powder, mix well, and then add one cup thick sour cream. Have dough as soft as can be handled, roll thin, cut, and bake in moderate oven. - Mrs. Bertha S. Kennedy, Flagstaff, Ariz.
Warm the biscuit in the oven to restore crispness - don't burn - pour hot milk over it, dripping the milk over it until the shreds are swollen; then pour a little cream over the top of the biscuit. Or, serve with cold milk or cream, according to individual taste. - Contributed.
Prepare berries as for ordinary serving. Warm biscuit in oven before using. Cut or crush oblong cavity in top of biscuit to form basket. Fill the cavity with berries and serve with cream or milk. Sweeten to taste. Peaches, blackberries, raspberries, blueberries, pineapple, bananas, and other fruit, fresh or preserved, can be served with Shredded Wheat Biscuit in the same way. - Contributed.
Place in your mixing bowl two cups of wheat flour with one and one-half teaspoons of baking powder, well sifted; one-half teaspoon of salt, one tablespoon of soft butter, one tablespoon of soft lard mixed together with one small cup of sweet milk; not too stiff. Do not roll - just smooth evenly with the hand, and use small cutter. Do not grease your tins. Bake about twenty minutes in a good oven. - Mrs. Wm. F. Dermont, Williams, Ariz.
One quart of flour with two teaspoonfuls baking powder and one-half teaspoonful salt; rub in butter the size of an egg - or more - mix very soft with milk. Do not knead. Bake in a moderate oven. - Mrs. Dermont, Williams, Ariz.
Mix one quart of flour with two tablespoons of lard and one teaspoonful of salt and one-half teaspoonful of baking powder sifted with flour. Knead into a stiff dough with equal parts of ice water and sweet milk, work with the hands on bread board and beat with a mallet until smooth and glossy or until it blisters. Roll, cut into shape, stick with a fork and bake in a moderate oven twenty-five minutes. - Mrs. K. W. Williams, Cyanthiana, Ky.
One quart flour, one tablespoon lard, one-half teaspoon salt, teaspoon soda, and enough buttermilk to make a dough which may be rolled thin and cut into biscuit. Bake in a hot oven. - Mrs. Roy Perkins, Williams, Ariz.
Two cups of flour sifted twice, one cup of milk, one-fourth cup of butter or lard, one teaspoon of baking powder, one-half teaspoon of salt. Mix lightly and drop from tablespoon on pan lightly greased with butter. Bake in a quick oven. - Mrs. Ross Barnard, Williams, Ariz.
Sift together, one pint graham flour, one-half pint white wheat flour, one teaspoonful salt, one teaspoonful sugar, two teaspoonfuls baking powder; mix thoroughly, adding two table-spoonfuls lard and one pint sweet milk. If this mixture is too stiff, use water to make into a soft dough. Turn out upon a floured board, pat down, instead of roll - handling as little as possible. Cut into biscuit and bake in a steady oven. - Mrs. H. Ritter, Williams, Ariz.
 
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