What are the best basic recipe for biscuits and cookies?

I want a basic recipe to be able to make any type of biscuits from 1 recipe. and cookies recipe which will allow me to add things and be creative.What are the best basic recipe for biscuits and cookies?
http://www.easy-kids-recipes.com/cookie-鈥?/a>What are the best basic recipe for biscuits and cookies?
Homemade Instant Cookie Mix





Stir up a batch or two of this mix and store in a covered container. Then when you want cookies in a hurry, complete a variation and bake.





Ingredients:


2 cups whole-wheat flour


2 cups unbleached flour


1/2 teaspoon soda


1 teaspoon salt


1/2 cup non-fat dry milk


2 cups brown sugar


1 teaspoon cinnamon


1 1/2 cups lard





Preparation:


Combine all dry ingredients, then with pasrty cutter or two knives, cut in the lard until fine.





This is the basic mix to store for future use. Two cups of the mix makes about 2 dozen cookies. To amke plain cookies with the mix, add: 3 Tablespoons water and combine well. Drop by spoonsfull onto a greased cookie sheet. Bake at 400 degrees for 10 to 12 minutes until golden.


Variations: Preparation instructions are the same unless noted.





Chocolate Chip Cookies:


2 cups mix


4 Tablespoons water


1/2 cup chocolate bits


1/2 cup chopped nuts





Chocolate or Carob Cookies:


2 cups mix


6 Tablespoons cocoa or carob powder


1 egg


2 Tablespoons milk


1 teaspoon vanilla


2 Tablespoons peanut butter





Coconut Almond Cookies:


2 cups mix


1 1/2 cup coconut


1 egg


1 Tablespoon milk


2 teaspoons almond extract





Christmas Sugar Cookies:


2 cups mix


1 teaspoon almond extract


1 beaten egg


red or green food coloring





Preparation: Drop cookies, or roll on sugared board and cut into shapes.





Pumpkin Sunflower Seed Bar Cookies


2 cups mix


1/2 cup cooked pumpkin


1 teaspoon vanilla


1 egg


1 teaspoon cinnamon


1/2 teaspoon nutmeg


1/2 teaspoon cloves


1/4 teaspoon allspice


1/2 cup sunflower seeds





Preparation: Spread on a greased cookie sheet. Bake. Cut into bars.





Classic Sourdough Starter





Sourdough starter keeps indefinitely, and its flavor improves with age.





Ingredients:





2 cups lukewarm water (90掳 to 100掳F)


1/3 cup plain yogurt


2 cups unbleached bread flour


1/4 cup nonfat dry milk powder or 1/4 cup dry buttermilk powder





Preparation:





In a bowl, whisk together the water and yogurt. Add the flour and dry milk powder and beat until well blended and smooth. Transfer the mixture to a 1-quart glass jar, ceramic crock or plastic container. Cover loosely with plastic wrap or a double thickness of cheesecloth and let stand at room temperature for 48 hours, stirring the mixture with a whisk twice each day. It will be bubbly, with a fresh sour smell and the consistency of pancake batter. A clear or pale yellow liquid will form on the top; just stir it back in. If the liquid is any other color (such as pink or green), discard the starter and make a new batch. Cover loosely with plastic wrap and store in the refrigerator.





To use the starter, measure out the amount called for in a recipe and let stand at room temperature until it starts to bubble, about 1 hour. To feed the remaining starter, add 1 cup flour and 1 cup water, stir to incorporate, and let stand at room temperature for 24 to 48 hours to begin fermenting again. Store in the refrigerator, covered loosely. Makes 3 cups.





Cornmeal Mix





This is a Master Mix Recipe, Gives the basic recipe for storage. At the bottom you'll find the variation recipes, and where they are found.





Ingredients:





4 cups all-purpose flour


1 Tablespoon salt


3/4 cup sugar


1/4 cup baking powder


1 cup vegetable shortening


4 1/2 cups cornmeal





Preparation:





In a large bowl, combine flour, salt, sugar and baking bpowder. Stir to blend well. With a pastry blender, cut in shortening until evenly distributed. Add cornmeal and mix well. Put in a large airtight container. Label. Store in a cool, dry place. Use within 10 to 12 weeks. Makes about 10 1/2 cups of Cornmeal Mix.
Ok I am a little confused biscuits in the US are a kind of small fluffy bread. Biscuits in the Uk means cookies.





For bread like biscuits I use Bisquick mix.





For a basic cookie that you can add to:


Try a basic oatmeal cookie, sugar cookie or a Tollhouse cookie recipe and add the traditional chocolate chip to or something else.





(Add ins: raisins, cranberries, dates, chocolate or butterscotch chips, walnuts or macadamia nuts)
We use this recipe usually for Christmas. I mix creamcheese icing with food coloring and let the kids paint and sprinkle away! They make a great homemade Christmas Gift. Keep in mind the thinner your cookie cutouts, the crispier they'll be. Enjoy!





Shortbreads:





2 cups (280 grams) all-purpose flour





1/4 teaspoon (2 grams) salt





1 cup (2 sticks) (226 grams) unsalted butter, room temperature





1/2 cup (60 grams) powdered (confectioners or icing) sugar





1 teaspoon (4 grams) pure vanilla extract





Shortbreads: In a separate bowl whisk the flour with the salt. Set aside.





In the bowl of your electric mixer (or with a hand mixer), cream the butter until smooth (about 1 minute). Add the sugar and beat until smooth (about 2 minutes). Beat in the vanilla extract. Gently stir in the flour mixture just until incorporated. latten the dough into a disk shape, wrap in plastic wrap, and chill the dough for at least an hour.





Preheat oven to 350 degrees F (177 degrees C) with the rack in the middle of the oven. Line two baking sheets with parchment paper.





On a lightly floured surface roll out the dough to 1/4 inch (.5 cm) thick. Cut into rounds or whatever shapes you wish using lightly floured cookie cutter. Place the cookies on the prepared baking sheet and place in the refrigerator for about 15 minutes. This will firm up the dough so the cookies will maintain their shape when baked. Bake for 8 - 10 minutes, or until cookies are lightly brown. Cool on rack.





Shortbread with keep in an airtight container for about a week or frozen for several months.





Makes about 20 shortbread cookies.
Flour, eggs, butter, sugar, vanilla and a pinch of caca.
all pupose flour


sugar


butter


egg


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