Preheat a lightly greased skillet in a 450° oven.

Combine dry ingredients into a mixing bowl, and mix thoroughly with a spoon.

Beat the egg in a separate bowl. Combine and add the other liquid ingredients and the sugar. Stir with a whisk until they’re well mixed.

Combine dry and wet ingredients. Stir well with a spoon, but be careful not to overmix.

Carefully remove the hot skillet from the oven. Quickly pour in the batter and get it into the oven. Bake at 450° for 25 minutes.

Saute onions and garlic in 1 T. olive oil over medium-high heat until onions are translucent, about 5 minutes.

Add vinegars, lime juice, and sugar. Cook until the sugar dissolves, about 5 minutes.

Add fruits, gingerroot, seasonings, and lime zest. Reduce heat, simmer and stir for 15–20 minutes.

Combine cucumber, onion, vinegar, sugar, pepper flakes, and salt in a bowl. Let marinate at least 15 minutes at room temperature.

Garnish salad with peanuts just before serving.

Heat oven to 475°. Spray two 8" round pans with cooking spray.

Combine flours, sugar, salt, baking powder, and soda.

Cut the shortening into the flour with a pastry blender mixture until shortening is no larger than the size of a big pea.

Stir in the buttermilk completely with a wooden spoon. Let stand 2–3 minutes. The dough will be very wet.

Sift 1/4 cup all-purpose flour onto the work surface. “Turn out” the dough onto the floured work surface. Sift remaining flour over dough. Flour hands. Turn and fold dough over several times in flour and gently pat to 3/4" thick.

Cut biscuits: Using a floured 2 1/2" cutter, cut dough into rounds — don’t twist! With a spatula, place cut biscuits into pans (6 per pan). Gently reroll scraps. Don’t overwork the dough or add additional flour.

Brush tops of biscuits with melted butter. Bake 15 minutes, or until tops are golden. Serve right away. I guarantee, these biscuits will make you go “white-eyed!”