Preheat your oven to 230 C.

Add the flour, Bisquick, baking powder, sugar, salt, and baking soda to a large mixing bowl. Stir with a fork well to combine the dry ingredients thoroughly, stir for at least 30 seconds continuous.

Add two tablespoons of the butter to the flour mix and use a spoon to press it in. Once the first two tablespoons are completely combined, add in the last two tablespoons and repeat the process.

Pour in the milk and stir with a spoon until just combined. The dough will likely be too wet. Add in more flour, one tablespoon at a time, until the dough is just dry enough to handle. Dough should come away clean from your fingers when you touch it, but stick to your fingers if you pinch it.

Dump dough onto a well floured work surface. Sprinkle lightly with flour. Fold dough over on itself three times. Use your hands to pat the dough to 3/4 inch thick. Cut dough out with biscuit cutter or the open end of a can and place on baking sheet. Let sit 5 minutes before baking. Note about the cutter or can, do not twist, just push straight down. Twisting will seal the edges and the biscuit will not rise. If you run out of area to cut biscuits, form the scraps into a ball, spread out and cut more.

Bake for 10 minutes and then keep watching, when the tops turn golden brown, remove from the oven, this can be 10-15 minutes so you need to keep an eye on them. Serve.

Preheat your oven to 230 C. Lightly grease a baking sheet with butter.

In a large bowl, combine flour, baking powder, sugar, cream of tartar and salt. Stir in butter and milk just until moistened. Drop batter on a lightly greased cookie sheet by the heaping tablespoon. Bake until golden on the edges, about 8 to 12 minutes. Serve warm.

Get your grill going and coals arranged for direct and indirect heat, medium temp is fine.

Cut the potatoes in half lengthwise and coat each half with vegetable oil and place on the grill when it is ready over the coals. Keep the cover on as much as possible, and cook for 30-40 minutes, turning the potatoes 3-4 times, when a fork inserted easily goes in and out, they are done. If the potatoes are getting too dark, move away from the coals. When done, remove from the grill and let cool.

Using a spoon, scrape out the potato but leave about 1/4 of an inch on the skin, make a potato boat. Set the skins aside. Add the scraped out potato to a large bowl, mash the potatoes and add the sour cream and mix in well with a spoon, then stir in half of the cheese and the rest of the ingredients. Taste and season with more Wasabi, salt, and pepper as needed.

Spoon the potato mix back into the skins and sprinkle the remaining cheese on the top of each potato. Grill the stuffed potatoes over indirect heat until the cheese is melted and the potatoes are heated through, about 10-15 minutes, serve.

Cook pasta according to package instructions.

Meanwhile, in a large non-stick saucepan, cook garlic in heated butter. Remove from heat, drain pasta and add to the garlic butter, then stir in the cheese, parsley, salt and pepper, toss to coat, serve as a a side dish with chicken, beef, pork or fish.