Instructions: In a medium bowl, combine flour, baking powder, sugar, cream of tartar and salt. Cut in margarine until mixture resembles coarse crumbs. Make a well in center; add milk, onion and parsley all at once. Stir until dough clings together.

On a lightly floured surface, knead dough gently 10 to 12 strokes. Roll or pat dough to 1/2-inch thickness. Cut dough with a 1 1/2-inch round cutter, dipping cutter into flour between cuts. Reroll dough as needed. Transfer biscuits to an ungreased baking sheet.

Bake in a 450 degree oven for 6 to 8 minutes, or until golden. Transfer biscuits to a wire rack to cool slightly.

To assemble, split biscuits in half horizontally. Fill a third of the biscuits with Garden Cheese Filling and a third with Pesto Chicken Salad, and the last third with Meat And Cheese Filling (the recipes for which are included in this collection).

Serve immediately or cover and chill for up to 2 hours. To serve, arrange on a platter with basil sprigs, if desired.

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