2. Preheat oven to 425 degrees F. With floured hands, knead one-third of dough with Monterey Jack cheese, kneading about 6 to 8 strokes to mix thoroughly. With floured rolling pin, roll dough 3/4 inch thick. With floured 3-inch round biscuit cutter, cut out biscuits. With pancake turner, place biscuits, about 1 inch apart, on ungreased large cookie sheet. Press trimmings together; roll and cut to make more biscuits (you will have about 6 biscuits). Bake 12 to 15 minutes until golden. Remove to wire rack.

3. Knead second one-third of dough with chopped walnuts, kneading about 6 to 8 strokes to mix thoroughly. Roll and cut dough as above. Brush biscuits with maple syrup; place on cookie sheet. Bake biscuits 12 to 15 minutes until golden. Remove to wire rack.

4. Meanwhile, knead remaining dough with Parmesan cheese and 1/2 teaspoon coarsely ground black pepper, kneading and cutting as above. Sprinkle top of biscuits with additional coarse pepper, if you like. Place on cookie sheet; bake as above.

5. Serve biscuits warm, or cool on wire rack. Reheat if desired.

Each Monterey Jack biscuit: About 345 calories, 17 g fat, 18 mg cholesterol, 355 mg sodium. Each maple-walnut biscuit: About 415 calories, 23 g fat, 1 mg cholesterol, 255 mg sodium. Each Parmesan biscuit: About 305 calories, 13 g fat, 6 mg cholesterol, 380 mg sodium.