YieldMakes 9 BiscuitsIngredients3 1/2 cups all purpose flour2 tablespoons baking powder1 tablespoon sugar2 teaspoons cayenne pepper1/2 teaspoon salt1 cup grated sharp cheddar cheese1 cup grated sharp Romano cheese2/3 cup chilled vegetable shortening cut into small pieces1 1/4 cups chilled buttermilkPreparation Preheat oven to 450°F.Butter large baking sheet.
Mix 1/4 cup sugar and orange peel in small bowl, mashing peel with back of spoon until mixture is pale orange.Add 2/3 cup milk; stir with fork until dough is evenly moistened, adding more milk by tablespoonfuls if dry.
Butter heavy large baking sheet.Cook bacon in large nonstick skillet over medium-high heat until brown and crisp, about 8 minutes.
Add shortening and butter to dry ingredients; cut in with fork until mixture resembles coarse meal.Add buttermilk mixture and stir just until moist dough forms.
YieldMakes 12 biscuitsIngredients2 1/2 cups all-purpose flour1 tablespoon baking powder1 teaspoon salt1 tablespoon sugar2 cups chilled heavy creamPreparation Preheat oven to 400°F.Stir together flour, baking powder, salt, and sugar in a large bowl.
YieldMakes about 12Ingredients3 cups all purpose flour3/4 cup grated Parmesan cheese1/4 cup sugar2 tablespoons baking powder1/2 teaspoon salt1/2 teaspoon ground black pepper1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes1/4 cup chopped fresh parsley or chives1 cup (or more) chilled whole milkPreparation Preheat oven to 400°F.Combine 3 cups flour, 1/2 cup cheese, sugar, baking powder, salt, and pepper in large bowl; whisk until well blended.
Whisk first 5 ingredients in large bowl to blend well.Using 1/3 cup dough for each biscuit, drop 6 mounds onto each prepared sheet, spacing 2 to 3 inches apart.
Using 2 1/2- to 3-inch-diameter heart-shaped cookie cutter, cut out biscuits.Gather dough scraps, reroll to 1-inch thickness and cut out additional biscuits.
YieldMakes 8 ServingsIngredients3 10- to 11-ounce cans refrigerated buttermilk biscuits2 cups prepared tomato pasta sauce1 cup sliced green onions1 green bell pepper, chopped2 cups (packed) grated mozzarella cheese (about 8 ounces)Preparation Preheat oven to 350°F.Cut each biscuit into 8 pieces; place in prepared dish.
YieldMakes about 16 biscuitsIngredients3 cups cake flour (not self-rising)1 tablespoon baking powder1 tablespoon sugar2 tablespoons coarsely ground black pepper1 teaspoon table salt1 1/4 cups heavy cream2 tablespoons unsalted butter1/4 teaspoon coarse saltPreparation Preheat oven to 425° F.With a fork stir in sugar, 1 1/2 tablespoons pepper, and table salt.
Whisk pumpkin, 1/4 cup cream, brown sugar, 2 tablespoons honey and peel in another medium bowl to blend.Place biscuits on prepared baking sheet, spacing evenly.
YieldMakes 18 biscuitsIngredients1 pound onions, peeled, cut into1/2-inch dice3 tablespoons chopped fresh parsley1 tablespoon chopped fresh thyme1 teaspoon chopped fresh rosemary2 tablespoons olive oil6 bacon slices, coarsely chopped3 3/4 cups all purpose flour2 tablespoons baking powder1 tablespoon sugar1/2 teaspoon salt3 cups chilled whipping cream1 large egg, beaten to blend (for glaze)Preparation Preheat oven to 350°F.Spread on large rimmed baking sheet; sprinkle with salt and pepper.
YieldMakes 9 biscuitsIngredientsGlaze:1/4 cup (1/2 stick) butter1/2 cup orange juice1/2 cup firmly packed light brown sugar1 tablespoon finely grated orange rindBiscuits:2 cups all-purpose flour1 tablespoon baking powder1/2 teaspoon salt1/4 cup vegetable oil3/4 cup whole milkFilling:1/4 cup firmly packed light brown sugar1/2 teaspoon ground cinnamon1/4 teaspoon ground allspicePreparation 1.To make the biscuits, whisk together the flour, baking powder, and salt in a large mixing bowl and make a well in the center.
(Do not overwork dough, or biscuits will be tough.Roll out dough into a roughly 14-inch round (about 1/8 inch thick) on a floured surface with a floured rolling pin.
Emily Nunn wrote the book “The Comfort Food Diaries: My Quest for the Perfect Dish to Mend a Broken Heart.“The Comfort Food Diaries” includes their stories, along with a range of recipes, from virtuous vegetable soups to rich roasts.