Almost too good to be true—our two-ingredient biscuits rely on whipping cream for liquid and fat and self-rising flour for leavening and dry ingredients. Have them for breakfast with a drizzling of honey or spoonful of homemade marmalade. This is quick bread indeed. Recipe: Whipping Cream Biscuits
Nutty whole-wheat flour lends texture and a nutrition boost to these golden biscuits. Each biscuit features 4 grams of protein and 2 grams of fiber. Recipe: Whole-Wheat Buttermilk Biscuits
Buttermilk gives a signature Southern twang to these high risers. We enjoy them most at breakfast alongside scrambled eggs and sauteed cherry tomatoes and at dinner with roasted pepper jam. Recipe: Mattie Ball Fletcher’s Buttermilk Biscuits
Save time and skip the cutting and molding of your biscuits. Instead, bake the dough whole in a rustic cast iron skillet just like cornbread. Recipe: Skillet Biscuit Bread
Flattened canned biscuits baked like flatbread provide the foundation for this cowboy dinner classic—cilantro, Monterey Jack, goat cheese and bacon do the rest. Serve as appetizers or a few for a main course meal. Recipe: Pan del Campo with Cheese and Greens
Now on to dessert! Biscuity coconut shortcake served with juicy raspberries, fresh peaches and tangy kiwi is sweetened by a froth of whipped cream. Recipe: Coconut Shortcakes with Mango, Kiwi and Raspberries
Bread puddings are a wonderful way to disguise stale bread— use leftover home-style biscuits instead for an even sweeter turnout. Recipe: Biscuit and Sorghum Bread Pudding
Shortcake is essentially a denser and sweeter version of the biscuits you typically have for breakfast. In this version, pecans and blackberries combine for a sweet finish. Recipe: Pecan Shortcakes with Blackberries
Sweetened drop biscuit dough spooned over hot bubbling fruit comes together for a simple but satisfying summer cobbler. Recipe: Cherry Plum Cobbler
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