Buttermilk Biscuits

You will need:

• 2 cups all-purpose flour
  
• 21/2 teaspoons baking powder
  
• 1/2 teaspoon baking soda
  
• 1 teaspoon salt
  
• 2 tablespoons vegetable shortening or lard
  
• 1 cup buttermilk

Preheat the oven to 450°F. Lightly grease a cast iron biscuit baker or baking pan and set aside.
Place the flour, baking powder, baking soda, and salt in a mixing bowl. Cut in the shortening with a pastry blender or 2 forks until the mixture resembles coarse meal. Add the buttermilk and stir until a soft dough is formed, about 25 strokes.

Transfer the dough to a lightly floured surface and knead until smooth, about 10 times. Roll to 1/2-inch thickness. Cut with a 2-inch cutter and transfer to the prepared pan. Bake 13 to 15 minutes or until golden brown. Serve hot.

Yield: 12 to 14 biscuits

Baking Powder Biscuits

You will need:

• 2 cups all-purpose flour
  
• 3 teaspoons baking powder
  
• 1 teaspoon salt
  
• 3 tablespoons vegetable shortening or lard
  
• 3/4 cup milk

Preheat the oven to 450°F. Lightly grease a cast iron biscuit baker or baking pan and set aside. Place the flour, baking powder, and salt in a mixing bowl. With a pastry blender or 2 forks, cut in the shortening until it resembles coarse meal. Add the milk and stir until a soft dough is formed, about 25 strokes.

Transfer the dough to a lightly floured surface and knead until smooth, about 10 times. Roll to 1/2-inch thickness. Cut with a 2-inch cutter and place on the prepared pan. Bake 13 to 15 minutes or until golden brown. Serve hot.

Yield: 12 to 14 biscuits

Basil Biscuits

You will need:

• 1 (1/4-ounce) package active dried yeast
  
• 2 tablespoons hot water (110°F to 115°F)
  
• 1 cup buttermilk
  
• 21/2 cups all-purpose flour
  
• 2 tablespoons sugar
  
• 11/2 teaspoons baking powder
  
• 1/2 teaspoon baking soda
  
• 1/4 teaspoon salt
  
• 1/2 cup vegetable shortening or lard
  
• 1/4 cup chopped fresh basil
  
• 2 tablespoons finely chopped oil-packed sun-dried tomatoes, drained

In a medium bowl, combine the yeast and water. Let stand 5 minutes. Stir in the buttermilk and set aside.
In a mixing bowl, stir together the flour, sugar, baking powder, baking soda, and salt. With a pastry blender or 2 forks, cut in the shortening until the mixture crumbles. Add the buttermilk mixture, basil, and tomatoes, stirring just until moistened. (The dough will be sticky)

Transfer the dough to a heavily floured surface and knead 5 times. Roll to 1/2-inch thickness and cut with a 2-inch cutter. Place on a lightly greased cast iron biscuit baker or baking sheet. Cover and let rise 30 minutes in a warm place free from drafts.
Preheat the oven to 450°F. Bake 10 to 12 minutes or until golden brown. Serve warm.

Yield: 12 biscuits

Best Ever Biscuits

You will need:

• 2 cups self-rising flour
  
• 1/4 pound (1 stick) unsalted butter, cut into dice
  
• 2/3 cup milk

Preheat the oven to 400°F.

Place the flour in a medium bowl. With a pastry blender or 2 forks, cut the butter into the flour until it resembles coarse meal. Make a well in the center and add the milk, mixing well.

Transfer the dough to a lightly floured surface and knead 12 times. Roll to 1/2-inch thickness. Cut the biscuits with a 2-inch cutter and place on an ungreased cast iron biscuit baker or baking sheet. Bake 10 to 12 minutes or until golden brown. Serve hot.

Yield: 8 biscuits

Blue Cheese Biscuits

You will need:

• 1 (3-ounce) package blue cheese, crumbled
  
• 2 tablespoons finely chopped fresh chives
  
• 1 teaspoon dried basil
  
• 1/2 teaspoon dried thyme
  
• 2 cups all-purpose flour
  
• 1 tablespoon baking powder
  
• 1/2 teaspoon salt
  
• 1/4 teaspoon baking soda
  
• 6 tablespoons unsalted butter, cut into pieces
  
• 3/4 cup buttermilk

Preheat the oven to 400°F.

Preheat the oven to 450°F. Lightly grease a cast iron biscuit baker or baking sheet and set aside. In a small bowl, combine the cheese, chives, basil, and thyme. Set aside.

In a large bowl, combine the flour, baking powder, salt, and baking soda. Cut in the cheese mixture and butter with a pastry blender or 2 forks until the mixture resembles coarse meal. Stir in the buttermilk.

Transfer the dough to a lightly floured surface and knead 7 times. Roll the dough to 1/2-inch thickness and cut with a 2-inch cutter. Transfer to the prepared pan and bake 13 to 15 minutes or until golden brown. Serve warm..

Yield: 7 servings

Cinnamon Sugar Biscuits

You will need:

• 2 cups all-purpose flour
  
• 1 teaspoon baking powder
  
• 1 teaspoon baking soda
  
• 1/2 teaspoon salt
  
• 1/4 pound (1 stick) unsalted butter
  
• 3/4 cup buttermilk
  
• 2 teaspoons ground cinnamon, divided
  
• 1 tablespoon sugar

Preheat the oven to 400°F.

Preheat the oven to 400°F. Lightly grease a cast iron biscuit baker or baking pan and set aside.
In a mixing bowl, combine the flour, baking powder, baking soda, and salt. With a pastry blender or 2 forks, cut the butter into the flour mixture until crumbly. Stir in the buttermilk.

Transfer the dough to a lightly floured surface sprinkled 1 teaspoon of the cinnamon. Knead 4 times. Roll the dough to 1/2-inch thickness and cut with a 2-inch cutter.

Place on the prepared pan. In a small bowl, combine the remaining cinnamon and sugar. Sprinkle over the biscuits. Bake 12 to 14 minutes or until golden brown. Serve warm.

Yield: 8 servings

Country Ham & Cheese Biscuits

You will need:

• 12/3 cups all-purpose flour
  
• 1/3 cup plain cornmeal
  
• 1 tablespoon baking powder
  
• 1 tablespoon sugar
  
• 1/4 teaspoon salt
  
• Pinch of ground red pepper
  
• 4 tablespoons unsalted butter
  
• 1/2 cup shredded Monterey Jack cheese
  
• 1/2 cup chopped country ham
  
• 1 tablespoon green onions, white part only, chopped
  
• 3/4 cup milk

Preheat the oven to 425°F. Lightly grease a cast iron biscuit baker or baking sheet and set aside.
Combine the flour, cornmeal, baking powder, sugar, salt, and red pepper in a large mixing bowl. Cut in the butter with a pastry blender or 2 forks until crumbly. Stir in the cheese, ham, and onions. Make a well in center and add the milk, stirring just until moistened.
Transfer the dough to a lightly floured surface and knead 4 times. Roll the dough to 3/4-inch thickness and cut with a 2-inch cutter. Place on the prepared pan and bake 12 minutes or until lightly browned. Serve hot.

Yield: 12 servings

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