Biscuit

(LES SCOURTINS AUX OLIVES DE NYONS) Jean-Pierre Autrand of Les Vieux Moulins in Nyons, Provence, shared the family recipe for these crisp, salty-sweet cookies.

If you're in the mood for a real breakfast treat, hot cream biscuits slathered with butter and jam can be just the thing. Try them with the <epi:recipeLink id-"105046">quick strawberry jam</epi:recipeLink>. <P>

Here's a terrific twist on the classic fruit-and-shortcake theme.

Cream takes the place of butter in these irresistible biscuits.

Larry Forgione serves this luscious dessert at An American Place, his renowned New York City restaurant. It's a great treat when local berries are in season.

Using Stilton and sharp cheddar is intended to mimic English Huntsman cheese, in which Stilton and Double Gloucester cheeses are combined. The biscuits have a crisp crust and tender texture, despite requiring no kneading, rolling or cutting.

Here's a terrific light version of an American summer classic.

Enriched with a little cream and sugar, jumbo-size refrigerator biscuits become shortcakes worthy of the season's best berries. Since there are more biscuits in the tube than you'll need, you could bake extras at the same time and save them for breakfast the next day.

Light-gold and crusty outside, moist and fine-textured inside.

Here's a classic spring dessert from Commander's Palace.

This dessert comes from Boulevard restaurant in San Francisco, California. The pastry chef, Karen Shaw, created the treat.

Can be prepared in 45 minutes or less.

Tender Iowa corn was the inspiration for these terrific biscuits. They are best eaten the day they are baked; extras can be warmed up the next morning for breakfast or brunch. Be sure to serve them with plenty of butter.

Pumpkins are grown throughout the middle states, and Missouri is the world's largest supplier of black walnuts. The pumpkin gives the finished biscuits a golden color and moist texture, and its taste is complemented by aromatic spices. To go alongside, mix butter with honey and then lace it with ground cardamom.

Berries are in top form here; the filling is a cool, tangy crème fraîche sorbet rather than the usual whipped cream.

If you don't have a 2 3/4-inch-diameter cookie cutter, the same size tin can (with top and bottom removed) works just as well.