Biscuit

Fried chicken on a hot buttered biscuit—what's not to like?

Not a big baker? This dessert is for you. The simple topping can be made in one bowl and results in an airy, tender biscuit no matter your skill level.

Though delicious in its simple, unadulterated state, shortbread is also ripe for innovation. This slightly savory version features rosemary and a touch of of-the-moment caraway, but the possibilities are endless. If you've got the time, make a double batch and keep the second pan uncut in the freezer for last-minute visitors.

Adding sour cream to the dough imparts richness and a bit of tang, and doesn't thin it out too much.

These light and airy biscuits owe their texture to three leavenings: yeast, baking soda, and baking powder.

The key to a tender biscuit is to handle the dough as little as possible.

Remember that the color of the stalks, which can range from pale pink to deep red, will affect the color of the filling. Choose dark-red stalks for a vibrant hue.

Get the measuring out of the way when you have time: Keep homemade mix on hand for these shortcakes , plus a stack of pancakes .

Delicate, crumbly little thumbprints that are the perfect combination of sweet and savory—a cheese plate wrapped into one crunchy little morsel.

But they'll be psyched that you did! Be sure to use fresh baking powder or the bread won't rise.

This recipe comes from the mother of a September 11 victim; it was a favorite of her son, a chef for Cantor Fitzgerald, and will no doubt be a favorite of yours. When originally submitting it to Bon Appétit, Patrice Bedrosian encouraged readers “to enjoy this delicious and comforting Irish bread, to smile, and to remember the love between a mother and son.”

Few comfort foods hit the spot like a good chili. Don’t forget the Cheddar shortcakes; the light, fluffy consistency of the dough pairs perfectly with this Tex-Mex staple.

These sweet–savory biscuits put a fresh spin on the classic buttermilk variety. Self-rising flour saves precious prep time. In fact, from start to finish, the whole recipe can be completed in about 30 minutes. To enjoy these fresh out of the oven, measure and combine the dry ingredients in advance, then bake the biscuits at the last minute.

We mix finely ground oats and almonds into the biscuit dough for extra texture, flavor, and nutritional value.

A simple buttermilk biscuit serves as the basis for fruit shortcake. As with many easy recipes, your success rate at making biscuits will most likely grow exponentially with each attempt. There’s nothing tricky about it; just be sure to work quickly and not to overwork the dough at all, which will cause the biscuits to become heavy and flat. In this recipe, a traditional strawberry shortcake is enhanced by a rhubarb compote to serve along with the macerated berries. You can use one fruit and not the other (by doubling the amount of either topping). Or substitute an equal amount of another fruit for the rhubarb, or macerate any other type of berry. An apricot compote would be lovely with macerated blackberries, for example, or nectarines with raspberries. The whipped cream, however, is not optional; it’s a fundamental part of the appeal of fruit shortcake. The biscuits, meanwhile, can be served on their own for breakfast, topped with a pat of butter and your favorite jam. (If you are planning to serve them with savory dishes like eggs and bacon, however, omit the sugar and vanilla bean.)

These biscuits are inspired by the oyster crackers that traditionally accompany bowls of creamy clam chowder. You can make the biscuits up to 1 week ahead; store them in an airtight container at room temperature.

Yeast is used as part of the leavening to give these biscuits the light, airy texture that inspired their name.