Biscuit

They're flakier and lighter than your usual biscuits because we've replaced some of the butter with the carotenoid-filled root vegetable. Stash any extras for a hearty Black Friday breakfast.

In this modern take on shortcake, the biscuits are filled with lemon curd, a "marmalade" made of a mixture of cooked and fresh fruit, and a spoonful of whipped cream. Keep in mind that the lemon curd needs to chill overnight.

These are great for sandwiches. Just split them in half, slather with some Dijon, pile on thinly sliced ham, and add a lettuce leaf.

I believe the secret to my grandmother Grace's biscuits is that she would talk to them, saying, "Rise, Mr. Biscuit, rise!" And they would. Her buttermilk biscuits were quite similar to these, made with whole milk, but sometimes she'd substitute buttermilk and use baking soda instead of baking powder. I find that biscuits made with European-style high-fat butter have less water and therefore taste and look a lot better. After you have made the dough, carefully pat it down with your hands and fold it over two or three times; it's the layers that make biscuits so flaky. Let the dough rest for half an hour or so, roll it out to the thickness you like, then cut it into circles and bake it.

For step-by-step instructions for shaping these biscuits, see Prep school.

Many teething biscuits crumble and break too easily. These are a little sturdier and safer for baby to eat.

Cheesy with a shortbread-like texture, these biscuits are addictive and would pair nicely with beer.

The secret to great shortcakes is a very moist dough, so don’t be tempted to add more flour.

There's no doubt these are some seriously cheesy biscuits, but dill adds a dose of herbal brightness, making them the ideal partner for grits with rosemary bacon (page 61) and fried eggs.

The easiest way to crack the coriander seeds is to put them in a heavy-duty plastic bag and pass over them with a rolling pin. For a great sandwich, split a biscuit and fill it with sliced ham or smoked salmon.

The rich and tender biscuits would also be great with plums or blackberries. Rinse and wipe off any fuzz from peaches before using.

I remember exactly when I first encountered these celestial biscuits. It was in the early 1970s as I prowled the South in search of great grassroots cooks to feature in a new series I was writing for Family Circle magazine. Through country home demonstration agents, I obtained the names of local women who'd won prizes at the county and state fairs. I then interviewed two or three of them in each area before choosing my subject. And all, it seemed, couldn't stop talking about "this fantastic new biscuit recipe" that was all the rage—something called Angel Biscuits. The local cookbooks I perused also featured Angel Biscuits, often two or three versions of them in a single volume. Later, when I began researching my American Century Cookbook, I vowed to learn the origin of these feathery biscuits. My friend Jeanne Voltz, for years the Women's Day food editor, thought that Angel Biscuits descended from an old Alabama recipe called Riz Biscuits, which she remembered from her childhood. Helen Moore, a freelance food columnist living near Charlotte, North Carolina, told me that a home economics professor of hers at Winthrop College in South Carolina had given her the Angel Biscuits recipe back in the 1950s. "I remember her saying, 'I've got a wonderful new biscuit recipe. It's got yeast in it.'" Others I've queried insist that Angel Biscuits were created at one of the fine southern flour millers; some say at White Lily, others at Martha White (and both are old Nashville companies). In addition to the soft flour used to make them, Angel Biscuits owe their airiness to three leavenings: yeast, baking powder, and baking soda. Small wonder they're also called "bride's biscuits." They are virtually foolproof.

These quick, flavorful biscuits with a touch of cornmeal are perfect for Thanksgiving.

The trees of Hansel and Gretel's forest surely had bark like this, sparkling with sugar crystals and tasting of sylvan honey. Though the biscuits pair wonderfully with blueberries in gin syrup, they also make an excellent accompaniment to a cheese course—particularly with a nice triple-crème.

They look like sticky buns, but these sweet, gooey treats are actually made from biscuit batter. They're great with brunch.

An absolutely delicious (and patriotic) treat. The white chocolate cream is so good, you can eat it on its own with fresh berries.

These wine-infused, ring-shaped biscuits, called taralli, are on every Pugliese table during the antipasto course, but good ones can be hard to find in the U.S. This homemade version replicates their crisp, crumbly texture, with occasional hits of black pepper.

"I'm on a mission to get people over their biscuit anxiety," says Chef Peacock. His advice? Knead the dough briefly just until it comes together, but don't work it too much. Also, don't twist the biscuit cutter. The twisting motion seals the edge of the dough, which can prevent the biscuit from rising completely.