Whatever biscuit you settle on, you have options in baking them: Try a few, freeze some pre-cut dough for later, or bake them all and take comfort in cracking open a steaming hot mound of bread. Here are some highlights from our archives:
Charlotte Jenkins’s Biscuits, above. Instead of buttermilk, sour cream adds a tangy dimension in this recipe. Self-rising flour is available at most grocery stores. It usually is made with a lower protein flour, but you can use regular all-purpose, adding 1 1/2 teaspoons baking powder and 1/4 teaspoon salt per 1 cup of flour. You may need to add a little more liquid to compensate for the higher protein, and the biscuits may not be quite as tender.
Buttermilk Biscuits With Double Ginger Butter. Using the large shredding holes on your box grater to break up the butter makes it easy to incorporate. Folding the dough also gives you wonderful layers and flakiness. Even if you don’t feel like putting together the ginger butter, these will still be great.
Rosemary Biscuits. If you’d rather not deal with butter, these herb-flecked bites use vegetable shortening. They’re the perfect thing to put out in a bread basket for dinner.
Cornmeal and Cranberry Drop Biscuits. Stone-ground yellow cornmeal adds a lovely texture. The dough is simply dropped onto baking sheets, so there’s no dealing with biscuit cutters.
Angel Biscuits With Bay Brown Butter. These are folded into half-moons, which puff up dramatically during baking, helped in part by the inclusion of yeast. They’re a bit more involved than a traditional biscuit, but don’t let that deter you from a wonderful end result.
Goat Butter Biscuits. Creamy, rich and tangy. Wegmans and Whole Foods carry goat’s-milk butter, which may end up becoming your new spread of choice once you try it.
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