How many times have you clicked on the television to see a family grinning over store-bought biscuits coming fresh out of the oven? You can’t blame them; the biscuits are so hot you can pull them apart. The easy method is all well and good, but whipping up a batch from scratch is the most comforting route of all. For once, stray from your classic Southern Biscuits and tear into one of these many variations.
Consider Paula Deen the biscuit master. Her recipes for Cheese Biscuits, Sour Cream Butter Biscuits and Fried Biscuits go along with any hearty meal, and her Pineapple Upside-Down Biscuits and Sweet Potato Biscuits are made complete with a sweet edge.
Branch out with Food Network Magazine’s own biscuit concoctions. Almost-Famous Cheddar Biscuits (pictured above) and Bacon-Cheese Biscuits work wonders along a heaping bowl of chili, while Lemon-Thyme Biscuits and Dill Biscuits With Honey Butter embody the rejuvenating spirit of afternoon tea. The sweetness in Molasses Biscuits jives well with whole-wheat flour, wheat germ and fresh thyme. We bet you’ve never had Pumpkin-Parmesan Biscuits; they’re sweetened with sugar, spiced with nutmeg and spiked with finely grated cheese.