Pickled Peaches with Burrata

3 ripe peaches cut into thin slices
1/4 small red onion cut into thin slices
1/4 cup white wine vinegar
1 tsp. sugar
Salt and freshly ground pepper
4 cups mixed greens Spring Mix, arugula, spinach etc.
2 Tbsp. olive oil
8 oz. burrata or fresh mozzarella cut or torn into pieces

In a large bowl, combine vinegar and sugar. Add red onion slices with a little salt and pepper. Toss to combine. Allow to stand at room temperature about 10 minutes.

Add peach slices and allow them to “pickle” for a bit as well. Let sit in vinegar from 1-5 minutes, depending on how pickled you’d like them. Somewhere around 3 minutes gives a nice blend of sweet and sour. Drain off pickling liquid, reserving the liquid.

Add greens to the bowl and drizzle with olive oil and about 2 Tbsp. of the reserved pickling liquid. Toss to combine.

Place salad on plates and place pieces of burrata on top. Season with salt and pepper.

Peach Crisp Buttermilk Biscuits

Topping:
1/4 cup large-flake, old-fashioned oats
1/4 cup brown sugar
1 Tbsp flour
1 Tbsp butter melted

Biscuits:
2 cups all purpose flour
2 Tbsp white sugar
1 Tbsp baking powder
1 tsp salt (3/4 tsp if using salted butter)
1/4 cup butter cold and cut in to 8 pieces
3/4 cup + buttermilk * cold and well shaken
Milk or cream for brushing tops

Filling:
2 medium firm, ripe peaches peeled and diced
1 Tbsp flour
1/4 tsp cinnamon
Glaze (Optional):
1 cup icing/confectioners sugar
1 Tbsp + milk

Preheat oven to 425F. Line a baking sheet with parchment paper. Set aside.
Prepare topping mixture by combining all ingredients and stirring until moistened. Set aside. Peel and dice peaches and set aside.

In a medium bowl, whisk together well the flour, sugar, baking powder and salt. Add cold butter chunks to flour mixture. Using your fingertips, rub the butter in to the flour mixture until you have coarse crumbs with butter pieces no larger than a pea. Add about 2/3 of the cold buttermilk and using a fork, stir in to mixture until flour. Add more buttermilk, AS NEEDED, until the flour is just evenly moistened (but not wet).

Turn dough out on to floured surface. Gather the dough in to a mound and fold it over on to itself 2 or 3 times, until dough is one moist piece. Form in to a ball. Using a floured hand, press dough down until you have an even 1/2-inch thick piece of dough. Scatter diced peaches over 1/2 of the dough. Dust flour and cinnamon over-top of peaches. Fold the other 1/2 of the dough over the 1/2 with the peaches and press down lightly.

Using a 2-inch cutter, cut rounds from the dough and place on to parchment lined baking sheet, allowing several inches between each biscuit. Take scraps of dough and re-form in to a 1-inch thick piece and cut more. You should get about 6 biscuits. Brush tops of biscuits with a bit of milk or cream. Divide prepared topping mixture evenly on top of biscuits. Sweep away any that falls on the parchment (so it doesn’t burn).

Bake in preheated 425F. oven for 15-17 minutes or until lightly golden and just cooked through. Remove from oven, then remove biscuits from baking sheet on to a cooling rack. Allow to cool slightly, to enjoy warm or cool completely and store in an airtight container.

If you’d like to add the sweet glaze, combine the icing sugar and milk until you have a just pourable consistency. You may need to add more milk. Place a baking sheet under your cooling rack to catch the drips and pour your glaze over-top of the biscuits.

**Make your own buttermilk by adding 2 tsp vinegar or lemon juice to a 3/4 cup milk and allow to stand 5 minutes.

Cheddar Bay Biscuits (Red Lobster Biscuits)

2 cups all-purpose flour
1 tablespoon sugar
1 tablespoon baking powder
2 teaspoons garlic powder
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper, optional
1 cup buttermilk
1/2 cup unsalted butter, melted
1 1/2 cups shredded sharp cheddar cheese

FOR THE TOPPING

3 tablespoons unsalted butter, melted
1 tablespoon chopped fresh parsley leaves
1/2 teaspoon garlic powder

Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.

In a large bowl, combine flour, sugar, baking powder, garlic powder, salt and cayenne pepper, if using.

In a large glass measuring cup or another bowl, whisk together buttermilk and butter. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Gently fold in cheese.

Using a 1/4-cup measuring cup, scoop the batter evenly onto the prepared baking sheet. Place into oven and bake for 10-12 minutes, or until golden brown.
For the topping, whisk together butter, parsley and garlic powder in a small bowl. Working one at a time, brush the tops of the biscuits with the butter mixture.

Serve immediately.

Bacon Cheddar Chive Biscuits

6 slices bacon, diced
4 cups all-purpose flour
4 ounces shredded extra-sharp cheddar cheese
1/4 cup chopped fresh chives
4 teaspoons baking powder
1 1/2 teaspoons kosher salt
1 teaspoon baking soda
3/4 cup unsalted butter, frozen
1 3/4 cups buttermilk

Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.

Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; transfer bacon to a paper towel-lined plate.

In a large bowl, combine bacon, flour, cheese, chives, baking powder, salt and baking soda.

Grate butter using the large holes of a box grater. Stir into the flour mixture.

Add buttermilk and stir using a rubber spatula until a soft dough forms.

Working on a lightly floured surface, knead the dough 3-4 times until it comes together.

Using a rolling pin, roll the dough into a 1 1/4-inch thick rectangle. Cut out 10-12 rounds using a 2 1/2-inch biscuit or cookie cutter.

Place biscuits onto the prepared baking sheet; place in the freezer for 15 minutes.

Remove biscuits from freezer. Place into oven and bake for 15-18 minutes, or until golden brown.

Serve warm.

Feta Dill Biscuits

4 cups all-purpose flour
1 cup crumbled feta cheese (about 4 ounces)
1/4 cup chopped fresh parsley leaves
1/4 cup chopped fresh dill
3 tablespoons chopped fresh basil
3 green onions, thinly sliced
1 tablespoon lemon zest
4 teaspoons baking powder
1 1/2 teaspoons kosher salt
1 teaspoon baking soda
1/2 teaspoon freshly ground black pepper
3/4 cup unsalted butter, frozen
1 3/4 cups buttermilk

Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.

In a large bowl, combine flour, feta, parsley, dill, basil, green onions, lemon zest, baking powder, salt, baking soda and pepper.

Grate butter using the large holes of a box grater. Stir into the flour mixture.

Add buttermilk and stir using a rubber spatula until a soft dough forms.
Working on a lightly floured surface, knead the dough 3-4 times until it comes together.

Using a rolling pin, roll the dough into a 1 1/4-inch thick rectangle. Cut out 10-12 rounds using a 2 1/2-inch biscuit or cookie cutter. Place biscuits onto the prepared baking sheet; place in the freezer for 15 minutes.

Remove biscuits from freezer. Place into oven and bake for 15-18 minutes, or until golden brown.

Serve warm.

Basic Crepes

2 large eggs
1 1/4 cups whole milk (10 fluid ounces; 280ml)
1 cup flour (5 ounces; 140g)
1 tablespoon melted unsalted butter or vegetable oil (1/2 ounce; 15ml), plus more for cooking
Pinch kosher salt
1 tablespoon (8g) sugar, if making sweet crepes
1 tablespoon minced fresh herbs, such as parsley, tarragon, chervil, or chives (optional; for savory crepes)

For the Batter: Combine eggs, milk, flour, melted butter or oil, salt, and sugar (if using) in a blender. Start blender on low speed and increase to high. Blend until smooth, about 10 seconds. Add herbs (if using) and pulse to combine. (Alternatively, you can combine the ingredients in a mixing bowl and whisk vigorously until smooth.)

To Cook: Heat a 10-inch nonstick or well-seasoned cast iron or carbon steel skillet over medium heat for 2 minutes. Lightly grease with oil or butter, using a paper towel to wipe out the excess.

Hold the pan’s handle in one hand and pour in 3 to 4 tablespoons (45 to 60ml) batter, swirling and tilting pan immediately to spread batter in a thin, even layer over bottom of pan.

Let cook until top looks dry, about 20 seconds. Using a thin metal or nylon spatula, lift one edge of crepe. Grab that edge with the fingers of both hands and flip crepe. Cook on second side for 10 seconds, then transfer to a plate. Repeat with remaining batter. Fill crepes as desired (such as with butter, sugar, and lemon juice; with butter and jam; with ham, cheese, and eggs; or with spinach and feta) and serve. Crepes can also be made ahead and stored, unfilled and wrapped in plastic, in the refrigerator for up to 3 days. Reheat in a nonstick pan to serve.

Pasticcini di Mandor (Italian Soft Almond Cookies)

Makes 12-16 biscuits

350g ground almonds
150–200g icing sugar, plus more for dusting
Zest of 1-2 unwaxed lemons
2 medium eggs

Preheat the oven to 180C/350F/gas mark 4 and line a baking tray with baking parchment.

In a large bowl, mix together the ground almonds, icing sugar, lemon zest and eggs to form a soft, slightly sticky dough.

Dust your hands with icing sugar, and scoop out a walnut-sized ball of dough. Then gently roll it between your palms. You can also roll it on the work surface as long as it is dusted with icing sugar. Repeat. Put the balls on the baking tray and make an indentation in the centre of each.

As they bake, the biscuits will crack gently. For soft and marzipan-like biscuits bake for 11-12 minutes, for a firmer, chewier biscuit 14-15 minutes. Transfer to a wire rack to cool. They will keep in an airtight tin for a month.

Nectarines and Peaches with Lavender and Gorgonzola

1/2 cup pecans
3 tablespoons honey
2 tablespoons plus ¼ cup sugar
1 sprig rosemary
1 tablespoon dried lavender buds
Kosher salt
3 ripe white or yellow nectarines, cut into wedges
3 ripe white or yellow peaches, cut into wedges
2 teaspoons finely grated lemon zest
1/2 cup crumbled Gorgonzola, divided

Preheat oven to 350°. Toast pecans on a rimmed baking sheet, stirring once, until slightly darkened in color and fragrant, 10–12 minutes. Let cool.

Meanwhile, bring honey, 2 Tbsp. sugar, and 3 Tbsp. water to a simmer in a small saucepan over medium-high heat, swirling occasionally until sugar is dissolved. Add rosemary and lavender and remove from heat. Let sit 5 minutes. Remove rosemary and let syrup cool.

Bring a pinch of salt, remaining 1/4 cup sugar, and 1 Tbsp. water to a boil in another small saucepan, stirring to dissolve sugar. Cook (without stirring) until sugar turns a light amber color, about 2 minutes. Add pecans and cook, stirring constantly, until nuts are coated and caramel is a dark amber color, about 2 minutes. Immediately scrape out onto a parchment-lined baking sheet and spread out into a single layer; let cool. Break into smaller pieces.

Toss nectarines, peaches, lemon zest, and 1/4 cup syrup in a large bowl to coat. Let sit 5 minutes. Gently toss in half of Gorgonzola and half of candied pecans; taste and season with salt if needed. Transfer to a platter. Top with remaining Gorgonzola and candied pecans.

Do Ahead: Syrup can be made 1 month ahead; cover and chill. Pecans can be candied 1 day ahead; store airtight at room temperature.

Shortbread 10 Ways

2 cups/250 grams all-purpose flour
2/3 cup/150 grams granulated sugar
3/4 teaspoon fine salt
2 sticks/1 cup/226 grams cold unsalted butter, cut into 1-inch chunks

Heat oven to 325 degrees. Pulse together flour, sugar and salt in a food processor. Add butter and pulse to fine crumbs. Pulse a few more times until some of the crumbs start to come together, but don’t overprocess; the dough should be somewhat crumbly. (You can also mix the dough in a bowl using two knives or a pastry cutter.)

Press dough into an even layer in an ungreased 8- or 9-inch-square baking pan, or a 9-inch pie pan. Prick dough all over with a fork. Bake until golden brown, about 35 to 40 minutes for the 9-inch square or pie pan, 45 to 50 minutes for the 8-inch. Transfer to a wire rack to cool. Cut into squares, bars or wedges while still warm.

Here are nine variations for the master shortbread recipe above.

Scottish Shortbread: Use 1 1/2 cups all-purpose flour and 1/2 cup white rice flour.

Tender Shortbread: Substitute confectioners’ sugar for the granulated sugar, and 1/3 cup cornstarch for 1/3 cup of flour.

Vanilla Bean Shortbread: Split a vanilla bean in half lengthwise and use the back of a knife to scrape out the pulp. Pulse the pulp into the flour-sugar mixture before adding butter. Or add up to 1 teaspoon vanilla extract with the butter.

Citrus Shortbread: Add 1 to 1 1/2 teaspoons finely grated lemon, lime or orange zest with the flour. Add up to 1 teaspoon orange blossom water with the butter if desired. These are classic with poppy seeds.

Nut Shortbread: Grind 1/2 cup toasted nuts in the food processor with the flour before combining with remaining ingredients.

Spice or Seed Shortbread: Add up to 1 teaspoon spices, like ground cinnamon, ginger, nutmeg or cardamom, or seeds like caraway or anise. Or add up to 3 tablespoons poppy or sesame seeds.

Brown or Maple Sugar Shortbread: Substitute 1/3 cup light or dark brown sugar or maple sugar for the granulated. This yields a slightly softer shortbread.

Cornmeal or Whole Wheat Shortbread: Substitute up to 1/2 cup cornmeal or whole wheat flour for 1/2 cup of all-purpose flour. Season with spices, seeds, citrus or rosemary if desired.

Buckwheat Shortbread: Substitute up to 1/3 cup buckwheat flour for 1/3 cup of all-purpose flour.

Drop Strawberry Shortcakes

SHORTCAKES

2 1/4 cups (295 grams) all-purpose flour
2 1/4 teaspoons baking powder
3/4 teaspoon baking soda
3 tablespoons (40 grams) granulated sugar
1/4 teaspoon fine sea or table salt
6 tablespoons (85 grams or 3 ounces) unsalted butter, cold, cut into chunks
2 large egg yolks
3/4 cup plus 2 tablespoons (205 ml) heavy cream
3 tablespoons (35 grams) raw or turbinado sugar

TO FINISH

1 pound (455 grams) strawberries or mixed berries, hulled and halved if large
2 tablespoons (25 grams) granulated sugar, or more to taste
1 tablespoon (15 ml) fresh lemon juice (optional)
1 cup (235 ml) heavy or whipping cream

Make shortcakes: Heat oven to 400 degrees F. Line a large baking sheet with parchment paper.

In a large bowl, whisk together flour, baking powder, baking soda, granulated sugar, and salt until thoroughly combined. Add butter and using your fingertips or a pastry blender, break it into small bits, the largest should be no bigger than a small pea.

In a small bowl, whisk yolks with a splash of cream, then pour rest of cream in and whisk to combine. Pour into butter-flour mixture and use a rubber spatula to mix and mash it together into one cohesive dough.

Divide dough into 6 (for large, 3 1/2 to 3 3/4-inch wide and up to 2-inch tall) shortcakes or 8 smaller ones. Do this by pressing the dough somewhat flat into the bottom of the bowl (to form a circle) and using a knife to divide it into pie-like wedges.

Place raw or turbinado sugar in a small bowl. Roll each wedge of shortcake into a ball in your hands and roll it through the raw/turbinado sugar, coating it in all but a small area that you should leave bare. (The sugar underneath the shortcakes will burn, so better to leave it off.)

Place it, bare spot down, on the prepared baking sheet. Repeat with remaining wedges of dough. Bake for 15 minutes, until lightly golden all over. Let cool completely on tray or on a cooling rack.

While cooling, prepare fruit and cream: Mix berries, 2 tablespoons sugar (more or less to taste), and lemon juice, if desired, in a bowl and let macerate so that the juices run out.

In a larger bowl, beat cream until soft peaks form. Add sugar to taste, or leave unsweetened, if that’s your preference.

To serve: Carefully split each cooled shortcake with a serrated knife. Spoon berries and their juices over bottom half. Heap generously with whipped cream. Place shortcake “lid” on top. Eat immediately and don’t forget to share.

Do ahead: Shortcakes keep well for a day at room temperature. I prefer to keep them uncovered. I found on the second day, they were a little more firm but not half-bad, but they’re definitely “best” on day one.

Grilled Squash Ribbons and Prosciutto

1 teaspoon finely grated lime zest
1/4 cup fresh lime juice
1/4 cup chopped mint
2 garlic cloves, very finely chopped
1/4 cup extra-virgin olive oil, plus more for brushing
Salt and freshly ground pepper
2 medium zucchini, very thinly sliced lengthwise on a mandoline
2 medium yellow squash, very thinly sliced lengthwise on a mandoline
6 ounces thinly sliced prosciutto

Light a grill or preheat a grill pan. In a small bowl, combine the lime zest and juice with the mint, garlic and the 1/4 cup of olive oil. Season with salt and pepper.

Alternately thread the zucchini, yellow squash and prosciutto onto 4 pairs of 12-inch bamboo skewers. Lightly brush the vegetables and prosciutto with olive oil and season generously with salt and pepper.

Grill the skewers over high heat until the zucchini and yellow squash are lightly charred, about 1 1/2 minutes per side. Serve with the mint dressing on the side.

NOTES
Variation This dish is also excellent as a room-temperature pasta salad. Boil the pasta of your choice until al dente, then toss with olive oil and let cool slightly. Meanwhile, coarsely chop the grilled zucchini, yellow squash and prosciutto and transfer to a large serving bowl. Add the pasta and mint dressing and toss to combine. Season with salt and pepper and serve.

Mache, Frisee, and Radish Salad

For vinaigrette
1 tablespoon coarse-grain mustard
2 tablespoons minced shallot
1 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup white-wine vinegar
1/3 cup extra-virgin olive oil

For salad
4 cups loosely packed mche (lamb’s lettuce)
2 cups loosely packed frisée (French curly endive), torn into bite-size pieces (from 1 head)
4 medium radishes, trimmed and thinly sliced
3 tablespoons chopped fresh chives

Whisk together mustard, shallot, sugar, salt, pepper, and vinegar in a small bowl, then add oil in a slow stream, whisking until emulsified.

Just before serving, toss salad ingredients with just enough vinaigrette to coat and season with salt and pepper.

Cooks’ notes:
·If the mâche you buy has plugs attached, you’ll need 3 ounces before trimming; if you’re buying loose leaves, you’ll need 1 1/2 ounces.

·Greens can be washed and dried 1 day ahead, then chilled in sealed plastic bags lined with dampened paper towels.

·Vinaigrette can be made 1 day ahead and chilled, covered.

Frisee Salad with Red Currants

1 small head frisée, washed and dried
1/2 English cucumber, peeled
4-5 ounces red currants, carefully picked over and washed
2 tablespoons walnut oil
2 tablespoons red wine vinegar
1/2 cup salted unroasted cashews
Salt and pepper

Wash and dry the frisée and tear by hand into small, bite-size pieces. Slice the cucumber very thin. Toss the lettuce, cucumber, and cashews.

Whisk the oil and vinegar together to taste and toss with the salad. Season to taste with salt and pepper, and divide among four salad plates. Sprinkle the currants evenly over the four plates and serve immediately.

Frisee, Avocado, and Grapefruit Salad

3 to 4 medium heads frisée (about 4-1/2 oz. each)
3 medium pink grapefruit
1 medium shallot, minced (1/4 cup)
1-1/2 Tbs. Champagne vinegar; more as needed
1 Tbs. fresh lemon juice
Kosher salt
6 Tbs. extra-virgin olive oil
2 firm-ripe avocados, pitted, peeled, and thinly sliced lengthwise
Freshly ground black pepper
1/3 cup coarsely chopped fresh cilantro or flat-leaf parsley
To prepe the frisée
Remove the green outer leaves from the frisée and discard or reserve for another use. Trim off any dark green tips and cut off the root ends (you should have about 5 cups).

Finely grate 1 tsp. zest from one of the grapefruit. Trim the entire peel from all of the grapefruit and then cut the segments free from their membranes.

Combine the grapefruit zest, shallot, vinegar, lemon juice, and a pinch of salt in a small bowl. Let sit for 5 to 10 minutes. Whisk in the olive oil. Taste with a leaf of frisée and season the vinaigrette with more vinegar or salt if necessary. Set aside.

Arrange the avocado slices on a platter or distribute among individual serving plates. Season with salt.

Roasted Cauliflower with Prosciutto and Dates

1 head (1 to 1 1/4 pounds) cauliflower (if you have a smaller head, scale down the other ingredients)
1 to 2 tablespoons olive oil
Salt and pepper, to taste
8 pitted dates
6 slices prosciutto

Preheat oven to 400° F.

Cut cauliflower into 2-inch florets. Arrange in a single layer on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Put cauliflower in the oven and roast for 15 minutes, until starting to soften.

While cauliflower is cooking, slice dates into thin pieces. Slice prosciutto into ribbons.

After 15 minutes, take cauliflower out of the oven, stir, and add the date pieces and prosciutto ribbons.

Continue to roast cauliflower for another 15 to 20 minutes, until golden. [Editors’ note: Be sure to check after 15 minutes to make sure that the dates are not burning. Ours took about 17 minutes to get toasty and caramelized.]

Serve as is or:
On top of focaccia, flatbread, or cooked pizza dough
Stirred into a grain or lentil salad with chunks of salty cheese
Atop a bed of leaves, everything dressed with balsamic vinaigrette
Piled on ricotta
On a cheeseboard, with toothpicks for spearing the various players

Brazilian Cheese Puffs

1 cup whole milk
1/2 cup vegetable oil
1 teaspoon salt
10 oz. (2 cups) tapioca flour
2 large eggs
1 1/2 cups grated Parmesan cheese

Preheat the oven to 350F. Line 2 baking sheets with parchment paper.

Place the milk, oil, and salt in a medium saucepan and bring to a gentle boil over medium heat, stirring occasionally. Remove from heat as soon as you see big bubbles coming through the milk.

Add the tapioca flour and stir with a wooden spoon until well combined. Transfer the dough to the bowl of a standing mixer fitted with a paddle attachment. Beat the dough for a few minutes at medium speed until it smooths out and has cooled down. With the mixer on medium speed, add the eggs into the dough one at a time, waiting until the first egg is fully incorporated before adding the second. Scrape down the sides of the bowl. Beat in the cheese until it forms a very sticky dough. Scoop the dough with a small ice cream scoop, spacing them 2-inches apart (12 per baking sheet). Dip your scoop in water between scoops to prevent sticking.

Bake for 15 minutes then rotate the baking sheets from front to back. Bake for another 10 or 15 minutes until until the puffs have puffed and the bottoms turn golden-brown on the bottoms.

Self-Rising Buttermilk Biscuits

2 cups King Arthur Unbleached Self-Rising Flour
1/4 cup cold butter (cut into pats), or shortening
2/3 to 3/4 cup cold milk or buttermilk

Preheat the oven to 425°.

Place the flour in a bowl. Work in the butter or shortening just until crumbs are the size of large peas.

Add 2/3 cup of the milk or buttermilk, and stir until the mixture holds together and leaves the sides of the bowl, adding more milk or buttermilk if needed.

Scoop the dough onto a well-floured surface, and fold it over on itself several times, using more flour as needed to prevent sticking.

Roll or pat the dough into a 5″ x 8 1/2″ rectangle about 1/2″ to 3/4″ thick.

Cut biscuits with a sharp, round 2″ cutter, dipping the cutter into flour between cuts to reduce sticking. Or cut the rectangle into 12 small rectangular biscuits, which will allow you to skip the step of re-rolling and cutting scraps.

If you’ve used a round cutter, pat the scraps together, and cut additional biscuits.
Place the biscuits on an ungreased baking sheet, leaving about 1″ between them for crisp biscuits. Arrange biscuits so they’re barely touching for soft-side biscuits. For higher-rising soft-side biscuits, place biscuits in an 8″ round pan.

Bake the biscuits for 10 to 14 minutes, or until they’re a light golden brown.
Remove them from the oven, and serve hot.

Cool leftovers completely, wrap airtight, and store at room temperature for several days; freeze for longer storage.

To refresh room-temperature biscuits, place on a baking sheet, tent lightly with foil, and bake in a preheated 350°F oven for 10 to 13 minutes, until heated through.

Yield: about 1 dozen 2″ biscuits.

To make a sweeter, shortcake-type biscuit, add 3 tablespoons sugar to the flour, and 1 teaspoon vanilla to the milk.

For cheese biscuits, mix 1/2 teaspoon dried mustard and a pinch of cayenne pepper with the flour; work in the butter or shortening, then toss in 1 cup shredded cheese before adding the milk.

Fritatta with Bacon, Corn, and Gruyere

8 large eggs
1/4 cup (60ml) whole milk or half and half
5 ounces (140g) cubed Gruyère cheese, divided (see note above)
Kosher salt and freshly ground black pepper
1 teaspoon (5ml) olive oil
4 slices thick-cut bacon (about 5 ounces; 140g), diced
1 1/2 cups (225g) fresh corn kernels, cut from about 3 ears of corn (or use frozen and defrosted corn)
5 scallions, roughly chopped
1 jalapeño pepper, seeded and diced (plus a couple of slices for decoration, if desired)

Adjust oven rack to 4 inches below broiler and preheat broiler to high. In a large bowl, whisk together eggs and milk or half and half until fully combined. Stir in half of cheese and season with salt and pepper. Set aside.

Heat oil in a 10-inch oven-safe nonstick or well-seasoned cast iron or carbon steel skillet over medium-high heat until shimmering. Add bacon and cook until light brown but not crisp, about 4 minutes. Transfer to a paper towel–lined plate and remove all but 1 tablespoon bacon fat from pan.

Add corn, scallions, and jalapeño to skillet and cook, stirring occasionally, until just tender, about 4 minutes. Season to taste with salt and pepper.

Pour eggs into skillet and cook, stirring and scraping pan all over, until very loose curds form throughout, about 2 minutes. Continue to cook until eggs on bottom and edges are set, about 2 minutes. Top with remaining cheese, bacon, and a few jalapeño slices for decoration, if using.

Place under broiler and broil until top is just set and a pale golden brown, a few minutes. Serve immediately.

Apple Cheddar Drop Biscuits

1 3/4 cups all-purpose flour
4 tsp. baking powder
1 Tbsp. granulated sugar
1/2 tsp. salt
1/4 cup cold butter, cubed
1 cup shredded extra-old Cheddar cheese
1 cup grated cored peeled apple
(Optional) 2 Tbsp. chopped fresh green onion or parsley
3/4 cup milk

Preheat oven to 425° F.

In large bowl, whisk together the flour, baking powder, sugar and salt. Using pastry blender or 2 knives, cut in butter until the mixture resembles coarse crumbs with a few larger pieces. Stir in Cheddar, apple and green onions. Using a fork, stir in milk to form a ragged dough.

Drop by 1/4 cup mounds, 1 1/2 inches apart, onto parchment paper–lined rimless baking sheet. Bake in 425° F. oven until lightly browned, 13 to 15 minutes.

2-Ingredient Biscuits

Makes 12 biscuits

6 ounces /170 grams (1 1/2 cups) self-rising flour
1/4 to 1/8 teaspoons salt (optional; for a saltier biscuit)
6 ounces /170 grams (3/4 cup) heavy or whipping cream

Heat the oven to 450° F, with a rack in the top third of the oven. Mix the flour and salt together (if using), then add the cream until smooth and batter-like. If it’s not coming together, you can use your hands to lightly knead and press it together in the bowl.

Scoop 1-ounce balls of dough onto a parchment-lined baking sheet, leaving a couple of inches between them. A tablespoon cookie scoop works well here. Alternately, pat the dough 3/4 inch thick and cut biscuits with a cutter, if desired. (At this point the biscuits can be frozen and baked straight from the freezer.)

Brush the tops of the biscuits with cream, milk, or water. Bake the biscuits 10 minutes or so, or until they are light golden brown on top and baked all the way through. Break one open to make sure they’re done!

Serve warm or at room temperature; to store, wrap well in plastic wrap and leave at room temperature.

To keep them longer, store in the freezer.