Biscuit

Here's a terrific twist on the classic fruit-and-shortcake theme.

Tender Iowa corn was the inspiration for these terrific biscuits. They are best eaten the day they are baked; extras can be warmed up the next morning for breakfast or brunch. Be sure to serve them with plenty of butter.

Larry Forgione serves this luscious dessert at An American Place, his renowned New York City restaurant. It's a great treat when local berries are in season.

Light-gold and crusty outside, moist and fine-textured inside.

A delectable new take on the old-fashioned summer shortcake.

A delightful new take on shortcakes. Adding a bit of gelatin to the cream helps maintain its volume when whipped.

Wisconsin cheddar stars in these flavorful and easy-to-make biscuits.

These mini-biscuits freeze well — but don't be surprised if they disappear before you can wrap any up.

My long-time friend, colleague, and fellow Southerner, Jean Anderson, relates in her wonderful American Century Cookbook how her mother came up with this delightful variation on old-fashioned sticky buns as a way to avoid having to fool with yeast dough. Contrary to what the long list of ingredients might imply, the biscuits are quick and easy and perfect for a stylish brunch.

Lemon curd, lemon-cornmeal shortcakes, blueberry sauce and fresh blueberries are teamed in a winning dessert.

Here's a terrific light version of an American summer classic.

Also great topped with butter and jam.

Traditional biscuits are so intimidating to novices in part because most recipes require you to make them at the last minute. I wanted to come up with something anyone can do, and this is it. The yeast makes the day! The dough is easy to work with, and both dough and baked biscuit can be made ahead.

This recipe can be prepared in 45 minutes or less. These tender biscuits are especially light when made with cake flour.

Great with eggs, chili, soup or stew.

Enriched with a little cream and sugar, jumbo-size refrigerator biscuits become shortcakes worthy of the season's best berries. Since there are more biscuits in the tube than you'll need, you could bake extras at the same time and save them for breakfast the next day.

A colorful salad of cooked green beans, roasted red pepper strips and marinated artichoke hearts looks and tastes terrific with this meatless version of a classic. Pass a plate of brownies for dessert.

For an extra burst of orange flavor, mix some unsalted butter with grated orange peel to accompany these homespun biscuits.