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buttermilk biscuits

MAKES 15

4 cups all-purpose flour, plus more for dusting

4 teaspoons baking powder

1 teaspoon baking soda

1½ teaspoons coarse salt

1 teaspoon sugar

1 cup (2 sticks) unsalted butter, cut into pieces

2 cups buttermilk

1. Preheat the oven to 375°F. In a medium bowl, whisk the flour, baking powder, baking soda, salt, and sugar. Using a pastry blender or 2 knives, cut in the butter until the mixture resembles coarse crumbs.

2. Add the buttermilk; stir just until the mixture comes together; the batter will be sticky. Transfer to a lightly floured work surface; use your floured fingers to pat the dough to 1-inch thickness. Use a 2½-inch round biscuit cutter or cookie cutter to cut out the biscuits, as close together as possible to minimize scraps.

3. Transfer to a baking sheet; bake for 18 to 20 minutes, or until lightly browned. Remove from the oven; cool on a wire rack. Serve warm.

CHEDDAR MIX-IN Add 3 cups (9 ounces) grated Cheddar cheese to the butter and flour mixture after the butter has been cut in. Proceed with the remainder of the recipe.

cornmeal drop biscuits

MAKES 10

1½ cups all-purpose flour

1 cup yellow cornmeal, preferably stone-ground

2½ teaspoons baking powder

½ teaspoon salt

2 teaspoons sugar

½ cup (1 stick) unsalted butter

1 cup plus 1 tablespoon milk

1. Preheat the oven to 375°F. In a medium bowl, combine the flour, cornmeal, baking powder, salt, and sugar. Whisk to combine. Add the butter, and, using a pastry blender or 2 knives, cut it in until the mixture resembles coarse crumbs.

2. Add the milk, and stir until just combined.

3. Spoon 10 mounds, about ½ cup each, onto a baking sheet 1 inch apart; bake until the biscuits start to brown, about 20 minutes. Remove from the oven; cool on a wire rack. Serve warm.

BACON AND ONION MIX-IN Cut 6 ounces bacon into ½-inch pieces, and cook over medium heat, stirring occasionally, until crisp, about 4 minutes. Using a slotted spoon, transfer to a paper-towel–lined bowl. Add 1 small onion, cut into ¼-inch dice, to the hot fat in the skillet; cook until translucent, about 3 minutes. Drain on paper towels. Add the bacon and onion to the butter and flour mixture after the butter has been cut in. Proceed with the recipe.

angel biscuits

MAKES 24

Yeast is used as part of the leavening to give these biscuits the light, airy texture that inspired their name.

6 cups all-purpose flour, plus more for dusting

2 teaspoons sugar

1 teaspoon baking soda

1 tablespoon baking powder

1½ teaspoons coarse salt

1 envelope active dry yeast (1 scant tablespoon)

¼ cup warm water (105° to 110°F)

1 cup (2 sticks) butter, melted and cooled to 115° F

2 cups buttermilk, room temperature

1. In a medium bowl, sift or whisk together the flour, sugar, baking soda, baking powder, and salt; set aside. Sprinkle the yeast over the warm water, and allow to stand until creamy looking, about 5 minutes.

2. In a medium bowl, combine 1 cup of the flour mixture and the yeast mixture, melted butter, and 1 cup buttermilk. Stir to combine. Add the remaining flour and buttermilk alternately, stirring between additions. When a sticky dough forms, cover it with plastic wrap; refrigerate 2 hours.

3. Preheat the oven to 450°F. Remove the dough from the refrigerator, and turn out onto a lightly floured work surface. Knead a few times, and roll to a ½-inch thickness. Cut out with a 2¼-inch round biscuit or cookie cutter, and place on a baking sheet about 1 inch apart. Bake 12 to 15 minutes or until golden on top and done in the middle. Remove from the oven; cool on a wire rack. Serve warm.

creamed corn bread

MAKES ONE 8-INCH-SQUARE BREAD

2 tablespoons unsalted butter, melted, plus more for pan

1 cup all-purpose flour

¾ cup yellow cornmeal

1 tablespoon baking powder

½ teaspoon coarse salt

½ cup milk

½ cup sour cream

1 large egg

1/3 cup sugar

1 14¾-ounce can creamed corn

1. Preheat the oven to 425°F. Brush an 8-inch-square