From Better Homes and Gardens

Self-rising flour is the key to these Sunday-best flaky biscuits. The flour has salt and some leavening already added.

Flaky Biscuits

From Better Homes and Gardens

Ideal for beginning as well as practiced bakers, these biscuits are quick to make, moist, and flaky. Serve warm, topped with butter or jam, for breakfast, lunch, or dinner.

Drop Biscuits

From Betty Crocker

From Betty's Soul Food Collection... Wow the crowd when you present these special occasion brunch sandwiches--with a heaping helping of cheesy ham and eggs between soft buttermilk biscuits!

Eggs & Ham Biscuits

From Fine Cooking Magazine

Other delicate fresh herbs (tarragon, chives, chervil) will work in this recipe in place of the dill. For a browner crust, brush the tops of the biscuits with melted butter before baking.

Herbed Buttermilk Biscuits

From Fine Cooking Magazine

Served warm, these cheesy biscuits are a perfect companion to a bowl of soup on a chilly night. Parmesan or Swiss may be substituted for the Cheddar and scallion for the chives.

Cheddar & Chive Buttermilk Biscuits

From Better Homes and Gardens

Cheese and onions dress up packaged refrigerated biscuits for this easy bread, which pairs well with soups, salads, or roast.

Green Onion Parker House Biscuits

From Better Homes and Gardens

Arrange Signet marigold leaves on biscuit tops for a summery look and a spicy herbal flavor.

Signet Marigold Biscuits

From Betty Crocker

From Betty's Soul Food Collection... Going in circles over a great holiday snack? This edible seasonal wreath--made with buttermilk biscuits, Swiss cheese and ham--is a gift for all to enjoy.

Festive Ham and Cheese Wreath

From Better Homes and Gardens

If you prefer your biscuits without peppery heat, choose plain Monterey Jack cheese--it has no jalapenos.

Pepper Cheese Biscuits

From Better Homes and Gardens

Buttermilk, butter, and shortening ensure the richest, flakiest biscuit recipe. Serve with dinner or as a treat to energize a morning egg hunt.

Biscuit Blossoms

From Food & Wine

"Biscuits are like pie crusts in that we assign magical powers to people who can make really good ones," Amber Huffman says. Her grandmother Mimi got her hooked on cream biscuits, which substitute cream for butter, eliminating the tricky step of cutting fat into flour. "They're less fussy, and you can make them in two seconds," Huffman says. "I wish there were a pie crust equivalent."

Cream Biscuits with Dill

From Better Homes and Gardens

Pesto turns these biscuits into savory, herb-filled treats.

Pesto Biscuits

From Midwest Living

The secret to these classic buttermilk biscuits? Two kinds of flour. Blend all-purpose and wheat flours for biscuits with fuller flavor.

War Eagle Mill Buttermilk Biscuits

From Smithfield

Breakfast the old fashioned way, just like Grandmother used to make.

Old Fashion Buttermilk Biscuits with Sausage and Black Pepper Gravy

From Family Circle

To give these biscuits more Southern appeal, stir Virginia ham and cheddar cheese into the dough.

Ham-and-Cheese Biscuits

From Taste of the South

Buttermilk Cheddar Biscuits

From Taste of the South

Sweet Biscuits

From Better Homes and Gardens

Beignets, a New Orleans specialty, are square, fried pastries topped with powdered sugar. You can make the dough the night before, chill it in the refrigerator and fry it in the morning for breakfast or brunch.

Buttermilk Beignets

From Food & Wine

"Saturday mornings at the deli are all about the biscuits," says Matt Neal. "Our friends, the farmers, everyone is always clamoring for them. Some people get two filled biscuits at a time, but that's a lot." When he's rolling out the dough, he gives it two turns to evenly distribute the butter and make the biscuits extra-flaky. Then he serves them with different fillings: house-made spiced pastrami (mustard is optional); cheddar and a breakfast-sausage patty; or classic strawberry jam.

Oversize Breakfast Biscuits

From Kellogg's

These tender, light biscuits made with yeast, baking powder and baking soda conjure up memories of grandma's kitchen.

Golden Yeast Biscuits

From Food & Wine

These flaky biscuits make an attractive, dusky-orange topping for the vegetable potpies; alternatively, they can be cooked separately and served alongside roast meat and poultry or even eaten by themselves for breakfast.

Sweet Potato Biscuits