Biscuits are easy with unlimited variations

What appears in my column is determined by what I see at the market, the grocery store or what I’m hungry for.

Last week, my niece Missy Zaunbrecher sent me 2 quarts of her delicious canned figs. To me, canning figs and then giving them away is hard to do. By the time you picked and prepared the fruit, sterilized the jars and lids, cooked the preserves and canned them, you’ve been at it most of the day. The process is a labor of love, and I was extremely happy to be on the receiving end of that gift.

With preserves, the next thought is of biscuits. Stirring up a batch of biscuits is quite easy and there are unlimited variations. Serve biscuits at meals besides just breakfast.

The three recipes I used can be stirred up in minutes. The Flaky Sour Cream Biscuits have a little different preparation, and they’re good with everything. The Buttery Cheese ones are good with preserves, ham and eggs, soup or roast, or just about anything. It’s a typical biscuit made with butter-flavored Crisco. A simple piece of parsley brushed with beaten egg dresses up their tops.

The third biscuit has an Italian flair with the addition of mozzarella cheese and fresh basil added to the batter. Those are good with Italian meals. You can change up the cheese and herbs to your liking.

Biscuits bake at a high temperature so you can’t leave the kitchen for too long. I almost let my biscuits get too brown because I was on the phone.

If you don’t want to make cut-out biscuits, roll the dough out relatively square and simply cut it into squares or portions.

I’ve heard that it’s good to have the biscuits “kissing” or just barely touching each other on the baking sheet so that they rise together, but others like theirs separated so they crisp up a little more. That’s up to you.

Corinne Cook is a columnist for The Advocate. Reach her at food@theadvocate.com.