In general, add moist ingredients, such as ham or drained diced chili peppers, with the wet ingredients in the recipe, and add dry ingredients such as herbs to the dry ingredients. If in doubt, mix in the flavor ingredient after cutting in the butter and before adding the liquid.
Ham or prosciutto: 5 to 6 tablespoons finely chopped
Sun-dried tomatoes: 5 to 6 tablespoons finely chopped
Chives:1/4 cup snipped fresh
Rosemary: 1teaspoon minced fresh, or 1/2 to 3/4 teaspoon crumbled dried
Parmesan cheese : 1/3 to 1/2 cup grated,added to the dry ingredients. Reduce the salt slightly,if desired,and bake at 425┬░F instead of 450┬░F.
Cheddar or Monterey Jack cheese: 3/4 cup finely shredded,added after the butter is cut in. Reduce the salt slightly if desired and bake at 425┬░F.
Chili peppers: 1/4 to 1/3 cup drained canned diced green chili peppers. Also add to Cheddar or Monterey Jack biscuits to make chili cheese biscuits.
Watercress: 1cup chopped leaves
To shape round biscuits: Transfer the dough to a lightly floured surface. With a lightly floured rolling pin or your fingers, roll out or pat the dough 1/2 inch thick. Cut out 1 3/4- to 2-inch rounds with a drinking glass or biscuit cutter dipped in flour; push the cutter straight down into the dough and pull it out without twisting for biscuits that will rise evenly. You can reroll the scraps and cut additional biscuits (they are never as tender as the first-cut) or freeze for Pinwheel Biscuits.
To shape square biscuits (with virtually no scraps): Roll out the dough 1/2 inch thick (1/4 to 3/8 inch if cooking on a griddle) into a square or rectangle. Trim a fraction of an inch from the edges of the dough with a sharp knife before cutting into 2-inch squares.
To bake biscuits in the oven: For browner tops, you can brush the biscuit tops with: Milk or melted butter
To cook biscuits on a griddle: To avoid completely charring the outside before the inside is sufficiently cooked, roll out the biscuit dough just 1/4 to 3/8 inch thick. Cook at least 1 inch apart on a lightly greased, medium-hot griddle or frying pan until brown on one side, 3 to 4 minutes; turn and cook until brown on the other side and cooked in the center. Serve hot.
basic rolled biscuits
cream biscuits
drop biscuits made with oil (no cholesterol)
pinwheel biscuits
beaten biscuits
classic currant scones
oatmeal scones with raisins or dates
dried fruit and buttermilk drop scones (reduced fat/low cholesterol)
cornmeal biscuits
whole-wheat biscuits
reduced-fat basic rolled biscuits
fluffy or shortcake biscuits
buttermilk biscuits
cream scones
apricot, blueberry, cranberry, cherry, or ginger scones
