Biscuits have been a popular treat in many households for years. They are simple to make and work well for breakfast, lunch, ...

No buttermilk? Substitute the buttermilk in the recipe with whole milk. Or mix 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Let sit for 5-10 minutes. If you have leftover ham, this is ...

It’s a cross between a biscuit and a cheese straw, with the flavors of Cacio e Pepe, a.k.a. Cheese and Pepper. I could tell when they were was baking—just by the smell of it—that it was ...

These biscuits are a sort of savoury shortbread and are so moreish! If you see broken walnuts on the shelf when you are buying the ingredients, be sure to get them as they are cheaper and they ...

Chef Linda Paetz is a graduate of Monroe County Community College’s former culinary program, and she’s taught classes at MCCC.

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Time it so guests arrive just as you’re taking these biscuits from the oven; the aroma will be irresistible. They are also fantastic kept in an airtight container and warmed through on a later date.

Fold the whipped cream through the cream cheese mixture and spoon onto the biscuit base, levelling the top. Chill for 6 hours or overnight. Run a knife around the edge of the tin to loosen ...

Add onion mixture, and use a fork to stir just until onions are evenly distributed. Finish the biscuits: Preheat oven to 400 degrees and line a baking sheet with parchment paper. Turn dough out ...