You know what’s better served in a biscuit? Everything, except maybe spaghetti—maybe.
That’s because a flakey, golden, buttery biscuit is downright flawless. And if the great Beyoncé has taught us nothing else, it’s that flawlessness is power. Now, you know what’s a really good use of biscuit power? And we’re talking exceptionally, I’d-eat-this-every-day-if-my-health-weren’t-a-concern good… shortcakes, cinnamon rolls, and cobblers. Applications such as these are what we call “dessert biscuits.”
Should you want to get down on some dessert biscuits in the near future–which you should–you could go the straight-up route of biscuit, whipped cream, and fruit. Or you could up the game a bit by adding a little something-something extra good into the mix. Here’s how:
1. Go beyond whipped cream and fill your stack with vanilla ice cream.
2. Add cocoa powder to the equation to give them a rich chocolately makeover, then layer on all the whipped cream and fresh strawberries.
3. Or you could always fill your chocolate shortcakes with bananas and caramel.
4. Go a little nutty with the typical dough recipe by adding coconut and toasted, chopped pecans.
5. Toss that biscuit cutter (kidding, just put it away) and make one big cornmeal shortcake. Then, split it in half and fill it with maple berries and Greek yogurt.
6. Or, conversely, make ’em mini. Daw small things are cute.
7. Transform a favorite biscuit dough into cinnamon rolls (and coat them in a creamy glaze). Bonus: No waiting for the dough to rise. That’s the power of the biscuit for you. #flawless
8. Shape your biscuits into pretty pinwheels to top gooey, warm baked fruit. Use cherries, peaches, blackberries, and/or whatever else is in season and suits your fancy.