You know what’s truly comforting on a lazy Sunday morning? A freshly baked biscuit, warm and buttery, just waiting to be devoured. Whether you're in the mood for something savory, like a cheesy herb-filled biscuit, or something sweet, like honey drizzled over fluffy layers, biscuits have a way of hitting the spot every time. That’s why we were absolutely thrilled to discover the cookbook Still We Rise, penned by the incredibly talented Atlanta-based biscuit baker, Erika Council. This isn’t just a cookbook—it’s a heartfelt celebration of the rich culinary traditions passed down through generations.

As Erika Council shares with us, this cookbook is much more than just recipes; it’s a love letter to the African American women and men who have shaped her journey. “These are the people who inspire me every day,” she says. “As my mother would often remind me, ‘They’re still here because I’m still here.’” With that in mind, let’s bring one of these delightful creations to your table today!

Pull-Apart Biscuits: The Ultimate Sharing Experience

Let’s start with a classic that’s perfect for gatherings—Pull-Apart Biscuits. These are not just biscuits; they’re an experience. Imagine pulling apart each tender layer, revealing the buttery goodness within. It’s the kind of treat that makes everyone at the table smile.

Read also:
Ginger Zee Claps Back At Online Critic Who Questioned Her Aging Gracefully

Serves: 12

Ingredients

2 1⁄2 cups flour, plus extra for folding and cutting
1 tbsp. baking powder
1 1⁄4 tsp. kosher salt
1⁄2 tsp. baking soda
2 tbsp. vegetable shortening, cold, cut into 1⁄2″ chunks
1 stick unsalted butter, cold, cut into 1⁄8″ slices
1 3⁄4 cups full-fat buttermilk, cold

Instructions

Preheat your oven to 450°F. In a large bowl, whisk together the flour, baking powder, salt, and baking soda.
Using your fingers, a pastry cutter, or a fork, work the shortening into the flour mixture until you have pea-sized pieces. Then, incorporate the butter with your fingers until the dough resembles coarse sand. Place the bowl in the freezer for 15 minutes to chill.
Add the buttermilk to the mixture and stir with a spatula until the dough forms a ball.
Transfer the dough to a floured surface and pat it into a 1⁄2″-thick 11 x 6″ rectangle. Fold it into a trifold and repeat the process twice more.
Lift the dough onto a parchment-lined baking sheet and press it to 1⁄2″ thick. Use a floured 2 1⁄2″ biscuit cutter to cut the dough into rounds. Leave the dough in place—don’t move it!
Bake for 15 to 17 minutes, rotating the baking sheet halfway through. Serve warm and enjoy the magic of these pull-apart biscuits.

Nutritional Info per serving: 197 calories, 4g protein, 22g carbs, 1g fiber, 2g sugar, 10g fat

Honey Roasted Peach Biscuits: A Sweet and Savory Delight

Next up, we’ve got a showstopper that combines the sweetness of peaches with the comforting texture of biscuits. These Honey Roasted Peach Biscuits are perfect for a summer brunch or a cozy winter morning. The combination of flavors is irresistible.

Serves: 12

Ingredients

3 cups self-rising flour, plus extra for folding and cutting
2 1⁄4 cups plus 1 tbsp. heavy cream, cold
1 large egg
2 to 3 tbsp. turbinado sugar

Instructions

Preheat your oven to 450°F. In a bowl, combine the flour and 2 1⁄4 cups of heavy cream. Stir with a spatula until the dough forms.
Turn the dough onto a floured surface and pat it into a 1⁄2″-thick 11 x 6″ rectangle. Fold it into a trifold and pat it out to a 1⁄4″-thick, 20″-long rectangle.
Using a slotted spoon, spoon the roasted peaches* over half the dough. Fold the other half over the top and pinch the edges to seal. Cut the dough into 12 biscuits and place them on a parchment-lined baking sheet.
In a small bowl, whisk the egg and the remaining cream. Brush the mixture over the biscuits and sprinkle with sugar. Bake for 12 to 15 minutes, rotating the baking sheet halfway through. Serve warm and savor the peachy goodness.

*Roasted Peaches: Preheat your oven to 350°F. In a bowl, toss 8 peeled and chopped peaches with 1 1⁄2 tsp. lemon juice, 3 tbsp. honey, 2 tbsp. light brown sugar, and 1⁄2 tsp. cardamom. Roast on a parchment-lined baking sheet for 25 to 30 minutes. Cool before using.

Nutritional Info per serving: 271 calories, 5g protein, 43g carbs, 2g fiber, 18g sugar, 9g fat

Read also:
Jenna Bush Hagers Daughters Have A Lot To Say About The Secret Service And More

Chocolate Chip Biscuits: A Sweet Tooth’s Dream

Finally, for all the chocolate lovers out there, we’ve got a treat that’s as indulgent as it is comforting. These Chocolate Chip Biscuits are a decadent twist on a classic favorite. They’re perfect for breakfast, dessert, or any time you’re craving something sweet.

Serves: 12

Ingredients

2 1⁄2 cups flour, plus extra for folding and cutting
1 tbsp. baking powder
1 1⁄2 tsp. kosher salt
1⁄2 tsp. baking soda
2 tbsp. vegetable shortening, cold, cut into 1⁄2″ chunks
1 stick unsalted butter, cold
1 1⁄2 cups full-fat buttermilk, cold
1⁄2 cup semisweet chocolate chips

Instructions

Preheat your oven to 450°F. Whisk together the dry ingredients in a large bowl.
Using your fingers or a fork, work the shortening into the flour mixture until you have pea-sized pieces. Use the slicing side of a box grater to slice in the butter. Work it in until the dough resembles coarse sand. Place the bowl in the freezer for 15 minutes.
Add the buttermilk to the mixture and stir with a spatula until the dough forms a ball.
Transfer the dough to a floured surface and pat it into a 1⁄2″-thick 11 x 6″ rectangle. Fold it into a trifold and top with some chocolate chips, pressing them in gently. Repeat the process twice more. Pat the dough to 1⁄2″ thick and cut biscuits with a 2 1⁄2″ biscuit cutter.
Place the biscuits on a parchment-lined baking sheet. Gather any scraps and cut more biscuits. Discard any remaining scraps.
Bake for 15 to 17 minutes, rotating the baking sheet halfway through. Serve warm and indulge in the chocolatey goodness.

Nutritional Info per serving: 241 calories, 4g protein, 28g carbs, 1g fiber, 6g sugar, 13g fat