Baked treats are a scrumptious staple of the breakfast desk, however few can examine to the biscuit. Whether filled with savory cheese and herbs or drizzled liberally with candy honey, biscuits hit the spot it doesn’t matter what you’re craving. So, we had been thrilled to seek out the brand new cookbook Still We Rise, from acclaimed Atlanta biscuit baker Erika Council.

“This cookbook is a love letter to the African American women and men who have both inspired and taught me along the way,” shares Council. “As my mother would say, ‘They’re still here because I’m still here.’” Add one in all these completely scrumptious biscuits to your desk at present!

Pull-Apart Biscuits
Serves 12

2 1⁄2 cups flour, plus additional for folding and chopping

1 tbsp. baking powder

1 1⁄4 tsp. kosher salt

1⁄2 tsp. baking soda

2 tbsp. vegetable shortening, chilly, lower into 1⁄2″ chunks

1 stick unsalted butter, chilly, lower into 1⁄8″ slices

1 3⁄4 cups full-fat buttermilk, chilly

1. Heat oven to 450°F. Whisk dry substances in a big bowl.

2. Using your fingers, a pastry cutter or a fork, work shortening into flour combination till pea-size items stay. Work in butter along with your fingers till dough resembles coarse sand. Place in freezer quarter-hour.

3. Add buttermilk; stir with a spatula till dough varieties a ball.

4. Turn dough onto a floured floor. Pat right into a 1⁄2″-thick 11 x 6″ rectangle. Fold right into a trifold. Repeat course of twice extra.

5. Lift dough onto a parchment-lined baking sheet. Press to 1⁄2″ thick. Cut dough into rounds with a floured 2 1⁄2″ biscuit cutter. Don’t transfer dough.

6. Bake 15 to 17 minutes, rotating midway via. Serve heat.

Per serving: 197 energy, 4g protein, 22g carbs, 1g fiber, 2g sugar, 10g fats

Honey Roasted Peach Biscuits
Serves 12

3 cups self-rising flour, plus additional for folding and chopping

2 1⁄4 cups plus 1 tbsp. heavy cream, chilly

1 giant egg

2 to three tbsp. turbinado sugar

1. Heat oven to 450°F. In a bowl, combine flour, 2 1⁄4 cups heavy cream. Stir with a spatula till dough varieties.

2. Turn onto a floured floor. Pat right into a 1 ⁄2″-thick 11 x 6″ rectangle. Fold right into a trifold. Pat out to a 1⁄4″-thick, 20″-long rectangle.

3. Using a slotted spoon, spoon the peaches* over half the dough. Fold different half over high. Pinch edges to seal. Cut 12 biscuits. Place on a parchment-lined baking sheet.

4. Whisk egg and remaining cream; brush over biscuits. Sprinkle with sugar. Bake 12 to fifteen minutes, rotating midway via. Serve heat.

*For peaches: Heat oven to 350°F. In a bowl, toss 8 peeled and chopped peaches, 1 1⁄2 tsp. lemon juice, 3 tbsp. honey, 2 tbsp. gentle brown sugar and 1⁄2 tsp. cardamom. Roast 25 to half-hour on a parchment-lined baking sheet; Cool.

Per serving: 271 energy, 5g protein, 43g carbs, 2g fiber, 18g sugar, 9g fats

Chocolate Chip Biscuits
Serves 12