As American as Biscuits

Baking can be intimidating to someone who has never done it or seen it done. Bread-baking is especially daunting, with its finicky ingredient chemistry and high likelihood of failure.

Baking powder biscuits were my gentle initiation into the world of breads. They rely on baking powder, not yeast, to rise. Since they don't require any proofing time, they can be made quickly. For such a simple recipe, they're wonderfully satisfying: split one open as soon as it comes out of the oven and butter it up. It's probably why Americans have been making it since the days of cowboys and chuck wagons.

I'm contemplating including a recipe for baking powder biscuits in the cookbook. However, I would like to give it a personalized twist. Some people add herbs or grated cheese to the dough for flavor. Share with me your ideas. If I think of something interesting, I'll post it here.