Biscuit

There are a couple of things I wish I never discovered that I enjoyed. They include: sour cream, cigarettes, and breakfast sandwiches.

The taste was a marvel. The ham and cheese pack a savory punch; the fig jam (you should use a lot of it) underscores and offsets their saltiness, and the tender, rich biscuit enfolds them all.

"I'm on a mission to get people over their biscuit anxiety," says Chef Peacock. His advice? Knead the dough briefly just until it comes together, but don't work it too much. Also, don't twist the biscuit cutter. The twisting motion seals the edge of the dough, which can prevent the biscuit from rising completely.

Here, we make flaky biscuits with just 3 ingredients.

These light and airy biscuits owe their texture to three leavenings: yeast, baking soda, and baking powder.