Suddenly, memories of McDonald's starting bubbling in my brain, and all I could think about was a sausage and biscuit sandwich with a single slice of American cheese. It's a dead simple recipe. All you have to do is cook up a patty of sausage and slap it on a biscuit with cheese. The key is to make those biscuits from scratch. Of course, you could use the frozen kind, but they are really easy to bake at home, and make for a truly memorable version of this breakfast classic. More

Note: While it's nice to pop pre-made biscuits into the oven, without having to wash a single spatula, the homemade ones are really where it's at. Our intern Tressa took control here, making us all wish we had Memaws too.... More

Editor's note: Philadelphia food writers Joy Manning and Tara Mataraza Desmond drop by each week with Meat Lite, which celebrates meat in moderation. Meat Lite was inspired by their book, Almost Meatless. As sandwiches go, the egg sandwich earns a... More

Today's recipe does double duty as a eye-opening breakfast—if coffee and chipotle don't rev you up in the morning, nothing will—and a hearty side dish. The smoky, savory biscuits are great toasted with a pat of butter, and the perfect... More

There are few foods so fundamentally satisfying as a fresh, flaky, buttery biscuit. How difficult could it be to make a decent biscuit? But so often, I am routinely frustrated to partake in yet another dry, dense, lackluster puck of... More

The following recipe is from Cook's Illustrated's November 2007 issue. The magazine's publisher, Chris Kimball, didn't mention it when he talked to us about the magazine's Thanksgiving coverage, but we love these biscuits so much we asked Kimball for permission... More