xiaoxl/recipe_data huggingface dataset:
Branana Muffins


Ingredients:
all-purpose flour, sugar, baking powder, salt, milk, banana, shortening, egg

Directions:
Stir together flour, sugar, baking powder and salt. Set aside.
In large mixing bowl, combine KELLOGG'S ALL-BRAN cereal, milk and bananas. Let stand about 2 minutes or until cereal softens. Add egg and shortening. Beat well. Add flour mixture, stirring only until combined. Portion evenly into ten 2 1/2-inch muffin-pan cups coated with cooking spray.
Bake at 400° F about 25 minutes or until golden brown. Serve warm.
Southern Eggs En Cocotte


Ingredients:
pork sausage, water, half-and-half, stone ground corn grits, gruyere, eggs

Directions:
Preheat oven to 400 degrees.
Brown sausage in a pan. Drain on paper towel and reserve the grease.
While the sausage is browning, bring three cups of water and one cup of half and half to a boil.
Pour one cup of grits into a bowl of water and then simply tilt the bowl and pour the water and floating bits off into the sink. Scoop drained grits into the boiling milk/water mixture.
Whisk boiling grits for 5 minutes and then reduce to a simmer for 20 minutes, continue whisking.  Season with salt if you'd like and a few cranks of the pepper mill.
In between whisks, use the rendered sausage fat to grease 4 large individual ramekins, (gratin dishes or individual cast iron pots work too] and arrange them on a rimmed sheet tray.
Divide creamy grits between the prepared baking dishes and top each with  sausage and grated Gruyere. Make a divot in the mixture to nest the egg.
Crack an egg into a small bowl and slide into the divot you made. Repeat with remaining eggs.
Bake until the egg whites are almost, but not fully set, about 10 to 15 minutes. For more well-done eggs, bake until the whites are set.
Instant Pot® Taco Soup
Category: soups-stews-and-chili
By thedailygourmet

This soup is fast to make, uses minimal ingredients, and is great when served with sliced avocado. To speed prep even more, use salsa in place of the onion and RO*TEL®. If you want a thicker soup, omit the broth. Serve with tortilla chips is you like.

Ingredients:
1 pound ground beef
1 small onion, diced
1 (15.5 ounce) can black beans, rinsed and drained
1 (15.25 ounce) can whole kernel corn, drained
1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
1 (8 ounce) can tomato sauce
1 cup beef broth  (Optional)
1 (1.25 ounce) package taco seasoning mix
2  avocados, sliced
¼ cup shredded Oaxaca cheese, or to taste

Directions:
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function to heat up the pot. Add ground beef and onion. Stir to break up ground beef into crumbles and cook until beef is browned, about 5 minutes. Drain as much excess grease as possible. Stir in black beans, corn, diced tomatoes and chiles, tomato sauce, beef broth, and  . Mix until well combined. Cancel Saute mode. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Serve soup with avocado slices and Oaxaca cheese.

Prep time: 5 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 6 servings

Calories: 428.4
Fat: 21.3 g
Saturated fat: 6.1 g
Carbohydrates: 40.2 g
Sugars: 5.6 g
Dietary fiber: 12.1 g
Protein: 22.8 g
Cholesterol: 52.2 mg
Sodium: 1518 mg
Classic American-Style Potato Salad
Category: salad
By USA WEEKEND columnist Pam Anderson

Most potato salads look and taste better when made with low-starch red boiling potatoes. For Classic American-Style Potato Salad, you can use any size of this variety, but the small new potatoes cook 10 to 15 minutes faster than the larger ones. Choose potatoes that are all roughly the same size, if possible, so they cook in the same time.

Ingredients:
2 pounds red boiling potatoes, scrubbed
2 tablespoons red wine vinegar
½ teaspoon salt
½ teaspoon freshly ground black pepper
3  hard-cooked eggs
1  small celery stalk
¼ cup chopped sweet pickle (not relish)
3  scallions
2 tablespoons chopped fresh parsley
½ cup mayonnaise
2 tablespoons Dijon-style mustard

Directions:
Place potatoes in a pot with water to cover. Bring to a boil, cover and simmer, stirring to ensure even cooking, until a thin-bladed paring knife or a metal skewer inserted into a potato can be removed with no resistance, 25 to 30 minutes. Drain, rinse under cold water and drain again. Cool slightly. Cut warm potatoes into 3/4-inch dice with a serrated knife. Layer them in a bowl, seasoning with vinegar, salt and pepper as you go. Cut eggs, celery and pickle in 1/4-inch dice and thinly slice scallions. Add to potatoes, along with parsley. Stir in mayonnaise and mustard until everything is combined. Chill, covered, before serving.

Yields: 6 servings

Calories: 291.4
Fat: 17.3 g
Saturated fat: 3 g
Carbohydrates: 28.8 g
Sugars: 3.5 g
Dietary fiber: 3.1 g
Protein: 6.5 g
Cholesterol: 99.5 mg
Sodium: 549.9 mg
Jack Daniel's® Fudge
Category: uncategorized
By Yoly

This recipe makes a small batch of boozy fudge. Satisfy your craving without overindulging. I buy a 7-ounce can of sweetened condensed milk, make this fudge, and have enough leftover to sweeten my coffee for a few days.

Ingredients:
1 ¾ cups semisweet chocolate chips
½ cup sweetened condensed milk
3 tablespoons whiskey (such as Jack Daniel's®)
½ teaspoon vanilla extract
⅛ teaspoon salt
1 cup finely chopped pecans

Directions:
Line a 5x7-inch dish with foil, leaving an overhang for easy removal. Place chocolate chips in a glass bowl and microwave for 1 minute. Stir and keep microwaving at 15-second intervals, stirring each time until chocolate is melted. Add sweetened condensed milk, whiskey, vanilla, and salt. Stir until all ingredients are incorporated. Stir in pecans. Pour fudge into the lined dish and let set, 2 to 3 hours. Lift out of the dish using the foil overhang and cut into 24 squares.

Prep time: 10 mins
Cook time: 5 mins
Total time: 2 hrs 15 mins
Yields: 24 pieces

Calories: 115.4
Fat: 7.5 g
Saturated fat: 2.8 g
Carbohydrates: 11.8 g
Sugars: 10.3 g
Dietary fiber: 1.2 g
Protein: 1.4 g
Cholesterol: 2.2 mg
Sodium: 21.6 mg
Crispy Fish and Chips
Category: seafood
By oldmanwendel

This classic dish is made a little healthier with sweet potatoes and a crispy cereal breading.

Ingredients:
Nonstick cooking spray
½ cup plain fat-free Greek yogurt
¼ cup sliced green onions
2 teaspoons lime juice
1 teaspoon kosher salt, divided
½ teaspoon black pepper, divided
3 cups shredded coleslaw mix
1 pound sweet potatoes, cut into 1/2-inch wedges
2 tablespoons olive oil, divided
1 teaspoon chili powder
4 (4 ounce) fillets fresh or frozen whitefish such as haddock or cod, 1 inch thick
1  egg, lightly beaten
1 tablespoon water
2 ½ cups puffed corn cereal or corn flakes, crushed

Directions:
Preheat oven to 400 degrees F (200 degrees C). Line a 10x15-inch baking pan with foil and coat lightly with nonstick cooking spray. Stir together yogurt, green onions, lime juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Stir in coleslaw. Cover and refrigerate until chilled, about 1 hour. Arrange sweet potatoes on prepared pan. Drizzle with 1 tablespoon oil. Sprinkle with chili powder and 1/4 teaspoon salt; toss to coat. Bake in preheated oven until tender and browned, 20 to 25 minutes. Rinse fish and pat dry with a paper towel. Stir together egg and water in a shallow dish. Mix together cereal, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in another shallow dish. Dip each fillet in egg mixture, letting excess drip off; dip in cereal mixture, turning to coat. Heat remaining 1 tablespoon oil in a 10-inch oven-safe skillet over medium-high heat. Add fish and cook until just golden, about 3 minutes. Turn fish. Transfer skillet to oven. Bake until fish flakes easily, about 15 minutes. Serve with sweet potatoes and slaw.

Prep time: 25 mins
Cook time: 25 mins
Total time: 1 hr 50 mins
Yields: 4 servings

Calories: 458
Fat: 19.6 g
Saturated fat: 3.8 g
Carbohydrates: 42 g
Sugars: 6.1 g
Dietary fiber: 6.4 g
Protein: 29.1 g
Cholesterol: 124.3 mg
Sodium: 658.1 mg
Bacon Parmesan and Bread Crumb


Ingredients:
bacon, parmesan cheese, ground black pepper

Directions:
Heat oven to 180degrees Celsius.
In a hot pan pan fry the bacon until crisp then lay on some Paper towels. Put the bacon on some new paper towels after it has cooled a bit.
Make breadcrumbs with the bread slices in the food processor and place on baking tray with baking paper on it.
Mix the breadcrumbs and the Parmesan together along with the black pepper.
When the bacon is cool mix it in with the breadcrumbs.
Place the tray in in the oven and cook for 10 minutes, tossing it every 3-4 minutes until golden brown.
Store in an airtight container.
Dilly Fish


Ingredients:
fresh dill, white wine, lemon juice, unsalted butter

Directions:
Preheat oven to 375.
Place dill in the bottom of a large baking pan, reserving one sprig for each fillet.
Place fillets over dill.
Put sprig of dill on each fillet.
Mix lemon juice and wine.
Pour over fish.
Cut butter into bits, sprinking all over fillets.
Cover and bake for 25 minutes.
Uncover and bake for another 10-15 minutes.
Place fillets on warmed serving platter.
Cook sauce down until slightly thickened, pour over fish and serve.
Greek/Egyptian Beef Stew


Ingredients:
extra virgin olive oil, stewing beef, tomato paste, red wine vinegar, water, cinnamon, onions, garlic, ground black pepper, ground cloves, salt

Directions:
Heat oil in large stewing pot.
Add meat.
Brown the meat slightly on all sides.
Add all remaining ingredients.
Bring stew to a boil, then reduce heat, cover, and simmer two hours (or longer for a thicker sauce].
2bleu's Georgia Peach Cream Cheese Tart


Ingredients:
phyllo dough, reduced-fat cream cheese, Splenda sugar substitute, Splenda sugar substitute, cornstarch, water, peach gelatin

Directions:
CRUST: Preheat oven to 350°F In tart pan layer phyllo sheets, spraying non-stick cooking spray in between the sheets of phyllo. Trim excess dough around pan and poke holes into phyllo with fork tines. Bake for about 10 minutes or until browned on edges. Let cool.
CHEESE FILLING: Meanwhile mix sugar and cream cheese together. Place into cooled phyllo crust. Refrigerate 2 hours.
FRUIT TOPPING: In medium saucepan, combine sugar and cornstarch. add water and cook over medium heat until thick and clear. Add gelatin and stir to dissolve. Remove from heat, stir in fruit and let cool slightly. Pour over cheese filling. Refrigerate 2 more hours. Serve with a dollop of whipped topping if desired.
Buckeye Brownies


Ingredients:
water, egg, powdered sugar, butter, butter, creamy peanut butter

Directions:
Prepare and bake brownie mix in a greased 13"x9" baking pan according to package directions. Let cool.
Mix powdered sugar, 1/2 cup butter and peanut butter. Mix well and spread over cooled brownies. Chill for one hour.
Melt together chocolate chips and remaining butter in a saucepan over low heat, stirring occasionally until melted. Spread over brownies. Let cool; cut into squares.
Banana Walnut Muffins


Ingredients:
sugar, cinnamon, flour, baking powder, salt, walnuts, golden raisin, yogurt, egg, butter

Directions:
Preheat oven to 375 degrees F.  Line a 12 cup muffin pan with baking liners.
In a small bowl mix 1/4 cup sugar with 1 tsp cinnamon.  Set aside.
In a large bowl, mix flour, remaining 1/2 cup sugar, baking powder, salt remaining 1/2 tsp cinnamon, walnuts and raisins.
In a small bowl, beat together the banana, yogurt and egg with a fork.  Stir in the butter.  Stir the wet ingredients into the dry ingredients until just combined.
Fill the lined muffin cups.  Sprinkle with the reserved cinnamon-sugar mixture on top.  Bake until golden and toothpick inserted in the middle comes out clean, about 20 minutes.
Tangy Tuna Dip
Category: appetizers-and-snacks
By Michelle

A delicious Summer dip full of taste and fragrant with aroma. Tangy and light, with lemon and lime being the star performers. Serve with fresh, crunchy veggies and crackers.

Ingredients:
2 (8 ounce) packages cream cheese, softened
2  lemons, juiced
1  lime, juiced
½  green onion, chopped
dried dill weed to taste
salt and pepper to taste
1 (12.5 ounce) can water-packed tuna, drained and flaked
1 teaspoon olive oil

Directions:
In a medium bowl, mix cream cheese, lemon juice, lime juice, green onion, dill weed, salt and pepper. Blend until smooth. Mix in the tuna and olive oil. Cover and chill in the refrigerator approximately 25 minutes.

Prep time: 10 mins
Total time: 35 mins
Yields: 4 cups

Calories: 63.6
Fat: 5.1 g
Saturated fat: 3.1 g
Carbohydrates: 1.3 g
Sugars: 0.1 g
Dietary fiber: 0.4 g
Protein: 3.7 g
Cholesterol: 18.4 mg
Sodium: 75 mg
Peanut Butter-Banana Blast


Ingredients:
bananas, milk, peanut butter, brown sugar

Directions:
Cut bananas into chunks., Combine all ingredients in blender and puree until smooth and creamy., Serve in chilled glasses with straws.
Jim's Blueberry Cream Cheese Pie (Lightened)


Ingredients:
low-fat cream cheese, Splenda granular, vanilla, lemon juice, Cool Whip, prepared graham cracker crust

Directions:
Beat cream cheese until well softened.
Add Splenda, vanilla and lemon juice.
Fold in the Cool Whip and the Blueberry Pie Filling.
Pour mixture into prepare crust and spread evenly.  Note: This makes a lot so if you can find a big graham cracker crust, that will work out well!
Refrigerate until ready to serve.
Sazon Goya Beans and Rice


Ingredients:
onion, green pepper, minced garlic cloves, vegetable bouillon cubes, chicken bouillon, mixed spice, cilantro, olive oil, lime

Directions:
Start the rice cooking if you want to serve it over rice.
saute onions, garlic and peppers until tender in olive oil in a pan large enough to simmer all ingredients (about 5 minutes].
Add everything else except cilantro and lime wedges and simmer for 8 minutes.
Sprinkle with cilantro and serve with lime wedges.
Sopapilla Cheesecake
Category: world-cuisine
By SAINTWIC

This is a quick, easy and tasty dessert. A rich and creamy filling surrounded by a crispy cinnamon crust makes this a favorite for anyone who loves a sweets.

Ingredients:
1 (8 ounce) package cream cheese, softened
1 cup white sugar
1 teaspoon vanilla extract
2 (8 ounce) packages refrigerated crescent rolls
½ cup melted butter
½ cup white sugar
1 teaspoon ground cinnamon

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking dish with cooking spray. Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth; set aside. Unroll the cans of crescent roll dough, and use a rolling pin to shape each sheet into 9x13 inch rectangles. Press one sheet into the bottom of a 9x13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough, and brush with melted butter. Stir together 1/2 cup of sugar with the cinnamon in a small bowl, and sprinkle evenly over the top of the cheesecake. Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes. Allow to cool 10 minutes before serving.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 1 - 9x13 inch baking dish

Calories: 377.9
Fat: 22.2 g
Saturated fat: 11 g
Carbohydrates: 40.4 g
Sugars: 27.7 g
Dietary fiber: 0.1 g
Protein: 4.2 g
Cholesterol: 40.9 mg
Sodium: 403.1 mg
Just Whole Wheat Bread


Ingredients:
dry yeast, whole wheat flour, white flour, water

Directions:
Dissolve the yeast with 1 cup of the water in a large bowl.
Gradually add the flours while mixing continually.
Add the remaining water a little at a time while mixing (NOTE: if the dough is stil too dry, add a bit more water].
Knead the dough on a floured surface for 10 minutes or until it's smooth and not too dry.
Put it back into the bowl and over it with a damp cloth and let rise in a warm area for 20 minutes or until the dough has doubled.
Knead the dough again for another 5-10 minutes and put it back and let it rise for 10 minutes (use more flour if the dough becomes sticky].
Shape the dough into a loaf, a 'cob' or baguettes etc., or alternatively use a breadpan (I usually put baking paper in the pan so no oil is needed].
Bake at 150 degrees C for approximately 30 minutes, but it might require more or less time depending on you oven.
Egyptian Spinach Omelet


Ingredients:
canola oil, onions, tomatoes, salt, fresh ground pepper, eggs, nutmeg, canola oil, chickpeas

Directions:
Rinse and drain spinach; squeeze out excess water.
Place spinach in saucepan over medium heat; cover with lid and allow to wilt.
Remove from heat and drain in colander.
Remove all excess water.
Heat oil in large cast-iron skillet or other ovenproof skillet.
Add chopped onions and cook until tender and lightly golden.
Add tomatoes to skillet; season to taste with salt and pepper.
Cook for 12-15 minutes or until tomato is tender and liquid is reduced.
Preheat broiler.
Beat eggs lightly in bowl; season to taste with salt and pepper.
Add nutmeg to flavor the eggs, stirring well.
Add tomato mixture and spinach to beaten eggs and mix well.
Heat the remaining 2 tablespoons oil in cast-iron or ovenproof skillet; pour mixture in.
Top with canned chickpeas.
Cook over low heat for approximately 10-12 minutes or until the bottom has set; then place under broiler to finish setting the top.
It should be firm and lightly browned when it is done.
Cut into slices and serve.
Guinness Chocolate Cake


Ingredients:
butter, granulated sugar, sour cream, eggs, vanilla extract, all-purpose flour, baking soda, cream cheese, powdered sugar, heavy cream

Directions:
Preheat the oven to 355°F, and grease and line a 9" springform pan.
Pour the Guinness into a large saucepan, and add the sliced butter. Heat until the butter is melted, and remove the saucepan from the heat. Whisk in the cocoa and sugar.
Beat the sour cream with the eggs and vanilla in a bowl or mixer; then pour the chocolate mixture into the sour cream mixture and blend.
Finally beat in the flour and baking soda.
Pour the batter into a the springform pan, bake for 50-60 minutes (touch the top of the cake to test, it will spring back when touched if done]. Leave to cool completely in the pan.
For the icing: Beat the powdered sugar into the cream cheese. Add the cream, and beat again until it’s spreadable. Ice the top of the cake only (so it looks like the frothy top of a glass of Guinness].
Low-Fat Jalapeno Garlic Tilapia


Ingredients:
white flour, olive oil, garlic, spinach, salt, pepper, half-and-half, milk, angel hair pasta, fresh parsley, roma tomato, butter, lemon juice, white wine

Directions:
Cream all of the ingredients for the Lemon Butter together.
Dredge the tilapia filets in the flour, and add them with the olive oil and garlic to a medium temperature sauté pan.
Once the tilapia has finished cooking on one side, flip them over and add the jalapenos, spinach, salt, pepper, and garlic salt.
Prepare the angel hair in boiling water, and allow it to cook for 3 to 4 minutes depending on the temperature of the water.
As the filets begin to flake, add the heavy cream, and bring it to a slight boil.
Once the cream begins to boil, remove the pan from the fire and reduce the lemon butter into the sauce.
Place the pasta in a bowl, and pour the fish with the sauce over the pasta.
Garnish with fresh roma tomatoes and parsley.
Simple Crockpot Boston Butt


Ingredients:
sweet onion, seasoning salt, garlic powder, ground black pepper

Directions:
Sprinkle seasonings evenly over meat, and top with onions., Place in crockpot, and cook on low for 8 hours.
Summer Fruit Salad with Whipped Cream
Category: salad
By gagund

The whipped cream topping can be made 4 hours ahead if chilled and covered. Can substitute Grand Marnier® for Chambord®, or use raspberry extract.

Ingredients:
⅓ cup water
5 tablespoons white sugar
¼ cup raspberry-flavored liqueur (such as Chambord®)
2 tablespoons fresh lemon juice
2 cups diced nectarines
1 cup pitted and halved sweet cherries
1 cup sliced strawberries
1 cup fresh raspberries
1 cup fresh blueberries
⅓ cup heavy whipping cream
2 teaspoons white sugar
1 teaspoon raspberry-flavored liqueur (such as Chambord®)
3 tablespoons toasted slivered almonds

Directions:
Stir water, 5 tablespoons sugar, 1/4 cup raspberry-flavored liqueur, and lemon juice together in a saucepan over medium-low heat. Bring the mixture to a boil, reduce heat to low, and simmer, stirring frequently, until the sugar dissolves completely, about 8 minutes. Set aside to cool. Mix nectarines, cherries, strawberries, raspberries, and blueberries in a large bowl. Pour the cooled sugar mixture over the fruit and toss gently to coat. Beat heavy whipping cream and 2 teaspoons sugar in a bowl with an electric hand mixer on high until stiff peaks form. Fold 1 teaspoon raspberry-flavored liqueur into the whipped cream; spoon over the fruit salad and sprinkle evenly with almonds.

Prep time: 30 mins
Cook time: 10 mins
Total time: 40 mins
Yields: 8 servings

Calories: 167.6
Fat: 5.5 g
Saturated fat: 2.4 g
Carbohydrates: 26.3 g
Sugars: 21.3 g
Dietary fiber: 3.1 g
Protein: 1.7 g
Cholesterol: 13.6 mg
Sodium: 5.3 mg
Gulaschsuppe


Ingredients:
onion, butter, bell peppers, tomato paste, beef, cayenne pepper, paprika, garlic cloves, beef broth, lemon juice

Directions:
Saute the onions and green peppers in the butter until the onions are transparent.
Add the tomato paste and cook for about 5 minutes.
Add the beef cubes and then add all of the other ingredients.
Reduce heat and simmer for about 1 1/2 hours.
Serve hot alone or over potatoes or pasta.
Lady Fingers


Ingredients:
eggs, sugar, cream of tartar, cake flour, confectioners' sugar

Directions:
Combine all ingredients beat until smooth., Use a piping bag to pipe 1/4 inch fingers on a baking sheet., Bake at 400 degrees for 8 to 10 minute Let cool.
Wholemeal Carrot Cake


Ingredients:
whole wheat flour, baking soda, cinnamon, sultana, raw sugar, carrots, eggs

Directions:
Sift flour, soda and cinnamon into bowl, return husks in sifter to bowl.
Add sultanas, carrot and sugar, mix well.
Beat eggs and oil together with fork, add to well in centre of dry ingredients, beat well.
Spread mixture into well-greased 28cm x 18cm (11in x 7in] lamington tin, bake in moderate (175 C] oven approximately 40 minutes or until cooked when tested.
Let stand in tin 5 minutes before turning on to wire rack to cool.
Sausage Cheese Biscuits


Ingredients:
unbleached all-purpose flour, baking powder, baking soda, salt, butter, yogurt, sour cream, cheddar cheese

Directions:
Preheat the oven to 425°F.
In a medium-sized mixing bowl, combine the flour, baking powder, baking soda, salt, and.
Add the butter and work into flour until the mixture is crumbly.
Add the sausage and cheese, and mix to distribute.
Stir in the yogurt, buttermilk, or sour cream.
Mix just till everything is evenly moistened.
Transfer the dough to a piece of parchment or a lightly floured work surface.
Pat or roll it into an 8" x 10" rectangle about 3/4" thick.
Cut the dough into twenty 2" squares.
If you've been working on parchment, simply lift the parchment onto a baking sheet. Separate the biscuits so there's about 1" between them.
If the biscuits aren't on parchment, space them on a lightly greased baking sheet, leaving about 1" between them.
Bake the biscuits for 20 to 25 minutes, or until they're a medium- to deep-golden brown.
Remove from the oven, and cool on a rack briefly. Serve warm.
Note: Great candidate for freezing.   Make biscuits, shape, and place on a pan. Freeze, then transfer to a plastic ziplock bag to store. When you're ready to bake, remove them from the freezer, thaw and bake as directed above.