• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 3/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1/4 cup cold vegetable shortening
• 2 tablespoons cold butter, cut into small pieces
• 3/4 cup plus 2 tablespoons buttermilk
• 1 tablespoon assorted fresh soft herbs, chives, basil, parsley, chervil, chopped

Emeril's Herb Biscuits

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• 2 cups all-purpose flour, plus more for dusting
• 2 tablespoons baking powder
• 2 teaspoons sugar
• 1 teaspoon salt
• 5 tablespoons cold butter, preferably European style, diced
• 1 cup whole milk

Besh's Fluffy Breakfast Biscuits

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• 2 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup white sugar
• 1/4 cup dark brown sugar
• 1/4 cup butter, softened
• 2 large eggs
• 1½ cups mashed ripe banana (about 3 bananas)
• 1/3 cup plain low-fat yogurt (Greek yogurt is best)
• 1 teaspoon vanilla extract
• Cooking spray

Note: If you like things a little sweeter add another 1/4 cup of sugar.

Best Banana Bread

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• 3 cups sugar
• 1 cup vegetable oil
• 4 eggs
• 2 cups canned pumpkin (Libbeys is always reliable)
• 2/3 cup water
• 3½ cups all-purpose flour
• 2 teaspoons baking soda
• 1½ teaspoons salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 to 3/4 cup pecans, chopped (walnuts may be substituted)

Pumpkin Bread With Pecans

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• 2 cups all-purpose flour
• 1/4 cup dark brown sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 teaspoon vanilla
• 8 tablespoons (1 stick) butter, softened
• 1 cup applesauce
• 2 eggs
• 1 cup raisins
• 1/2 cup walnuts, chopped

Applesauce Bread With Raisins and Walnuts

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• 1/4 cup butter, plus more (melted) for brushing
• 2 cups onion, finely chopped
• 1 cup bell pepper, finely chopped
• 1 pound peeled Louisiana crawfish tails with fat
• 1/4 cup green onions, chopped
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon hot sauce
• 1 loaf frozen bread dough, such as Bridgeford, defrosted
• 1½ cups mozzarella or Monterey Jack cheese, shredded
• 1½ cups cheddar cheese, shredded

Jazz Fest Stuffed Crawfish Bread

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• 1½ cups cornmeal
• 1/2 cup all-purpose flour
• 6 tablespoons sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 2 eggs
• 1 cup buttermilk
• 1/4 cup olive oil
• 3 jalapeno peppers, seeded and finely chopped

Jalapeno Cornbread

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• 2 cups flour, plus more for dusting
• 2 tablespoons baking powder
• 1/2 teaspoon baking soda
• 1 tablespoon sugar
• 1½ teaspoons kosher salt
• 8 tablespoons cold unsalted butter, cut into thin pats
• 3/4 cup plus 2 tablespoons buttermilk
• 1/2 cup sharp Cheddar cheese, shredded
• 1/2 cup chives, minced
• 2 tablespoons heavy cream

Chive and Cheddar Biscuits

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• 2 cups cornmeal
• 1 teaspoon salt
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1¾ cups buttermilk
• 1 egg
• 1 tablespoon bacon grease, lard, or shortening

Buttermilk Cornbread

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• 1/4 cup salted butter
• 2 cups onion, finely chopped 
• 1 cup bell pepper, finely chopped 
• 2 tablespoons garlic, minced 
• 1 pound peeled Louisiana crawfish tails with fat
• 1/3 cup green onion, chopped
• 2 tablespoons Tabasco sauce
• 1/2 teaspoon freshly ground black pepper
• 3 loaves (1 48-ounce package) Bridgeford brand bread dough, defrosted
• 1 1/2 cups mozzarella or Monterey Jack cheese, shredded 
• 1 1/2 cups cheddar cheese, shredded 
• melted butter for brushing
• 2 loaves frozen French bread dough

Crawfish Stuffed Bread

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