A wonderful recipe using typical food storage ingredients that you have in your home is "Angel Biscuits".
These homemade buttermilk biscuits are light and fluffy not to mention interchangeable, just by adding your additional ingredients such as dried herbs or sun dried tomatoes and basil, you can alter the biscuits to go with your main dish.
5 c flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
3 Tbsp sugar
3/4 c vegetable shortening or oil
1 Tbsp yeast
1/2 c warm water
2 c buttermilk
Here's the best part of the recipe, use what ever flour you have in your home whether that be regular white, freshly ground wheat, spelt for those who are allergic to wheat. etc.
If you do not have buttermilk in your fridge, make your own like I do. It is very simple and saves on gas and grocery money!
1 c milk
1 Tbsp vinegar or lemon juice
Put the milk in a small container such as a glass or bowl, add the lemon juice or vinegar and stir. Let it sit at room temperature for approximately 15 minutes, at this point it will begin the curdling process. As soon as this happens, stir well and it's ready to use!
Place the buttermilk, yeast and warm water in a mixing bowl, mix well. Add the dry ingredients, shortening or oil and mix until smooth. You can cover the bowl placing the dough in the fridge until you are ready to use it, it will last for several days.
Place the dough on a floured surface and roll to approximately 1/2" to 3/4" thick using a biscuit cutter, the top of a round jar or a canning ring would work just as well.
Bake at 400 for 10-12 minutes or until golden brown. Makes approx. 2 1/2 dozen. If you are having chili for dinner try adding fresh cheddar cheese or cheese powder, they are delicious!