For an entree biscuits can be used as a quickly prepared bread or as a base over which a creamed chicken can be served. For dessert they become the “cake” of a strawberry shortcake.
All-Purpose Biscuit Dough
2 cups flour
2 teaspoons baking powder
1 tablespoon sugar
1 teaspoon salt
4 tablespoons butter, vegetable shortening or a combination of the two
¾ [...]

Biscuit dough need not always be baked. Try a steamed fresh berry pudding using a basic biscuit dough for the recipe.
Steamed Blueberry Pudding
(Adapted from More Menus by Gladys T. Lang, 1933)
Dough:
2 cups flour
4 teaspoons baking powder
1/4 cup sugar
1 teaspoon salt
2 tablespoons butter
2 tablespoons lard
1/2 cup milk
1 egg
grated rind of one lemon
Filling:
2 cups blueberries
1 tablespoon lemon
1 [...]

A quickly prepared side dish to make with left over broccoli or as a side dish for guests. Sprinkle a touch of cayenne on each serving for color and zip.
2 cups bite sized broccoli florets steamed and cooled to room temperature
1/3 cup mayonnaise (not low fat)
1/3 cup yogurt (not low fat)
2 tablespoons Savory Honey mustard [...]

From a November 12, 2008 Valley News article on Hanover Inn chef Jason Merrill and a great  make ahead dessert to serve warm or room temperature with defrosted mixed berries during the cold months or with fresh fruit in season.
zest from 1 1/2 lemons
1/2 cup sugar, plus additional for dusting ramekins
2 eggs, separated
3 tablespoons all-purpose flour plus [...]