Classic combos

In the bowl of a food processor, mix flour through pepper, pulsing to combine. Wait a minute for powder to settle, then add butter, pulsing until there's an even texture throughout. Transfer to a large bowl and add onions; toss to combine. With a large spoon, fold in ¾ cup sour cream until dough starts to form large chunks, adding more sour cream if needed. Press together into a ball.

On a lightly floured surface, press into a sheet; fold 1/3 of the sheet into the center, then overlap the other third. Press into a sheet again, then repeat folds. Form and press into an evenly leveled 10- to 12-inch square. Press a bit of flaky salt into top of dough, if desired. Square off edges with a bench scraper or side of knife, then crosscut into thirds to make 9 biscuits.

Preheat oven to 425 F. Space biscuits 2 inches apart on a baking sheet and bake 18 to 20 minutes, until golden brown and firm when tapped. Transfer to a cooling rack. Once fully cooled, store in an airtight container.

In a small bowl or jar, whisk together mayonnaise, sour cream, lemon juice, dill, and pepper. Split lettuce between two serving bowls, then top each with half the croutons, tomato, avocado, and bacon. Whisk dressing once more before pouring over salads.

In a Dutch oven over medium heat, melt 2 tablespoons of the butter, then add broth, onion powder, garlic powder, and ½ teaspoon pepper. Cover and bring to a boil. Add chicken, reduce heat to medium, and replace lid. In a medium bowl, whisk ½ cup milk into ¾ cup of the flour, then add another 2½ cups milk, whisking until smooth. When chicken is cooked through, stir flour/milk mixture into the pot, then add frozen vegetables; replace lid.

Melt remaining tablespoon of butter in microwave. Using the same medium bowl, combine remaining 1 cup flour with baking powder, poultry seasoning, ¼ teaspoon pepper, and salt, then mix in the remaining ½ cup milk and melted butter, just until a wet dough forms. Remove lid from pot on stove and give it a stir; if it’s too thick, mix in a bit of water until desired consistency is reached. Scoop up small spoonfuls of the sticky dough and lay each dumpling on the liquid's surface. Cover and let dumplings steam until fluffy and cooked through, about 10 minutes. Turn heat to low and leave covered until ready to serve.

Line a 9x13-inch baking dish with parchment, coat with cooking spray, then evenly spread diced apples in the bottom.

Place butter and cream in a microwaveable container with pouring spout. Microwave until butter is fully melted, 1 to 3 minutes, and set aside. In a saucepan, combine sugar, corn syrup, and water. Stir until sugar is moistened and uniform. Heat over medium until the mixture begins to boil. Stir once, then cover with lid for 1 minute to melt any sugar from the sides of the pan. Continue to boil uncovered WITHOUT STIRRING for 6 to 12 minutes, until mixture reaches 240 F on a candy thermometer, then turn off heat. Slowly pour the cream/butter mixture into the sugar mixture a little at a time, whisking to incorporate. (It will boil intensely at this stage.)

Turn heat to medium-high. Continue boiling WITHOUT STIRRING until mixture reaches 240 F again, about 10 minutes. Remove from heat and whisk in vanilla and salt. Pour caramel over top of the apple layer and smooth out surface with a spatula. Evenly spread peanuts over caramel and lightly press peanuts into caramel with your hand. Let cool uncovered overnight. Transfer bars to a flat surface by lifting edges of parchment paper. Peel paper off sides and cut into squares with a sharp knife. Store in an airtight container at room temperature for up to a week.