It's Biscuit Time!  Warm out of the oven with homemade jelly-jam-preserves.  Nothing beats em.  They're a staple around the cottage and worth trying at home.
Biscuits are an art.  So consider the instructions a jumping off point for practice.  You won't need to vary the ingredients, but you will need to hone your technique over time.
Instructions: Pre-Heat the oven to 425 right away.  You'll want it nice and hot.  You can put the butter you need to melt in the oven for a few minutes as well.  Or use a microwave.  But melting butter in the microwave sometimes results in a butter bomb going off and coating the inside of your microwave...

Get a baking sheet out and line it with parchment paper.  Put the flour, salt, baking soda and sugar in a mixing bowl and mix it up with a whisk.  You just need to blend it.  Slowly add 1 cup of the cream to the mixture, stiring constantly.  When it begins to hold together and feels soft, yet firm - it's got the right amount of cream.  Depending on the type of cream, the type of flour, and the humidity - you may end up using more or less than a cup.  This is the part about honing your skills I was talking about.

Place the dough on a lightly flour board and knead for a minute.  One minute.  Now press it out in the shape of a square about 1/2" thick.  Then cut it into 9, 12, 16 pieces - depending on the size of biscuit you want.  You can cut them apart with a knife, but its best to use a pizza cutter.  Now brush it with that melted butter. Now place the biscuits about 2" apart on the baking sheet and bake for 15 minutes, or until golden brown on top.  Smaller biscuits less time, bigger more time.  But golden brown is what you're after.

 Ingredients:

French Toast. Pain Perdu, in French.  It means "Lost Bread."

Whatever you call it, French Toast can run the gamut of amazing to wilted.
It was called "Lost Bread" because it was really the best use of day old bread.  No longer soft and fresh, it needed to be reworked to taste great.

You see, as bread ages, it actually chemically changes (as it stales) - so there is a difference between "dried out bread" and day old bread.

Here, you want to use day or two old bread.  It's still fine to eat, but has the right texture to find itself again, once it becomes... well, Lost.
Instructions: Start with a single day old baguette.  I'll choose a Le Brea baguette any day.  It's not a traditional French Baguette, but it's the best damn baguette I've ever had.  This recipe is for one (1) Baguette.  So slice it up into roughly 3/4" to 1" slices, toss (or eat) the edges and throw it in a 1 gallon zipper plastic bag.

Next, measure the milk and heat it for about 75 seconds in the microwave so its tepid.  During that 75 seconds, throw the sugar, salt and vanilla in a bowl.

Bing!

Now that the milk is ready, add it to the bowl and whisk away so that the sugar and salt dissolves.  Then add the eggs and whisk until blended.

Dump it in the ziplock, seal it up and let it soak overnight.  You'll want to turn it a few times before you go to bed so it soaks evenly.

Meep! Meep! Meep! Good Morning!

Stumble to the kitchen and take out the ziploc.  Put a griddle on medium low heat and bring to temperature.  Melt about a tablespoon of butter on it.  Lay out the baguette slices and cook til browned on each side.

Serve with 100% Real Maple Syrup

Ingredients:

Waffles.  I don't care what country they started in.  I'm just glad they found their way here.  The best waffles in the world you can't readily buy at any restaurant.

It's because the best waffles have to rise overnight like a great yeast bread.  Restaurants won't make them because they can't anticipate how many waffle orders will come in the nest day, and they'll waste a lot.  So they just serve the regular waffles.