From lab to kitchen, Pauley Perrette's buttermilk biscuits

Actress Pauley Perrette, famously known for her role as forensic specialist Abby Sciuto in the hit CBS show "NCIS," is the co-author of a new cookbook, "Donna Bell's Bake Shop." Try these recipes at home, and watch the video to hear Perrette discuss the inspiration behind her latest venture.

Buttermilk Biscuits

Ingredients

Makes 12-14 biscuits

3 cups all-purpose flour

1 Tablespoon baking powder

2 teaspoons baking soda

2 teaspoons kosher salt

4 teaspoons granulated sugar

1 1/4 cups (21/2 sticks) cold unsalted butter, cut into very small pieces

1 1/2 cups buttermilk

Directions

Heat the oven to 400°F.

Line a rimmed baking sheet with parchment paper.

In a large bowl, combine the flour, baking powder, baking soda, salt and sugar.

Toss the cold butter pieces into the flour mixture and roughly mix with a spoon, making sure not to break up or soften the butter.

Pour 1 cup of the buttermilk into the flour and butter mixture and gently stir with a wooden spoon.

Stir in the remaining ½cup buttermilk until the dough comes together. Do not over mix.

With an ice cream scooper, scoop heaping mounds of the dough onto the prepared baking sheet, gently pressing down with scooper while releasing the dough onto the sheet. Bake for 7 minutes.

Turn the oven temperature down to 325°F and bake until the biscuits are golden brown, about 10 additional minutes. The melted butter in the pan will be absorbed by the biscuits as they cool.

Let cool on the pan for 5 minutes and serve hot.

Chocolate Chip Cookie

Ingredients

Makes 12 cookies

1 cup (2 sticks) unsalted butter,softened

1 cup packed light brown sugar

1/2 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

3 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

2 cups semisweet chocolate chips

Directions

In a large bowl, beat the butter and brown and granulated sugars together with an electric mixer.

On low speed, add the eggs, one at a time, mixing well after each addition. Scrape the bowl.

Add the vanilla and mix again.

In another bowl,whisk together the flour, baking powder, and baking soda.

Add one-third of the flour mixture to the wet ingredients, mixing slowly on low speed. Repeat until all of flour is incorporated.

Scrape the bowl and beat on low speed for 30 seconds.

Lastly, add the chocolate chips and mix until combined.

Transfer the dough to parchment paper or plastic wrap, roll into an 8-inch log, and wrap in the paper or plastic.

Refrigerate for 2 hours.

Heat the oven to 400°F.

Line 2 baking sheets with parchment paper.

Roll the dough again to make sure it is round and has no flat sides, pressing the ends to ensure the log stays 8 inches long.

Cut the log in half and return one piece to the refrigerator. Cut the other half into 6 equal slices.

Place them on one of the prepared baking sheets, making sure to leave about 1 inch between cookies.

Bake for 5 minutes. Reduce the oven temperature to 325°F and bake until lightly browned, an additional 10 to 15 minutes.

Let cool completely on the baking sheet. Repeat with the remaining dough.