Central Market celebrates Women’s History Month in March with a nod to female-owned businesses. The Fort Worth store is offering a few live online cooking classes from female chefs, too, including a former Olympic track star and a beloved blogger-turned cookbook author. Featured people and products include Onward wine from Mendocino grower Faith Armstrong Foster, CocoAndré chocolate from Oak Cliff mother-daughter team Andrea and Cindy Pedraza and seafood from Charlotte Langley of Scout Canning.

Grapevine’s Linda Shelar, owner of TX Brisket Biscuit, recently joined the Central Market lineup, another milestone for the almost 3-year-old company. The home cook and baker began with her mom’s buttermilk biscuit recipe and experimented with flash freezing the dough before baking. Shelar ended up tweaking the ingredients, substituting unsalted butter for the lard. “Grating butter into the mixture helps make the biscuits fluffier.”

For her original brisket, she asked a friend to provide her with smoked meat. Next, she came up with interesting compound butters to accompany the biscuits, many of them seasonal.

Shelar also sells bags of her frozen take-and-bake biscuits in specialty shops and farmers markets in Fort Worth, Dallas, Grapevine and Flower Mound, and is slowly building a fan base. Now renting a catering kitchen in Grapevine, she hopes to have her own production facility and storefront later this spring. She’s up to 16 flavors, both sweet and savory, with some available in mini sizes (not all flavors are available at all locations). They’re addicting, but the bonus is that you can bake as many as you want at one time. New is The Fuddy-Duddy, a peanut butter chip and crushed banana chip biscuit with cocoa-sugar dusting and chunky dark-chocolate butter. Our favorite savory flavor is High on the Hog, roasted pork and serrano pepper with charred pineapple butter.

Shelar’s advice for successful baking at home? Follow exact cooking instructions, but keep an eye on the biscuits while they bake. And enjoy.