Blue Cornmeal Biscuits
These biscuits are a cross between biscuits and cornbread, and it's a good combination. It's a fairly flexible recipe too, and you can add all sorts of things to cornbread—bits of fresh corn, cheese, or peppers are the usual. Any of those would be interesting here.
These biscuits don't have to be baked immediately, which is great (the dough could be refrigerated for up to a week.) If that's not enough time, these are supposed to freeze well. They end up tasting very buttery—more than we expected for the amount of butter in the recipe. I can't explain why, but it's a great result.
Not only is butter replaced with oil in this recipe, but there are eggs in these biscuits. Why oil? Because they were originally made in an area where the temperature is very hot, so butter would melt. Thus, oil made sense. The eggs give the biscuits an interesting yellow tint. Compared to a standard biscuit, you could see the difference even before you broke the biscuits open and they added rich flavor as well.
Busty Yogurt Biscuits
These yogurt biscuits are similar to cream biscuits in that they don't use butter but are still flakey, rise high, and taste great. Working with yogurt is a little tricky because there's such a difference in consistency, but if the yogurt is thick, you can add milk or buttermilk to thin it out. If you're working with a Greek yogurt, thin it right away to mimic a standard yogurt, and the recipe will work perfectly.
Flaky Herb Biscuits
These biscuits easily pull apart into tender, flaky layers. The rosemary and the thyme perfume every bite. There is just a tiny salt kick and when a pat of butter melts over the warm biscuit, it's like a little bit of heaven.
Skillet Biscuits with Lamb Fat
If you're cooking with lamb and find yourself with a pool of rendered lamb fat in your roasting pan, consider collecting it for future use, in something like skillet biscuits, which are usually made with butter, but which are very good with lamb fat, lard, or tallow.
Fast Buttery Buns
The problem with trying to make bread quickly is that you sacrifice flavor. A long, slow rise does magical things to dough, resulting in a bread that can be the star of a meal. Then there are times when you just need some bread. Buns to hold your barbecue pork sandwich. Dinner rolls to sop up some spectacular gravy. In those cases, the bread is destined to be the supporting actor, no matter what. But even if you're in a hurry, it's best if the resulting bread isn't completely bland. Sometimes that means you just have to be a little more generous with flavor enhancers. Like butter. Just a little extra. Y'all.
Bacon Cheddar Biscuits
Buttery, flaky biscuits, with the added bonus of bacon and cheddar? Need I say more?
These biscuits aren't dessert-sweet but you can taste the richness of the honey. They're not so sweet that you couldn't eat them with dinner or breakfast, or slathered with peanut butter. But they would still make a great base for strawberry shortcake.
Birdie Bread Rolls
We wanted to use completely edible items for the whole birdie, so we used slivered almonds for the beaks and chocolate pearls for the eyes. We were a little concerned the eyes might melt and make a mess, but it actually worked. The pearls are chocolate-coated crunchy cereal, so they had some substance. Something more solid, like a peppercorn, would probably work better as an eye, but most folks don't want to bite into a peppercorn. A piece of black olive or a bit of dried fruit could also work. Just look around your kitchen and see what you have that would be edible and suitable!
Spicy Tomato Corn Bread
This spicy cornbread works great as an accompaniment to chili because the corn adds a bit of sweetness to counter the heat. The cherry tomatoes cook but don't burst—that happens when they hit the roof of your mouth.
No Knead Whole Wheat Buns with Honey Butter
The recipe, originally from The Breakfast Book by Marion Cunningham, is for extra crispy rolls, which you attain by sprinkling cold water on the dough before and during baking. But if you care more about sweetness than crispiness, skip the water and pair them with some homemade honey butter instead. A sprinkling of fleur de sel over the butter, which is preferably applied while the bun is hot, gives the whole thing a flavor boost and makes you think "gee, I'm really glad I took time out of my day to
knead that dough let that dough rise while I watch TV."
DIY Cornmeal Cornbread
There is perhaps no recipe that is as simple and yet as fraught with passionate argument regarding the "correct" way to make it as cornbread. This is one recipe that will certainly satisfy anyone, but the point is to highlight the great taste provided by freshly milled cornmeal.
Sweet Potato Biscuits With Jalapeño Butter
Whether or not you are day-dreaming about warmer climes, nothing beats a basket of fresh-from-the-oven biscuits. This version is extra special thanks to the incorporation of sweet potato. Cook the potato in a microwave to make an easy puree, then fold it into the batter. These don't raise quite as high as regular biscuits, but they're still flakey and the potato adds a bright sweetness. They also make the perfect base for a spicy jalapeño butter, which is crazy easy to make.
Pumpkin Sweet Swirl Buns
Who says pumpkin's just for dessert? These sweet buns laced with a hazelnut-graham cracker swirl are perfect breakfast treat. The sugary drizzle is optional but pretty. The great thing about this recipe is that you do most of the work the night before, then refrigerate the formed rolls and bake them the next day. The dough continues to rise in the refrigerator and the buns are ready to bake the next morning...or afternoon...or evening.
Gluten-Free Boston Brown Bread
This traditional New England bread is steamed, giving you a sturdy, dense loaf. Made with a combination of whole wheat flour, rye flour, and cornmeal, plus a little molasses for sweetness, brown bread has an earthy, almost bitter flavor. To mimic this, replace the whole wheat and rye flours with brown rice and sorghum flour./p>
Gluten-Free Buttermilk Biscuits
When attempting to convert a wheat-based recipe to gluten-free, very often, the simpler the recipe, the harder it is to convert. Baguettes and buttermilk biscuits are tough. Chocolate chip cookie and cake recipes are more forgiving. However, this recipe's gluten-free flour blend of white rice flour, sweet rice flour, and potato starch works remarkably well. The rice flours fade nicely into the background, allowing the slight tang of the buttermilk to come through while the potato starch keeps the biscuits light but not gummy.