Soft rolls with all the flavor of traditional Thanksgiving stuffing built right in.
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Soft, lightly sweet, and golden brown, these classic Parker House rolls are the perfect side for a home cooked meal.
Sweet pumpkin buns with a hazelnut-graham cracker swirl.
Lightly sweetened with maple syrup and full of apricots and walnuts, this extra hearty bread is just what you want on a cool fall morning.
These biscuits are a cross between biscuits and cornbread, and it's a good combination.
Biscuits with yeast? You know I had to try these! The short blurb about these biscuits in Southern Biscuits says that they're also called Bride's Biscuits because they're foolproof. With both yeast and chemical leavening, it's hard to imagine what you could do to these biscuits to cause them not to rise.
[Photograph: Donna Currie] As always with our Knead the Book feature, we have five (5) copies of Southern Biscuits to give away this week. Enter the contest here. When I saw gullah biscuits in Southern Biscuits, they intrigued me. Not...
[Photograph: Donna Currie] The first recipe I tried from Southern Biscuits by Nathalie Dupree and Cynthia Graubart was the Busty Yogurt Biscuits. They are similar to cream biscuits in that they don't use butter but are still flakey, rise high,...
If you've got leftover sweet potatoes, these quick biscuits come together in a flash. No awkward cutting of the butter or difficult pressing and folding, they sweet potato flavor without the hard work.
if you do find yourself with a pool of rendered lamb fat in your roasting pan, consider collecting it to use in these biscuits.
Fluffy, flaky biscuits scented with rosemary and thyme.
Bread snob that I am, there are times when all I need is something simple. Something that can be made quickly. But even when I'm in a hurry, I'd prefer that the resulting bread isn't completely bland. Sometimes that means I'm a little more generous with flavor enhancers. Like butter! Just a little extra. Y'all.
Serve these hot from the oven for breakfast or for a little snack before dinner.
My goal for this bread was for it to have three different uses. First, it could be the base for a stuffing. Second, because it tastes like Thanksgiving, it would make a great sandwich bread for the day-after turkey sandwiches. And last, the bread would make great croutons for salads.
I wasn't in the mood for sweet, sticky, chunky, nutty rolls. But when I thought about the flavor of walnuts, they seemed like they'd add an interesting flavor component to the loaf without overwhelming it. Rather than adding sugar, I wanted to go with a natural sweetness—that's where the Turkish apricots came in.