Bacon, cheddar, and scallions load this cornbread up with a salty, sharp, and smoky flavor that contrasts against the sweet and moist cornbread.
'@Thanksgiving-bread' on Serious Eats
Maple syrup adds a distinct sweetness that pairs well with the toasted walnuts that give this tender and moist cornbread a nice crunch.
I take sweet Northern-style cornbread and make it even sweeter with honey—it's the perfect counterpoint to the tart fresh cranberries and bright orange zest in this recipe.
This Southwestern-style recipe calls for roasted poblano and red bell peppers, corn, and a little cayenne, for a sweet and fruity bread with a slight touch of heat.
Creamy, sweet, fruity, and spicy, this cornbread cheese gets a big transformation from the simple addition of chopped fresh jalapeños and pepper jack cheese.
It's no question that stuffing is the best thing on the Thanksgiving table. It's also no question that my Easy Pull-Apart Pepperoni Garlic Knots are the most stupidly delicious easy recipe I've come up with so far this year. So what happens when you take the idea of a pull-apart garlic knot and mix it up with the flavors of stuffing? A bit of Thanksgiving magic, that's what.
Northern-style cornbread is defined by a sweetness and moistness that more closely resembles cake than bread. This recipes gives you all that, plus a deeply browned, crisp Southern-style crust.
This all-purpose bread recipe produces a crusty plain white loaf that's classic and delicious. The quantities given here yield two crusty hearth loaves with an open crumb, and is a great starting point for learning to bake bread at home.
Sweet potatoes started out as a way of stretching expensive refined flour in biscuit doughs for those who couldn't afford otherwise, but they're not just an economical step: They create moist, flavorful biscuits that are even more likely to be tender, because some of that sweet potato replaces what would otherwise be wheat gluten. Here are the steps to make them.
The angel biscuit is the lovechild of a biscuit and a soft roll: using both baking powder and yeast for leavening, they are guaranteed to rise to pillowy heights. The final result is featherlight and soft with a buttery, biscuit-y flavor. They make a great vehicle for sliders or sandwiches, but are equally as good split in half and served with butter, honey, or jam.
Short of a box mix, the cream biscuit is by far the simplest biscuit formula out there. Dry ingredients are whisked together and heavy cream is gently stirred in. That's it. In fact, the biscuit dough will probably be ready before your oven has fully preheated.
Fannie Farmer of the famed Boston School of Cooking, called drop biscuits "Emergency Biscuits," which is appropriate considering that all you need to make them is 25 minutes and five basic ingredients. Not only are these quick to make, but they're also super fluffy and tender.
The humble, yet mighty, buttermilk biscuit is an American quick bread that uses baking powder and steam to create layers that are moist, rich, and tender. This recipe creates perfectly light and unbelievably flaky buttermilk biscuits have been perfected through round after round of testing. They're delicious served alongside fried chicken, barbecue, or with whipped cream and strawberries.
Soft rolls with all the flavor of traditional Thanksgiving stuffing built right in.
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.
if you do find yourself with a pool of rendered lamb fat in your roasting pan, consider collecting it to use in these biscuits.