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Entries tagged with '@Thanksgiving-bread'

Stuffing Buns

Serious Eats dbcurrie 5 comments

Soft rolls with all the flavor of traditional Thanksgiving stuffing built right in. More

Parker House Rolls

Serious Eats dbcurrie 6 comments

Soft, lightly sweet, and golden brown, these classic Parker House rolls are the perfect side for a home cooked meal. More

Pumpkin Sweet Swirl Buns

Serious Eats dbcurrie 2 comments

Sweet pumpkin buns with a hazelnut-graham cracker swirl. More

Whole Wheat Apricot-Walnut Bread

Serious Eats Carrie Vasios Mullins Post a comment

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. More

Blue Cornmeal Biscuits

Serious Eats Donna Currie Post a comment

These biscuits are a cross between biscuits and cornbread, and it's a good combination. More

Angel Biscuits

Serious Eats dbcurrie 1 comment

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. More

Gullah Biscuits

Serious Eats dbcurrie 4 comments

[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... More

Busty Yogurt Biscuits

Serious Eats dbcurrie 5 comments

[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,... More

Sweet Potato Biscuits

Serious Eats Sydney Oland 7 comments

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. More

Skillet Biscuits with Lamb Fat

Serious Eats Chichi Wang Post a comment

if you do find yourself with a pool of rendered lamb fat in your roasting pan, consider collecting it to use in these biscuits. More

Flaky Herb Biscuits

Serious Eats Carrie Vasios Mullins Post a comment

Fluffy, flaky biscuits scented with rosemary and thyme. More

Bread Baking: Fast Buttery Buns

Serious Eats dbcurrie 21 comments

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. More

Bacon Cheddar Biscuits

Serious Eats Nancy Olson 3 comments

Serve these hot from the oven for breakfast or for a little snack before dinner. More

Bread Baking: Stuffing Bread

Serious Eats dbcurrie 8 comments

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. More

Bread Baking: Walnut Apricot Bread

Serious Eats dbcurrie 12 comments

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. More

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