Easter Biscuits & Rolls
Skillet Buttermilk Biscuits
Bake these tender, buttery little biscuits in a cast-iron skillet, then bring them to the table still in the pan.
Rosemary-Potato Focaccia Rolls
Crème Fraîche Biscuits
When they're not adding a Southern ingredient to a French recipe, chefs Allison Vines-Rushing and Slade Rushing are adding a French ingredient to a Southern recipe. Here, creme fraiche takes the place of buttermilk in these extremely fluffy biscuits.
Dill seeds add a pleasant and unusual flavor to these flaky biscuits, which get their richness from both butter and heavy cream. Quick to make and to bake, the biscuits are best served warm with butter.
Sweet Potato Biscuits
These flaky biscuits make an attractive, dusky-orange topping for the vegetable potpies; alternatively, they can be cooked separately and served alongside roast meat and poultry or even eaten by themselves for breakfast.
Parker House Rolls
These fluffy, buttery rolls are an incredible gluten-free version of the original. The ingredients in this recipe are available at a well-stocked health food store.
Squash and Stilton Biscuits
The dough for these biscuits, also from Ana Sortun of Oleana, is very moist. You'll need to use plenty of flour when you pat the dough out for cutting.
Parmesan-Herb Cloverleaf Rolls
The unbaked rolls need to be refrigerated overnight, so plan accordingly.
Whole-Wheat Buttermilk Biscuits
Chef Lance Gummere makes these incredible biscuits with just a little bit of cheddar cheese to give them a savory flavor.
Black Pepper Biscuits with Bourbon-Molasses Butter
Bobby Flay's tender, peppery biscuits are incredibly good on their own, but do as Bobby Flay does and serve them with his richly flavored molasses butter.