Make Better Biscuits with Pasta Flour
Are your biscuits falling flat? Kelly Fields, the Chef Owner of Willa Jean in New Orleans, has an answer: replace your flour.
The Best Thing to Do with Your Biscuit Scraps
Erika Council, the force behind Atlanta’s Bomb Biscuits, has a clever, no-waste trick to get more out of your next batch of biscuits.
The perfect potato buns are pillowly, plush and lightly sweet; just right for Lobster BLTs or hamburgers. Potato flour holds moisture, keeping these buns moist even after toasting.
Hot Cross Buns
These cozy yeast-raised buns are a classic for Easter—rich with spices and orange zest and studded with dried fruit, they make an unforgettable addition to a holiday brunch. They’re equally good for breakfast any day, alongside a cup of coffee or tea.
This simple yeasted dough is soft and tender, yielding golden, tear-apart rolls. For the best “bloom,” tightly roll the dough, and use unflavored floss to cut roses; it pinches the rolls less than a using a knife.
Sweet Potato Yeast Rolls
When shaping the rolls, use tension in your cupped hand rather than too much excess flour to coax the dough into a ball. A generous brushing of melted butter on the baked rolls adds shine and flavor, while ajowan seeds offer an herbal bite reminiscent of thyme and cumin.