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.
Potato Rolls
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.
Cinnamon Roses
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.
“Boozy” Cherry Hot Cross Buns
Food & Wine’s Paige McCurdy-Flynn makes these soft, pillowy hot cross buns with a twist: She rolls the dough with brandy-soaked cherries for an extra kick.
Slideshow: More Bread and Biscuit Recipes
