Biscuit and Roll Recipes & Ideas

It significantly speeds up prep.

Dare we say they're better than Red Lobster’s.

All the smart home cooks are doing it.

It's way easier than apple pie.

The one-pot affair comes together without fuss, when you need it most.

Joanna says that she spent a year's worth of Saturdays perfecting this biscuit recipe.

Once you get the hang of the technique of making the dough, you'll be serving them with ease for snacks, brunches, breakfasts, and even for your own casual tea parties at home.

Better than anything you can buy.

It's from one of my favorite cookbooks, Jubilee, by Toni Tipton-Martin.

Our search for the perfect dinner roll is finally over.

They have major Tollhouse vibes.

Breakfast, lunch, dinner, snack: You can't go wrong with these delicious rolls.

Pillowy and oh-so buttery.

Never again will I spend the additional time laminating biscuit dough to get perfect layers.

Earlier this week I linked to this recipe for buttermilk fantails; they looked irresistible! Thin layers of yeast dough, baked together into pull-apart rolls — I mean, come on. Well, I made them the next night, and appearances do not lie. Hoewver, they really ought to be called butter fantails.If you have ever made a yeast dough, this recipe should be easy for you. It has flour, yeast, buttermilk — the basics. Oh, and butter. Did I mention butter? Melted butter.

They are unlike any biscuit I've ever tasted, and in this case, that's a good thing.

Warm rolls will make any dinner better. Don't forget the dish of salted butter!

Just add Irish butter.

A few smart techniques will help you take your biscuit game up a notch.

There's no flour measurement!

If from-scratch biscuits make you nervous, start here.

Her brilliant techniques ensure success every time.

I knew I'd struck gold when I took my first bite.

A perfect marriage of sweet and savory.

It's a total game-changer.

They're craggy and crisp with tender, flaky centers.

When my parents were living in Afghanistan these cream-filled pastry horns were bought from special patisseries known as kulchah feroshees.

These fluffy sweet rolls boast lemon poppy seed flavor three ways: in the dough, in the filling, and in the tangy cream cheese glaze.

“It's the biscuit dough that makes this recipe so sensational,” writes Jocelyn Delk Adams of Grandbaby Cakes.

I'd never seen anything like this before.

This over-the-top recipe is designed for the ranch-obsessed

Each plush and fluffy roll is filled with kimchi compound butter.

These next-level dinner rolls are filled with a mixture of Parmesan, honey goat cheese, fresh mozzarella, and basil.

"Soul food is just as expansive as any other cuisine that has been elevated. It’s just as rich and sophisticated and complex as any other ethnic cuisine."

Like cinnamon rolls, only savory.

Yes, there's banana bread.

This technique is brilliant.

I couldn't get past this flaw.

This technique is brilliant.

Remember these from home ec?

Popeye's biscuit-lovers: Get excited!

There's a lot to love about this biscuit recipe.

I practically have the recipe memorized.

I wasn't impressed with this "no-fail" recipe.

I tried it to find out.

Here's what makes them so special.

A sourdough pandesal inspired by a bakery tour of the Philippines.

This is the absolute best use for your starter's discard.

Did you know that you can make homemade biscuits from scratch with only two ingredients? And no, they don’t involve Bisquick.We discovered this old recipe while searching for a very, very quick dinner bread. We had just about half an hour, and we had forgotten to start a loaf of No-Knead the night before. We were browsing through AllRecipes, and this recipe for two-ingredient biscuits came up very highly ranked. We were skeptical: how good could they possibly be?

I try to be organized and prepared in the kitchen, but despite my best efforts, I can be a little scattered sometimes. When I hosted an Easter brunch this past weekend, I changed the menu several times during my preparations and ended up forgetting a few ingredients at the store. With my budget spent and time running out, I was determined not to make another trip. Luckily, as I made do, I stumbled upon a great recipe that I can’t wait to make again.

Sometimes you just need a biscuit. One that’s warm from the oven and pillow-soft in the middle. These particular scruffy-looking biscuits have become a recent obsession of mine, owing in great part to the fact that they’re incredibly easy to throw together. They’re also studded with bits of smoky bacon and flavored with sharp cheddar cheese – who can resist that?This recipe is based on our favorite Buttermilk Biscuit recipe.

This week we’re turning away from all the holiday sweets to cook up some classic winter comfort food — food that is a little indulgent, perhaps, but nourishing nonetheless. And I couldn’t let the week go by without looking back at one of my favorite biscuit-y breads from childhood: Butter dips! Have you ever made these ultra-quick, ultra-easy biscuits? They’re cloudlike and fluffy, with golden bottoms from baking in a pool of butter. Heavenly!

What do our fellow bloggers, writers, and online friends eat, first thing in the morning? We are asking some friends to share their favorite morning nourishment with us. I will cook and eat it too, and bring you their thoughts on what to eat first thing in the morning. Here’s Leigh from Marvelous Kiddo.Leigh authors a beautiful blog, Marvelous Kiddo, which focuses on motherhood, home births and family life. She lives in Manhattan but is a Southerner at heart.