A little semolina goes a looooong way in lending this dough an easy-to-knead workability and a surprisingly tooth-sinking texture. (You heard us. Tooth-sinking.)
“The best biscuits I’ve ever had!” is what we’re hearing from many, many, many folks who just can’t help but exclaim when they try these buttery biscuits.
These exceptionally airy pull-apart rolls bake up crisp on the outside, tender on the inside, and, yes, light as a feather through and through.
That’s right. A behemoth stack of French toast made from–believe it–thick-sliced banana bread. Sort of makes you believe in Santa, too, doesn’t it?
You’ll be glad you didn’t just run to the corner bakery when there’s an obscenely buttery, flaky, made-from-scratch croissant before you. Trust us.
Babkalicious! Best babka ever! Holy Cow! Holy Babka! Those are just some of the responses we’re hearing ’bout this indulgent loaf of buttery, chocolatey, Jewishy goodness.
T. Susan Chang explains how she came to create this quick, subtly sweet loaf from a gourd of fairy tale proportions.
A fast-rising home-baked white sandwich loaf that tastes–dare we say it?–better than mom’s. Way better. And just wait ’til you toast it.
Scandalously simple. Ethereally airy. Magical. That’s but a sampling of what folks are saying about these two-ingredient, Southern-style cream biscuits.
Everything you remember from childhood–slathered with butter, sprinkled with cinnamon, and, if you were lucky, drizzled with honey.
Sure, you could traipse to a bakery and buy brioche rather than make them yourself. But where’s the satisfaction in that?
From cooking icon Edna Lewis comes an airy spoon bread which whispers, in that inimitable Southern way, to be included on tables everywhere.
These little lovelies contain sugar and spice and everything nice–including an oh-so-buttery oat streusel and a batter so enticing you’d never, ever guess it’s good for you.
These one-bite indulgences, mini-sticky rolls of sorts, are the fastest way we can think to get a caramel-y, buttery, nutty sticky bun fix. Are you in?
Enter your email address and get all of our updates sent to your inbox the moment they're posted. Be the first on your block to be in the know.
Preview daily e-mail
Hate tons of emails? Do you prefer info delivered in a neat, easy-to-digest (pun intended) form? Then enter your email address for our weekly newsletter.
Preview weekly e-mail