22 Easy Thanksgiving Breads

1. Flaky Biscuits Pulse 2 1/2 cups flour in a food processor with 2 tablespoons baking powder, 1 tablespoon sugar and 1 1/2 teaspoons kosher salt. Add 1 stick cubed cold butter and pulse until the mixture looks like coarse meal with pea-size bits of butter. Add 1 cup buttermilk and pulse a few times until the dough just comes together. Turn out onto a floured surface, pat into a 1-inch-thick square, then fold in half. Fold in half again, then pat into a 1-inch-thick square again. Cut into twelve 2-inch rounds. Arrange in an oiled 10-inch cast-iron skillet and brush with buttermilk. Bake at 425˚ until golden, 20 to 25 minutes.

2. Olive Drop Biscuits Whisk 1 1/2 cups flour with 1 tablespoon baking powder and 3/4 teaspoon kosher salt in a large bowl. Make a well in the center, then add 1/2 cup buttermilk, 1/4 cup olive oil, 2 tablespoons each chopped chives and olive tapenade, 1/2 teaspoon chopped rosemary and 1/4 teaspoon grated orange zest. Stir until the dough comes together. Drop 8 mounds of dough onto a baking sheet. Bake at 425˚ until browned, 15 to 20 minutes.

3. Rye Biscuits Whisk 1 cup each all-purpose and rye flour with 1 tablespoon each baking powder and sugar, 2 teaspoons kosher salt and 1 teaspoon unsweetened cocoa powder. Cut in 1 stick cubed cold butter until it’s in pea-size pieces. Make a well in the center, then add 3/4 cup buttermilk and 1 tablespoon molasses. Stir until the dough comes together. Gather into a ball and pat to 1/2 inch thick on a floured surface, then fold in half. Repeat, patting and folding twice more. Pat to 1/2 inch thick again, then cut into eight 2 1/2-inch rounds. Arrange on a baking sheet and brush with buttermilk. Bake at 425˚ until firm and browned, about 20 minutes.

4. Herbed Biscuits Whisk 1 1/2 cups flour with 1 tablespoon baking powder and 1 teaspoon kosher salt in a large bowl. Cut in 6 tablespoons cubed cold butter until it’s in pea-size pieces. Make a well in the center, then add 1/2 cup heavy cream, 1/4 cup finely chopped parsley and 2 tablespoons water. Stir to combine, then turn out onto a floured surface and knead until smooth. Pat into a 3/4-inch-thick rectangle, then cut into 8 squares. Arrange on a baking sheet and brush with heavy cream. Bake at 425˚ until golden, 20 to 25 minutes.

5. Potato-Chive Biscuits Microwave one 8-ounce russet potato (pierced with a fork) until tender, about 10 minutes. Let cool slightly, then grate on the large holes of a box grater, discarding the peel. Whisk 1 1/2 cups flour with 1 tablespoon baking powder, 2 teaspoons kosher salt and 1/2 teaspoon pepper in a large bowl. Cut in 6 tablespoons cubed cold butter until it’s in pea-size pieces. Make a well in the center, then add the grated potato, 1/2 cup sour cream and 2 tablespoons chopped chives. Stir until the dough comes together. Turn out onto a floured surface, pat into a 1/2-inch-thick rectangle, then fold in half. Repeat, patting and folding twice more. Pat into a 1/2-inch-thick rectangle again, then cut into 8 squares. Arrange on a baking sheet. Bake at 425˚ until golden, 20 to 25 minutes.

6. Garlic-Dill Biscuits Pulse 1 1/2 sticks softened butter in a food processor with 1 garlic clove, 1/2 cup fresh dill, 1 teaspoon dill seed and a pinch of kosher salt. Turn out onto 2 pieces of plastic wrap and shape each into a log; wrap and refrigerate until firm. Whisk 1 1/2 cups flour with 1 tablespoon baking powder and 1 teaspoon kosher salt in a large bowl. Cube 1 log of the garlic-dill butter and cut into the flour mixture until it’s in pea-size pieces. Make a well in the center, then add 1/2 cup sour cream and 2 tablespoons water. Stir to combine, then turn out onto a floured surface and knead until smooth. Pat into a 3/4-inch-thick rectangle, then cut into 8 squares. Arrange on a baking sheet and brush with heavy cream. Bake at 425˚ until golden, 20 to 25 minutes. Serve with the remaining garlic-dill butter.

7. Mini Bacon Monkey Breads Cut each biscuit from one 16-ounce tube biscuit dough into 6 pieces; toss with 4 tablespoons melted butter in a large bowl. Add 1 cup finely grated havarti cheese, 4 chopped cooked bacon slices and 2 sliced scallions; toss. Divide among 12 oiled muffin cups (about 4 pieces per cup). Bake at 350˚ until golden, about 20 minutes.

8. Pesto Pull-Apart Bread Roll out 1 pound thawed frozen bread dough (at room temperature) on a floured surface into a 12-inch square. Spread with 1/3 cup pesto. Cut into sixteen 3-inch squares. Make 4 stacks of dough squares (4 squares each), then place each stack on its side in an oiled 9-by-5-inch loaf pan. Cover loosely and let rise until the pan is halfway full, 1 to 2 hours. Bake, uncovered, at 350˚ until golden, 35 to 40 minutes. Let cool slightly, then remove to a rack to cool completely. Brush with more pesto.

9. Jalapeno Cornbread Whisk 1 cup each cornmeal and flour with 1/4 cup sugar, 2 teaspoons baking powder, 1 1/2 teaspoons kosher salt, 1 teaspoon chili powder and 1/2 teaspoon baking soda in a large bowl. Whisk in 1 cup buttermilk, 1/4 cup whole milk, 7 tablespoons melted butter, 2 beaten eggs and 1 minced jalapeno. Pour into a buttered 9-inch ovenproof skillet. Bake at 375˚ until a toothpick inserted into the center comes out clean, 30 to 35 minutes.

10. Whole-Wheat Blue Cornbread Whisk 1 cup each blue cornmeal and whole-wheat flour with 1/4 cup sugar, 2 teaspoons baking powder, 1 1/2 teaspoons kosher salt and 1/2 teaspoon baking soda in a large bowl. Add 1 cup buttermilk, 1/4 cup whole milk, 7 tablespoons melted butter and 2 beaten eggs; whisk until smooth. Pour into a buttered 9-inch square baking dish. Bake at 375˚ until a toothpick inserted into the center comes out clean, 25 to 30 minutes.

11. Bacon Cornbread Cook 3 bacon slices in a 10-inch cast-iron skillet until crisp; remove to paper towels, then crumble. Pour off all but a thin coating of the drippings into a small bowl; reserve. Whisk 1 1/4 cups each cornmeal and flour with 1 tablespoon each sugar and baking powder, 1 teaspoon kosher salt and 1/2 teaspoon baking soda in a large bowl. Whisk in 1 1/2 cups buttermilk, 2 tablespoons melted butter, the reserved bacon drippings and 2 beaten eggs. Stir in the bacon and 4 ounces grated extra-sharp cheddar. Pour into the hot skillet and bake at 450˚ until a toothpick inserted into the center comes out clean, 20 to 25 minutes.

12. Turmeric Cornbread with Harissa Butter Whisk 1 cup each cornmeal and flour with 1/4 cup sugar, 2 teaspoons baking powder, 1 1/2 teaspoons kosher salt, 1 teaspoon ground turmeric, 1/2 teaspoon each ground cumin and baking soda and a pinch of cayenne in a large bowl. Whisk in 1 cup buttermilk, 1/4 cup whole milk, 7 tablespoons melted butter and 2 eggs. Pour into a buttered 9-inch cast-iron skillet. Bake at 375˚ until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Mix 2 tablespoons softened butter with 2 teaspoons harissa and 1 teaspoon honey in a small bowl; brush over the warm cornbread before serving.

13. Pumpkin Hushpuppies Whisk 1 cup cornmeal with 3/4 cup flour, 2 tablespoons sugar, 1 teaspoon each baking powder and baking soda, 3/4 teaspoon kosher salt and 1/2 teaspoon chipotle chile powder in a large bowl. Add 1 cup buttermilk, 3/4 cup pure pumpkin puree and 1 beaten egg and whisk until smooth. Working in batches, deep-fry scoops of batter (2 tablespoons each) in 375˚ vegetable oil until puffed and golden, about 4 minutes. Drain on paper towels. Season with salt.

14. Sage and Thyme Hushpuppies Whisk 1 cup cornmeal with 3/4 cup flour, 1 tablespoon sugar, 1 teaspoon each baking powder and baking soda and 3/4 teaspoon kosher salt in a large bowl. Add 1 1/4 cups buttermilk and 1 beaten egg and whisk until smooth. Stir in 1 tablespoon each chopped sage and thyme. Working in batches, deep-fry scoops of batter (2 tablespoons each) in 375˚ vegetable oil until puffed and golden, about 4 minutes. Drain on paper towels.

15. Goat Cheese and Chive Popovers Preheat a 12-cup muffin pan in a 425˚ oven for 15 minutes. Meanwhile, whisk 2 eggs, 1 1/4 cups warmed milk, 1 tablespoon melted butter, 2 ounces crumbled goat cheese and 2 tablespoons chopped chives in a large bowl. Whisk in 1 cup flour, 1 teaspoon kosher salt and 1/2 teaspoon coarsely ground pepper; let rest 10 minutes. Generously brush 8 of the hot muffin cups with vegetable oil. Fill the 8 cups with the batter, filling each two-thirds full, and sprinkle with more pepper. Bake 22 minutes, then reduce the oven temperature to 350˚ and bake until the tops are browned and puffed, about 26 more minutes.

16. Grape and Almond Focaccia Coat a rimmed baking sheet with 2 tablespoons olive oil. Press 22 ounces room-temperature pizza dough into a 10-by-14-inch rectangle on the pan and press to dimple the surface. Toss 1 1/2 cups red seedless grapes with 1/4 cup slivered almonds and 1 tablespoon each chopped rosemary and olive oil; spread over the dough. Let rise 30 minutes. Sprinkle with flaky salt. Bake at 450˚ until golden and crisp on the bottom, 22 to 24 minutes.

17. Herbed Walnut Quick Bread Saute 1 chopped onion in 1 tablespoon butter in a medium skillet over medium-high heat until golden, 6 to 8 minutes. Stir in 1/2 cup each chopped pitted dates and chopped toasted walnuts. Whisk 1 3/4 cups flour, 1 tablespoon each sugar and fresh thyme, 1 1/2 teaspoons baking powder, 1 teaspoon each kosher salt and pepper and 1/4 teaspoon baking soda in a large bowl. Make a well in the center, then add 3/4 cup sour cream, 1/2 cup vegetable oil and 2 beaten eggs. Stir until the batter comes together, then stir in the onion mixture. Transfer to an oiled 9-by-5-inch loaf pan. Bake at 350˚ until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Let cool 30 minutes, then remove to a rack to cool completely.

18. Pretzel Rolls Divide 1 1/4 pounds room-temperature pizza dough into 10 equal pieces. Roll each piece into an 8-inch-long log, then tie each into a knot. Arrange on an oiled baking sheet. Cover loosely and let rise until slightly puffed, 20 to 30 minutes. Bring 8 cups water, 1/2 cup baking soda and 2 teaspoons kosher salt to a boil in a large pot. Working in batches, poach the rolls in the water until slightly puffed, about 30 seconds per side. Remove to a large plate to drain. Transfer the rolls to a freshly oiled baking sheet and brush with beaten egg; sprinkle with pretzel salt. Bake at 350˚ until deep golden brown, about 25 minutes.

19. Rosemary-Parmesan Cloverleaf Rolls Divide 1 pound thawed frozen bread dough (at room temperature) into 36 pieces, then roll each piece into a ball with oiled hands. Divide among 12 oiled muffin cups (3 pieces per cup). Brush with olive oil, cover loosely and let rise until doubled in size, 2 to 3 hours. Sprinkle with parmesan and chopped rosemary. Bake at 350˚ until golden, 20 minutes.

20. Garlic-Herb Flatbreads Saute 3 chopped garlic cloves in 2 tablespoons butter in a skillet over low heat until lightly golden. Whisk 1 1/2 cups flour with 1 teaspoon each baking powder and kosher salt in a large bowl. Make a well in the center; add 1/2 cup water, 1/4 cup chopped parsley and the garlic. Stir to combine. Cover loosely and let rest 15 minutes. Divide the dough into 8 pieces. With floured hands, roll each piece of dough into a ball, then stretch into a 4-inch round. Working in batches, shallow-fry the dough in vegetable oil in a large skillet over medium-high heat, turning once, until puffed and golden, 4 minutes. Drain on paper towels.

21. French Onion Pinwheels Cook 2 sliced onions in butter in a large skillet over medium-low heat until caramelized, about 25 minutes. Add 1/2 cup beef broth, 2 tablespoons sherry and 1 teaspoon chopped thyme; cook until syrupy, about 6 minutes. Let cool. Roll out 22 ounces room-temperature pizza dough into a 10-by-14-inch rectangle on a floured surface; top with the onions, leaving a 1-inch border, then 1/2 cup grated gruyere and 1/4 cup each grated parmesan, chopped parsley and chopped chives. Tightly roll up the dough into a log, starting with a long side, then slice the log crosswise into 12 rounds. Arrange cut-side down on a parchment-lined baking sheet. Cover loosely and let rise 30 minutes. Bake, uncovered, at 425˚ until golden, 20 to 25 minutes.

22. Fennel Seed Breadsticks Whisk 1 1/2 cups flour with 2 teaspoons sugar, 1 teaspoon each kosher salt and pepper and 1/2 teaspoon baking powder in a large bowl. Make a well in the center, then add 1/2 cup water and 2 tablespoons olive oil and whisk. Turn out onto a floured surface and roll out into a 12-by-16-inch rectangle, then cut into 1/2-inch-wide breadsticks. Arrange on 2 parchment-lined baking sheets and lightly brush with water. Sprinkle with flaky salt and crushed fennel seeds. Bake at 400˚, rotating the pans once, until crisp, 12 to 18 minutes.

Photograph by Ralph Smith