22 Easy Thanksgiving Breads

Round out your Thanksgiving feast with these homemade biscuits, rolls and more from Food Network Magazine!

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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.

Herbed Biscuits (No. 4)

Herbed Biscuits (No. 4)

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.

Mini Bacon Monkey Bread (No. 7)

Mini Bacon Monkey Bread (No. 7)

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.

Jalapeno Cornbread (No. 9)

Jalapeno Cornbread (No. 9)

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.

Pumpkin Hushpuppies (No. 13)

Pumpkin Hushpuppies (No. 13)

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.

Goat Cheese and Chive Popovers (No. 15)

Goat Cheese and Chive Popovers (No. 15)

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.

Grape and Almond Focaccia (No. 16)

Grape and Almond Focaccia (No. 16)

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.

Pretzel Rolls (No. 18)

Pretzel Rolls (No. 18)

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.

Fennel Seed Breadsticks (No. 22)

Fennel Seed Breadsticks (No. 22)

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

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