Drop biscuits are the no-nonsense alternative to traditional rolled biscuits. Only one problem—they're often not very good.
Turning flour, water, and yeast into crusty, airy rolls is one of the hardest bits of kitchen wizardry around. We wanted to make the process foolproof.
A true American classic, buttery, tender Parker House rolls have graced dinner tables for more than 100 years. How do you keep them relevant?
Brushing regional differences aside, we wanted both a tender, fluffy crumb and a thick, crunchy crust. But what we
wanted most of all was sweet corn flavor.
Could the old-fashioned trick of adding stodgy mashed potatoes to bread really create rolls with the lightest, most tender texture?
Why bother making dinner rolls unless they are really rich, really soft, and really good?
These rich, buttery rolls can be prebaked, frozen, and then heated just before serving.
Some multigrain bread is better suited to propping open a door than making a sandwich. We wanted a light but flavorful loaf--and we didn't want to spend all day making it.
We improved the texture and flavor of the American dinner roll and updated the shape.
Biscuits can be soft and fluffy or flaky and high-rising. Each type requires surprisingly different ingredients and techniques.