DOUGH

• 7½ to 8¼ cups King Arthur Unbleached All-Purpose Flour*
• ⅔ cup granulated sugar
• 1 tablespoon salt**
• 2 envelopes Fleischmann's® RapidRise Yeast
• 1½ cups milk
• ½ cup water
• ¾ cup (12 tablespoons) butter**
• 2 large eggs

*See "tips," below.

**If you use salted butter, reduce the salt to 2½ teaspoons.

FILLING

• ½ cup granulated sugar
• ¼ cup (4 tablespoons) softened butter
• 1½ tablespoons (4½ teaspoons) ground cinnamon

FROSTING

• ¼ cup (4 tablespoons) softened butter
• 4 cups confectioners' sugar
• ⅛ teaspoon salt, optional; for enhanced flavor
• ½ to 1 teaspoon vanilla extract, to taste; optional
• 4 to 6 tablespoons milk

Cinnamon Rolls

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• 3¾ cups unbleached flour or as needed
• 1 tablespoon active dry yeast
• 2 teaspoons salt 
• 1 1/3 cups  warm water (110°F ) 
• 1/2 cup (2 oz) freshly grated Parmesan cheese
• Extra-virgin olive oil for brushing 

Parmesan Cheese Bread

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• 1¼ cups lager beer at room temperature
• 3 tablespoons light brown sugar
• 2 tablespoons milk
• 2 tablespoons unsalted butter, melted
• 1 package (1/4 oz) rapid-rise active dry yeast
• 3 to 4 cups bread flour
• 2 teaspoons salt
• 4 quarts water
• 1/2 cup baking soda
• 2 teaspoons kosher salt

Pretzel Rolls

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• 5 cups sifted White Lily flour (measured after sifting) 
• 1 tablespoon plus 1/2 teaspoon baking powder, preferably homemade
• 1 tablespoon kosher salt 
• 1/2 cup (1/4 pound) packed lard, chilled 
• 1¼ cups buttermilk 
• 3 tablespoons unsalted butter, melted

Edna Lewis' Hot Crusty Buttermilk Biscuits

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• 3 cups bread flour
• 2 teaspoons salt
• 4 teaspoons olive oil
• 2½ teaspoons instant dry yeast
• 1½ cups water

Filling:

• 3 cups grated strong Cheddar or other strong cheese
• 1 medium onion, sliced into rings
• 6 slices thick smoky bacon

• Additional flour for dusting
• 1 cup grated cheese, for topping

Cheese, Bacon and Onion Pavés

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• 2 cups cornmeal (white or yellow)
• 1 cup self-rising flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 tablespoon granulated sugar (optional)
• 1/4 cup unsalted butter, melted
• 2 large eggs, beaten
• 8 ounces beer
• 1/2 cup buttermilk
• 1 cup Cheddar cheese, shredded

Beer Cornbread Muffins

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• 2¼ cups self-rising flour, divided
• 1 cup shredded sharp cheddar cheese 1/4 cup chilled butter, roughly cut into 1/4-inch pieces
• 1/4 cup chilled butter, roughly cut into 1/2-inch pieces
• 1 (4-ounce) jar pimento or roasted red bell peppers, chopped
• 1/4 cup finely chopped onion (optional)
• 1 cup buttermilk, divided
• 2 tablespoons melted butter
• Softened butter, for brushing

Pimento Cheese Biscuits

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• 1½ cups warm water
• 1½ teaspoons + 1/3 cup white sugar
• 2 envelopes active dry yeast
• 2 tablespoons milk
• 1 egg
• 1½ teaspoons salt
• 5 cups all-purpose flour
• 2 tablespoons shortening
• 2 tablespoons unsalted butter, melted

Cafeteria Yeast Rolls

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• 2 cups plain flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/3 cup shortening or lard
• 1 1/3 cups buttermilk
• 1 tablespoon butter

Serve with Tomato Gravy; recipe here.

Old-Fashioned Buttermilk Drop Biscuits

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• 2 cups flour
• 4 teaspoons baking powder
• 1/4 teaspoon baking soda
• 3/4 teaspoon salt
• 2 tablespoons butter
• 2 tablespoons shortening
• 1 cup buttermilk, chilled

Southern Biscuits

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