Our Thanksgiving Roll and Biscuit Recipes Will Seriously Upgrade Your Holiday Bread Basket

Make-ahead, flavorful rolls for the win! The dough for these cheesy herb rolls can be made a day in advance and chilled overnight in order to reduce prep work on Thanksgiving morning. Fresh lemon zest cuts the richness of Parmesan cheese and chopped thyme.

Regular biscuits become an extra special treat when spiked with a generous dose of freshly ground pepper and served with sorghum, a sweet cane sugar similar to molasses.

You can freeze the dough for these buttery rolls up to three months in advance. Let them thaw and rise on Thanksgiving morning, then pop them in the oven right before dinner.

Developed by chef Scott Peacock, these classic Southern biscuits are sure to be a hit. Make them in advance and reheat them in the oven just before the feast begins. They'll maintain a perfect crusty exterior and a tender, light interior.

Even your vegetarian friends will be able to dig into these turkeys! That's because they're made of cornbread. Jalapeño peppers give them a spicy zing, but feel free to reduce the amount (or leave them out altogether) for a milder flavor.

Barley-malt syrup gives these puffy, golden rolls a subtle sweetness and unique burnt-sugar flavor. A sprinkle of flaky sea salt on top adds crunch and creates an attractive appearance.

These buttermilk biscuits get their lovely orange color and soft texture from sweet potato purée. To ensure tender, light biscuits, be careful not to overwork the dough. Then enjoy peeling back layer after layer of buttery, steaming biscuits!

Butter and eggs make these yeast rolls tender and rich. This recipe makes 30 rolls, which is more than enough for a hungry crowd and—if you're lucky!—leftovers for turkey sandwiches.

Sharp cheddar cheese and fresh sage give these buttermilk biscuits big flavor. Try different combinations of herbs and cheese to complement your Thanksgiving menu.

Our shortcut rolls start with store-bought or homemade pizza dough, then individual balls get sprinkled with flaky salt and freshly ground pepper before baking. They're guaranteed to be a favorite year after year.

These supersized biscuits are sure to draw applause from your guests on Thanksgiving. This recipe comes from Southern food expert Virginia Willis, who definitely knows her way around a tender, flaky biscuit.

Add a bit of heat to your Thanksgiving feast with this cornbread topped with sweet and chile peppers. They're colorful, crunchy, and just the right addition to a classic Thanksgiving recipe.

Picture perfect! These biscuits are our favorite because they're gadget-free. No food processor? No problem! A delicious dough comes together in just 20 minutes with careful handiwork.

Hosting gluten-averse guests? Bake a batch of these earthy rolls, made with a combination of rice, soy, and teff flours, and sweetened with molasses. They'll be popular with everyone at the table.

Make a double batch of these brunch-inspired biscuits because we have a feeling they'll be a big hit the morning after Thanksgiving. The recipe is similar to our Test Kitchen's Favorite Buttermilk Biscuits but with two delicious editions—sharp cheddar cheese and bacon.

Looking for a simple way to serve cornbread? This skillet preparation is no-fuss and easy to pass around the table. Honey adds sweetness and sage adds such an enticing earthiness. One bite and you'll wonder why you haven't made cornbread this way all along!

Skip the boxed stuff and make your own version of drop biscuits. If the idea of forming and shaping biscuits into perfect rounds seems like a challenge, this recipe was made for you.