6,461 breadring recipes

Peanut butter biscuits with Bisquick, crumbled bacon, peanut butter, and milk. A savory, four-ingredient drop biscuit with nutty richness and smoky bacon crumble in every bite.

Georgia Sally Lunn, a Southern quick bread made with cake flour, shortening, and eggs. Bakes in a shallow pan and served hot in buttered squares.

Best bread pudding recipe with a vanilla custard bottom and a lovely rich whiskey sauce for serving. Decadent and utterly delicious. Turns stale bread into true comfort food.

Golden bubble ring (monkey bread) made from homemade yeast dough balls rolled in butter, cinnamon sugar, and optional nuts, baked in a tube pan until golden and pull-apart tender.

Crispy Parmesan-crusted chicken fingers air-fryer or pan-fried and served with fresh lemon wedges for a tangy twist. Quick, kid-friendly recipe ready in under 30 minutes. These golden, cheesy chicken fingers are a simple yet flavorful twist on classic breaded chicken. The Parmesan adds a savory crunch, while a squeeze of lemon brightens each bite. Perfect as an appetizer, main dish, or snack.

Bake Quick Corn Sticks to go with homemade soups and traditional Southern dinners.

Easy Bisquick muffins with just four ingredients: baking mix, sugar, egg, and milk. Golden, fluffy, and ready in under 40 minutes. Serve warm with butter and honey.

Homemade egg roll wrappers from scratch with just flour, eggs, water, and salt. Yields 48 wrappers that can be stacked, frozen, and used whenever you need them.

Homemade Chinese baked pork buns (Cha Siu Bao) stuffed with savory barbecued pork in a sweet, glossy bread dough. Golden, pillowy, and packed with hoisin-ginger flavor in every bite.

Yeast tea ring filled with apricots, pecans, brown sugar, and cinnamon, rolled and shaped into a glazed coffee cake. The classic slit-and-turn technique shows off the swirled interior.

Pretzel seasoning brush made from honey mustard dressing, vegetable oil, and onion powder. Brush on soft pretzels before baking for a tangy, savory golden crust.

Very popular with Ivy's elementary school friends!

Soft, moist cornbread baked low and slow for a tender, cake-like crumb that never dries out. A big 9x13 batch made for potlucks, chili nights, and holiday spreads.

Green tomato cake with cinnamon, ginger, raisins, and walnuts baked into two moist loaves. A Southern garden classic that puts end-of-season tomatoes to sweet use.

Cheddar pinwheels made from a quick biscuit dough rolled thin with sharp cheddar and sliced like cinnamon rolls. Flaky, buttery, and cheesy with golden edges. No yeast needed.

Traditional Rhode Island johnnycakes from scratch: thin cornmeal griddle cakes scalded with boiling water, then slow-fried until lacy edges form a crackly golden crust.