These scones are extremely squash / pumpkin forward and deeply savory so they’re perfect as a side for soup or with some tangy soft goat cheese or cream cheese. I put pumpkin seeds inside of them to give them a little bit of textural interest but feel free to replace that with walnuts, sunflower seeds, or even dried cranberries would be interesting. Since these are scones they come together extremely quickly in one bowl so they’re perfect for a slow morning brunch but you can also make them ahead and they’ll stay fresh for several days in air tight container.

If you want to impress someone you can make this absolutely wonderful, buttery and flaky paratha. While it doesn’t take that much time overall you’ll need to plan ahead because this has to sit and rise twice. It’s worth the wait because you get so many deliciously pull apart layers that make eating this kind of like eating a flattened croissant. If you can, use ghee but if you don’t have any on hand butter works very well. You can easily fill these or use flavored butter to make the experience extra decadent.

These rye rolls have a delicious rye flavor that is off-set with just enough white flour to make them soft and fluffy. You can top them with more caraway or other seeds for an extra crunch as well. I love them with soups and stews or even as a great breakfast roll that you break in half and add some butter and jam or cold cuts and cheese. They take a fairly short amount of time to come together and they freeze really well both before and after baking.

These biscuits are easily the best I’ve ever made and super easy. They come together with very little effort within a half hour. This recipe make 8 very large biscuits so feel free to make them smaller but remember to adjust the cooking time down a few minutes if you do that. These are great with jam, cream, soups, or even plain and they come out tall, soft, and flaky just like any proper biscuit should.