These need plenty of chilling and standing time, so they’re great for making ahead of time, before company arrives. (Kirk McKoy / Los Angeles Times)
5/19
Why is this called monkey bread? Cause you want to make like a monkey and rip it apart? (Glenn Koenig / Los Angeles Times)
6/19
Look past the funny name. These rich rolls will be a hit at your table. (Ken Hively / Los Angeles Times)
7/19
But you’ll still go ape for it. (Glenn Koenig / Los Angeles Times)
8/19
This recipe, adapted from Gourmet magazine, calls for an optional addition of cranberries. (Kirk McKoy / Los Angeles Times)
9/19
These popovers are infused with a touch of lemon and a bite of cheese, and then are lightly dusted with powdered sugar. (Bob Chamberlin / Los Angeles Times)
10/19
Sage adds a depth of flavor. (Allen J. Schaben / Los Angeles Times)
11/19
These rolls can be prepared up to three days in advance, or weeks in advance and frozen. (Kirk McKoy / Los Angeles Times)
12/19
These biscuits are so named because they are so light and fluffy. (Kirk McKoy / Los Angeles Times)
13/19
Gently flavored with orange zest and lightly sweetened with sugar, these dinner rolls are shaped like a cinnamon roll and baked in muffin tins. (Bob Chamberlin / Los Angeles Times)
14/19
This cornbread is made with cheese and chopped chiles, and then finished off with a drizzle of honey. (Anne Cusack / Los Angeles Times)
15/19
These rolls are made with raisins and a touch of honey. (Anne Cusack / Los Angeles Times)
16/19
These biscuits are crisp and golden on the outside and light and fluffy on the inside. (Kirk McKoy / Los Angeles Times)
17/19
These are rich and buttery. (Ricardo DeAratanha / Los Angeles Times)
18/19
Can’t you just taste the salt? (Gary Friedman / Los Angeles Times)
19/19
These biscuits continue to be one of the most popular recipes to come out of the L.A. Times Test Kitchen. Try them, and you’ll know why. (Gina Ferazzi / Los Angeles Times)
