Pass the butter: 19 great recipes for biscuits, rolls and dinner breads

Two words of advice: Make plenty.  (Glenn Koenig / Los Angeles Times)

Recipe: Buttermilk biscuits and burnt orange honey butter

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)

Why is this called monkey bread? Cause you want to make like a monkey and rip it apart?  (Glenn Koenig / Los Angeles Times)

Look past the funny name. These rich rolls will be a hit at your table.  (Ken Hively / Los Angeles Times)

But you’ll still go ape for it.  (Glenn Koenig / Los Angeles Times)

This recipe, adapted from Gourmet magazine, calls for an optional addition of cranberries.  (Kirk McKoy / Los Angeles Times)

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)

Sage adds a depth of flavor.  (Allen J. Schaben / Los Angeles Times)

These rolls can be prepared up to three days in advance, or weeks in advance and frozen.  (Kirk McKoy / Los Angeles Times)

These biscuits are so named because they are so light and fluffy.  (Kirk McKoy / Los Angeles Times)

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)

This cornbread is made with cheese and chopped chiles, and then finished off with a drizzle of honey.  (Anne Cusack / Los Angeles Times)

These rolls are made with raisins and a touch of honey.  (Anne Cusack / Los Angeles Times)

These biscuits are crisp and golden on the outside and light and fluffy on the inside.  (Kirk McKoy / Los Angeles Times)

These are rich and buttery.  (Ricardo DeAratanha / Los Angeles Times)

Can’t you just taste the salt?  (Gary Friedman / Los Angeles Times)

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)