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Don't let the woes of the recent pumpkin shortage get in the way of making these scones. If you have canned pumpkin, you can use it in this recipe; or try roasting off acorn, butternut, or another winter squash. Continue...

With mashed sweet potatoes in the dough, these biscuits have a sweet edge but are an excellent pairing for a savory meal. They are also delicious when drizzled with honey or maple syrup. Continue...

This healthy bread recipe, which uses oat flakes and whole-wheat flour, is filled with arugula and green olives and is simple to prepare. It’s the perfect accompaniment to a comforting bowl of soup. Continue...

This decadent dessert is a mix of all things sweet: pumpkin bread is layered with caramel cheesecake filling, and topped with chocolate, caramel, and pecans. Continue...

A perfect side for rich, cool-weather soups: savory biscotti with a kick from black peppercorn and salty pecorino cheese. Continue...

Pumpkin scones are the essence of autumn, great for a fall weekday breakfast on the go. You can replace the canned squash with fresh-roasted pumpkin or squash if it’s available. Continue...

Dill and cheddar cheese pack big taste into simple beer bread. This recipe comes together quickly and is perfect to serve alongside fall soups. Continue...

Leftover sweet potatoes become soft, flavorful biscuits, perfect for pairing with a turkey soup or chili.

Bacon makes everything taste better, and this holds especially true with these warm, cheesy, crumbly biscuits. Continue...

Apple cider takes the place of water in this sweet challah recipe, which also features small bits of chopped dried apples.