Thanksgiving! (part 2) / carb time!

What is Thanksgiving if not a time to eat lots of delicious carbs? Part of my contribution to the family feast was gougeres with bacon and gruyere. Gougeres are good. They bake into a puffy pastry with a crispy outer edge and a partly hollow interior. I've only ever made these with bacon and gruyere, but I think they would be just as tasty to experiment with other fillings like gruyere alone, other types of cheeses, or anything that would go well with the texture of the pastry.

I also made some biscuits, because I really like biscuits, but those are again one of those things I wouldn't think to make for a more everyday meal. These are made from the surprising ingredient of cream (recipe courtesy of Cook's Illustrated), which means no need to cut in butter or shortening--yay!--and they baked up nice and high. These are delicious and best straight out of the oven. Unfortunately they seem to lose a little something, let's call it happiness, the longer they sit around.