I saw this recipe in Gourmet, where it’s trumpeted as a good option for the yeast-averse. That doesn’t describe me in the least, but the prospect of something so quick and bready for dinner is always appealing. I had the breadsticks assembled in less time than it took the oven to preheat, and it was about 45 minutes from getting the recipe out to putting the finished product on the table. And they’re tasty. They’re really biscuits in the shape of breadsticks, though, and while they’re very tasty, I guess I’m not southern enough to want biscuits for dinner very often. Happily, it occurred to me to sprinkle half of them with sugar & cinnamon; those were delicious reheated for breakfast this morning.

2 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
3/4 stick (6 tablespoons) unsalted butter, melted and cooled
2 large eggs, each in a separate bowl, lightly beaten
1 cup sour cream (I used plain yogurt)
2 tbsp toasted sesame seeds
2 tbsp sugar & cinnamon (optional)

Put oven racks in upper and lower thirds of oven and preheat oven to 450°F.

Whisk together flour, baking powder, salt, and baking soda in a large bowl. Whisk together butter, 1 egg, and sour cream in another bowl, then add to flour mixture and stir with a fork until a dough just begins to form (dough will be very moist).

Turn dough out onto a well-floured surface and knead gently 6 times. Pat out dough on a floured surface with floured hands, reflouring surface if necessary, and form into a 12-inch-long log.

Cut dough into 16 equal pieces. Roll each piece into an 8-inch-long rope using well-floured hands, then fold rope loosely in half and twist it once, holding both ends of twist.

Arrange twists 2 inches apart on 2 ungreased large baking sheets, pressing ends against baking sheet to prevent unraveling.

Brush tops of twists with remaining egg and sprinkle generously with sesame seeds or sugar & cinnamon. Bake until golden, 12 to 15 minutes. Transfer twists to metal racks and cool completely.