101 foolproof recipes for fresh and fluffy biscuits.

James Villas has been obsessed with biscuits his entire life. Now that he's grown up, he has sampled and baked countless batches himself, which makes him eminently qualified to present the very best recipes in Biscuit Bliss. He shares 101 foolproof recipes for fresh and fluffy biscuits in just minutes.

In the realm of gastronomy, few things evoke the warmth and comfort of a perfectly baked biscuit. These humble yet versatile treats have transcended cultural boundaries, finding a place in the hearts and kitchens of people worldwide. As we embark on a culinary journey through the pages of ''Global Biscuit Bliss, '' we invite you to explore 102 exceptional food ideas inspired by the International Biscuit Festival's renowned Biscuit Bake-Off. Biscuits, in their various forms, have a storied history, weaving themselves into the fabric of diverse culinary traditions. The International Biscuit Festival's Biscuit Bake-Off serves as a melting pot of creativity, bringing together culinary enthusiasts and expert bakers from every corner of the globe. It is this vibrant tapestry of flavors, techniques, and cultural influences that forms the foundation of our cookbook. At the heart of ''Global Biscuit Bliss'' lies the celebration of diversity, with each recipe meticulously crafted to showcase the unique essence of biscuits as interpreted by different cultures. Whether you're a seasoned chef or a home cook eager to experiment in the kitchen, this cookbook promises an exciting voyage into the world of biscuits like never before. The 102 culinary marvels featured within these pages are a testament to the creativity unleashed at the International Biscuit Festival. From the flaky layers of a classic Southern-style biscuit to the spice-infused delights of Middle Eastern variations, our cookbook invites you to savor the rich tapestry of global flavors. Expect to encounter unexpected twists, bold fusions, and innovative approaches that redefine the boundaries of what a biscuit can be. The journey begins with the basics, exploring the art of crafting the perfect biscuit dough - a canvas upon which the magic unfolds. As you progress through the pages, you'll encounter chapters dedicated to different regions, each offering a curated selection of recipes inspired by the unique characteristics of their local biscuits. From the iconic American biscuits to the delicate scones of England, and the savory delights of Asian interpretations, ''Global Biscuit Bliss'' ensures a comprehensive exploration of biscuit culture. But this cookbook is not just a collection of recipes; it's an invitation to embrace the joy of baking and the art of sharing. Each recipe is accompanied by stories, anecdotes, and tips from the passionate bakers who participated in the Biscuit Bake-Off. You'll discover the inspirations behind the creations, the challenges faced, and the triumphs experienced in the pursuit of biscuit perfection. Whether you're hosting a festive gathering, enjoying a cozy brunch, or simply indulging in a solo baking adventure, ''Global Biscuit Bliss'' provides the tools and inspiration to elevate your biscuit game. So, tie on your apron, preheat your oven, and join us on a culinary odyssey that transcends borders, celebrating the universal love for biscuits in all their glorious forms. Welcome to a world where biscuit bliss knows no bounds!

Biscuit Boy is a heartwarming, magical tale that follows the extraordinary journey of a humble chocolate biscuit who transforms into a boy and learns what it means to live as a human. From the moment Biscuit magically comes to life in Mrs. Sweetman's bakery, he embarks on an unforgettable adventure filled with discovery, friendship, and love. As he navigates the joys and challenges of childhood-learning to walk, talk, and make friends-Biscuit also faces questions about his identity and place in the world. As Biscuit grows older, he develops a passion for baking, which becomes a way for him to connect with others. His journey takes him through the ups and downs of school life, first crushes, and self-discovery, all while learning that mistakes and uncertainties are part of the recipe for success. Along the way, he meets Lila, a fellow baker, and together they create a life filled with love, creativity, and community. Biscuit Boy is a story about transformation, the importance of kindness, and the magic found in everyday moments. It's a delightful read for both children and adults alike, filled with warmth, humor, and inspiration. Perfect for anyone who believes in the sweetness of life and the power of chasing your dreams.

What’s that delicious smell coming from the oven? It’s the aroma of biscuits, stuffed calzones, and glazed cinnamon rolls...all baked by kids! These irresistible recipes--from brioche to baguettes, spanakopita to stuffed calzone, cobblers to custard--are guaranteed to lure young chefs to the kitchen. And they’ll feel confident cooking, too, because Rose Dunnington’s follow-up to Big Snacks, Little Meals and Delicious Drinks to Sip, Slurp, Gulp & Guzzle provides all the basics. She explains how to create a workspace; read a recipe; mix and knead; present fresh-baked foods for any occasion for friends and family; and more. Plus, each recipe in this lay-flat, concealed spiral cookbook features a color photo of the finished dish and plenty of helpful how-tos to guide beginners.

From the kitchens of our grandmothers to present-day biscuit-only shops, this sweet and savory food has come a long way in American culture. More than four hundred years ago, explorers of the New World carried a biscuit known as hardtack on their voyages. Hardtack was made from flour, water, and sometimes salt and was sturdy and long lasting, making it suitable for hard, treacherous journeys. The composition and texture of the hardtack biscuit changed at the hands of the Jamestown settlers, who had access to three necessary ingredients that would transform the difficult-to-bite and bland tasting hardtack into a soft, delicious biscuit: soft winter wheat, fat in the form of lard from pigs, and milk or buttermilk from cows. Today’s version of biscuits barely resembles its predecessor. Our preference is for soft, billowy, flaky, and delicious biscuits that can be eaten alone, used as a vehicle for fillings and toppings, or incorporated as an ingredient in a recipe. While biscuits are wildly popular in our culture, they are known to intimidate home cooks. Jackie Garvin overcame her decades long biscuit-making failures by research and trial and error and has emerged to write a cookbook that simplifies and demystifies biscuit baking and highlights the prevalence of biscuits throughout the United States. Rich in Southern history, as well as touching family memories, Biscuits presents a collection of more than seventy recipes including raspberry biscuit pudding with vanilla ice cream sauce, ham biscuits with honey mustard butter, loaded baked potato biscuits, and spicy pimento cheese bites. Also included are recipes for multiple gravies, toppings, and biscuit “neighbors” such as peach raspberry scones, chocolate toffee monkey bread, hush puppies, and chicken ’n’ dumplings. Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.

Includes the decisions of the Supreme Courts of Massachusetts, Ohio, Indiana, and Illinois, and Court of Appeals of New York; May/July 1891-Mar./Apr. 1936, Appellate Court of Indiana; Dec. 1926/Feb. 1927-Mar./Apr. 1936, Courts of Appeals of Ohio.

Presents easy-to-follow instructions for Southern-style quickbreads, cookies, cakes, pies and pastries, skillet breads, and old-fashioned yeast breads, accompanied by a short overview of each recipe's origins.

The ultimate gift for the food lover. In the same way that 1,000 Places to See Before You Die reinvented the travel book, 1,000 Foods to Eat Before You Die is a joyous, informative, dazzling, mouthwatering life list of the world’s best food. The long-awaited new book in the phenomenal 1,000 . . . Before You Die series, it’s the marriage of an irresistible subject with the perfect writer, Mimi Sheraton—award-winning cookbook author, grande dame of food journalism, and former restaurant critic for The New York Times. 1,000 Foods fully delivers on the promise of its title, selecting from the best cuisines around the world (French, Italian, Chinese, of course, but also Senegalese, Lebanese, Mongolian, Peruvian, and many more)—the tastes, ingredients, dishes, and restaurants that every reader should experience and dream about, whether it’s dinner at Chicago’s Alinea or the perfect empanada. In more than 1,000 pages and over 550 full-color photographs, it celebrates haute and snack, comforting and exotic, hyper-local and the universally enjoyed: a Tuscan plate of Fritto Misto. Saffron Buns for breakfast in downtown Stockholm. Bird’s Nest Soup. A frozen Milky Way. Black truffles from Le Périgord. Mimi Sheraton is highly opinionated, and has a gift for supporting her recommendations with smart, sensuous descriptions—you can almost taste what she’s tasted. You’ll want to eat your way through the book (after searching first for what you have already tried, and comparing notes). Then, following the romance, the practical: where to taste the dish or find the ingredient, and where to go for the best recipes, websites included.

Hector Bliss, ex-officer, ex-teacher, ex-husband, ex-father, and general ex-has-been, is offered a job that is cushy, congenial, and overpaid, in the south of France in summertime. So what is wrong with it? His fellow-employee, Dr. Constance Marshall, is not happy about it either, but will not tell him why. And why too is it about evil philanthropists, ex-Nazis, Polish tennis-players, adopted children, and dumb blondes from Earlsfield? What has the fortieth anniversary of D-Day got to do with it? Luckily, Hector has two resourceful brothers and a unique aunt to help him tackle these questions. Nevertheless, before he and Connie can find the answers, they have to contemplate extreme measures.