For young Ben, nothing is better than his grandmother's honey biscuits. But what exactly goes into making this special treat? Grandma decides it's a good time for Ben to find out. When he learns how to make honey biscuits, he doesn't just find out how to bake biscuits, he also discovers where all the ingredients in the recipe come from and whose help he really needs. Alison Bartlett's warm, vibrant illustrations accentuate Meredith Hooper's simple, lively text. Including an easy recipe for honey biscuits, this is a perfect introduction to food and cooking for very young readers.

The coauthors of Mastering the Art of Southern Cooking share recipes and baking secrets for biscuits of all kinds plus dishes that incorporate them. In Southern Biscuits, Nathalie Dupree and Cynthia Graubart cover every biscuit imaginable, from simple, hassle-free biscuits to embellished biscuits laced with silky goat butter, crunchy pecans, or tangy pimento cheese. The traditional biscuits in this book encompass a number of types, from beaten biscuits of the Old South and England, to Angel Biscuits—a yeast biscuit sturdy enough to split and fill but light enough to melt in your mouth. Other recipes explore dishes that incorporate biscuits, such as Overnight Biscuit Cheese Casserole, or are closely related foods, such as Buttermilk Coffee Cake, or Chicken and Vegetables with Dumplings. Filled with beautiful photography, including dozens of how-to photos showing how to mix, stir, fold, roll, and knead, Southern Biscuits is the definitive biscuit baking book.

Go beyond butter and jam and find new ways to use canned biscuits in every meal! If your idea of heaven is a golden, flaky, piping-hot biscuit right out of the oven and slathered with butter and jam, wait until you try these delicious culinary creations! From the author of the best-selling 101 Things to Do with Ramen Noodles, featured on the Today show and the Food Network, comes 101 Things to Do with Canned Biscuits. Toni Patrick takes plain old canned biscuits and turns them into filling breakfast egg stratas and bakes, Turkey Cheese Pockets and BBQ Beef Cups for lunch, and dinners of meat pies and Chicken and Dumplings. Is your mouth watering yet? Sides and appetizers such as Turkey Empanadas, Fruit Pin Wheels, and Cheese Balls make perfect companions for parties and sports-day treats, and don't forget the desserts of Sweet Potato Bread Pudding, Praline Meltaways, Strawberry Cream Cheese Biscuits, and more!

Mastering the art of baking, presented step-by-step through recipes from the legendary New York City baker. In the heart of Manhattan’s vibrant Highline District is a destination that is beloved by discriminating dessert lovers—Sarabeth’s Bakery. Sarabeth Levine offers an irresistible array of scones, muffins, croissants, cookies, and other classic desserts. This important addition to the baking book canon has been anxiously awaited by the extraordinary baker’s countless fans. It features more than one hundred inspiring recipes for her signature baked goods, ranging from unique English muffins and luscious banana cream pie with vanilla bean pastry to creamy chocolate pudding. Recipes for the perfect accompaniment to her buttery pastries—her legendary spreadable fruits—are also included. Step-by-step instructional photographs teach the baking techniques that make Sarabeth stand apart. Tips on such topics as making a decorative piecrust edge are also discussed in this user-friendly primer. The exquisite photography shows the home baker creative ways for sharing these wonders with friends and family. TABLE OF CONTENTS Foreword Introduction The Baker’s Pantry Chapter One: Morning Pastries Puff Pastry Croissant Dough Danish Dough Apple Turnovers Croissants Almond Croissants Pains au Chocolat Pains de Matin Pains aux Raisins Cheese and Raisin Danish Fruit Danish Chocolate Babka Brioche Chapter Two: Muffins and More Banana Streusel Muffins Blueberry Crumb Muffins Variation: Raspberry Crumb Muffins Bran Muffins Double Corn Muffins Maple Muffins Pumpkin Muffins Currant Scones Buttermilk Biscuits English Muffins Chapter Three: Beautiful Breads Apple Cinnamon Loaf Challah Variation: Raisin Challah Cinnamon Raisin Loaf Dinner Rolls Rosemary Focaccia Sarabeth’s House Bread Pain de Mie Stollen Viennese Kugelhopf Chapter Four: Everyday Cakes Mrs. Stein’s Chocolate Cake Margaret’s Espresso Cake Orange Chocolate Chiffon Cake Ruby Cake Three-Seed Cake Chocolate Soufflé Cake Cheesecake with Orange Marmalade Sauce Carrot Cake Sir Francis Crumb Cakes Black Beauty Cupcakes Chapter Five: Party Cakes and Company Vanilla Génoise Hazelnut Génoise Chocolate Orange Cake Pâte à Choux Chocolate Truffle Cake Hazelnut-Espresso Roulade Lemon-Raspberry Cake Raspberries and Cream Charlotte Coconut and Mango Cake Mille-Feuille with Summer Berries Éclairs with White Chocolate Cream Chapter Six: Pies and Tarts Tender Pie Dough Sweet Tart Dough Almond Pastry Dough Rustic Apple Streusel Pie Apple Bretonne Tartlets Banana Cream Pie Individual Deep-dish Peach Crumb Pies Variation: Blueberry Crumb Pies Lemon Cream Tart with Strawberries Lemon Meringue Tartlets Thanksgiving Pumpkin Pie Pecan and Bourbon Tart Chapter Seven: Plain and Fancy Cookies Chocolate Chubbies Pecan Moons Chocolate Clouds Chocolate Marmalade Cookies Ladyfingers Linzer Hearts Oatmeal-Raisin Cookies Palmiers Rugelach Buttery Shortbread Brownies Chapter Eight: Spoon Desserts Crème Brûlée Orange Blossom Crème Caramel Triple-Chocolate Chocolate Pudding Creamy Rice Pudding Raspberry Bread Pudding Chocolate Orange Tiramisù Chapter Nine: Frozen Desserts Ice-Cream Cones Vanilla Bean Ice Cream Variation: Blueberry Bombe Strawberry Ice Cream Chocolate Velvet Ice Cream Espresso Ice Cream Butter Pecan Ice Cream Butter Pecan Profiteroles Maple Ice Cream Frutti di Bosco Sorbet Tuiles Piña Colada Sorbet Chapter Ten: Spreadable Fruits Blackberry Jam Chunky Apple Preserves Billy’s Blueberry Jam Variation: Raspberry Jam Lemony Pear-Pineapple Preserves Strawberry-Peach Preserves Cherry-Plum Preserves Chapter Eleven: Frostings, Fillings, and Sweet Sauces Meringue Buttercream Variation: Lemon-Rose Buttercream Variation: Hazelnut Buttercream Variation: Mango Buttercream Pastry Cream Lemon Curd Butterscotch Sauce Chocolate Sauce Raspberry Sauce Whipped Cream Simple Syrup Apricot Glaze Plumped Vanilla Beans Variation: Vanilla Dust Sources Conversion Charts Index Acknowledgements

The Big Book of Beautiful Biscuits is an AWW classic. This bestseller from 1982 has been reprinted six times. With fantastic recipes for sweet and savoury biscuits - fruits, nuts, coffee, chocolate, shortbread and meringue to name just a few - The Big Book of Beautiful Biscuits is sure to become a classic for a new generation of bakers.

101 foolproof recipes for fresh and fluffy biscuits.

This sequence of manuals addresses key issues such as quality, safety and reliability for those working and training in the manufacture of biscuits, cookies and crackers. Each manual provides a self-sufficient guide to a key topic, full of practical advice on problem-solving and troubleshooting drawn from over 30 years in the industry Packaging o Wrapping Operations o Storage o Troubleshooting Tips This manual describes what is involved in the packaging of biscuits- the procedures used to protect and offer biscuits for sale.

In contrast to the flat, crisp, and unleavened biscuits found worldwide, American biscuits are a delightful combination of lightness and fluffiness, akin to scones. While particularly beloved in the southern region, biscuits have found their place on tables throughout the United States. The versatility of biscuits is showcased through various preparation methods. They can be mixed and dropped onto a baking sheet, or rolled and cut using a cookie cutter. Within the pages of this cookbook, you'll discover a treasure trove of biscuit recipes and baking secrets, offering something for everyone's taste. From effortlessly simple biscuits to those adorned with aromatic herbs, succulent fruits, or crunchy nuts, the possibilities are endless. Delve into the world of popular buttermilk biscuits, delve into the comforting embrace of sweet potato biscuits, or embrace the ethereal lightness of angel biscuits. With an abundance of options, this cookbook presents a wide array of biscuit-making techniques, allowing you to embark on a culinary adventure and find your perfect biscuit recipe.

Fresh twists on classic morning treats from the author of Grilled Cheese Kitchen! Whether slathered with mouthwatering homemade spreads or savored just as they are, muffins and biscuits are comfort food at its finest. This cookbook features fifty recipes for tender-on-the-inside, crunchy-on-the-outside biscuits and melt-in-your-mouth muffins, plus an irresistible assortment of flavored butters, sauces, and preserves. With sweet and savory varieties and exciting new flavor combinations—think Quinoa Muffins with Cheddar, Apples, and Rosemary or Orange Zest, Ham, and Thyme Biscuits—it lets bakers of all skill levels delight in fresh twists on classic treats. Packed with tips and tricks, from making delectable pancakes with muffin batter to turning leftover biscuits into bread pudding, it takes time-tested breakfast favorites to an entirely new level of deliciousness.

Biscuits are a classic comfort food that can bring a cozy warmth to any meal. From savory to sweet, these delicious treats come in many shapes and sizes and can be enjoyed in so many ways. Whether you’re looking for a traditional southern biscuit recipe or something more modern, this article will provide plenty of options. With easy-to-follow instructions and helpful tips from experienced bakers, you’ll be thrilled with the results.