Biscuit Bliss: 101 Foolproof Recipes for Fresh and Fluffy Biscuits in Just Minutes

Overview

101 foolproof recipes for fresh and fluffy biscuits.

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Biscuit Bliss: 101 Foolproof Recipes for Fresh and Fluffy Biscuits in Just Minutes

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Overview

101 foolproof recipes for fresh and fluffy biscuits.

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Editorial Reviews

Library Journal
Admitting that, "like most Southerners," he's "been obsessed with biscuits his entire life," cookbook author Villas is eminently qualified to write about this beloved staple of Southern and other tables. His mouth-watering recipes not only include biscuits-from Maryland Beaten Biscuits to Blue Cheese and Walnut Cocktail Biscuits-but also scones (a close cousin) and dishes made with biscuit dough, such as James Beard's Blueberry Grunt. He also provides a good introduction, "Biscuit Basics," along with tips and culinary lore. For most baking collections. Copyright 2003 Reed Business Information.
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Product Details

  • ISBN-13: 9781558322233
  • Publisher: Harvard Common Press, The
  • Publication date: 12/28/2003
  • Pages: 160
  • Sales rank: 336,579
  • Product dimensions: 7.95 (w) x 8.43 (h) x 0.56 (d)

Meet the Author

JAMES VILLAS’s work has appeared in Esquire, Food & Wine, Gourmet, Bon Appétit , and the New York Times . He won James Beard Awards for Journalism in 2003 and for Pig: King of the Southern Table .

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Table of Contents

Acknowledgments xi
Introduction: The Romance of Biscuits xii
Biscuit Basics 1
Plain Raised Biscuits 9
Flavored Biscuits 36
Drop Biscuits 61
Cocktail and Tea Biscuits 74
Scones 93
Cooking with Biscuits 105
Mail-Order Sources for Soft-Wheat Flour 133
Index 135
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Sort by: Showing all of 2 Customer Reviews
  • Anonymous

    Posted April 7, 2014

    nice book

    nice book

    Was this review helpful? Yes  No   Report this review
  • Posted May 29, 2012

    Great Recipes!

    I love this cook book! I have neer seen a lot of biscut cook books and this one is great!

    Was this review helpful? Yes  No   Report this review
Sort by: Showing all of 2 Customer Reviews

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