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

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A good biscuit, fresh from the oven and slathered with creamy butter, is simple, down home, and soul warming. You might even call it blissful. James Villas would. He has been obsessed with biscuits his entire life, ever since he was very small in North Carolina and watched his mother and Aunt Toots make buttermilk breakfast biscuits. Now that he's grown up, he has sampled hundreds of varieties from all over the country and baked countless batches himself, which makes him ...
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Overview

A good biscuit, fresh from the oven and slathered with creamy butter, is simple, down home, and soul warming. You might even call it blissful. James Villas would. He has been obsessed with biscuits his entire life, ever since he was very small in North Carolina and watched his mother and Aunt Toots make buttermilk breakfast biscuits. Now that he's grown up, he has sampled hundreds of varieties from all over the country and baked countless batches himself, which makes him eminently qualified to offer the very best recipes in Biscuit Bliss.

Whether they are savory or sweet, biscuits are the quintessential American bread, with origins that go all the way back to the unleavened biscuits of Native Americans and then Colonial settlers. Biscuits came into their own in the 19th century with the introduction of baking soda, baking powder, and commercial yeast. Nowadays no bread is simpler, quicker, and more fun to make. The introduction features a section on the origins of biscuits and discussions of flours, fats, leavenings, equipment, and more, including a useful section on troubleshooting. Once you master the knack of turning them out, they're easy as can be, and the options are varied and plentiful.

Plain raised biscuits, such as Cloud Biscuits and Buttermilk Biscuits, are everyday classics that have been popular for two centuries. Flavored biscuits include regional favorites such as Maine Clam Biscuits and Southern Sweet Potato Biscuits. Drop biscuits, which are heartier in texture and freeform, range from Cinnamon-Pecan Drop Biscuits to Parmesan-Herb Drop Biscuits. And biscuits can get dressed up for cocktails or tea with Blue Cheese and Walnut Biscuits and Smoked Salmon and Dill Biscuits. There's even a chapter on what Villas calls "the biscuit's cousin," the scone. The book concludes with a chapter on heavenly ways to use biscuits and biscuit doughs in main courses and desserts, including Drop Biscuit-Crusted Chicken and Vegetables and Spiced Peach Shortcake. And scattered throughout are rich nuggets of biscuit lore and tips for better 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: 9781558322226
  • Publisher: Harvard Common Press, The
  • Publication date: 1/28/2004
  • Pages: 160
  • Product dimensions: 8.18 (w) x 8.78 (h) x 0.70 (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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  • Anonymous

    Posted April 7, 2014

    nice book

    nice book

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