Biscuit Bliss: 101 Foolproof Recipes For Fresh And Fluffy Biscuits In Just Minutes by James Villas

  • Traditional baking powder biscuits

    from Biscuit Bliss: 101 Foolproof Recipes for Fresh and Fluffy Biscuits in Just Minutes Biscuit Bliss by James Villas

    • Categories: Quick / easy; Bread & rolls, savory; American South
    • Ingredients: all-purpose flour; baking powder; vegetable shortening
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Notes about Recipes in this book

  • Cathead biscuits

    • mjes on September 05, 2021

      This is a biscuit familar from my childhood. This recipe works very well and produces excellent cathead biscuits.

  • Shirley's touch of grace biscuits

    • LisaO on December 21, 2020

      The best biscuits I’ve ever made

  • Yankee bacon and onion scones

    • MyKitchenInHalfCups on January 02, 2026

      I made a number of substitutions: I sliced 1/4 sweet onion very thin and sauted. I added some chopped pecans. Having no lard I used half butter and half bacon fat. I used half whole wheat flour and half AP. I was out of buttermilk and used Kefir instead. I would use more bacon next time.

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  • ISBN 10 155832223X
  • ISBN 13 9781558322233
  • Published Jan 01 2004
  • Format Paperback
  • Language English
  • Countries United States
  • Publisher Harvard Common Press
  • Imprint Harvard Common Press,U.S.

Publishers Text

Nowadays no bread is simpler, quicker, and more fun to make. Once the knack of turning them out is mastered, biscuits are easy as can be. The chapters here cover all the bases. Plain raised biscuits are everyday classics that have been popular for two centuries, such as Cloud Biscuits, Buttermilk Biscuits, and Indian Cornmeal Biscuits. Flavored biscuits feature many regional classics, including Maine Clam Biscuits and Southern Sweet Potato Biscuits. Drop biscuits, heartier in texture and freeform, include Cinnamon-Pecan Drop Biscuits and Parmesan-Herb Drop Biscuits. And biscuits 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 cousin, the scone.

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