Latest recipes with photos
Queen's Biscuits (Biscotti Di Regina) *
Italian Queen's biscuits (biscotti di regina) coated in toasted sesame seeds. Sicilian Christmas and wedding cookies with a tender, crumbly texture under the nutty sesame crust.
Almond Shortbread Biscuits
Shortbread-like biscuits -- This recipe was given to my Great Aunt when she lived in Scotland, by a friend who worked in a bakery in Leven Fife. It
is based on the standard short bread recipe.
Buttery Almond Shortbread
Toasted blanched almonds fold into buttery shortbread dough spiked with Cognac and vanilla, then get dusted with powdered sugar while hot for these melt-away cookies with sophisticated European flair.
Yummy Almond Shortbread
Buttery shortbread dough studded with finely ground almonds bakes into tender, melt-in-your-mouth cookies where almond extract amplifies the nutty richness in every crumbly bite.
Afternoon Tea Biscuits
Afternoon tea biscuits cut shortening into flour for tender, flaky scone-like rounds in 25 minutes. Bake hot until golden, then serve warm with butter and jam alongside a cup of tea.
Old-Style Wheat Biscuits
Old-style wheat biscuits: tender, fluffy whole-wheat biscuits made with canola oil and a quick buttermilk substitute. A homestyle baked good ready in 30 minutes flat.
Southern Biscuits
Love these biscuits! The texture was just wonderful, so flakey. So much better than those store-bought ones. This will be my go-to recipe for making biscuits.
South Georgia Biscuits
This is the easist one I have ever tried, and very delicious too. All my friends they love these biscuits. Thanks.
Buttermilk Corn Oil Biscuits
Buttermilk corn oil biscuits use yeast plus baking powder for double leavening and a refrigerator-friendly dough that keeps a week. Pull off only what you need and bake fresh biscuits any morning.
Bo's Buttermilk Biscuits
Bo's buttermilk biscuits use just six pantry ingredients and a fold-and-roll technique to deliver tall, flaky Southern-style biscuits in 20 minutes flat.
Super Shortbread Biscuits
Five-ingredient Scottish-style shortbread biscuits with butter, powdered sugar, flour, cornstarch, and a pinch of salt. Sliced from a chilled log and baked into tender, melt-in-the-mouth rounds.
San Jacinto Biscuits
Texas-style San Jacinto biscuits made with vegetable shortening for tender, flaky layers. Six pantry ingredients turn into 24 warm biscuits in 30 minutes.
Italian Queen's biscuits (biscotti di regina) coated in toasted sesame seeds. Sicilian Christmas and wedding cookies with a tender, crumbly texture under the nutty sesame crust.
Shortbread-like biscuits -- This recipe was given to my Great Aunt when she lived in Scotland, by a friend who worked in a bakery in Leven Fife. It is based on the standard short bread recipe.
Toasted blanched almonds fold into buttery shortbread dough spiked with Cognac and vanilla, then get dusted with powdered sugar while hot for these melt-away cookies with sophisticated European flair.
Buttery shortbread dough studded with finely ground almonds bakes into tender, melt-in-your-mouth cookies where almond extract amplifies the nutty richness in every crumbly bite.
Afternoon tea biscuits cut shortening into flour for tender, flaky scone-like rounds in 25 minutes. Bake hot until golden, then serve warm with butter and jam alongside a cup of tea.
Old-style wheat biscuits: tender, fluffy whole-wheat biscuits made with canola oil and a quick buttermilk substitute. A homestyle baked good ready in 30 minutes flat.
Love these biscuits! The texture was just wonderful, so flakey. So much better than those store-bought ones. This will be my go-to recipe for making biscuits.
This is the easist one I have ever tried, and very delicious too. All my friends they love these biscuits. Thanks.
Buttermilk corn oil biscuits use yeast plus baking powder for double leavening and a refrigerator-friendly dough that keeps a week. Pull off only what you need and bake fresh biscuits any morning.
Bo's buttermilk biscuits use just six pantry ingredients and a fold-and-roll technique to deliver tall, flaky Southern-style biscuits in 20 minutes flat.
Five-ingredient Scottish-style shortbread biscuits with butter, powdered sugar, flour, cornstarch, and a pinch of salt. Sliced from a chilled log and baked into tender, melt-in-the-mouth rounds.
Texas-style San Jacinto biscuits made with vegetable shortening for tender, flaky layers. Six pantry ingredients turn into 24 warm biscuits in 30 minutes.
