Latest recipes with photos

Italian wine pepper biscuits, savory taralli-style snacks made with white or red wine, olive oil, and coarse black pepper. Twist or knot shape, baked crisp.

Mashed potato biscuits with buttermilk, honey, and brown sugar for soft, fluffy texture that stays moist for days. A great way to use up leftover mashed potatoes.

Biscota thipla me marmelada are Greek sandwich cookies: tender pastry rounds glazed with egg white and baked, then filled with apricot preserves between each pair.

Tasty bits of bacon stud these fluffy cheddar biscuits. Easy to prepare and always a family favourite.

Flaky buttermilk biscuits with frozen shortening shards for maximum lift and tender layers. The fool-proof technique for tall, golden biscuits every time.

Buttermilk cornmeal biscuits with a gritty Southern crumb, tangy buttermilk lift, and a crackly egg-washed top. Tender on the inside, crisp on the bottom, ready in about half an hour.

Cinnamon nut or raisin biscuits with a brown sugar cinnamon filling tucked inside layered biscuit dough. The pocket of sweet spice goes molten as the biscuit bakes, giving you breakfast pastry without the yeast wait.

Apple-ginger scones from start to oven in 30 minutes using a baking-mix shortcut. Sweet apple chunks, warm ginger, and brown sugar in a tender wedge with an optional honey glaze.

Portuguese sweet bread (pao doce) made easy in the bread machine: an egg-and-butter enriched loaf with a soft, golden crumb and gentle sweetness. A breakfast and Easter classic.

Soft Portuguese sweet bread (massa sovada) is an enriched egg and butter loaf with a tender, slightly sweet crumb. A traditional Easter and weekend bread baked into pillowy round loaves.

Enjoy this Portuguese favorite that can be served plain or with any type of spread.

This delicious brioche can be used to make lots of delicious recipes, such as bread pudding, breakfast French toast casserole... It's buttery, flakey and tasty.