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

The average rating for Biscuit Bliss: 101 Foolproof Recipes for Fresh and Fluffy Biscuits in Just Minutes based on 2 reviews is 4 stars.

Review # 1 was written on 2013-09-02 00:00:00 Jose Rodriguez Until this book, I would not have put the words, biscuit and bliss. together. I did not grow up with biscuits being served at meals. Eventually, I had Baking Powder biscuits in home ec and then the biscuits at Kentucky Fried Chicken, both of which were ok, nothing to rave about. So the associated hoopla over biscuits from my husband never registered with me. I figured it was one of those acquired tastes. Then came the Cheddar Bay Biscuits at Red Lobster. Now, we're talking. But, other than that, biscuits were out there in the food world and certainly not calling me. Now many, many years later, this book comes along. It's getting good reviews. The biscuits on both the front and back covers look tempting. And I pick up the book, it's interesting & since I happen to have all the necessary ingredients on hand for the Spiced Peach Shortcake, I give it a try. Well, it took less than 5 minutes to whip up, 15 minutes to bake and the biscuits came out of the oven looking just like those on the cover. With a little butter, they were quite good, well really good -- light and tender, not too sweet. There's real potential here. I'm not sure of biscuits used in strawberry, or in this case peach shortcake, but the biscuits themselves are worth making again and certainly more exploring of this book is in order.

Review # 2 was written on 2011-07-25 00:00:00 Olivier Gourgousse James Villas knows his biscuits. He is a Southerner and Southerners know their biscuits. His 27 years as food and wine editor for Town and Country magazine did not deprive him of his love for and appreciation of down-home biscuits. In a brief introduction, he traces the lineage of the modern biscuit back to a simple First Century Roman bread, through English bysquytes of the Middle Ages, down to the Pillsbury "popping" biscuit dough in the exploding cardboard can of 1953. The recipes in this book include sweet and savoury, plain biscuits and biscuits with interesting things in them, Southern biscuits and New England biscuits. He is something of an evangel for the use of Southern soft-wheat flour but concedes how to mix other flowers to approximate it. In addition to recipes for biscuits, Villas offers recipes for scones, for how to use biscuit dough a topping (e.g. in cobblers and meat pies), and even how to make true shortbread instead of using those angelfood drain-stoppers sold next to the strawberries at the grocer's. Reading this book is like taking an intense class in everything there is to know about biscuitmaking.