Enter your mobile number below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
Getting the download link through email is temporarily not available. Please check back later.
To get the free app, enter your mobile phone number.
Biscuit Bliss: 101 Foolproof Recipes for Fresh and Fluffy Biscuits in Just Minutes Paperback – December 13, 2003
Frequently Bought Together
Customers Who Bought This Item Also Bought
In an era of prepackaged pretenders and just-add-water counterfeits, its nice to see somebody defending the biscuits honor. -- Renee Enna, Chicago Tribune
Villas crafts the ultimate guide to biscuits in this slim but comprehensive volume. -- Publishers Weekly Online --This text refers to an out of print or unavailable edition of this title.
About the Author
JAMES VILLAS's work has appeared in Esquire, Food & Wine, Gourmet, Bon Appetit, and the New York Times. He won James Beard Awards for Journalism in 2003 and for Pig: King of the Southern Table.
Top Customer Reviews
The book is an almost perfect follow-up to his last effort, `Crazy About Casseroles' in that both books deal with a single subject which is at the core of both Southern and American cooking styles. I am especially fond of single subject cookbooks, whether the subject is a style of dish like gratins and casseroles or an ingredient like potatoes or eggs. Therefore, the score of this book starts with a score in my mind of four (4) stars instead of three (3) before I even read the first page.
The book's subject can be divided into two major topics. The first topic is basic biscuit techniques, covering all the variations in flour, leavening, fat, oven temperature, and dough versus batter. The second topic deals with how to apply all those various techniques to sweet and savory additions.
Techniques are covered in Chapters on `Biscuit Basics', `Plain Raised Biscuits', and `Drop Biscuits'. The greatest virtue of basic biscuit technique is its simplicity. This does not mean a person can make good biscuits, much less make good biscuits on the first try, after reading a single recipe that gives no insight into biscuit subtleties. The first batch of biscuits I made a few years ago was from Jim Villas' mother's recipes he published in his memoir `Between Bites'. I confess that the process had me puzzled, sticky, and a bit disappointed, even though I am sure I followed the instructions to a tee.
Part of the puzzle may be due to the fact that making biscuits is a lot more like making pastry than it is like making bread.Read more ›
Because I've never been happy with the biscuits that I've made. The ones made by my grandmother, let alone the ones made by the grandmother of a friend of mine, are so much better than the ones I've been able to make.
I found though, that Mr. Villas has the same problem. In his case it was a great-aunt. She threw in a little of this, a little of that, put them in the oven, and then without even looking to see if they were ready, she'd take them out -- perfect biscuits. ==Instead, the rest of us have to follow recipes, try this, try that and finally come up with biscuits that at least begin to approach grandmothers.
Here in this book is several pages of what you might call biscuit lore -- what kind of fat, yeast, flour (where do you get Southern flour made from soft winter wheat). Well you can order it through the mail, but you pay $7 for shipping $2 worth of flour -- that's OK, it's worth it, after all, that's the way you have to order good quality grits.
I haven't tried all 101 'foolproof' recipes in the book. But I think that this mornings batch is the best I've made yet.
The book includes plain raised biscuits, flavored biscuits, drop biscuits, cocktail and tea biscuits, scones, and recipes that allow you to cook with biscuits. There are plenty of hearty recipes in here such as biscuits with bacon and cheese in them (one of my favorites). There are also more subtly-flavored choices such as the parmesan-herb drop biscuits and the sweet potato biscuits (which work surprisingly well with canned pumpkin). The scones are far better than any commercial scones I've had before--not too sweet, not too dry.
Whether you want to go all-out with biscuits fried in lard on the top of the stove or make something out of buttermilk or whole grains; whether you prefer traditional favorites or unusual combinations such as parmesan and chutney--you'll find the perfect never-fail biscuit recipe in here. And that's definitely biscuit bliss!
Most Recent Customer Reviews
Very helpful...love step by step on the basics...plan on trying out all of the recipes at some time..book was in excellent condition when received. ...very pleased.Published 3 days ago by Tisha
Many biscuit recipes but I still make mine different and they are great.Published 2 months ago by Joyce Becket
Loved this book! Very helpful biscuit making instructions and a lot of different biscuit recipes. I am going to be using this book alot!Published 9 months ago by Cindy Thomas
I love this biscuit cookbook. It has wonderful recipes in it. Wonderful recipes keep me fat.Published 11 months ago by Jean Tirban
I am adding this cookbook to my collection of cookbooks. I plan to try some of the recipes at some point. They seem easy to follow.Published 13 months ago by Sandra M. Barry