These Eggnog Cranberry Biscuits are so flaky, buttery, and perfect for a Christmas morning breakfast! So do you have that one (or maybe several) dishes you make around Christmas time? These biscuits are a definite must for us each Christmas morning! Everyone looks forward to this simple tradition of warm, buttery, flaky biscuits which a ... Get the Recipe

Do you remember the taste of Arnott's Venetian Biscuits? Well here's a recipe for you to make in your Thermomix or food processor. Everyone will love them.

This is so temple-achingly sweet that one small marked-out diamond, or maybe two, is enough. But even so, I love its perfumed sugariness — as much as I love the tender, rose-shot green of its equally fragrant nubbly interior. For US cup measures, use the toggle at the top of the ingredients list.

You might be surprised to find a monster biscuit at such a tiny restaurant in South Carolina. But they are handmade and so delicious!

If you're looking for unique and noteworthy desserts, remember to give these easy Armenian desserts a try!

Blueberry Sour Cream Drop Biscuits are a delicious way to add fresh berries to your breakfast baking! These homemade blueberry biscuits are so easy!

If you're wondering how to make soft and chewy sugar cookies, then you have to try this recipe. These cookies require no chilling, are easy to make, and stay wonderfully soft and chewy for DAYS!

UPDATE: Welcome Pinterest people! this recipe has gotten my lil blog so much traffic and I'm so happy you are here! If you have any questions, feel free to comment and I'll do my best to get back to you! Thanks! I cannot say enough about these biscuits. The first time I made them was a huge experiment, but they turned out so good and got rave reviews!!! Sweet Blueberry Biscuits Biscuits: adjusted from the Buttermilk Biscuits post 2 cups All-Purpose Flour (I used White Lily, a flour available in most Southern stores) 1 Tb. baking powder 1 1/2 tsp salt 3 Tb. sugar 1 stick unsalted butter (VERY cold) 3/4-ish cup buttermilk (use enough until the dough is just barely wet enough) 1 c. frozen blueberries (we used fresh blueberries that had been frozen overnight) 1/2 stick melted salted butter Sauce: 1 c. powdered sugar 3 Tb. milk (or more if not thin enough) 1/2 tsp. vanilla Cut butter into small pats and lay out on a cookie sheet lined in wax paper. Stick in the freezer for at least 10 minutes. Prepare cast iron skillet with a tiny amount of bacon grease, if available. Easiest thing: fry one piece of bacon, wipe out the pan, and you're good to go! Preheat oven to 500 degrees. Stir the sauce ingredients together (powdered sugar, milk, vanilla), and make sure the powdered sugar is completely dissolved. Combine all the dry ingredients (flour, baking powder, salt, sugar) together and then cut in the cold unsalted butter. Cut in until the butter is about pea sized, relatively well mixed in. Add buttermilk. Add slowly until you have just enough where the dough separates from the sides of the bowl. Stir until just combined and roll it out onto a well-floured surface. Before kneading, prepare a large area for kneading. (I use a large cutting board for easy clean-up!) Sprinkle the area with some flour. Put the dough on the floured area and sprinkle some flour over the dough. Press the dough out (no need to roll with a pin) and flatten to about 1/2″ thickness. Put blueberries over dough. Knead a couple of times and flatten back out to about 1″ thickness. (Honestly, the thicker the better, because they rise so beautifully!) The berries will likely start to bleed onto the dough and you’ll start to see flecks of blue as the berries defrost. Place biscuits in a cast-iron skillet and be sure biscuits are touching. Bake at 500 degrees for about 10-12 minutes. Somewhere around 6 to 8 minutes, take the skillet out of the oven and brush the biscuits with melted salted butter. This is an integral part of the baking process. And be liberal with it, brush on the sides of the biscuits if they are showing. When you begin to see the tops lightly brown (and the blueberries burst), take them out. The temperature in the middle of the biscuits will remain very hot once out of the oven and will continue the cooking process. NOTE: Some people have mentioned that they have to leave their biscuits in for longer than 10 or 12 minutes. I have never had to leave mine in for longer, but if you fear yours aren't getting done and want to leave them in for longer, be sure to watch them like a hawk! I promise, they will go from done to burnt in just a few seconds! When you take the biscuits out of the oven, let the pan cool for about 10 minutes. Pour the sauce over the biscuits after 10 minutes. Use as much or little of the sauce as desired. Serve immediately!

Description About the Book The Pigeon needs a bath! Except, the Pigeon's not so sure about that. Besides, he took a bath last month! Maybe. It's going to take some serious convincing to get the Pigeon to take the plunge. Full color. Book Synopsis The Pigeon really needs a bath! Except, the Pigeon's not so sure about that. Besides, he took a bath last month! Maybe. It's going to take some serious convincing to try and get the Pigeon to take the plunge. Review Quotes DON'T LET THE PIGEON DRIVE THE BUS! *"Brilliantly simple...-hilarious."--The Horn Book (starred review) DON'T LET THE PIGEON STAY UP LATE! *"Children will be charmed by this bedtime treat."--School Library Journal (starred review) THE DUCKLING GETS A COOKIE!?"Just as enjoyable as a read-aloud to a group or as a one-on-one lapsit, it's a pleasure to see Willems at the top of his game, and The Pigeon suitably humbled."--Kirkus (starred review) THE PIGEON WANTS A PUPPY! 2009 Children's Choice Book Award for "Kindergarten to Second Grade Book of the Year" *"Willems's hilariously expressive illustrations and engaging text are cinematic in their interplay."--School Library Journal (starred review) THE PIGEON FINDS A HOT DOG! *"Readers of all ages won't be able to resist miming the sly conversation in this satisfying sequel." -A Publishers Weekly Editors Pick --Publishers Weekly (starred review) About The Author Mo Willems (www.pigeonpresents.com), a number one New York Times best-selling author and illustrator, has been awarded a Caldecott Honor on three occasions (for Don't Let the Pigeon Drive the Bus!, Knuffle Bunny: A Cautionary Tale, and Knuffle Bunny Too: A Case of Mistaken Identity). Don't Let the Pigeon Drive the Bus! was also an inaugural inductee into the Indies Choice Picture Book Hall of Fame. And his celebrated Elephant & Piggie early-reader series has been awarded the Theodor Seuss Geisel Medal on two occasions (for There Is a Bird on Your Head! and Are You Ready to Play Outside?) as well as three Honors (for We Are in a Book!, I Broke My Trunk!, and Let's Go for a Drive!).Other favorites include Naked Mole Rat Gets Dressed and City Dog, Country Frog, illustrated by Jon J Muth. Mo lives in Massachusetts with his family. See above.

Best biscuits ever with these tips and recipes

Standout Baked Goods that Prove Variety Is the Spice of Life It's never been easier to find the perfect recipe for every mood than with this outstanding collection of sweet and savory treats. Ruth Mar Tam shares 60 of her favorite recipes--each with a number of variations and flavor combinations, so you can tweak them to suit any craving. While each of her recipes is delicious in its original form, the variations she offers make it easy to mix up a recipe based on ingredients you happen to have on hand or simply cater to your own personal preferences. Once you've mastered Ruth's mouthwatering Spiced Coffee Crumb Cake, give it a fruity twist with her Apple-Rye variation, or make it nutty with the addition of a Nut Streusel. Or maybe you love the Tomato and Ricotta Galette as a light lunch, but you need something a little sweeter to serve at the end of a meal--in that case, try out the Plum and Honey Frangipane variation for a crowd-pleasing dessert. With sweet treats like Rhubarb and Walnut Linzer Cookies, Earl Grey Bundt Cake and Strawberry Palmiers, and savory options like Smoked Paprika and Cheddar Gougères, Nearly Naked Sourdough Focaccia and Mushroom Diamond Pastries, Ruth's recipes offer you all the options you need for unique, creative, and--most importantly--delicious baking.

You’re feeding your sourdough starter and you reluctantly have to discard two-thirds of it during the process. Enjoy that, do you? Absolutely not! Here’s one of the best things ever to do with that discard starter. In just 10 to 15 minutes, start to finish, you can turn unfed starter into these wildly delicious sourdough crumpets.

This really is the best Snickerdoodles recipe I have ever tried. They always turn out thick, chewy, and soft. No other recipe compares!

Crispbread can be made at home and it's quite simple. With very few ingredients, this Swedish rye crispbread turns out wonderful delicious.

In this cookbook you’ll discover a collection of 100+ heart-warming recipes that also happen to be packed with good things. Shop Recipe Books at Fortnum’s.

The brownie reinvented - so maybe we should call these yellowies!

Maybe junk foods aren't so bad after all. These 10 junk foods help boost your exercise performance and your recovery.

don't forget to enter my giveaway.. you have till TONIGHT enter here This one really caught my eye... yummy...check quick...check easy....

These Eggnog Cranberry Biscuits are so flaky, buttery, and perfect for a Christmas morning breakfast! So do you have that one (or maybe several) dishes you make around Christmas time? These biscuits are a definite must for us each Christmas morning! Everyone looks forward to this simple tradition of warm, buttery, flaky biscuits which a ... Get the Recipe

Mocha squares have about a million names in Swedish. Ok, so I exaggerated a little bit. Maybe not a million, but definitely a lot more than your average cake (Snoddas, Kärleksmums, chokladrutor, mocka

This easy Apple Galette let's you show off at a party with very little effort!

I don't deny that having to stand stoveside frying 30 teaspoons of ricotta at the end of dinner is a slight drawback, but these are so good, I really do think it's worth it. Besides, there's no getting around it. Somehow, that makes things easier for me. I just accept what has to be done, and get on with it. I wouldn't want to have to get up in the middle of some formal dinner and start deep-frying (or maybe I would: escape can be appealing for both host and guest at those sorts of gathering), but when it's just a case of your friends sitting around a table, it's not such a big deal. Go easy on the drink over dinner, though. For US cup measures, use the toggle at the top of the ingredients list.

Delicious Hungarian farmers bread. It's a simple white bread with sesame seeds on top

Cookie texture is a serious matter of preference, more so than most desserts. The choice of crisp or chewy varies greatly. Maybe you like a thin, golden biscuit with a satisfying crunch and snap to it

Healthy Chocolate Peanut Butter Candy Bars- a healthier sweet treat made from secretly nutritious ingredients. You won’t believe how easy they are to make! (vegan, gluten-free and refined sugar-free) I realize posting candy bars might be considered more appropriate in October but I couldn’t help myself. I eat chocolate every single day, no matter what month it […]