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    You are in: Home / Cookbooks / Breads and Biscuits
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    25 recipes in

    Breads and Biscuits

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    Add an English accent to your brunch, try English Mini-Muffins. A homemade version of this ever popular breakfast bread, any uneaten may be frozen for future good eating. It's like having a bit of England in your freezer.

    Recipe #123032

    From a Favorite Brand Name Recipes book. I've made too many yeast roll recipes to count but these are my hands down favorite. I make them for all holiday meals and whenever bringing dinner to someone. It's really easy with the bread machine and everyone loves them. It's a lot of butter but don't scrimp, they're well worth it! I've doubled the recipe and either baked in two pans or in a 13x9 pan. If you do this, just watch the baking time and make sure the middle rolls are cooked through.

    Recipe #105177

    These are the absolute best dinner rolls. They are light and fluffy and buttery. The dough can also be shaped in many other ways, so use your imagination. Makes awesome cinnamon rolls too!

    Recipe #40983

    This is one of the first recipes I made by Julia Child and I still use it often. I like using these for a brunch or stuffed with ham & cheese for breakfast on the go.

    Recipe #98849

    12 Reviews |  By Rita~

    This is made in the bread machine and baked in the oven. Follow your bread machine directions. If you don't have a french bread setting just remove dough from the machine before the final rising stage and shape as directed.

    Recipe #135619

    Every Italian region has its comfort food, its local dish imbued with memories, tradition, and nostalgia. In Liguria, the region flanking Genoa along Italy's northwest coast, that dish is Farinata. A deceptively simply street food, Farinata is somewhat like a large chickpea crepe. Crisp and golden on the top, soft and moist on the inside, glistening with fragrant olive oil on the bottom, Farinata is a finger-lickin' food that nourishes the soul. Farinata, just like pizza, can be stuffed or garnished with any vegetable, cheese, or sauce; Or it can be eaten plain, right out of the oven! Thanks to the Fabulous Food, Fun & Friends #1 Game for aiding in finding and bringing this fabulous recipe to light!!! Parchment paper will help keep this from sticking.

    Recipe #112403

    9 Reviews |  By Rita~

    Try it with Sun dried tomatoes instead of the olives. Have a dish of first press extra virgin olive oil, season it with pepper. Dip away!

    Recipe #58075

    5 Reviews |  By kolibri

    Here's a very traditional Finnish bread recipe. Typically this would be made into rolls, but no reason you couldn't make it into a loaf too. It has a great orange-yellow colour and a mild carrot flavour. It's from my trusty baking book Suuri Leivontakirja - Kotilieden parhaat leivonnaiset.

    Recipe #128455

    138 Reviews |  By Marie

    Serve these wonderfully soft breadsticks warm out of the oven, brushed with melted butter and sprinkled with Parmesan cheese. Goes really well served with Italian meals. Recipe from Quick Cooking.

    Recipe #104628

    It's a good thing! And I'll keep all other comments to myself.

    Recipe #59026

    This is my favorite bread recipe (for white bread) It makes wonderful bread bowls for soup. This makes 4 loaves but can easily be halved. I've made half of it into loaves and half into breadbowls too.

    Recipe #141600

    These fabulous rolls are wonderful stuffed with your favorite sandwich ingredients. This is one of those recipes that is not hard to make...but makes you feel a great sense of accomplishment when looking at the finished product. You can either make them into a tight knot, pretzel shape or simple bun shape. The recipe is a combined effort from Thorsten, his German baker friend, and myself. The dough also makes great pretzels. Hope you enjoy it as much as we did! Scoring the top with an X has some cool results as well! BEER PAIRING: Live Oak Pilz, a Bohemian-style pilsner, is perfect with these rolls!

    Recipe #169790

    This is from Quick Cooking magazine. Yummy cross between oatmeal bread and gingerbread!

    Recipe #145024

    I've recently turned 30 and invited my friends to my place to an Indian/Singaporean meal. I served these mini garlic naans as an appetizer and they disappeared quickly. The original recipe didn't ask to sprinkle them with salt, but I did a batch with and without and preferred the salted ones. I also sprinkled some with fresh coriander (cilantro), although the original recipe only called for parsley. I have changed the baking temperature to 375°C, as one reviewer pointed out that the naans were done in about 8 minutes at a temperature of 375°F.

    Recipe #140376

    If you are looking for a wonderful tender no-fail bread that you do not have to bother shaping into bread pans, then this is one that is fantastic! It is so simple to make on a heavy-duty stand mixer, although I have never tried this on a bread machine, I think you might just have good results that way also.

    Recipe #121941

    There is nothing better then the smell of Southern biscuits baking in the kitchen. When they hit the table piping hot they are sure to disappear as quickly as they appeared. This recipe makes an excellent base for Strawberry Shortcake! Just increase the sugar to 2 Tablespoons (optional) and whip up some cream with a dash of vanilla extract and slice some fresh strawberries.... and Enjoy!

    Recipe #164898

    92 Reviews |  By DotM

    This is a recipe that I put together myself and ever since I have never bought any.

    Recipe #89932

    An extremely versatile bread. Very moist and delicious. It's a great way to use up odd and ends of frozen berries.

    Recipe #3748

    Delicious Scones from the prestigious Culinary Institute of America. Scones aren’t just for tea anymore. Like the humble all-American biscuit, they offer a satisfying addition to almost any meal. These light, flaky crumb and tender texture scones complement any dish. Scones have gone from the classic teatime essential to a trendy and sophisticated anytime snack. These are hands down the most tender and delicious scones I have ever eaten. (The scone dough must be frozen for up to 12 hours before use). For tender, flaky scones refer to these guidelines: 1. Do not over mix. If you work the dough too much, your scones will be tough and chewy. 2. Roll or pat the dough so that it is at least one-half inch thick. Thicker dough results in a better shape and lighter texture. 3. Watch the clock when baking. Like most baked goods, scones continue to bake as they cool.

    Recipe #129197

    This is an English recipe, from Prue Leith's column in the Daily Mail. I love the ginger cream that makes these scones really special. Perfect for afternoon tea.

    Recipe #104763

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