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Biscuits - Doughnuts

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These are big  Detroit around this time of year, but anyone who experiences a fresh and warm Paczki would adopt them. These are part of the Lent tradition but you can also fete Mardi Gras with paczki if you are willing to let them sub for another treat, New Orleans Beignets. Choices, choices!


Serve a basket of these at your next turkey dinner, or as a dessert, with homemade apple sauce or vanilla custard. Or use these as the basis of a breakfast sandwich with turkey sausage, egg and cheese. A great tail-gate snack would be these, split, smeared with Dijon mustard and filled with a few slices of smoked turkey. You can also use pureed sweet potatoes for these amazing biscuits.

I think anytime is the right time for a soda bread, especially one with the goodness of pumpkin and spice. This recipe is easy and quick and you wind up with a gorgeous-hued giant rustic bread, fragrant with spice and bursting with plump raisins. Fresh or toasted, this is a soda bread that hits one out of the park.

Tim Horton’s is a national Canadian donut chain/treasure, (but now they're in New York City!) renown and adored for their coffee and innovative treats. They constantly promote something new and exciting. In Fall, they have featured a much-touted Pumpkin donut I was keen to try. Alas, each and every day I visited a Tim Horton outlet, they were sold out! So I invented my own quintessential pumpkin spice donut. This recipe is worth its ransom in pumpkin recipes on Google.  But here is Act One, in a Pumpkin Passion Play. These are puffy, pumpkin flavored yeasted donuts, stuffed with fresh vanilla custard and then tossed in spiced sugar (or you can fondant/glaze them).

If you happen to adore old-fashioned cake donuts, this recipe has your name on it.

What do you get when you cross a muffin with a scone? Scuffins! Big, beautiful crusty scones/muffin hybrids, crisp, pastry outsides with cake-like interiors and a cache of raspberry preserves. Whipping cream makes them high-rising and the cache of raspberries are a nice surprise.

French pastry chefs let nothing go to waste. Leftover croissants (make sure you use great ones) filled with an almond butter paste, and rebaked, are sublime.  This is a pastry and hotel school staple and something you can expect to see in many a French pastry shop window. They are puffy, buttery, extremely easy but unique treats that will make you say, 'Oh shut up. Too good!"   If you like this recipe, you'll also love 1,2,3, Croissant Cronuts and Butter Flakey Doughnuts (not quite Cronuts)

  What I love about these rustic scones is they are they are very pure of taste – there's no chocolate chips, chunks of Snickers, no vanilla extra or hunks of candied ginger - there's just amazing taste and texture from the basic (but choice) ingredients. This is the real deal, old-fashioned baking, with a not-too-sweet, satisfying wholesome taste.

Buttery sherry-flavored biscuits. These are best served hot with churned honey or sweet orange whipped butter and a pot of Earl Grey.

The classic. Flakey, light, golden - these are pretty well culinary history but melt on the tongue like any good biscuit. Great with fried chicken, chili, or eggs-over-easy. Use a great wood biscuit bowl or flea market piece of crockery.

If you are out of buttermilk, use Saco buttermilk powder.

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