What if, instead of slapping them together and hoping for the best, we thought of them a bit more like croissants? Now, the ...

One of the easiest desserts you’ll ever make. It is very rich, so serve only small portions. These wafer-thin biscuits are known as tuiles in France. Traditionally, they were baked and then draped ...

Keep it cold. Chilled butter and buttermilk make the flakiest biscuits. Adjust gravy thickness. Add a splash of milk if the ...

Mary Berry's ginger biscuits are simple to make, crunchy and very tasty. The mixture spreads out to give very thin, crisp biscuits, so they need to be spaced well apart on the baking trays.

Loy’s version is the latter – a delicate, wafer-thin biscuit sprinkled with black and white sesame seeds. She first learned to make it from a cookbook years ago, she says. Over time ...