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Nowadays no bread is simpler, quicker, and more fun to make. Once the knack of turning them out is mastered, biscuits are as easy as can be. The chapters here cover all the bases. Plain raised biscuits are everyday classics that have been popular for two centuries, such as Cloud Biscuits, Buttermilk Biscuits, and Indian Cornmeal Biscuits. Flavoured biscuits feature many regional classics, including Maine Clam Biscuits and Southern Sweet Potato Biscuits. Drop Biscuits, heartier in texture and freeform, include Cinnamon-Pecan Drop Biscuits and parmesan-Herb Drop Biscuits. And biscuits get dressed up for cocktails or tea with Blue Cheese and Walnut Biscuits and Smoked Salmon and Dill Biscuits. There's even a chapter on what Villas calls 'the biscuit's cousin', the scone.