F ew things are as comforting as a biscuit. The versatile quick bread can be served for breakfast, lunch, or dinner as a side ...

I am an unapologetic fan of baked goods for breakfast. Bagels, muffins, scones, croissants, sourdough, quick breads, you name it. And biscuits, oh, the biscuits. Whether flaky or fluffy, plain or ...

They’re vulnerable biscuits: buttery skyscrapers without scaffolding. As Holt would say, don’t worry. Not only do they look beautiful; they also taste divine no matter what.

To make sweet biscuits: Omit the cheese and herbs and increase the sugar to 3 tablespoons. Leave the biscuits plain or mix in warm spices such as cinnamon or nutmeg, or fold in dried fruit ...

Roll any offcuts of dough back together and cut out some more biscuits. Place the rounds on baking trays, leaving at least 3cm/½in space between biscuits as they will spread in the oven. Pop in ...

Preheat the oven to 375°. With a fork, pierce the sweet potatoes all over and set them directly on the oven rack. Bake the sweet potatoes for 1 hour, or until they are tender; let cool slightly.

As part of McVitie's' 100th anniversary celebrations of its iconic Chocolate Digestive, the brand is launching a new flavour – but you'll have to be quick if you want to snap them up ...