And thanks to a genius three-ingredient recipe from Emma Laperruque at Food52, bacon is here to improve your biscuits ... it's opaque and as thick as sour cream. (If you’re not in a rush ...

What stood out to me most is that these biscuits are brushed in heavy cream and a sprinkling of freshly ground black pepper before baking. Then, once they're out of the oven, they're coated in ...

For the langues de chat biscuits, pre-heat the oven to 200C/400F/Gas 6 and line two baking trays with parchment paper. Using an electric whisk, cream the butter and icing sugar together until ...

An amateur baker makes her friends monster versions of Britain's most beloved biscuits - including 10,000-calorie custard creams and a chocolate digestive bigger than her head. Paige Philby ...