International Biscuit Festival 2016

Biscuit Baking Contest Guidelines & Application

The International Biscuit Festival seeks Biscuit recipes in four categories: Savory Biscuits, Sweet Biscuits, Special Biscuits, and Student Biscuits (students must be 18 years of age or under). Each recipe must include U.S. standard measurements, complete preparation instructions, cooking times and temperatures, number of servings, and indicate any special utensils or cookware required.

HOW TO ENTER: The Biscuit Baking Contest entry period begins February 1, 2016, at midnight Eastern Time and closes April 20, 2016, at midnight Eastern Time. There are two ways to enter:

1) By mail: Send your completed entry form, including recipe, and photo of Biscuit in English, legibly written, in an envelope with First Class Postage to International Biscuit Festival, 522 South Gay Street, Suite 001, Knoxville, TN 37902. Mail-in entries must be received by April 20, 2016.

2) By e-mail: Send your completed entry form, including recipe, and photo of Biscuit, in English, attached to an e-mail to . E-mail entries must be received by April 20, 2016. Go to to download an electronic version of the entry form.

ELIBILITY: Contest is open to legal residents of the United States. You may enter more than one recipe.

JUDGING: Entries will be judged initially based on the entry form and the recipe of your Biscuit by a qualified panel of judges. Finalists in all four categories will prepare Biscuits at the International Biscuit Festival Biscuit Baking Contest on May 14, 2016. A panel of judges will select the Finalists, who will be notified by phone call or e-mail by May 1, 2016. All potential finalists (or finalist’s parent/legal guardian if finalist is a minor) will be required to sign an affidavit of eligibility and liability release and, where legal, publicity release. If any finalist fails to return the completed documents within the time allowed, or is found ineligible, or does not comply with the Official Rules, then the finalist will be disqualified, and an alternate may be selected. Finalist status and prizes are non-transferable.

Only one individual per entry may compete in the Biscuit Baking Contest on May 14, 2016; no teams or groups will be permitted. All finalists must participate in the Biscuit Baking Contest on May 14, 2016 to be eligible to win a prize. If a finalist is unable to participate in the Biscuit Baking Contest on May 14, 2016, or otherwise does not comply with the Official Rules, an alternate finalist may be selected, time permitting. All finalists will also have to make themselves available for media interviews and public relations events. All groceries and kitchen equipment, except a stove, needed by the finalists for recipe preparation at the festival are the responsibility of the finalists. Each finalist will be responsible for his or her own travel and lodging arrangements.

PRIZES: First place winners in each category will be awarded prizes worth up to $300. Second place winners in each category will be awarded prizes worth up to $200. Third place winners in each category will be awarded prizes worth up to $100. A Grand Prize winner will also be declared. All prizes will be awarded May 14, 2016. Contest void where prohibited by law. All federal, state and local laws apply. Contestants agree to be quoted and/or photographed and to use of their names, photographs and recipes.

For more information about the International Biscuit Festival go to

International Biscuit Festival 2015

Biscuit Baking Contest Application

Name:______Date of Birth:______

Address:______

City:______State: ______Zip:______

Email address:______Best phone number to reach you:______

What’s the secret to a really great Biscuit?______

______

______

What’s your favorite Biscuit memory? ______

______

______

How many Biscuits have you made in your lifetime?

____1-50 ____51—1000 ____1000 or more

Name of Recipe: ______

Ingredients (in order of use):

______

______

______

______

Method of preparation:

______

______

______

______

Oven Temperature: ______Time:______Number of Servings:______

Origin of recipe:______

Please CIRCLE the category your recipe is being submitted for:

  1. Savory
  1. Student
  1. Sweet
  1. Special