Southern Biscuits
$25.99
| Title | Range | Discount |
|---|---|---|
| Trade Discount | 5 + | 25% |
- Description
- Additional information
Description
Southern Biscuits features recipes and baking secrets for every biscuit imaginable, including hassle-free easy biscuits to embellished biscuits laced with silky goat butter, crunchy pecans, or tangy pimento cheese.The traditional biscuits in this book encompass a number of types, from beaten biscuits of the Old South and England, to Angel Biscuits:a yeast biscuit sturdy enough to split and fill but light enough to melt in your mouth. Filled with beautiful photography, including dozens of how-to photos showing how to mix, stir, fold, roll, and knead, Southern Biscuits is the definitive biscuit baking book.Homemade Refrigerator Biscuit MixMakes 10 cupsIf making several batches of biscuits a month, or one biscuit at a time, make a flour-and-fat base mixture to add the milk to at a later time. It will keep several months in a tightly covered container in the refrigerator. Combine one part milk or buttermilk with two parts mix for any quantity of biscuits from 4 to 40! Once again, more salt and baking powder are added. This dough can also be used in making coffee cakes, pancakes, waffles, and the like.Ingredients:10 cups self-rising flour
3 teaspoons salt
5 teaspoons cream of tartar
4 teaspoons baking powder
2 cups chilled shortening, lard, or butter,
roughly cut into 1/2-inch pieces
Directions:Fork-sift or whisk the flour, salt, cream of tartar, and baking powder in a very large bowl. Scatter the shortening over the flour and work in by rubbing fingers with the shortening and flour as if snapping thumb and fingers together (or use two forks or knives, or a pastry cutter) until the mixture looks like well-crumbled feta cheese, with no piece larger than a pea.
Shake the bowl occasionally to allow the larger pieces of fat to bounce to the top of the flour, revealing the largest lumps that still need rubbing.Store the mix in the refrigerator in an airtight container until ready to use.Southern Biscuits features recipes and baking secrets for every biscuit imaginable, including hassle-free easy biscuits to embellished biscuits laced with silky goat butter, crunchy pecans, or tangy pimento cheese. The traditional biscuits in this book encompass a number of types, from beaten biscuits of the Old South and England, to Angel Biscuits—a yeast biscuit sturdy enough to split and fill but light enough to melt in your mouth. Filled with beautiful photography, including dozens of how-to photos showing how to mix, stir, fold, roll, and knead, Southern Biscuits is the definitive biscuit baking book.
Nathalie Dupree has written or coauthored many cookbooks, including the James Beard award winner Nathalie Dupree’s Southern Memories and Shrimp and Grits.She has appeared on more than 300 television shows and specials, which have shown nationally on PBS, The Learning Channel, and The Food Network. Dupree holds an Advanced Certificate from the Cordon Bleu and has also written extensively for magazines and newspapers. She lives in Charleston, South Carolina.Cynthia Stevens Graubart is an author and former television producer who began her culinary television production career with New Southern Cooking with Nathalie Dupree in 1985. She is the author of The One-Armed Cook, called the culinary version of What to Expect When You’re Expecting. Cynthia and her husband, Cliff, live in Atlanta, Georgia.
WHAT I S A BISCUIT? A biscuit was originally made out of flour and water, the basis of hardtack carried by early travelers. Ultimately, a little lard was added, the dough was beaten hours before shaping and baking, the final product holding a little slivered country ham, becoming a gourmet’s delight called a Beaten Biscuit. (We now make it with a food processor in five minutes.) Once baking powder was developed in the 1800s—replacing the potash that had been used as a leavening—it was added to the same flour and water and, mixed together and shaped into a round, it became a biscuit. (These are still eaten today as Dorm Biscuits.) Any other addition is an extension of the cook’s imagination, whether whole milk, buttermilk, sour cream, yogurt, whipping cream, shortening, lard, or butter are used. Each adds a different capacity for leavening or flavoring. The lightest biscuits are made out of delicate white winter-wheat flour, also called “soft wheat” due to its low gluten content. With the addition of a fat and a liquid, usually milk or buttermilk, they are a close cousin to scones, containing sugar and possibly an egg, which the English fill with clotted cream and raspberries and serve for tea, not for breakfast or another meal. The English biscuit, which is a cookie, bears no relation to a scone. The French have a cake-type called “biscuit,” which neither cookie, bread, nor scone. There was no agreement over the years about how to spell, define, or pronounce the name of our bread. It just was.
Acknowledgments 8Foreword by Terry Kay 10Introduction 12Biscuit Basics 16Easy BiscuitsJulia Regner’s Sturdy Dorm Biscuits 32Allison’s Easy Sour Cream Biscuits 34Julia’s Double Ginger Biscuits 36Jennet Alterman’s Mother’s Shot Glass Biscuits 38Rachel’s Very Beginner’s Cream Biscuits 40Busty Yogurt Biscuits 42Yogurt and Heavy Cream Biscuits 44Cynthia’s Real Life Pantry Biscuits 46Homemade Refrigerator Biscuit Mix 48Traditional BiscuitsBaking Powder Biscuits 52Basic Southern Biscuit 54Novice Tea Towel Kneaded Smooth-toppedSweet-Milk Biscuits 56Hand-Rolled Extra-Light Biscuits 58Kate’s Unforgettable Wooden Bowl Biscuits 60Mishap Skillet Biscuits 62Shirley Corriher’s Country Buttermilk Biscuits 63Biscuits Supreme 64“Bomber” Biscuits 66Bumpy-Topped Mock Clabber Biscuits 68James Villas’ Maw-Maw’s Biscuits 70Double Fluffy Buttermilk Biscuits 72Food Processor Biscuits 74Fast Food Biscuits 76Big Nasty Biscuits 78The Flying Biscuit 80Beaten Biscuits 82Make Ahead Shenandoah Valley Biscuits 84Mrs. Dull’s “Diet” Soda Biscuits 86Gullah Biscuits 88Olive Oil Biscuit 90Buttermilk-Margarine Biscuits 92Angel Biscuits 94Stir ’n Roll Biscuits 96Leftover Biscuits 97Embellished BiscuitsBlack Pepper Biscuits 100Goat Butter Biscuits 102Pimento Cheese Biscuits 104Benne Seed Biscuits 106Cracklin’ Cat’s Head Biscuits 108Parsley Biscuits with Ham and Honey Mustard 110Buttermilk Raisin Cinnamon Pecan Biscuits 112Buttery Blueberry Ginger Biscuits 114Cranberry-Orange Biscuits 116Sweet Potato or Pumpkin Biscuits 118On-the-Go A.M. Breakfast Sandwich 121Coca-Cola Biscuits 122Party BiscuitsHalf Dollar Ham Biscuits 126Petite Carriage House Biscuits 128Senator Hollings’ Flaky Appetizer Cream Cheese Biscuits 130 Flaky Pecan Party Biscuits 132 Biscuit RelativesButter Dips 136Cheese Straws or Wafers 137Chocolate Soldiers 138Blue Cornmeal Biscuits 140Cheddar-Chipotle Cornmeal Biscuits 142Paul Prudhomme’s Southern Biscuit Muffins 144Buttermilk Rusks 145Mrs. Dull’s 5 O’Clock Tea Porter Puffs 146Cheese Sausage Pinwheels 147Peach Coffee Cake 149Pancakes 150Waffles 151Chicken or Turkey Biscuit Pot Pie 152Fluffy Food Processor Buttermilk Biscuits for Potpie 155Rainy-day Thyme Dumplings and Beef Stew 156Chicken and Dumplings 159Chicken and Vegetables with Dumplings 160Tomorrow’s BiscuitsBreaded Tomatoes 164Tomato Biscuit Soup 165Biscuit Panzanella Salad 166Sausage, Fennel, and Apple or Pear Dressing or Stuffing 168Overnight Biscuit Cheese Casserole 169 Overnight Biscuit Sausage and AppleCasserole 170Gilding the LilyCitrus Butter 174Onion-Parmesan Butter 174 Norman’s Compound Butter with Lime and Cilantro 175Nut Butter 175Orange-Honey Butter 176Honey Mustard Sauce 176Orange Glaze 177Fig Jam Filling 177Easy Refrigerator Strawberry Jam 178Lemon Curd (Lemon Cheese) 179Hot Pepper Jelly 180Sausage-Bacon Gravy 182Dumpling Gravy 183Chocolate Gravy 184Butterscotch Sauce 184Caramel Sauce 185DessertsWhite Lily Sweet Cake Biscuits 188Hayley Daen’s Cranberry Buttermilk Scones 191Hayley Daen’s Brown Sugar Shortcakes 194Caramel Bread Sticks 196Peach Pinwheels 198Fig Roll Loaf 200Biscuit Fried Pies 202Lazy Girl Peach Cobbler 204Peach Puzzle 205Overnight Bananas Foster Biscuit Casserole 206Biscuit Trifle 207Berry-Biscuit Summer Pudding 208Biscuit Brown Betty 210Ginger Banana Biscuit Bread Pudding 211Cinnamon-Raisin Biscuit Bread Pudding 212Index 214
by Nathalie Dupree and Cynthia Graubart (Gibbs-Smith, $21.99). We can’t think of a better or more definitive source for such a worthy undertaking.
by Nathalie Dupree and Cynthia Graubart (Gibbs-Smith, $21.99). We can’t think of a better or more definitive source for such a worthy undertaking.
by Nathalie Dupree and Cynthia Graubart (Gibbs-Smith, $21.99). We can’t think of a better or more definitive source for such a worthy undertaking.
Additional information
| Weight | 3 oz |
|---|---|
| Dimensions | 1 × 9 × 9 in |
