I am a big fan or breads and carbs. One bread you will hardly ever see me order out is a biscuit. Why? Because it seems like they’re always hard and dry. I’ve had a couple of tasty biscuits and they were homemade, which is why I was intrigued by a new cookbook called Southern Biscuits.
- Hardcover: 216 pages
- Publisher: Gibbs Smith (May 1, 2011)
- Language: English
- ISBN-10: 142362176X
- ISBN-13: 978-1423621768
ABOUT SOUTHERN BISCUITS
Nothing says comfort like a layered, fluffy, buttery, feathery light Southern biscuit and well-known chefs and authors Nathalie Dupree and Cynthia Graubart bring all their knowledge and experience together in this ultimate biscuit cookbook. Southern Biscuits is the definitive collection of recipes and baking secrets for every biscuit imaginable.
Fat, skinny, crumbly, tender, moist, tall, hard, stuffed, flavored, short, tart, blousy, tiny, sweet, cheesy, or creamy – every biscuit has its own origin and reason for being. Rediscover traditional Southern biscuits as well as new variations, laced with ingredients such as silky goat butter, crunchy pecans, and savory pimento cheese. Southern Biscuits also features recipes for delectable fillings such as orange honey butter, fig jam, and a tangy-sweet, honey mustard sauce. Try Angel Biscuits – a yeast biscuit sturdy enough to split and fill but light enough to melt in the mouth; Carolina Biscuits – flaky little bites made with cream cheese; or Chocolate Soldiers – mixed with cocoa powder and sprinkled with confectioner’s sugar. There is a biscuit for every occasion, from hearty breakfasts to delicate party hors d’oeuvres to soul-soothing desserts.
Filled with beautiful photography, including dozens of how-to photos showing how to mix, stir, fold, roll, and knead, Southern Biscuits shows how to make the perfect biscuit; what ingredients to use, how to cut and hand-shape the dough. Cooks will find information on the different types of flour, fat, and liquid that work best to get a consistent texture, which will result in crispy goodness on the outside and melt-in-your mouth fluffiness on the inside.
Learn how to make biscuits ahead of time, sandwich them with country ham, use them in the world’s best biscuit Turkey dressing, make a biscuit soufflé, add them to tomatoes for a comforting meal, make biscuit gravy and other gravies. It’s all here – everything you need for making easy, hot biscuits.
MY THOUGHTS
I received a copy of Southern Biscuits. Chapters include Easy Biscuits, Traditional Biscuits, Embellished Biscuits, Biscuit Relatives, Tomorrow’s Biscuits, Gilding The Lily, and Desserts. There is a super helpful biscuit baking section in the front that explains ingredients and the actual process to making biscuits. Then come the recipes. The recipes are simply worded and easy to understand. The book contains lots of colorful pictures that will make you want to bake a biscuit, eat a biscuit, or both. Some of the recipes I’m really looking forward to trying include Bacon Pepper Biscuits, Cheese Biscuits, Cranberry Orange Biscuits. I’m also looking forward to trying things like the On the go AM Breakfast Sandwich, Half-Dollar Ham Biscuits and Senator Hollings Flaky Appetizer Cream Cheese Biscuits. There are other recipes that include biscuit mix in the book that sound good too – Butter Dips, Cheese Sausage Pinwheels, Chicken Biscuit Pot Pie, Chicken And Drop Dumplings, Chicken And Vegetables With Dumplings, and Overnight Biscuit Sausage And Apple Casserole. Wow! This cookbook would be a great gift for yourself, anyone who enjoys baking, anyone who enjoys biscuits, and cookbook collectors as well. Only two things were missing from this book to make it the perfect biscuit cookbook – the cooking and prep time for each recipe, and a couple of gluten-free biscuit recipes.
MORE INFO
Nathalie Dupree has written and coauthored many cookbooks, including the James Beard Award-winners Nathalie Dupree’s Southern Memories and Nathalie Dupree’s Comfortable Entertaining. Her latest book is Shrimp and Grits. She has hosted 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 Graubart is an author and former television producer who began her culinary television production career with “New Southern Cooking with Nathalie Dupree.” She is also the author of The One-Armed Cook, called the culinary version of What to Expect When You’re Expecting. Graubart lives in Atlanta.
The product(s) featured in this review was provided free of cost to me for the sole purpose of product testing and review. This review has not been monetarily compensated and is based on the views and opinions of my family and/or self. Please note that the opinions reflected in this post have not been influenced by the sponsor in any way.
pat.navymom
Wednesday 20th of April 2011
Biscuits must be flaky, served fresh, slightly sweet and not corny.
Jill L
Wednesday 20th of April 2011
Love all the varieties. This would be a great way to add a little something to our biscuits.