The Flying Biscuit Cafe Cookbook

Overview

Atlanta's down-home but world-wise Flying Biscuit Cafe has earned accolades locally and nationally from Bon Appétit, Gourmet, and Zagat, among others.

In The Flying Biscuit Cafe Cookbook, Delia Champion shares favorite recipes that have led her customers to consider the cafe a "cult comfort restaurant," in the words of the Atlanta Journal Constitution. Easy recipes for Banana Bread French Toast, Vegetable Cobbler, Jack Daniel's Espresso Black Bean Chili, and Carmelized Sweet ...

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Overview

Atlanta's down-home but world-wise Flying Biscuit Cafe has earned accolades locally and nationally from Bon Appétit, Gourmet, and Zagat, among others.

In The Flying Biscuit Cafe Cookbook, Delia Champion shares favorite recipes that have led her customers to consider the cafe a "cult comfort restaurant," in the words of the Atlanta Journal Constitution. Easy recipes for Banana Bread French Toast, Vegetable Cobbler, Jack Daniel's Espresso Black Bean Chili, and Carmelized Sweet Grits are sure to please. Naturally, the namesake Flying Biscuits are a centerpiece-in soups, salads, sandwiches, and even empanadas. (Fear not, carb counters: there are plenty of flour-free offerings.)

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Product Details

  • ISBN-13: 9781423602934
  • Publisher: Smith, Gibbs Publisher
  • Publication date: 7/26/2007
  • Pages: 128
  • Sales rank: 941,014
  • Product dimensions: 8.50 (w) x 8.50 (h) x 0.32 (d)

Meet the Author

Delia Champion grew up in a town where her parents' taproom was a fixture in the community. She enjoyed the energy and excitement of cooking for a crowd. She moved to Atlanta and started waiting tables at a popular seafood restaurant while dreaming of her own place where people could have breakfast all day, with healthy local foods and fair prices. Friends bought into her dream, and from the moment that her Flying Biscuit Cafe opened its doors, it became a southern culinary landmark.
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Read an Excerpt

Orange Blossom Biscuits Topped with Peaches

To make Sprinkle: In a small bowl, thoroughly mix sugar and orange zest, muddling with the back of a wooden spoon until mixture is pale orange goodness; set aside.

To make Biscuits: Preheat oven to 400 degrees F. Line a large sheet pan with parchment paper.
Mix flour, cornmeal, baking powder, salt, and brown sugar in a large bowl. Add butter, mixing with fingertips until mixture forms a coarse meal. Add milk and mix until dough is evenly moistened, adding more milk by tablespoonfuls if mixture is dry and does not hold together. Drop dough by heaping tablespoons onto prepared sheet pan, forming 8 to 10 mounds and spacing 1 H inches apart. Using lightly floured fingertips, pat each biscuit into a 2-inch round. Sprinkle the reserved orange sugar sprinkle over top. Bake biscuits about 18 minutes. Cool sheet pan on a wire rack.

G cup granulated sugar

1 H teaspoons grated orange zest

1 H cups all-purpose flour

H cup yellow cornmeal

1 tablespoon baking powder

H teaspoon salt

3 tablespoons brown sugar

H cup unsalted butter, cut into G-inch pieces

O cup whole milk

2 pounds peaches, peeled, pitted, and cut into H-inch-thick slices

N cup granulated sugar

H teaspoon pure vanilla extract

1 cup whipping cream

3 tablespoons confectioners' sugar

Fresh mint leaves (optional)

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Table of Contents

Thank You -8

Foreword: It Takes a Village to Make a Biscuit, by Emily Saliers -10

Introduction: For the Love of Biscuits -12

Biscuit Love -14

Breakfast All-Stars -28

Souper Soups -48

Left of Center -62

Center of Plate -82

Happy Endings -104

Index -126

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