Southern Biscuits

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Overview

The definitive biscuit baking book from James Beard Award?winner Nathalie Dupree and writer and producer Cynthia Stevens Graubart.

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Southern Biscuits

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Overview

The definitive biscuit baking book from James Beard Award–winner Nathalie Dupree and writer and producer Cynthia Stevens Graubart.

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Editorial Reviews

Washington Post.com

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.

— Bonnie S Benwick

Washington Post.com - Bonnie S. Benwick
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.
Washington Post.com - Bonnie S Benwick

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.

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Product Details

  • ISBN-13: 9781423621768
  • Publisher: Smith, Gibbs Publisher
  • Publication date: 5/1/2011
  • Pages: 216
  • Sales rank: 149,201
  • Product dimensions: 9.10 (w) x 9.26 (h) x 0.90 (d)

Meet the Author

Nathalie Dupree has written or coauthored many cookbooks, including the James Beard award winner Nathalie Dupree’s Southern Memories and Shrimp and Grits.

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.

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Read an Excerpt

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A biscuit was originally made out of flour and water, the basis of hardtack carried by early travelers.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.

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Table of Contents

Acknowledgments 8

Foreword by Terry Kay 10

Introduction 12

Biscuit Basics 16

Easy Biscuits

Julia Regner’s Sturdy Dorm Biscuits 32

Allison’s Easy Sour Cream Biscuits 34

Julia’s Double Ginger Biscuits 36

Jennet Alterman’s Mother’s Shot Glass Biscuits 38

Rachel’s Very Beginner’s Cream Biscuits 40

Busty Yogurt Biscuits 42

Yogurt and Heavy Cream Biscuits 44

Cynthia’s Real Life Pantry Biscuits 46

Homemade Refrigerator Biscuit Mix 48

Traditional Biscuits

Baking Powder Biscuits 52

Basic Southern Biscuit 54

Novice Tea Towel Kneaded Smooth-topped

Sweet-Milk Biscuits 56

Hand-Rolled Extra-Light Biscuits 58

Kate’s Unforgettable Wooden Bowl Biscuits 60

Mishap Skillet Biscuits 62

Shirley Corriher’s Country Buttermilk Biscuits 63

Biscuits Supreme 64

“Bomber” Biscuits 66

Bumpy-Topped Mock Clabber Biscuits 68

James Villas’ Maw-Maw’s Biscuits 70

Double Fluffy Buttermilk Biscuits 72

Food Processor Biscuits 74

Fast Food Biscuits 76

Big Nasty Biscuits 78

The Flying Biscuit 80

Beaten Biscuits 82

Make Ahead Shenandoah Valley Biscuits 84

Mrs. Dull’s “Diet” Soda Biscuits 86

Gullah Biscuits 88

Olive Oil Biscuit 90

Buttermilk-Margarine Biscuits 92

Angel Biscuits 94

Stir ’n Roll Biscuits 96

Leftover Biscuits 97

Embellished Biscuits

Black Pepper Biscuits 100

Goat Butter Biscuits 102

Pimento Cheese Biscuits 104

Benne Seed Biscuits 106

Cracklin’ Cat’s Head Biscuits 108

Parsley Biscuits with Ham and Honey Mustard 110

Buttermilk Raisin Cinnamon Pecan Biscuits 112

Buttery Blueberry Ginger Biscuits 114

Cranberry-Orange Biscuits 116

Sweet Potato or Pumpkin Biscuits 118

On-the-Go A.M. Breakfast Sandwich 121

Coca-Cola Biscuits 122

Party Biscuits

Half Dollar Ham Biscuits 126

Petite Carriage House Biscuits 128

Senator Hollings’ Flaky Appetizer Cream Cheese Biscuits 130

Flaky Pecan Party Biscuits 132

Biscuit Relatives

Butter Dips 136

Cheese Straws or Wafers 137

Chocolate Soldiers 138

Blue Cornmeal Biscuits 140

Cheddar-Chipotle Cornmeal Biscuits 142

Paul Prudhomme’s Southern Biscuit Muffins 144

Buttermilk Rusks 145

Mrs. Dull’s 5 O’Clock Tea Porter Puffs 146

Cheese Sausage Pinwheels 147

Peach Coffee Cake 149

Pancakes 150

Waffles 151

Chicken or Turkey Biscuit Pot Pie 152

Fluffy Food Processor Buttermilk Biscuits for Potpie 155

Rainy-day Thyme Dumplings and Beef Stew 156

Chicken and Dumplings 159

Chicken and Vegetables with Dumplings 160

Tomorrow’s Biscuits

Breaded Tomatoes 164

Tomato Biscuit Soup 165

Biscuit Panzanella Salad 166

Sausage, Fennel, and Apple or Pear Dressing or Stuffing 168

Overnight Biscuit Cheese Casserole 169 Overnight Biscuit Sausage and Apple

Casserole 170

Gilding the Lily

Citrus Butter 174

Onion-Parmesan Butter 174

Norman’s Compound Butter with Lime and Cilantro 175

Nut Butter 175

Orange-Honey Butter 176

Honey Mustard Sauce 176

Orange Glaze 177

Fig Jam Filling 177

Easy Refrigerator Strawberry Jam 178

Lemon Curd (Lemon Cheese) 179

Hot Pepper Jelly 180

Sausage-Bacon Gravy 182

Dumpling Gravy 183

Chocolate Gravy 184

Butterscotch Sauce 184

Caramel Sauce 185

Desserts

White Lily Sweet Cake Biscuits 188

Hayley Daen’s Cranberry Buttermilk Scones 191

Hayley Daen’s Brown Sugar Shortcakes 194

Caramel Bread Sticks 196

Peach Pinwheels 198

Fig Roll Loaf 200

Biscuit Fried Pies 202

Lazy Girl Peach Cobbler 204

Peach Puzzle 205

Overnight Bananas Foster Biscuit Casserole 206

Biscuit Trifle 207

Berry-Biscuit Summer Pudding 208

Biscuit Brown Betty 210

Ginger Banana Biscuit Bread Pudding 211

Cinnamon-Raisin Biscuit Bread Pudding 212

Index 214

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Customer Reviews

Average Rating 4.5
( 6 )
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Sort by: Showing all of 6 Customer Reviews
  • Posted March 4, 2013

    Excellent compendium of biscuit recipes

    I love this book; I have been reading through it and have found many tips scattered throughout. Biscuits are separated into categories, including "easy" (i.e., those that involve just adding liquids, such as cream, sour cream, or yogurt) and "traditional" (i.e., those that require butter or shortening to be cut into the flour mixture). Also includes recipes other types of related items (e.g., scones and coffeecakes) and recipes that use leftover biscuits. My only caveat is that almost all the recipes that include solid fats call for using the same technique, so there is a good bit of repetition. On the other hand, for at item like a biscuit, technique is king to producing a good result--so that may be a plus.

    3 out of 3 people found this review helpful.

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    Posted March 28, 2013

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