Southern Biscuits
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Southern Biscuits

4.3 6
by Nathalie Dupree, Cynthia Graubart
     
 

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

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Overview

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

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.

Product Details

ISBN-13:
9781423621768
Publisher:
Smith, Gibbs Publisher
Publication date:
05/01/2011
Pages:
216
Sales rank:
319,363
Product dimensions:
9.10(w) x 9.26(h) x 0.90(d)
Age Range:
16 Years

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A biscuit was originally made out of flour and water, the basis of hardtack carried by early travelers.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