Nothing Says Comfort Like A Southern Biscuit
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. Homemade Refrigerator Biscuit Mix
Makes 10 cups
If 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.
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