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Southern Biscuits by Nathalie Dupree and Cynthia Graubart

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Notes about this book

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Notes about Recipes in this book

  • Chicken or turkey biscuit pot pie

    • Cheri on April 16, 2012

      This was very good, and pretty easy to put together. I used a rotisserie chicken (and I bet turkey would also be very good). Added some fresh chopped fennel with onion, mushrooms, pepper and peas. This was a clean taste and did not result in a super heavy meal. I did have to bake about 25 minutes for biscuits to brown, which worked out very well.

  • Buttermilk biscuits for pot pie

    • Cheri on April 16, 2012

      These were light and fluffy and perfect with the chicken pot-pie recipe. Dough makes quite a bit and I could have cut down by 1/3 to cover my baking pan. Needed the entire cup of buttermilk, and still had a pretty wet and sticky dough, but in the end the biscuits tasted great.

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Reviews about Recipes in this Book

  • ISBN 10 1423621778
  • ISBN 13 9781423621775
  • Published May 14 2014
  • Format eBook
  • Page Count 240
  • Language English
  • Countries United States
  • Publisher Gibbs Smith Publishers
  • Imprint Gibbs Smith Publishers

Publishers Text

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.

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