Biscuits, Spoonbread and Sweet Potato Pie by Bill Neal

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  • Angel biscuits

    • ellabee on January 17, 2016

      These must be what our neighbor Mrs. Stoner made -- completely different from my mother's short biscuits from Joy. The two major anchors of my childhood universe of biscuits, the minor third being E.'s Christmas beaten biscuits (muy Eastern Shore, and only good as ham conveyors).

  • Peach cobbler with clabber biscuits

    • emiliang on August 04, 2013

      The "clabber" biscuits make this cobbler recipe truly exceptional. Substitute nutmeg for the cinnamon to allow the fruit flavors to really shine.

  • Fruit fritters

    • emiliang on November 18, 2013

      Simple and wonderful. Used apples: cored, peeled, halved, and sliced into 1/2 in. semicircles. Recipe makes enough batter for two large apples.

  • Buttermilk biscuits

    • emiliang on September 15, 2013

      This has become the standard biscuit recipe for us. Very light and perfectly balanced sour notes. Only change we make is that we fold the dough on itself (in thirds, like a letter) a couple of times before cutting out the biscuits. Baking time on a cast iron pan is 10 minutes at 450 degrees.

  • Tartare sauce

    • emiliang on September 01, 2013

      Very good. Our new favorite. But we use capers instead of the olives and Old Bay Lemon & Herb instead of the cayenne, lemons, and parsley.

  • Green onion cakes

    • bching on September 03, 2014

      These (pan)cakes are delicious with ham and every now and then I get a strong craving for this simple meal. They're very easy to make, too.

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  • ISBN 10 0807854743
  • ISBN 13 9780807854747
  • Published May 01 2003
  • Format Paperback
  • Page Count 360
  • Language English
  • Countries United States
  • Publisher The University of North Carolina Press
  • Imprint The University of North Carolina Press

Publishers Text

This delightful cookbook celebrates the glories of southern baking, with 300 recipes for the breads, biscuits, cakes, pies, cookies, and sweets that have been the pride of southern cooks for generations. From his first chapter on cornmeal - with recipes for dumplings, hushpuppies, and four styles of spoonbread - to his delicious array of desserts - including persimmon pudding, lemon chess pie, and pecan cake with caramel icing - Bill Neal interweaves fascinating bits of culinary history with a native's knowledge of the cooking secrets of the rural South. He demystifies beaten biscuits, revives such southern standbys as baps and bannocks, and freshens up old favorites such as peach cobbler and fruitcake. Passing on the traditions of the southern kitchen, Neal pays tribute to the richness of the region's heritage. Biscuits, Spoonbread, and Sweet Potato Pie was first published in 1990.

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