Southern Biscuits by Nathalie Dupree and Cynthia Graubart

  • Julia Regner's sturdy dorm biscuits

    from Southern Biscuits Southern Biscuits by Nathalie Dupree and Cynthia Graubart

    • Categories: Bread & rolls, savory; American South
    • Ingredients: self-rising flour; vegetable shortening
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Notes about this book

  • Twysbeek on December 06, 2020

    This book does not have weights for the recipes. They do mention that 1 cup of self-rising flour = 4oz

Notes about Recipes in this book

  • Rachel's very beginner cream biscuits

    • Twysbeek on December 06, 2020

      This recipe comes together in about 5 minutes, I prefer to weigh my flour, in intro it is stated that self-rising flour 1 cup = 4oz, I used 8oz White Lilly SR flour, no additional needed. Better than the sum of it's parts, I brushed unsalted butter on top upon removing from oven and topped with a sprinkle of Maldon salt. Very tender and tasty.

  • 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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  • ISBN 10 142362176X
  • ISBN 13 9781423621768
  • Linked ISBNs
  • Published Apr 01 2011
  • Format Hardcover
  • Page Count 128
  • Language English
  • Countries United States
  • Publisher Gibbs Smith
  • Imprint Gibbs M. Smith Inc

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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