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Wondering how to make biscuits? How about how to make southern biscuits? Today we make biscuits with southern food fans Rachel Wharton of Edible Brooklyn & Edible Manhattan, & Charlie Shaw, southerners who both love making biscuits.
You can order Dorie Greenspan’s book “Baking from my home to yours” here
here is her blog DorieGreenspan.com DorieGreenspan.com
Check out these other posts you might like:
- Dog Biscuit Recipe for the Labradors
- The Art of Eating In, a new book by Cathy Erway
- Gardenfork Radio Inaugural Show
- Great Cook Books from the Library
- Garden cart plans and agrarian blog
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Hi Guys!
I tried my hand at biscuit making this weekend and well, I don’t know if it was all that right. My local indie grocer carries Swans Down Cake Flour, which is a soft winter wheat and so very soft and fine. I used my mother’s Joy of Cooking cook book, she received it from her great Aunt in 1968, for the recipe. They were a cream based biscuit. Oh, and I used Charlie’s method of making the baking powder, or was it soda? Which ever it was, it did work.
They were dry. Very dry. Moisture sucking dry. However, they were fluffy and light, with a fine crumb and crust. Next time I might try them with a little more cream and butter.
Really enjoyed the show!
Monica
yes, the biscuits can be a bit dry, i think the flour makes a difference. who knows. thanks for posting.