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The State of Biscuits in Atlanta

Biscuits have been keystones of the Southern table for more than a century. Before air-conditioning, they were beloved for their short baking time, which didn’t overheat the kitchen. In Culinary Ephemera, William Woys Weaver notes that biscuits became a calling card of the Bible Belt in part because they were leavened using baking powder rather than yeast, which is associated with alcohol. Still one of the emblems of the South, they’re now fashionable in hipster cities like Seattle and Portland, Oregon.

Mary Moore Makes Her Aunt Edie’s Cheese Biscuits

The spacious kitchen of Mary Moore, founder and CEO of the Cook's Warehouse, in her Oak Grove home is fully equipped with Japanese knives, silicone spatulas, a sous vide water oven, and an electric grain grinder with variable texture control.

Half-dollar Ham Biscuits

From "Southern Biscuits" by Nathalie Dupree and Cynthia Graubert. Our friend Barbara Morgan, from Covington, is a fabulous cook and entertains frequently. The ham biscuits can, of course, be served as soon as they are made, but when Barbara told me about freezing the biscuits with ham inside for cocktail parties, I was skeptical.

Baking Powder Biscuits

From "Southern Biscuits" by Nathalie Dupree and Cynthia Graubart. This is the standard biscuit of most regions in the country. The difference here is that Southern all-purpose flour has less gluten.

The Flying Biscuit

From "Southern Biscuits" by Nathalie Dupree and Cynthia Graubart. The Flying Biscuit Cafe is reputed to have the best biscuit in Atlanta. They churn them out day after day, and moans of pleasure can be heard out on the street by the lines of young and old waiting for a seat.

Jammy Biscuits

Jammy biscuits are a Southern interpretation of sticky buns, one which takes advantage of the light, fluffy quality of the soft winter wheat used in the South and the abundance of flavorful fruit jams.

Shirley Corriher’s “Touch-of-Grace” Southern Biscuits

From "BakeWise" by Shirley O. Corriher

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