Tag: biscuits
Got five minutes? Holler & Dash can have a biscuit ready for you
If you crave brunch fare on the regular, but don’t always have time for the whole wait-in-line, sip mimosa, wait-some-more production, you’re a likely target for the newest biscuit shop coming to the Westside.
B’s Cracklin’ BBQ is hosting a breakfast pop-up
Ever since Bryan Furman opened B’s Cracklin’ BBQ in Atlanta last fall, he’s wanted to serve breakfast.Now he's teaming up with Southern Soufflé writer Erika Council for a pop-up.
Biscuits: Callie’s Hot Little Biscuit
The crowds are constant at this grab-and-go Charleston import, which tops its enormous, fluffy, crumbly biscuits with fried chicken, pimento cheese, and thick-cut bacon.
Technique: Matthews Cafeteria’s Michael Greene on fluffy biscuits
Michael Greene grew up on these old-time fluffy “cat-head biscuits” that have been a Matthews Cafeteria signature for six decades.He learned to make them by watching the cooks mix, roll, cut, and bake some 300 to 500 a day in a sprawling old basement kitchen where he has spent much of his life.
The Red Eyed Mule
The location between Marietta and Kennesaw supports the highest concentration of biscuit pit stops in the metro area. The best of the bunch resides in a nondescript redbrick building with a dim, equally unassuming
interior. Oh, but those biscuits.
Beaten Biscuits
Beaten biscuits, a very old, very traditional Southern bread, are most often mentioned as the best vehicle for country ham. But float these buttery nuggets atop your favorite soup; they retain their crunch for quite a while before finally yielding to the soup's warm embrace.
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.
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