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Tag: Recipes: Breads
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 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.
You've heard of carrot-raisin muffins, so why not beet-raisin? White beets aren't as messy to work with, but feel free to use the red or golden varieties if you prefer. Cardamom adds a subtle spiciness that enhances the earthy flavors of beets and walnuts.
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.
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.