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Tag: Recipes: Breads

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.

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.

Roz’s Skillet Cornbread

This is an extra recipe for an article that originally appeared in our March 2012 issue.

White Beet, Green Apple, and Golden Raisin Muffins

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.

Ford Fry’s Jalapeño-Cheddar Fry Bread

Buttery rich yet feathery light, these buns are made from brioche dough that’s remarkably easy with a stand mixer. (It does, however, require advance planning to allow for several risings.)

Tomato, Goat Cheese, and Basil Cornbread

From Green Market Baking Book by Laura C. Martin. Martin suggests serving this pretty bread with a summer salad. Just before serving, cut each loaf into 1/2-inch slices, place on a cookie sheet, and toast in a preheated, 350-degree oven. Serve hot.

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.

South Louisiana-style Hush Puppies

From "The Cornbread Gospels" by Crescent Dragonwagon. This repeats several elements of basic down-home hush puppies but combines them in a method just different enough to warrant its own recipe.

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