Southern Biscuits [electronic resource].

ISBN:

9781423621775

Title:

Author:

Dupree, Nathalie.

Personal Author:

Dupree, Nathalie.

Publication Information:

Newburyport : Gibbs Smith, 2011.

Physical Description:

1 online resource (324 p.)

General Note:

Description based upon print version of record.

Contents:

Acknowledgments; Foreword by Terry Kay; Introduction; Biscuit Basics; Easy Biscuits; Julia Regner's Sturdy Dorm Biscuits; Allison's Easy Sour Cream Biscuits; Julia's Double Ginger Biscuits; Jennet Alterman's Mother's Shot Glass Biscuits; Rachel's Very Beginner's Cream Biscuits; Busty Yogurt Biscuits; Yogurt and Heavy Cream Biscuits; Cynthia's Real Life Pantry Biscuits; Homemade Refrigerator Biscuit Mix; Traditional Biscuits; Baking Powder Biscuits; Basic Southern Biscuits; Novice Tea Towel Smooth-Topped Biscuits; Hand-Rolled Extra-Light Biscuits; Kate's Unforgettable Wooden Bowl Biscuits

Mishap Skillet BiscuitsShirley Corriher's Country Buttermilk Biscuits; Biscuits Supreme; "Bomber" Biscuits; Bumpy-Topped Mock Clabber Biscuits; James Villas' Maw-Maw's Biscuits; Double Fluffy Buttermilk Biscuits; Food Processor Biscuits; Fast-Food Biscuits; Big Nasty Biscuits; The Flying Biscuit; Beaten Biscuits; Make-Ahead Shenandoah Valley Biscuits; Mrs. Dull's Humble Soda Biscuits; Gullah Biscuits; Olive Oil Biscuits; Buttermilk-Margarine Biscuits; Angel Biscuits; Stir 'n Roll Biscuits; Leftover Biscuits; Embellished Biscuits; Black Pepper Biscuits; Goat Butter Biscuits

Pimento Cheese BiscuitsBenne Seed Biscuits; Cracklin' Cat's Head Biscuits; Parsley Biscuits with Ham and Honey Mustard; Buttermilk Raisin Cinnamon Pecan Biscuits; Buttery Blueberry Ginger Biscuits; Cranberry-Orange Biscuits; Sweet Potato or Pumpkin Biscuits; On-the-Go A.M. Breakfast Sandwich; Coca-Cola Biscuits; Half-Dollar Ham Biscuits; Petite Carriage House Biscuits; Senator Hollings' Flaky Appetizer Cream Cheese Biscuits (Carolina Biscuits); Flaky Pecan Party Biscuits; Biscuit Relatives; Butter Dips; Cheese Straws or Wafers; Blue Cornmeal Biscuits; Cheddar-Chipotle Cornmeal Biscuits

Paul Prudhomme's Southern Biscuit MuffinsButtermilk Rusks; Mrs. Dull's 5 O'Clock Tea Porter Puffs; Cheese Sausage Pinwheels; Buttermilk Coffee Cake; Peach Coffee Cake; Pancakes; Waffles; Chicken or Turkey Biscuit Pot Pie; Buttermilk Biscuits for Pot Pie; Chicken and Drop Dumplings; Rainy-day Beef Stew and Thyme Dumplings; Chicken and Vegetables with Dumplings; Tomorrow's Biscuits; Breaded Tomatoes; Tomato Biscuit Soup; Biscuit Panzanella Salad; Sausage, Fennel, and Apple or Pear Dressing or Stuffing; Overnight Biscuit Cheese Casserole; Overnight Biscuit, Sausage, and Apple Casserole

Gilding the LilyCitrus Butter; Herb Butter; Norman's Compound Butter; Nut Butter; Orange-Honey Butter; Honey Mustard Sauce; Orange Glaze; Fig Jam Filling; Easy Refrigerator Strawberry Jam; Lemon Curd (Lemon Cheese); Hot Pepper Jelly; Sausage-Bacon Gravy; Dumpling Gravy; Chocolate Gravy; Butterscotch Sauce; Caramel Sauce; Desserts; White Lily Sweet Cake Biscuits; Hayley Daen's Cranberry Buttermilk Scones; Hayley Daen's Brown Sugar Shortcakes; Caramel Bread Sticks; Peach Pinwheels; Fig Roll Loaf; Biscuit Fried Pies; Lazy Girl Peach Cobbler; Peach Puzzle

Overnight Bananas Foster Biscuit Casserole

Subject Term:

Biscuits.

Cooking, American -- Southern style.

Added Author:

Graubart, Cynthia.

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2011

Publication Information:

Newburyport : Gibbs Smith, 2011.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.815	1:E-BOOK	1	1:ON-DEMAND	Searching... Unknown

Bound With These Titles

On Order

Summary

Southern Biscuits features recipes and baking secrets for every biscuit imaginable, including hassle-free easy biscuits to embellished biscuits laced with silky goat butter, crunchy pecans, or tangy pimento cheese. The traditional biscuits in this book encompass a number of types, from beaten biscuits of the Old South and England, to Angel Biscuits--a yeast biscuit sturdy enough to split and fill but light enough to melt in your mouth. Filled with beautiful photography, including dozens of how-to photos showing how to mix, stir, fold, roll, and knead, Southern Biscuits is the definitive biscuit baking book.

Excerpts

WHAT I S A BISCUIT? A biscuit was originally made out of flour and water, the basis of hardtack carried by early travelers. Ultimately, alittle lard was added, the dough was beaten hours before shaping and baking, the final product holding a littleslivered country ham, becoming a gourmet's delight called a Beaten Biscuit. (We now make it with a food processorin five minutes.) Once baking powder was developed in the 1800s-replacing the potash that had been used as a leavening-it was added to the same flour and water and, mixed together and shaped into a round, it became a biscuit. (These are still eaten today as Dorm Biscuits.) Any other addition is an extension of the cook's imagination, whether whole milk, buttermilk, sour cream, yogurt, whipping cream, shortening, lard, or butter are used. Each adds a different capacity for leavening or flavoring. The lightest biscuits are made out of delicate white winter-wheat flour, also called "soft wheat" due to its lowgluten content. With the addition of a fat and a liquid, usually milk or buttermilk, they are a close cousin toscones, containing sugar and possibly an egg, which the English fill with clotted cream and raspberries and servefor tea, not for breakfast or another meal. The English biscuit, which is a cookie, bears no relation to a scone.The French have a cake-type called "biscuit," which neither cookie, bread, nor scone. There was no agreementover the years about how to spell, define, or pronounce the name of our bread. It just was. Excerpted from Southern Biscuits by Nathalie Dupree, Cynthia Stevens Graubart All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.