Southern Biscuits

Nathalie Dupree, a James Beard Award-winning author known for Southern Memories and Comfortable Entertaining, presents a comprehensive guide to biscuit baking in Southern Biscuits. This volume covers techniques ranging from mixing and folding to rolling and kneading, supported by extensive how-to photography. The text explores historical styles such as beaten biscuits from the Old South and England, alongside modern variations that include Angel Biscuits with yeast for splitting, Carolina Biscuits made with cream cheese, and Chocolate Soldiers dusted with sugar. The book organizes recipes by occasion, offering options for hearty breakfasts to delicate party hors d'oeuvres. It details embellished varieties laced with goat butter, pecans, or pimento cheese. Dupree’s expertise is complemented by co-author Cynthia Stevens Graubart, a former television producer and author of The One-Armed Cook. Their combined background in culinary instruction and media production ensures clear, accessible instructions for home bakers. This collection suits readers interested in regional American cuisine and specific baking methods. It may not appeal to those seeking quick, no-fuss recipes without detailed technique guidance, as the book emphasizes the tactile process of creating layered, fluffy textures. The inclusion of both traditional Sunday Supper styles and contemporary ingredient combinations provides a broad spectrum for enthusiasts of Southern cooking.