Recipes and Stories

2 September 2017: Ham-Stuffed Buttermilk Biscuits

September 2, 2017

Tags: Classic Southern Cooking, Historical Southern Cooking, Buttermilk Biscuits, Biscuits, Ham, Ham Biscuits

Classic Southern Ham Biscuits
We’re finally at Labor Day weekend and, at least where our somewhat quixotic late-summer weather is cooperating, many of us will be marking summer’s last official hurrah by packing a picnic hamper and blanket and heading for the beach, local park, some picturesque country landscape, or at the very least the back yard. Mind, here in the South, we’ll be able to picnic until well into October, but there’s just something about marking the end of summer by symbolically eating outdoors “one the last time.”

Magazines, newspapers, food web sites, and the air waves are full of helpful ideas for crowd-pleasing picnic and cookout fare, which is all very nice. But every good Southern cook already knows the real way please the crowd, and that’s to make sure that the picnic hamper contains an ample supply of three things: fried chicken, old-fashioned potato salad, and ham biscuits. (more…)

20 December 2015: Sour Cream Cheddar Drop Biscuits

December 20, 2014

Tags: Biscuits, Drop Biscuits, Sour Cream Cheddar Drop Biscuits, Classic Southern Cooking, Southern Baking, Classic American Baking

Sour Cream Cheddar Drop Biscuits. Photography by Richard Burkhart
A simple way to dress up and stretch a family meal for unexpected company during the holidays, or just make it seem a little more special for the home folks, is a bread basket filled with piping hot, freshly baked biscuits. They never fail to impress, and make everyone think you’ve gone to a lot more trouble than you really have. (more…)

26 November 2014: Mastering Thanksgiving X—The Art of the Biscuit

November 26, 2014

Tags: Thanksgiving 2014, Thanksgiving Dinner, Biscuits, Dressing, Classic Southern Cooking

The secret to perfect biscuits is just like getting to Carnegie Hall: Practice, practice, practice, and making them for dressing is the perfect time to do it.
The other key ingredient in my family’s cornbread dressing is actually another kind of bread altogether: biscuits. They give the dressing body and help bind it together without having to add eggs, which can sometimes make dressing a bit heavy.

Unfortunately, few home cooks seem to make biscuits very often, which is too bad. Because once one gets the knack, they’re drop-dead easy, and serving forth a basket of delicate, piping hot biscuits never fails to impress company. They always think you’ve gone to a lot more trouble than you actually have. (more…)