National biscuit month
September 4th, 2013
07:30 PM ET
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Here's to the Southern treat that can't be beat - September is National Biscuit Month.

There's just something about a biscuit. Scratch that - there is everything about a biscuit. In a skilled set of hands, a humble meld of flour, fat, liquid and leavening are transformed into something that sustains both body and spirit through the toughest times. But honestly, even a so-called "cheater" biscuit from a box mix, can (a.k.a. "whomp biscuits") or freezer is better than having no biscuit at all.

If you'd like to take biscuit matters into your own hands, I've picked up a little wisdom along the way from my own biscuit-making adventures:
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National buttermilk biscuit day
May 14th, 2012
09:00 AM ET
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While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.

Bust out the butter, scoop up the lard - May 14 is National Buttermilk Biscuit!

We've had a thing or two to say about this sumptous Southern treat in the past, so we'll pretty much let that do the talking.
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September 30th, 2011
05:00 PM ET
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Biscuits. Everybody has an opinion on them - particularly in the South where nary a country breakfast spread exists without a steaming batch fresh out of the oven.

They're also served hot with a side of controversy: lard versus butter, White Lily flour versus run-of-the-mill, twisting or not twisting the biscuit cutter. Generations of home cooks, like Lisa Fain, have sat around the table buttering up their own version and debating the right way to make them.

Fain - a Texas native-turned-New Yorker - writes the Homesick Texan food blog, and has now compiled those nostalgic recipes she grew up with into “The Homesick Texan Cookbook.”

She's not claiming her biscuits are the end-all be-all, but you can bet your cowboy boots they're pretty darn delicious.

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Filed under: Baked Goods • Biscuits • Bread • Dishes • Favorites • Make • Recipes • Step-by-Step


Breakfast buffet: National biscuit month
September 23rd, 2011
08:00 AM ET
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While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.

This month, every day is golden delicious - September is National Biscuit Month!

Making truly wonderful, light, fluffy biscuits is almost a lost art form, but luckily, you've got a whole month to discover your biscuit-baking gift!

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What we know as biscuits today began quite differently. The name is derived from Latin, meaning "twice-cooked." During the Middle Ages, biscuits were hard, twice-baked and made to take on the road. In fact, biscuits are still considered to be sort of a cracker everywhere else but here. No hardtack for us!

Soft, buttery, melt-in-your-mouth golden biscuits from the South can be made many different ways, but as one who regularly chows down on Mama's magic biscuits on Saturday mornings, let me point you in the right direction. Callie's biscuits, made with cream cheese, bake up light and fluffy, perfect to split in half and spread with preserves, butter, cheddar cheese or even wrap around homemade breakfast sausage. Double the batch and you can freeze half for next weekend's lazy breakfast!

Want to change up your biscuit baking? Try Southern Living's tempting cinnamon raisin and pimento cheese variations. Here's to hoping your basket will be filled with biscuits all month long!

Some tips from our Managing Editor's "biscuit mission" a few years back:
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Filed under: Biscuits • Breakfast Buffet • Dishes • Food Holidays • News


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