Suzi's Blog

Classic Cathead Biscuits from Biscuit Head by Jason and Carolyn Roy

  Earlier today I posted a review for Biscuit Head, a glorious biscuit book from the Biscuit Head restaurant founders Jason and Carolyn Roy. It’s a lovely book with just a handful of biscuit recipes per se. Most of the book’s recipes deal with what to put on, in, or next to your biscuit. And…

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Maple Pinwheel Biscuits from Biscuit Bliss by James Villas

  In Biscuit Bliss, James Villas suggests that your perceptions of a “simple biscuit” might be wrong. In fact, those perceptions are wrong. While a straightforward light and fluffy biscuit is sublime — with that butter and jam or honey — the fact is that biscuits can be far more complex in flavor and even…

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Mother’s Buttermilk Biscuits from Biscuit Bliss by James Villas

In Biscuit Bliss, James Villas promises you biscuit happiness and delivers page after page. This is one of the first recipes in the book. It’s in the classic Southern tradition: vegetable shortening, ideally Southern flour and buttermilk. Light, flakey and exceptional, these biscuits are a quick breakfast delight. Southern flour? White Lilly if you can…

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Caraway Rye Biscuits from Around the Southern Table by Sarah Belk

Here’s another American classic from Around the Southern Table by Sarah Belk. Southern Table is a tour de force of historic dishes with a trove of culinary history in the headnotes. In colonial America, white flour was priced at a premium. So the colonists would make “thirded flour” with equal portions of white flour, cornmeal…

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