Suzi's Blog

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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Tiny Biscuits with Crème Fraiche and Berries from Gale Gand

Size does matter. But gigantic is not always best. Sometimes, sometimes elegance comes in a small bundle carefully articulated. Here’s a perfect example. We tend to bake “big.” Big cookies, big muffins, big shortcakes slathered in a mountain of whipped cream studded with strawberries. Here’s a different twist: tiny biscuits flavored themselves with honey and…

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Cheese Biscuits with Aromatic Bay Leaves from The Philosopher’s Kitchen

This recipe comes from The Philosopher’s Kitchen: Recipes from Ancient Greece and Rome for the Modern Cook. Author Francine Segan is part cookbook author, part historian. In this book she offer a bounty of ancient recipes. Some are really ancient, translated from Greek and Roman texts. And some are “newly” ancient, Francine’s inspired contemporary recipes…

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