Light and flaky, rich and moist, crumbly, silky, buttery, savory: Yes, there are a lot of biscuits out there, and I can’t think of a more fun summer project than exploring them all, baking up batch after batch for picnics, potlucks, grill-outs and backyard barbecues. With Southern Biscuits, by Nathalie Dupree and Cynthia Graubart, perfect recipes and techniques for a whole slew of biscuits are delivered in one beautiful cookbook.
They begin with an invaluable “Biscuit Basics” chapter – my biscuits will never be the same now that I know the importance of low-gluten flour, the difference between fats, eight different methods for shaping biscuit dough and more. The recipes start with easy biscuits, requiring only a few ingredients and simple steps, and then dive into traditional biscuits, requiring more ingredients (butter, lard, oh my!) and a little more love. But the truth is, even though baking biscuits is an old-time tradition, they’re surprisingly quick and easy to make and deserve a place in everyone’s modern, busy lifestyle.