{"product_id":"southern-biscuits-hardcover","title":"Southern Biscuits - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eNathalie Dupree\u003c\/b\u003e (Author), \u003cb\u003eCynthia S. Graubart\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003e\u003ci\u003eSouthern Biscuits\u003c\/i\u003e features recipes and baking secrets for every biscuit imaginable, including hassle-free easy biscuits to embellished biscuits laced with silky goat butter, crunchy pecans, or tangy pimento cheese.\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003eThe traditional biscuits in this book encompass a number of types, from beaten biscuits of the Old South and England, to Angel Biscuits: a yeast biscuit sturdy enough to split and fill but light enough to melt in your mouth. Filled with beautiful photography, including dozens of how-to photos showing how to mix, stir, fold, roll, and knead, \u003ci\u003eSouthern Biscuits\u003c\/i\u003e is the definitive biscuit baking book.\u003c\/p\u003e\u003cbr\u003e\u003cp\u003e\u003cb\u003eHomemade Refrigerator Biscuit Mix\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003eMakes 10 cups\u003c\/p\u003e\u003cp\u003eIf making several batches of biscuits a month, or one biscuit at a time, make a flour-and-fat base mixture to add the milk to at a later time. It will keep several months in a tightly covered container in the refrigerator. Combine one part milk or buttermilk with two parts mix for any quantity of biscuits from 4 to 40! Once again, more salt and baking powder are added. This dough can also be used in making coffee cakes, pancakes, waffles, and the like.\u003c\/p\u003e\u003cp\u003e\u003cb\u003eIngredients: \u003c\/b\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e10 cups self-rising flour\u003c\/li\u003e\n\u003cli\u003e3 teaspoons salt\u003c\/li\u003e\n\u003cli\u003e5 teaspoons cream of tartar\u003c\/li\u003e\n\u003cli\u003e4 teaspoons baking powder\u003c\/li\u003e\n\u003cli\u003e2 cups chilled shortening, lard, or butter, \u003c\/li\u003e\n\u003cli\u003e roughly cut into 1\/2-inch pieces\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cb\u003eDirections: \u003c\/b\u003e\u003c\/p\u003e\u003cp\u003eFork-sift or whisk the flour, salt, cream of tartar, and baking powder in a very large bowl. Scatter the shortening over the flour and work in by rubbing fingers with the shortening and flour as if snapping thumb and fingers together (or use two forks or knives, or a pastry cutter) until the mixture looks like well-crumbled feta cheese, with no piece larger than a pea.\u003c\/p\u003e\u003cp\u003eShake the bowl occasionally to allow the larger pieces of fat to bounce to the top of the flour, revealing the largest lumps that still need rubbing.\u003c\/p\u003e\u003cp\u003eStore the mix in the refrigerator in an airtight container until ready to use.\u003c\/p\u003e\u003ch3\u003eFront Jacket\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eLayered, fluffy, feathery, silky, soft, and velvety biscuits all come together in Southern Biscuits, a book of recipes and baking secrets for every biscuit imaginable. Southern Biscuits features easy biscuits that are hassle-free and undemanding to make, as well as embellished biscuits laced with silky goat butter, crunchy pecans, or tangy pimento cheese, and everything in between. \u003c\/p\u003e \u003cp\u003eThe biscuits in this book encompass a number of types, from the beaten biscuits of the Old South and England, to biscuits reminiscent of Sunday Supper, to modern trends and ingredient combinations. Try Angel Biscuits--a yeast biscuit sturdy enough to split and fill but light enough to melt in the mouth; Carolina Biscuits--flaky little bites made with cream cheese; or Chocolate Soldiers--mixed with cocoa powder and sprinkled with confectioners' sugar. You will find biscuits for every occasion, from hearty breakfasts to delicate party hors d'oeuvres. \u003c\/p\u003e \u003cp\u003eFilled with beautiful photography, including dozens of how-to photos showing how to mix, stir, fold, roll, and knead, Southern Biscuits is the definitive biscuit baking book. \u003c\/p\u003e \u003cp\u003eNathalie Dupree has written or coauthored many cookbooks, including the James Beard Award-winners Nathalie Dupree's Southern Memories and Nathalie Dupree's Comfortable Entertaining. Her latest book is Shrimp and Grits. She has hosted more than 300 television shows and specials, which have shown nationally on PBS, The Learning Channel, and The Food Network. Dupree holds an Advanced Certificate from the Cordon Bleu and has also written extensively for magazines and newspapers. She lives in Charleston, South Carolina. \u003c\/p\u003e \u003cp\u003eCynthia Stevens Graubart is an author and former television producer who began her culinary television production career with \"New Southern Cooking with Nathalie Dupree.\" She is also the author of The One- Armed Cook, called the culinary version of What to Expect When You're Expecting. Graubart lives in Atlanta, Georgia. \u003c\/p\u003e\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eThe definitive biscuit baking book from James Beard Award-winner Nathalie Dupree and writer and producer Cynthia Stevens Graubart. \u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eNathalie Dupree\u003c\/b\u003e has written or coauthored many cookbooks, including the James Beard award winner \u003ci\u003eNathalie Dupree's Southern Memories and Shrimp and Grits.\u003c\/i\u003e\u003c\/p\u003e\u003cp\u003eShe has appeared on more than 300 television shows and specials, which have shown nationally on PBS, The Learning Channel, and The Food Network. Dupree holds an Advanced Certificate from the Cordon Bleu and has also written extensively for magazines and newspapers. She lives in Charleston, South Carolina.\u003c\/p\u003e\u003cp\u003e\u003cb\u003eCynthia Stevens Graubart\u003c\/b\u003e is an author and former television producer who began her culinary television production career with New Southern Cooking with Nathalie Dupree in 1985. She is the author of \u003ci\u003eThe One-Armed Cook\u003c\/i\u003e, called the culinary version of \u003ci\u003eWhat to Expect When You're Expecting\u003c\/i\u003e. Cynthia and her husband, Cliff, live in Atlanta, Georgia.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 216\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1 x 9.1 x 9.1 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e May 01, 2011\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eAward:\u003c\/strong\u003e Pat Conroy Southern Book Prize (2012)\u003c\/div\u003e\n                ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":47214850769145,"sku":"9781423621768","price":25.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0789\/2782\/3097\/files\/aUZLWDBoWmlxOE1Cd2pTV3U1L0RRZz09.webp?v=1768116343","url":"https:\/\/bookscloud.io\/products\/southern-biscuits-hardcover","provider":"BooksCloud Book Dropshipping","version":"1.0","type":"link"}