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Southern Biscuits Hardcover – May 1, 2011

4.6 out of 5 stars 135 customer reviews

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Editorial Reviews


by Nathalie Dupree and Cynthia Graubart (Gibbs-Smith, $21.99). We can’t think of a better or more definitive source for such a worthy undertaking.

(Bonnie S Benwick Washington Post.com 2011-12-13)

From the Inside Flap

Layered, 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.

The 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.

Filled 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.

Nathalie 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.

Cynthia 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.


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Product Details

  • Hardcover: 216 pages
  • Publisher: Gibbs Smith (May 1, 2011)
  • Language: English
  • ISBN-10: 142362176X
  • ISBN-13: 978-1423621768
  • Product Dimensions: 1 x 9.2 x 9.5 inches
  • Shipping Weight: 2.6 pounds (View shipping rates and policies)
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (135 customer reviews)
  • Amazon Best Sellers Rank: #43,674 in Books (See Top 100 in Books)

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Customer Reviews

Top Customer Reviews

Format: Hardcover Verified Purchase
If you are reading reviews for a book devoted completely to the art of making biscuits from scratch, chances are you don't already know how to make biscuits from scratch. This is a wonderful book on many levels, but you need to be realistic and understand that even with this wealth of information you will need to practice and experiment.

I watched Nathalie Dupree's wonderful television program on PBS for many years so I was already familiar with her style of cooking. One of the foods I could never get the hang of was biscuits. I grew up watching my mother and grandmother make them using only their hands to mix the ingredients. I tried that and came away with rocks because I had no idea about ingredient proportions. This book will help you explore proportions and techniques that will ultimately lead to a biscuit which will make you say WOW! It happened today after batch #8. In a three week period. That's a lot of biscuits, but, luckily they freeze well so we are stocked up. I have had some bumpy rides along the way to that WOW batch. Here's what I've learned:

!. First three batches - Basic Southern Biscuits on pages 56-57. Followed the recipe exactly the first time and got heavy biscuits that didn't rise. Figured it was my fault so made them exactly the same another time but used a different oven, with the same unsatisfactory result. Even the *failures* were being eaten though. I then noticed that the White Lily Self-Rising flour sack had a biscuit recipe which was virtually identical to what I was using but with only half the fat. Made the batch using that recipe and it was really, really good. The lesson learned was that I wasn't compelled to follow the recipe exactly, but I needed to learn how and when to deviate.

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Format: Hardcover
I grew up watching my mother and other women in the family make biscuits. I've spent lots of time making them myself. But I've never understood the chemistry and physics of biscuit making until this book. I guess I've been mindless about making biscuits.

Natalie explains the effects of ingredients, technique, heat, placement in the pan .... incredibly useful and new information to me for the most part. Oh, I knew about the soft winter wheat requirement (Mama used Red Band) but I didn't realize how biscuits turn out differently based on whether they touch while baking or stand alone (I like mine uncrowded and crisp on the edges). And I learned much more.

I've always liked Natalie Dupree's cookbooks. They're among my favorite.

She has credibility .... not all cookbook authors do. I hope to get some credibility myself when it comes to making biscuits through this wonderful book.
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Format: Hardcover Verified Purchase
I've always enjoyed Southern biscuits with fried chicken... and always enjoyed scones with jam at tea time... but I've always felt that the homemade scones and biscuits were missing something no matter how many variations I tried to make... I just could match the store bought Southern biscuits... (my scones were around a 7 on a scale of 1 to 10)

First of all, I believe that whenever you buy a whole book dedicated to one specific subject, you are bound to get into the nitty-gritty of that subject... and I think it is those details and specifics that separate good results from great results!

This book has a whole myriad of different types of biscuits and scones to try out at home and each one has its own subtle little difference ranging from those that require many ingredients and relatively more time to prepare, to your quick biscuit fix recipes! I have to warn readers that when attempting the more complex (relatively speaking of course) recipes, don't cut corners like not brushing the biscuits with melted butter as it will seriously affect the moistness and taste of your biscuits. Granted, there is a lot of butter involved with biscuits and scones... but I guess readers already know that biscuits and scones are not the healthiest foods on earth.

I really found the introductory chapters really beneficial where the authors discuss the different materials that might be used and what affect each has on the finished product... I really think that this kind of information is the kind that adds to your understanding of the subject and makes you better in the field. I specifically found the information on low gluten flour especially beneficial as I have been primarily focusing on high gluten flour for baking breads...
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Format: Hardcover Verified Purchase
This was the first Southern cookbook I have ever found that said if using all- purpose flour that after measuring the flour remove 2 tablespoons of flour before adding other ingredients. Other cookbooks said I had to use soft-wheat flour and listed web sites to buy the flour if not found in my local store.

There is over 10 pages explaining how to make biscuits. And many interesting recipes. The recipes are written so that a person who is a beginning cook can understand what to do.

My biscuits are now soft and flavorful instead of being hard enough to break a tooth on. Anyone looking for a cookbook for learning to make biscuits will want to check out this book.
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