THE SOUTHERN BISCUIT...
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FED UP WITH GOLDEN HOCKEY PUCKS? LEARN TO MAKE THIS SOUTHERN STAPLE THE RIGHT WAY PHOTOS BY ROB KAUFMAN
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aking biscuits has been one of those things I’ve screwed up every time I’ve made them, right on the list with the temperamental macaroon. I had put this inability to produce a proper Southern biscuit down to being a Yankee. I just didn’t have the biscuit-making gene that came from being born and bred south of the Mason-Dixon line (I can’t roast a potato like my born and bred English friend Debbie either). This past holiday season the in-house elves clearly had gotten fed up with the “golden hockey pucks” I tried to pass off as biscuits, along with the flat, sticky discs of meringue that resembled nothing close to a proper delicate French macaroon. The biscuit debacle hit a low point over Thanksgiving, when one “golden puck” hit the floor and bounced without losing a crumb. Little did I know that help was on its way…Yes, I received cookbooks written by two experts noted for their prowess in making biscuits and macaroons. Enter Southern whiz-bang biscuit-teer Nathalie Dupree and her book, “Southern Biscuits.” It is the ultimate biscuit book for several reasons:
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1/23/14 11:07 AM