Free read Ó Southern Biscuits ↠ eBook ePUB or Kindle PDF

Free read Southern Biscuits

Free read Ó Southern Biscuits ↠ eBook, ePUB or Kindle PDF Þ Nothing Says Comfort Like A Southern Biscuit Southern Biscuits 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 cheeCe again salt and baking powder are added This dough can also be used in making coffee cakes pancakes waffles and the likeIngredients 10 cups self rising flour3 teaspoons salt5 teaspoons cream of tartar4 teaspoons baking powder2 cups chilled shortening lard or butterroughly cut into 12 inch piecesDirections Fork 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 peaShake 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 rubbingStore the mix in the refrigerator in an airtight container until ready to use. This is a wonderfully comprehensive biscuit book Not everything I've made has been awesome but I did find my #1 go to biscuit recipe in this book Biscuit Supreme and I've been searching for uite some time I don't expect to love every recipe in a book so long as at least one is stellar it is worth the purchase price

Free read ï eBook, ePUB or Kindle PDF ó Nathalie Dupree

Arning 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 CarolinaCynthia Stevens Graubart 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 The One Armed Cook called the culinary version of What to Expect When You're Expecting Cynthia and her husband Cliff live in Atlanta GeorgiaHomemade Refrigerator Biscuit Mix Makes 10 cupsIf 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 uantity of biscuits from 4 to 40 On. I've only made 1 recipe from here so far the Cream CheeseCarolina biscuits but my husband ate 10 of them they are small and declared them to be the best biscuits he'd ever had so this book is automatically a winnerM made my Mother's Day dessert out of here too a Sweet Cake biscuit that serves as the cake for strawberry shortcake It was deliciousNext up will be trying out another biscuit for my parents in law who are visiting this weekend My father in law has always seemed to enjoy the regular Betty Crocker baking powder biscuits I've made before so hopefully we can wow him

Nathalie Dupree ó 8 Summary

Southern BiscuitsNothing Says Comfort Like A Southern Biscuit Southern Biscuits 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 cheeseThe 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 Southern Biscuits is the definitive biscuit baking bookNathalie Dupree has written or coauthored many cookbooks including the James Beard award winner Nathalie Dupree's Southern Memories and Shrimp and GritsShe has appeared on than 300 television shows and specials which have shown nationally on PBS The Le. This book helped me finally understand the difference between baking powder and baking soda As someone who bakes regularly this should be something I already get But the thing is I mostly just bake recipes other people share; I’m not good enough to be able to sort out my own I don’t know the best ratios of liuid to dry ingredients so I can’t just sub things in and outI really appreciated that the book has a generous introduction before diving into recipes The authors talk about the history of biscuits and how different flours in different parts of the US yield different feels to the biscuits They offer advice for storing and measuring flour and as mentioned above the different purposes baking powder and baking soda fulfill in a recipe They also dive into different types of fat to use butter is yummy but you’ll get a lighter biscuit if you use shortening or lard and different options for liuid I’m looking forward to using yogurt in one of the recipesFinally and most importantly the authors take you through the actual preparation of the dough and include two types of kneading and eight different ways to shape biscuits depending on the consistency of the dough and the look you are going for They also discuss some common ways the home baker can totally screw the pooch It’s helpfulThey then dive into the recipes broken out into easy biscuits traditional biscuits embellished biscuits I’m so excited to try the black pepper ones biscuit relatives cheese straws tomorrow’s biscuits ie what to do with leftovers and desserts They also include some recipes for things you want to eat WITH biscuits like compound butter or chocolate gravy And they include a recipe for refrigerator biscuits so you can make dough ahead of time and just add liuid and bake up as you have time There are many I want to try out which I think is a sign of a pretty good cookbook