ABOUT SOUTHERN BISCUITS & QUICK BREADS
The allure of biscuits begins with their aroma, beckoning sleepyheads from their comfy beds on Saturday mornings. There’s simply nothing better to wake up to than that buttery, toasty scent. Hot from the oven and halved to hold a pat of hastily melting butter, homemade biscuits are literally the best possible way to start any day.
While they’re beloved for breakfast, biscuits are perfectly at home on your plate any time of day, in every which way. For lunch, supper, or dessert, there’s nothing that comes out of the kitchen that’s not made better by a biscuit.
The best thing about biscuits is their versatility and hospitality. Whether they’re slathered with butter and blackberry jam, sandwiching a crispy piece of fried chicken, or smothered with spicy sausage gravy, biscuits welcome any and all toppings, spreads, fillers, and flavors. And when it comes to stir-ins, the limits are as wide as your appetite. Bits of crispy bacon, shreds of sharp Cheddar cheese, tender sweet potato, or even melty chocolate chips—everyone is welcome at a biscuit party.
Southern Biscuits & Quickreads celebrates the humble and sacred art of home baking with more than 75 easy-to-follow, gorgeously photographed recipes that you can trust to yield delicious results every time. Whether you’re craving a classic biscuit for breakfast, a savory biscuit-topped chicken pot pie for supper, or a glorious blackberry cobbler for dessert, this biscuit bible has the perfect recipe for you.
TABLE OF CONTENTS
ABOUT JOSH MILLER
Josh Miller is editor of Taste of the South and Southern Cast Iron magazines, where he spends his days celebrating the history, nostalgia, and downright deliciousness of authentic Southern food. When he’s not dashing to and from tastings and photo shoots, Josh can be found staring dreamily off into space, brainstorming the next Southern food story. His first book, Southern Biscuits and Quick Breads, pays homage to his beloved Southern biscuits, and all the wonderful ways to enjoy them.
7.25×9.5/19.95/136 | Hardback | Available May 1, 2017