I love to learn new dishes or baking recipes to add to my traveling cookbook.
I feel very fortunate to live in Atlanta where there are so many opportunities to pursue my culinary endeavors. As a volunteer with Cooks Warehouse, I get plenty of exposure to new cooking ideas and improving my craft. Some classes, like this biscuit 101, offer a focused concentration on one particular item.
As a Southern lady, I feel it is my duty to learn how to make a proper Southern biscuit. Now, I have baked many a biscuit before but I have to say they were not worthy of too many bragging rights. How wonderful it is to discover what you have been doing wrong all these years! One of the most important facts I uncovered was about flour. In order to make a true, good, soft, Southern biscuit you need a low protein flour. Thank goodness we have some to choose from in Atlanta. Select Martha White or White Lily with only about 2% protein.
The only down side to this for me is that now I will have to fill my suitcase with flour if I am inn sitting past the Mason Dixon line.
I worked in Seattle last week and offered to make one of my Texas guest a batch of cream biscuits for breakfast one morning. I went to 3 different stores in search of my precious white, light, magic dust. No luck!
She forgave me and understood my dilemma...she said her granny only used White Lily too.
This lovely batch of cream style biscuits that I am holding are soooo easy.
Just 2 cups self-rising flour and 1 cup whipping cream. Bake 450*
Of course there are a few more secrets, but you will just have to show up at my next inn assignment and I will bring you back in the kitchen to show you!