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Biscuits

Author: Belinda Ellis
Publisher: Chapel Hill, NC : The University of North Carolina Press, 2013.
Series: North Carolina History & Culture anthology.; NC LIVE module.; A savor the South cookbook.
Edition/Format:   eBook : Document : EnglishView all editions and formats
Publication:North Carolina History & Culture
Summary:
For 15 years, food writer Belinda Ellis traveled around the country for the White Lilyʼ flour company, teaching people to make biscuits and listening to their stories. "I learned that deep in the soul of a biscuit, there's more than the flour, fat and milk. A hot biscuit embodies a memory of place and family," she writes. Ellis's heartfelt tribute to the biscuit celebrates the many possible flavors and uses for this  Read more...
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Genre/Form: Electronic books
Additional Physical Format: Print version:
Ellis, Belinda.
Biscuits : a Savor the South® cookbook.
Chapel Hill : The University of North Carolina Press, ©2013
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Belinda Ellis
ISBN: 9781469610672 1469610671
OCLC Number: 910948920
Notes: Original document: Book.
Description: 1 online resource (133 pages).
Contents: Cover Page; Biscuits: A Savor the South Cookbook; Copyright Page; Dedication; Contents; Introduction; Classic Biscuits, Any Way You Like; Southern Biscuits Step-by-Step; Nannie's Pinch Biscuits; Sharon Benton's Perfect-for-Country-Ham Biscuits; Lazy Biscuits; I-Can't-Believe-Biscuits-Can-Be-This-Easy Cream Biscuits; Angel Biscuits; Cat Head Biscuits; Petite Tea Biscuits; High-Rise Biscuits, a.k.a. Food-Processor Biscuits; Flaky Butter Biscuits; Shirley's Touch-of-Grace Biscuits; John Egerton's Beaten Biscuits; Lynn's Paradise Café's Pan Biscuits; Buttermilk-Butter Food Truck Biscuits. Creamy Cream Cheese BiscuitsFlavored Biscuits; Cheese Straws; Gorgonzola, Walnut, and Cranberry Biscuits; Orange Tea Biscuits; My Favorite Sweet Potato Biscuits; Mayonnaise Biscuits; Fresh Garlic, Cheese, and Herb Biscuits; Pimento Cheese Biscuits; Everything Biscuits; Pancetta, Rosemary, and Olive Oil Biscuits; You-Can't-Call-This-a-Biscuit 100% Whole Wheat Biscuits; Cornbread Biscuits; Goat Cheese Biscuits; Vegan "Buttermilk" Biscuits; Black Pepper-Sour Cream Biscuits; Bacon-Cheddar Biscuits; Biscuit Meals; The Sandwich Biscuit; The Ultimate Biscuit Sandwich; Belinda's "Big Nasty." The Southern ReubenBenne Seed Biscuits with Pimento Cheese; Chicken Pot Pie with Cheddar Biscuit Topping; Mom's Chicken and Dumplings; Lamb Stew with Caramelized Onion-Mashed Potato Dumplings; Southern Beef Wellington; Heirloom Tomato Pie; Fried Green Tomato, Bacon, and Goat Cheese Biscuits; Caramelized Onion, Bacon, and Biscuit Breakfast Casserole; Sweet Biscuits and Desserts; Fried Pumpkin Pies; Biscuit Shortcakes with Fresh Strawberries and Vanilla Cream; Cinnamon Rolls with Cream Cheese Frosting; Peach Cobbler; Spiced Fresh Peach-Pecan Biscuit Shortcakes; Cream Scones. The Fat Elvis, a.k.a. Taking Care of BiscuitsChocolate-Walnut Biscuit Bread Pudding; Biscuit Toppers; Grandma's Gravy; Sawmill Gravy; Tomato Gravy; Sorghum Butter; Strawberry Freezer Jam; Acknowledgments; Index.
Series Title: North Carolina History & Culture anthology.; NC LIVE module.; A savor the South cookbook.
Responsibility: Belinda Ellis.

Abstract:

For 15 years, food writer Belinda Ellis traveled around the country for the White Lilyʼ flour company, teaching people to make biscuits and listening to their stories. "I learned that deep in the soul of a biscuit, there's more than the flour, fat and milk. A hot biscuit embodies a memory of place and family," she writes. Ellis's heartfelt tribute to the biscuit celebrates the many possible flavors and uses for this classic southern bread. The first recipe in the book is a master recipe with step-by-step photographs showing how to make the perfect biscuit. In an evocative and enlightening introduction, Ellis delights readers with biscuit history and its intimate connections with southern culture and food-ways. The book's 55 recipes range from traditional to inventive, offering a biscuit for every occasion: Flaky Butter Biscuits, John Egerton's Beaten Biscuits, Pancetta, Rosemary and Olive Oil Biscuits, and The Southern Reuben.

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