Light handmade biscuits at last
Wednesday, June 8th, 2011I grew up eating biscuits.
After my mother went back to work, they started with a box of Bisquick more often than not. But she had the proverbial light hand and her biscuits always came out of the oven fluffy and tender with a golden crust that crunched ever so slightly at first bite. We frequently ate biscuits as shortcake when strawberries were in season.
Sadly, I didn’t inherit my mother’s delicate touch and have always used a food processor to make biscuits — until now. “Southern Biscuits,” by Nathalie Dupree and Cynthia Graubart (Gibbs Smith, 2011), gives such clear and detailed instructions on the gentle art that my handmade biscuits almost meet my mother’s standards today. And as much as it pains me to admit, they’re far lighter than anything I’ve ever made in my trusty Cuisinart. (more…)







