Synopses & Reviews
For fifteen years, food writer Belinda Ellis traveled around the country for the White Lily 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.
Review
"Full of good stories about good food, Biscuits features a marvelous selection of the easy-to-make and easy-to-love recipes. The master biscuit recipe alone proves that Ellis is a force to be reckoned with."--Kelly Alexander, author of Peaches: a Savor the South Cookbook
Review
"A book dedicated to the fluffy breads embraced from home kitchens to trendy restaurants alike finds the familiar concoction of flour, butter, and love reconfigured in dozens of ways."
-Wilmington Star News
Review
"[The] recipes . . . are clearly and concisely written and easy to follow."
-Advocate
Review
"You couldn't ask for a more valuable collection of biscuit recipes."
-jeanandersoncooks.com
About the Author
Belinda Ellis is editor of Edible Piedmont, a North Carolina food magazine, and a member of the Southern Foodways Alliance.