The Humble Biscuit


Two summers ago I interviewed chef Nathalie Dupree about her cookbook, Southern Biscuits. An excerpt from my story:

Despite the fact that biscuits were once staples of everyday cooking, they’re now surrounded by an air of mystery, particularly to a generation whose matriarchs are more likely to head off to work in the morning than slave over a hot stove all day. Without that precedent, modern cooks often opt for Pillsbury rather than go through the trouble of making them from scratch. Which is a shame, if you ask any biscuit purist.

You can read the full story here.


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