Biscuits: A Savor the South Cookbook

For fifteen years, food writer Belinda Ellis traveled around the country for the White Lily(R) 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 foodways. 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.

ISBN-13: 9781469677538

Media Type: Paperback

Publisher: The University of North Carolina Press

Publication Date: 08-01-2023

Pages: 144

Product Dimensions: 5.40(w) x 8.40(h) x 0.60(d)

Series: Savor the South Cookbooks

Belinda Ellis is editor of Edible Piedmont, a North Carolina food magazine, and a member of the Southern Foodways Alliance.

What People are Saying About This

From the Publisher

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



I love Belinda Ellis's biscuits! I have made thousands of biscuits with Belinda and her biscuits are the best! Belinda's book, Biscuits, is a treasure. Belinda shares these beloved recipes ready for you to make.—Shirley O. Corriher, author of CookWise and BakeWise

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