Making Two-Ingredient Cream Biscuits, with Nathalie Dupree and Cynthia Graubart

Slideshow SLIDESHOW: Making Two-Ingredient Cream Biscuits, with Nathalie Dupree and Cynthia Graubart

[Photos: Carey Jones]

It's hard to imagine better biscuit teachers than Nathalie Dupree and Cynthia Graubart, who presented at the Atlanta Food & Wine Festival. Their book Southern Biscuits is about as definitive as they come, and Dupree is a James Beard Award-winning Southern cookbook author and television personality.

These two women have made more biscuits than any of us would in several lifetimes, but they still have a damn good time doing it, all but a Nathalie-and-Cynthia show of banter and flying flour—spouting tips like "First rule of biscuit-making: don't wear black" and "You don't KNEAD biscuits, you NEED biscuits!".

Two ingredients? Yes, really: self-rising flour and whipping cream. ("We're really just lazy," Dupree quips.) 15 minutes and that's about it.

But their biggest tip for biscuit making: start now and do it all the time. Or, as Dupree puts it, "Go home, lock the door, and practice! It's just flour. You can get more. Men spend thousands of dollars on golf clubs but no one expects them to get a hole in one the first time."

Come see how they do it in the slideshow.

About the author: Carey Jones is the Senior Managing Editor of Serious Eats. Follow her on Twitter (@careyjones).

Comments

Add a comment

Comments can take up to a minute to appear - please be patient!

Previewing your comment: