photo: Peter Frank Edwards
The idea of making biscuits can be intimidating; not because the process is difficult really, it’s not but because we want them to meet our own lofty, buttery expectations. To make sure you rise to the occasion, apply this wisdom from some venerable biscuit pros.
Rule #1:
Use Quality Ingredients
“I swear by White Lily Self-Rising Flour. It’s our not-so-secret weapon and makes a great biscuit,” says Carrie Morey, founder of Callie’s Hot Little Biscuit in Charleston, South Carolina. “We also try to use whole buttermilk whenever possible.”
“My advice to anyone that asks me for a biscuit recipe: 1. You can’t have mine; 2. Go to the store, get a bag if White Lily Self-Rising Flour, and follow the biscuit recipes on the back,” says Hunter Evans, the executive chef at Elvie’s in Jackson, Mississippi.