Rise of the Southern Biscuit

Things in this life that make life worth living. Simple things. Who's well. There's solely timespan in your tradition. Flour and water. Or how about Brian mates tasteless. That was the challenge cooks in the Old South took gone and conquered. They had to figure out how to take Southern soft Wenner wheat and make

it survive in the Southern Kitchen heat. That's how the Southern this part was my home. There's just something about. Those. Kids. All right. We. Have. Is idea of love. It is that it's from our heart and it's Southern hospitality. In Atlanta in the heart of the South. While it just had to have biscuits morning noon and night in goody. Good. Pieces.

I wish you could taste what this tastes like because it is so. Good. It's simple. This is a really good thing if you have to get the counters messy three. Four and the sound of the biscuit break was the sound of money in the Old South. Only the well-to-do could afford this in the kitchen appliance and the staff to operate it. Hear the PA. This was the preferred way to make one of the first biscuits of the South that the best get so you just repeat those less fortunate. I had to get the job done in a more physical manner. I. Bang bang bang bang. Either all or the beaten biscuit was and is a labor

of love. When it pops. It's getting right. What we doing here is incorporating many layers of prayer because there's no baking powder in a biscuit in the little pot. With the first briskets of the sound very much like the European flat cracker southern cooks work to make the rise you could say. Some beets or biscuit dough to get it done. Others concocted their own leavening agents from various sources life would add. But the high and biscuits. Were the symbol of southern hospitality from the 1790s to well even now. So they're in chef and cookbook author via long haul as one of the few Southern women who still makes big baskets these cracker like biscuits

have a long shelf life and go perfect with country ham. The recipe started out as flour lard and water. But is competition between the plantation cooks heated up. They started using heavy cream adding sugar and salt and beating their biscuits longer to make them. Better you should. She did a show on the break at least a hundred and fifty tabs and oh tiny. If they were expecting the president or someone who didn't hear the PA. They would do it 500 times because that his need for 500 layers of what I hear. In the midst of. Its attention on campus a perfect size for a biscuit. And you need to go all the way through because. That holds the layers of biscuit together. They won't last long but they will rise up some. The main thing is they will be like.

All the world. Ate a biscuit when Bailo served her beaten biscuits to the members of the United Nations in 1976 but we thought of biscuits right off the bat because this gets rather delicate. We called it an old fashioned luncheon on the grounds and Centennial Park. Brooks Parker was Governor Ray Blanton's press secretary and we thought well we'll have ham and biscuits will have all the good things that go with biscuits or a southern meal he'd get roads all over the world. And she don't get a Southern biscuit hour in the world. Two happenings would come to revolutionize the biscuit bill. Taken the time and trouble out of biscuit making in 1850 commercial

bacon powder was pioneered and in the 1940s self-rising flour arrived on the same. Like anybody can make a biscuit. Today you need three ingredients butter or shortening liquid. That's it. So in the land of pillars and picket fences get recipes cropped up in just about every Southern family. There was a wedding present from Mrs. Gower. My husband's grandmother. And there was only book I. And that sweet potato best skits that are great in the fall and a new kind of potato biscuit set up at Rosemary and serve them with the cookbook is in 1857 book at Mrs. Leslie's cookbook and it was sort of the Betty Crocker of its day.

It was something that every good cook would have had. As she has small biscuits grandmother coward book than anybody I've ever seen. New in the three. Modern Times would give rise to a new place to call home for Southern biscuit. Thank you. For. The restaurant. Eight thousand kids and every

one. Of the Flying Biscuit cafe. Everybody thinks of biscuits I think about when I have visitors from the north. They always want to come here and have this. Weather. It really is about. An art a style of doing it. You really do put your heart and soul into the biscuit whether you're making six that morning for you know your family of three or you're making six thousand. They don't taste mass produce they taste like. And made real. Authentic. Biscuits. So she gets a really nice feel here and like if you buy him out of the

cannon home they never go out like this. They're just. There to see me do you. Whatever she does. Your view. We like to use a soft white winter flower. We make our biscuits with light cream and the magic. Behind the flying biscuits is that you can't mix your dough too much. That's the biggest and best secret that I can give any biscuit maker in the world. So many people want to keep. Folding the dough because it feels so good. But I'm here to tell you four times. Stir up your biscuits will be light and lovely. We're going to roll it back a time or two. Call it a day. Straight down straight up straight down straight up. Looking good. I think. Oh that is what we're looking for. Golden brown. A nice split a nice rise a little bit of butter.

Good enough. There's nothing else like them there's no other biscuit in town like a pusher. They're nice and high and fluffy. You could it happen you have to get. The word gracious comes to mind. You know when guests come to your house the gift of making someone a biscuit the gift of you know beginning your day with something hearty and fabulous like this. It just has so many layers of what the South is about you know love him right. Now. Greens or me. Welcome not nice if you want to. Bet they're very good.

Appearances can be deceiving. Lynn winters adding. That her Southern biscuits I felt like if we were going to have a breakfast our biscuits had to be phenomenal. These are just. Nice fluffy wonderful. These lively large Southern biscuits are prepared like a giant drop. This is. One of the nice things about this recipe is that the. Heir to the business. This is. I think the only way to make a biscuit is the traditional way I mean you can really tell a homemade biscuit it's light and flaky it steams when it opens it's got that crusty top and the butter on the top. Always use real butter. That's really.

The track. Of a biscuit out of sure. This by far is the best have been all over the world Europe. Never heard of this but. I never thought to be famous for biscuits but you know ironically I think it could be a lot worse. I think being famous for biscuits is about the best thing a Southerner can be. And I'm proud of it. Famous biscuit recipes do lead to thank Miss biscuit maker. There will be Carol. In song. But they would put it. It's a girl. Are you. Just so used to what you guys. Never in my wildest dream that ads like

this. Famous for its good lady. You know men come to love us and they just go crazy over the vis. She was of the. Kid from Texas just to hear I think. It's just it's just it's just has a lot of. The. List. I wish I'd had more. I love the dream. I love my job. Carol thanks been turning out her and her family. Never tired of making them forgetting the one who taught her.

Well as I was growing up you know I was in the kitchen making this is always one to hang out. And it brings back memories. Now she's gone on. With. A lady. Those are beautiful. This is the beauty. Look at what you just made is the way you used to be. Where the beautiful and the Perfect ME. You'll find the most. South of. This. Think of anything. Really. Beautiful think about 27 years down the years look at this

because this is the site that the banana pudding and the barbecue ribs by the biscuit. I figured all of that because they used to coming at them of biscuits. I've just came. As a spotless biscuit but. I mean. How much they care about you for this. That you. Make in. Our. Yard. Why not. Nice. And I just got a look at Iceland. And the great part about. Me. The but. 0 0. 0. 0. 0 round. Chicken gravy and brown. People flock to the beautiful to eat biscuits with gravy or African sausage served by members of the perfect church which own. The rest.

People write I mean listen to us we've been having told his mother and a point about you know come to be if we talk about issues but this is a community and you just deal with a. Lot. Of things and enjoy a lot of good food. Yes and we think. That. You. Can Count On one hand. You can count to one now but they don't make a right. But you're falling over biscuits and breakfast. Life changing events I've digested some of it will be trying to get in the so-called mainstream I guess and get the almighty dollar that we let two or three generations go by without any knowledge of their heritage. I've met a lot of guys in here strangers but not yet strangers. Who have been down the same road I've been down in terms of the civil rights movement. We've had a lot to talk about. I mean you know Michel you're about to come out here and talk about how Atlanta was helping how things could be better if you don't get the vibe of the city here. Now. You can i mean i know. That everything beautiful to be beautiful.

Heavenly biscuits are on high at the beacon light. Yes. I think the art is beautiful. I really didn't expect any. My fish like really. When your dad just touches your heart. Praise the Lord and pass the biscuits. Yes absolutely. Now there are plenty of. Time. If they only work for their. Little ones fresh

biscuits. Some consider even these there's been an almost religious experience. That's how this gets like this. Since I was a girl before I married I think. It was a warm little place just like it is now and I know better. We'll have that. By chance in history. Biscuit maker Don Lona shares the decadent and greedy and that is crucial to the 70 year old recipe. If the market makes the mistake. This is really hard. Yes lard in. Andor and on top. Well it's called the crispy crust that makes approach to pricing and I could have. Been a. Great. Year.

I don't know if they don't have. They don't know how to cook. This just. Got a bait. Everything because it's down home southern cooking and those you never really. They just melt. Calming soothing makes you feel like you're in a good place. It's all good stuff. FACE. It would be a grave oversight not to recognize the other Southern food rivals and compliments the best in. The

country ham. They go the next like this. For 53 years and rice is carried on the family tradition and smoke and country has. All the really good skills it's basically a drug. That red eye gravy wrap this up but best get that in there. You could actually eat the best. With the red gravy and Hanoi. Thank you. The hail is so good. That's rare I gravy. Only place you can get it down south. I make up the country. Anybody that don't buy get don't know what's good. Is good. Yes ma'am. First. If I'm

going to. Do it. Thank you very much. All right. In the mid 20th century Southern biscuits went fast and frozen. Good news for our friends up north. Here. Apples and oranges biscuit purists all know. All of this because they love an old girl place this. Year. But all your heart so. That this is. Where you go just out of the oven. They're fantastic. I think one of the best things we ever did was decide never to do frozen biscuits I mean ours are always going to be homemade. And I think people can really tell the difference I think that the frozen biscuit is really easy and you know there's some really good ones. But the point is I think a homemade biscuit is like none other. I grew up on business. Just take me back to my hometown. Also home. Mama I can country missives that.

I visit and visit my mom made him several times a week like my mom used to Mike. But. Sadly it was small small. Oddly enough when it comes to a Southerner's biscuit size matters as much as taste that can be this time. This time we do bake fluffy business there. How about a patient. They really just love that word Tom. We go for the big tall biscuit with a crunchy top. It's not where it. Landed like. Some. Perfect. Southern biscuits are as individual as the one who makes him even

his male heavy cream like cream any kind of soda pop. This is about a meal. You can use beer they're made with lard chicken fat. I use shortening and the batter so he calls the room temperature butter. Does. It Right. Yeah but you know play yours. Oh yes that's the most personal thing that you can do is just serve a biscuit. The rise of the Southern biscuit born out of necessity perfected in the family kitchen rooted in Southern tradition. That was one of my first jobs was helping to get the dough out the other side and I learned how to cook in my grandmother's kitchen. This was my mother's rolling pan that my grandmother.

Gave my mother when she was six years old. Go Together had to be at every home. You can find more information on the DVD bonus footage and the recipe book the biscuit diet guide online at the rise of the Southern biscuit dot com. Wolf.

Biscuits are very inexpensive to my. Dire might from the heart day because you'll see as we roll about in the end cut them. It's one of those. You're putting your love into it as you're doing it. I have. Die Rajas they're pretty nice smell good. They're good cold warm hot. Filled with something that can be made as a dessert. They have is they'll say they have many legs that I can travel with. And that can be. For breakfast for lunch for Dan are for afternoon

tea. And I'm sure you've already talked about some of the biscuits that are made from this very simple recipe and they can be used in an extraordinary means of taking a sandwich are even as at a cocktail party. So I mean if I had two hours actually give you four reasons why we use business. In the south for so many different areas. Somewhat irritated because to make a really really wet. So it's really sticky. At least ours are. We go for the big tall biscuit with a crunchy top. You know when you first but that gives you a tough task. So it's really the art of it and not manipulating very much that gives it that incredible light. You know you can use from one

to two or three rooms about. Two of. Them. Each two cups of flour. And you. Go this quick. Did you enjoy great. New art you know. Oh. This is very soft. We feel very very.

Dismayed with any other thought. Totally different. The person that people see when they come to the table.