![]() After Oprah Winfrey tasted his version, she was hooked, getting it catered in whenever dinner guests appeared or hunger struck. Kenny Gilbert knows something about fried chicken and biscuits. But biscuits come in many permutations, and Council covers all the good ones-angel biscuits, with their little poof of yeast 7UP biscuits, which get their high rise and slightly sweet flavor from a cold splash of the soda-and invents her own along the way: “butter swim biscuits,” which, with almost indolent ease, “defy all the cardinal ‘rules’ that one MUST supposedly follow to master the perfect biscuit” Duke’s mayonnaise biscuits, which, I mean, come on and her take on biscuit sandwiches, stuffed with fried oysters, or fried green tomatoes, or pimento cheese, or a lusciously deep-fried chicken thigh. “Serve immediately,” the recipe says, as if any fool could resist. Her basic buttermilk biscuit is perfection. (Among them, her late grandmother Mildred Cotton Council, the famed proprietor of Mama Dip’s Kitchen in North Carolina.)Ĭouncil bills herself as the biscuit “Jedi,” and home bakers armed with this book will indeed be tapping into an ancient and powerful force. ![]() Council’s book is a tender valentine to biscuits and their history, but, as important, to the generations of Black cooks like her who baked, buttered, and perfected them. Council is the chef-owner of Atlanta’s Bomb Biscuit Co., which in seven years has grown from a pop-up to a pandemic delivery service to a food stall to its current incarnation as a line-out-the-door restaurant in the city’s Old Fourth Ward. For that, you preheat the oven and open Erika Council’s Still We Rise: A Love Letter to the Southern Biscuit with Over 70 Sweet and Savory Recipes. These aren’t the books to crack, however, if you want to learn the very particular secrets to making biscuits. This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply. ![]()
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