The key is to chill it down before you add it to the batter. You may buy this already in crumbles or you can crumble it yourself. Grate into the biscuit dough as you would the butter. Pour the olive oil into a shallow plastic container and chill until it is firm – really firm – in a solid mass. I like using the rich, golden Kores Estate ultra premium extra virgin olive oil from the Olive Crate. As does your favorite high quality olive oil. Important to note here that you may use any type of high quality fat in your biscuits – local leaf lard from your favorite pork producer or local beef tallow from your favorite cattle rancher work equally well. Here is a look at the video from my appearance at Charlotte Today – the details of the recipe with photos and where-to-buy info on each of the products follows. In addition to local North Carolina flour, I used local butter from Charlotte NC’s Uno Alla Volta and then from our friends and farms in South Carolina I featured Hickory Hill Milk whole milk Buttermilk and Clemson Blue Cheese. This is a delicious complete biscuit mix and only requires the addition of buttermilk ( and the cheese, of course!) Easy to keep it local as you make and bake these drop biscuits. If you want to really make it easy, buy Southern Biscuits Formula L. Use the self-rising flour and you may omit the baking powder. If you select the all purpose flour, then proceed with the recipe exactly as it is written. Start with any variety of Southern Biscuit Flour from Newton, NC – all purpose, self rising or their biscuit blend, Formula L will all work well – more on the nuances of working with each in just a few.Īll of the Southern Biscuit Flours are milled with North Carolina’s own soft winter wheat. All Local Ingredients Make a Good Biscuit Recipe, Great!Īs always, I try practice the mantra I preach of using local products and with this recipe it was easy. I recreated the recipe, for a 2017 appearance on WCNC’s midday shown, Charlotte Today with then hosts, Colleen Odegaard and Eugene Robinson. Once home, I wanted to share a taste of the fun with you. The Southern Biscuit Flour booth was located just outside the festival’s Biscuit Baking tent, and when I wasn’t in the booth with the Renwood Mills team, I was in the tent to judge one round of the competition and then to do a demo on behalf of Southern Biscuit Flour. I spent a good part of the day talking biscuits and handing out samples of Southern Biscuit Flour’s Formula L, a wonderful all-inclusive biscuit mix that only requires the addition of buttermilk.
I headed to Knoxville and enjoyed a wonderful three day adventure: two days rubbing elbows, sharing stories and hobnobbing with a fabulous group of Southern food writers it was my pleasure to meet followed by a day at the annual BiscuitFest celebration.
Nothing like baking biscuits, standing on an apple crate!! The Challenge of Baking BiscuitsĪpple crates aside, baking biscuits isn’t always as easy as all that – you see biscuits are a very different animal.Īfter doing my research, I was ready to roll ( subtle pun, intended). And, I held a seat at the judges table for the festival’s biscuit baking competition.Ĭheck out this photo from the festival! The table was taller than most – haha! – and necessity became the mother of invention.
It was my pleasure to conduct a cooking demo for the biscuit loving crowd. Southern Biscuit Flour, owned by Renwood Mills in Newton, North Carolina, asked me to represent them at the festival. Plus, it’s fun to watch the magic as a mass of dough rises to the occasion. When I got home, I had biscuits on the brain.Ī bread baker from way back, I love the therapeutic pleasures that come from kneading dough. First at the Southern Food Writing Conference and then at the International Biscuit Festival, all in June of 2017. I come to you today on the heels of three days in Knoxville, Tennessee.
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