My bookshelves are filled, overflowing really, with mouthwatering cookbooks. It’s rare that a single topic cookbook makes the cut to earn a permanent spot in my kitchen. Who needs a cookbook solely focused on one type of dessert, like waffles or fondue, when there are so many titles offering more varied and thus more useful inspiration?
Southern Biscuits by Nathalie Dupree and Cynthia Graubart, although fairly specific, did make the cut, because it is not only filled with delicious biscuit recipes, it’s filled with appetizers, main courses, and of course, plenty of desserts. Dupree is a veteran cookbook author and PBS cooking show host. Her experience shines through in this valuable title that provides great baking background information readers will be able to leverage when making more than biscuits.
The cookbook covers basic biscuit baking techniques including gorgeous step by step photographs to empower the most novice baker biscuit lover with the confidence to get started. But there are also more sophisticated biscuit recipes like goat butter laced biscuits and olive oil biscuits.
The dessert recipes were the ones that really made my mouth water and inspired me to get cooking. The Chocolate Soldiers, mixed with cocoa powder and dusted with confectioners sugar were amazing hot of the oven. And the cranberry scones were a delicious addition to my morning coffee repertoire.