A Southern cookbook author shares the ultimate quick-and-easy breakfast biscuits.
I’ve lived in the South for more than 15 years, and yet I still didn’t feel qualified to make biscuits. Then I had a crash course from cookbook author Tammy Algood. Her two-ingredient biscuits are genius—heavy cream and self-rising flour, that’s it. The cream provides the fat, and the self-rising flour contains the leavening and the salt. A Nashville resident, Tammy stopped by our photo studio to whip up some biscuits and tell a story or two—she is Southern after all. You can find 800 more of her recipes in her new book The Complete Southern Cookbook (Running Press, 2010).
By Jill Melton, Relish Editor.