As we are now accustomed to, great posting -- appreciate your reference to Sarah/VT; you continue to be a wonderful [and loved] addition to our family. Thank you
Thank you Jolene for not only reviewing my new book but also lifting up the wonderful Nathalie Dupree who has been a mentor to be all my professional life. Nathalie unabashedly chose this recipe for me to include in Baking in the American South because it is dead easy and the biscuits so soft and wonderful. ❤️
Thank you for sharing this! I’m going to make them. I’ve never seen White Lily flour in stores. Is there another flour that’s widely available that’s a good alternative?
On our next zoom! 👩🏼🍳 😂 Maddie, those biscuits are a dream to make, 2 ingredients! I’m making them again tomorrow morning for my brother and sister-in-law, they want their own batch!
Agreed, Jenovia! If you like figs, try with some fig jam, so good, too! I can’t believe that with just two ingredients you get this result, they are perfect! Hope you’re doing well! ❤️
Can’t wait to get Anne’s beautiful book and try the biscuits! Now that I’m in South Carolina I want to learn the local culinary history. I’m thinking of a blog. Any suggestions, Jolene? :) seriously, delighted with your writing as always. Butter, cream, and figs with fresh baked biscuits! Yummy. 😋
Thanks as always, Amy! xx Ooh, exciting, maybe a second, separate Substack? Also, I know Anne is touring let me see if she has any stops near you in SC!
“I’ve already gotten White Lily Flour and a splash of heavy cream all over page 67 of my friend Anne Byrn’s gorgeous new book, BAKING IN THE AMERICAN SOUTH, and that’s ok.”
I just got my copy and I KNOW it’ll be splattered, dribbled on, poured over (in both ways) and otherwise loved to pieces. I’m heading to the store to get some White Lily Flour ASAP—finally I have an excuse to buy it! Those biscuits look divine! Thanks for sharing your thoughts and photos, Jolene. You and Anne are both gifts to those of us who treasure classic recipes, food history, great writing and good people!❤️
Yes, I’m just starting to go through it, savoring every page! Not sure what to make first—maybe those cream biscuits! I love the simplicity of the ingredients. I remember sampling sausage biscuits on a long ago trip through the South, but your idea of fig jam also sounds scrumptious!
This is a lovely tribute by the author of the book and you to all those in the kitchen who have come before. Important to remember that since the kitchen is often the heart of home. Thank you.
I've never been much of a biscuit baker, but I think this recipe would work for me! I'm not familiar with White Lily flour..hope I can find it. If your countertop could talk...!! ❤️
Pam, this recipe is a dream! 2 ingredients and the dough is beautiful. White Lily is available online if you can’t find it locally, let me know how it goes! xx
As we are now accustomed to, great posting -- appreciate your reference to Sarah/VT; you continue to be a wonderful [and loved] addition to our family. Thank you
Love you, Eddie! xx
Thank you Jolene for not only reviewing my new book but also lifting up the wonderful Nathalie Dupree who has been a mentor to be all my professional life. Nathalie unabashedly chose this recipe for me to include in Baking in the American South because it is dead easy and the biscuits so soft and wonderful. ❤️
It’s fantastic and I felt like you and Nathalie were right there in the kitchen!
Thank you for sharing this! I’m going to make them. I’ve never seen White Lily flour in stores. Is there another flour that’s widely available that’s a good alternative?
What about cake or pastry flour plus leavening plus a big pinch of salt?
2 teaspoons baking powder
Thank you, Anne! Can’t wait to try this recipe and check out your book.
It’s available online, Alison! Let me know how it goes!
Can’t wait to get Anne’s new book!
So good, Kate!
I’m so curious to hear more about your time in cooking school…someday soon, I hope! Anne’s biscuits look positively mouthwatering.
On our next zoom! 👩🏼🍳 😂 Maddie, those biscuits are a dream to make, 2 ingredients! I’m making them again tomorrow morning for my brother and sister-in-law, they want their own batch!
Ooh, I'm counting down the days!! And: fax me one, if you get a chance 😜
If I could I would!! 😂
I love making homemade biscuits, and as our weather is still warm, autumn is on the lip. Thanks for this great post Jolene.
Thank you, Sally, hope you enjoy some in autumn 🍂 ☺️
We used the sugar cookie recipe you shared last December and it was the best!
Yay! Love hearing this, Melanie! Hope you’re well!
The cookbook looks lovely!!! And those biscuits… 😋
Terra, the book is so gorgeous and the biscuits are heavenly! ☺️
Omg those biscuits!!! I’ve got to make those asap! 😍 Not much is better in life than a warm buttered biscuit with some strawberry jam ❤️🔥
Agreed, Jenovia! If you like figs, try with some fig jam, so good, too! I can’t believe that with just two ingredients you get this result, they are perfect! Hope you’re doing well! ❤️
Oh yes! Fig jam sounds delicious too! I am, thank you ❤️🔥
Can’t wait to get Anne’s beautiful book and try the biscuits! Now that I’m in South Carolina I want to learn the local culinary history. I’m thinking of a blog. Any suggestions, Jolene? :) seriously, delighted with your writing as always. Butter, cream, and figs with fresh baked biscuits! Yummy. 😋
Thanks as always, Amy! xx Ooh, exciting, maybe a second, separate Substack? Also, I know Anne is touring let me see if she has any stops near you in SC!
Of course Jolene! Xx yes! A second Substack about food in the South. Thank you! That would be wonderful!
Thank you so much for sharing this, this looks like such a lovely book! Can’t wait to get a copy!
It’s so good, Hannah! A truly beautiful book. ☺️
“I’ve already gotten White Lily Flour and a splash of heavy cream all over page 67 of my friend Anne Byrn’s gorgeous new book, BAKING IN THE AMERICAN SOUTH, and that’s ok.”
I just got my copy and I KNOW it’ll be splattered, dribbled on, poured over (in both ways) and otherwise loved to pieces. I’m heading to the store to get some White Lily Flour ASAP—finally I have an excuse to buy it! Those biscuits look divine! Thanks for sharing your thoughts and photos, Jolene. You and Anne are both gifts to those of us who treasure classic recipes, food history, great writing and good people!❤️
Right back at ya, Ruth, you’re a gem! 💎 isn’t the book fabulous!? xx
Yes, I’m just starting to go through it, savoring every page! Not sure what to make first—maybe those cream biscuits! I love the simplicity of the ingredients. I remember sampling sausage biscuits on a long ago trip through the South, but your idea of fig jam also sounds scrumptious!
Definitely make them, Ruth, so simple and good! Anne said they are Nathalie Dupree’s favorite! ❤️
I'll have mine with fig jam. No ham please! TIA (thanks in advance)
Holding the ham, Judy! 😊
Ha ha. My comment was meant for my dear Ruth for when she makes them!
🤣
Looking forward to purchasing this book and finally getting back to baking! Thanks as always, Jolene and Anne!
Joan, it really is a special book, so glad you’re getting it and enjoy your return to baking, let me know what you make! xx
This is a lovely tribute by the author of the book and you to all those in the kitchen who have come before. Important to remember that since the kitchen is often the heart of home. Thank you.
Thank you, Andrea, a kitchen holds so many memories!
Thanks for this review, Jolene. I'm very much looking forward to my copy of the book arriving.
Hi, Julia, you are going to love it, I just saw you posted from your trip, looking forward to reading about it!
I've never been much of a biscuit baker, but I think this recipe would work for me! I'm not familiar with White Lily flour..hope I can find it. If your countertop could talk...!! ❤️
Pam, this recipe is a dream! 2 ingredients and the dough is beautiful. White Lily is available online if you can’t find it locally, let me know how it goes! xx