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Decadent and quick cream biscuits are often attributed to James Beard, who credited his family’s Chinese cook with the recipe found in his classic baking book, Beard On Bread.
I’m skeptical, however, that the recipe for these working girl (or guy) friendly biscuits originated with Beard’s cook. I’ve found similar recipes in numerous cookbooks, and [...]
- Food news and views seasoned with fatback
Posts by biscuitcutter
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My granny made big, fluffy cathead biscuits nearly every day of my childhood. But until last week it had been literally years since I baked my own. That’s when I revived the wonderful tradition of breakfast for dinner.
For about a year in the early 1990s, I baked Hardee’s biscuits for a living, and I can [...]
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Call me a prude. A luddite. A curmudgeon. But what is up with geneticists who think they should change everything about food that could be construed as inconvenient?
Today while driving back from working on an upcoming Roanoke Times story and video on Big Spring Mill in Elliston, Virginia, I heard on NPR that an Australian [...]
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I didn’t want to be a chef; just a cook. And my experiences in Italy had taught me why. For millennia, people have known how to make their food. They have understood animals and what to do with them, have cooked with the seasons and had a farmer’s knowledge of the way the planet works. [...]
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I’m a little sheepish about tooting my own horn here, but I’m so excited I can’t keep it in.
Noted California food and wine writer Antonia Allegra informed me by e-mail last week that my Wilt sallet: rediscovering a once proud mountain tradition column won an honorable mention in the Edible Communities writing and scholarship contest [...]
biscuitpower is mixed, cut and baked by Tonia Moxley, an award-winning food writer and professional journalist born and fed in the Blue Ridge Mountains of Virginia. During the day, I cover local government for The Roanoke Times. When town council meetings get very boring, I cruise recipe sites on my laptop. Send me e-mail.
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My granny made big, fluffy cathead biscuits nearly every day of my childhood. But until last week it had been literally years since I baked my own. That’s when I revived the wonderful tradition of breakfast for dinner.
For about a year in the early 1990s, I baked Hardee’s biscuits for a living, and I can [...]
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Call me a prude. A luddite. A curmudgeon. But what is up with geneticists who think they should change everything about food that could be construed as inconvenient?
Today while driving back from working on an upcoming Roanoke Times story and video on Big Spring Mill in Elliston, Virginia, I heard on NPR that an Australian [...]
-
I didn’t want to be a chef; just a cook. And my experiences in Italy had taught me why. For millennia, people have known how to make their food. They have understood animals and what to do with them, have cooked with the seasons and had a farmer’s knowledge of the way the planet works. [...]
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I’m a little sheepish about tooting my own horn here, but I’m so excited I can’t keep it in.
Noted California food and wine writer Antonia Allegra informed me by e-mail last week that my Wilt sallet: rediscovering a once proud mountain tradition column won an honorable mention in the Edible Communities writing and scholarship contest [...]
biscuitpower is mixed, cut and baked by Tonia Moxley, an award-winning food writer and professional journalist born and fed in the Blue Ridge Mountains of Virginia. During the day, I cover local government for The Roanoke Times. When town council meetings get very boring, I cruise recipe sites on my laptop. Send me e-mail.biscuitpower.com is powered by WordPress
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