This week, New York Times Magazine sifted through the age old battle over biscuits: where to find them, what to put in them, and who can make them. Even though there are about as many ways to mix a biscuit as there are to pull pork, some Southerners believe that a good biscuit simply cannot be found above the Mason Dixon line. Not so, says Nathalie Dupree, Charleston author of Southern Biscuits. With over 50 takes on the traditional biscuit in her book, the Times summoned her expertise. “Any biscuit is possible for a Yankee,” she said. And that’s that.
Click here to order a signed copy of Nathalie Dupree’s Southern Biscuits (Gibbs Smith, pb., 216 pp. $21.98) from Blue Bicycle’s online store.
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