I received a copy of Biscuits by Jackie Garvin to review courtesy of Skyhorse Publishing . I received no further compensation. All opinions are my own.
When I heard about a Biscuit cookbook I couldn’t wait to try it out. I’m a biscuit lover from way back. I’ve even dabbled in my own creations like cheddar ones I did for Fresh Magazine.
Jackie Garvin explores the in and outs of biscuits from sweet offerings like Chocolate Chip Biscuits with Strawberry Cream Cheese filling and Chocolate Glaze to classic Buttermilk Biscuits. This cookbook also contains recipes for using all these wonderful creations.
Garvin shares these examples of what you will find in her cookbook.
Excerpted with permission from Biscuits: Sweet and Savory Southern Recipes for the All-American Kitchen by Jackie Garvin. Copyright 2015, Skyhorse Publishing, Inc.
Rosemary Focaccia Biscuit Bread
Yield: 4 (4 inch) squares
Preheat oven to 450°
Focaccia bread is that wonderful bread served in Italian restaurants for dipping in olive oil. I researched lots of focaccia bread recipes to determine the main characteristics that would help me develop a focaccia-style biscuit bread. Olive oil, herbs, and garlic are commonly used for flavor. The characteristically craggy appearance on the top is made by forming indentions with your knuckles.
2½ cups soft winter wheat self-rising flour
1 tablespoon finely minced fresh rosemary
½ teaspoon garlic powder
1 cup buttermilk
½ cup olive oil
1 tablespoon grated Parmesan cheese
- Place flour in a large bowl. Stir in rosemary and garlic powder.
- Add milk and olive oil. Stir until dough is wet.
- Cover the inside of 8×8-inch baking dish with parchment paper. Sprinkle dough with olive oil and spread dough evenly over paper.
- Make indentations over the entire top surface of the dough with your knuckles. Sprinkle with Parmesan cheese.
- Bake in a 450° preheated oven for 15 minutes or until top is brown and inside of bread is done. Remove and let cool on cooling rack.
Biscuits
Sweet and Savory Southern Recipes for the All-American Kitchen
By Jackie Garvin
Strawberries and Cream Biscuits
Yield: 12 to 15 biscuits
Preheat oven to 450°
Baking fresh strawberries into dough can be tricky. They give off a lot of water and can easily make the dough gummy and seemingly undercooked, resulting in an undesirable texture. My friend, Shari, was with me in the kitchen the day I made these. She was happy to take on the job of Chief Quality Control Inspector. The biscuits passed Shari’s approval and she gave the texture high marks.
2 cups soft winter wheat self-rising four
1 tablespoon sugar
½ cup unsalted butter
1 cup fresh strawberries, diced
1 cup plus 1 tablespoon heavy cream
Cooking oil and granulated sugar for tops
- Place flour and sugar in a large bowl. Cut or rub in butter until flour resembles coarse meal.
- Add strawberries and heavy cream. Stir until dough is wet and sticky.
- Turn out onto a well-floured surface. Sprinkle dough with flour and gently knead, adding additional flour as needed until dough is no longer sticky.
- Roll out to 1 inch thick. Cut with a 2½-inch biscuit cutter dipped in flour. Place on a baking sheet oiled or covered in a baking mat.
- Brush tops of biscuits with cooking oil. Sprinkle with granulated sugar.
- Bake in a preheated 450° oven for 15 minutes or until tops are golden brown.
You can purchase a copy at Amazon Biscuits .
What’s your favorite way to enjoy biscuits? Sausage and gravy or honey and jam for breakfast? Do you ever eat them as your sandwich bread? Share how you enjoy yours in a comment below!
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