--- product_id: 1763049 title: "Southern Biscuits" price: "€ 55.32" currency: EUR in_stock: true reviews_count: 13 url: https://www.desertcart.be/products/1763049-southern-biscuits store_origin: BE region: Belgium --- # 100+ step-by-step photos 30+ biscuit & scone recipes Detailed butter & fat techniques Southern Biscuits **Price:** € 55.32 **Availability:** ✅ In Stock ## Summary > 🥐 Elevate your biscuit game—because life’s too short for mediocre baking! ## Quick Answers - **What is this?** Southern Biscuits - **How much does it cost?** € 55.32 with free shipping - **Is it available?** Yes, in stock and ready to ship - **Where can I buy it?** [www.desertcart.be](https://www.desertcart.be/products/1763049-southern-biscuits) ## Best For - Customers looking for quality international products ## Why This Product - Free international shipping included - Worldwide delivery with tracking - 15-day hassle-free returns ## Key Features - • **Insider Baking Science Tips:** Understand gluten, leavening, and fats to elevate your baking game. - • **Make-Ahead Mix for Convenience:** Prepare biscuit mix in bulk and bake fresh anytime—effortless indulgence. - • **Master the Art of Southern Biscuits:** From classic to gourmet, nail every biscuit style with expert guidance. - • **Versatile Recipes for Every Occasion:** Quick fixes to elaborate treats—perfect for busy pros craving comfort food. - • **Visual Learning with Stunning Photography:** Over 100 step-by-step photos make baking foolproof and fun. ## Overview Southern Biscuits is the definitive cookbook for mastering every biscuit style, featuring over 30 recipes ranging from traditional to gourmet. Packed with more than 100 detailed photos and expert baking science insights, it empowers you to create bakery-quality biscuits at home. Ideal for professionals who value both convenience and culinary excellence, this book includes tips on making and storing biscuit mix for quick, fresh baking anytime. ## Description Master every type of Southern biscuit with this definitive cookbook featuring easy-to-follow recipes from traditional to gourmet variations, complete with stunning photography and step-by-step instructions. Southern Biscuits features recipes and baking secrets for every biscuit imaginable, including hassle-free easy biscuits to embellished biscuits laced with silky goat butter, crunchy pecans, or tangy pimento cheese. The traditional biscuits in this book encompass a number of types, from beaten biscuits of the Old South and England, to Angel Biscuits:a yeast biscuit sturdy enough to split and fill but light enough to melt in your mouth. Filled with beautiful photography, including dozens of how-to photos showing how to mix, stir, fold, roll, and knead, Southern Biscuits is the definitive biscuit baking book. Homemade Refrigerator Biscuit Mix Makes 10 cups If making several batches of biscuits a month, or one biscuit at a time, make a flour-and-fat base mixture to add the milk to at a later time. It will keep several months in a tightly covered container in the refrigerator. Combine one part milk or buttermilk with two parts mix for any quantity of biscuits from 4 to 40! Once again, more salt and baking powder are added. This dough can also be used in making coffee cakes, pancakes, waffles, and the like. Ingredients: 10 cups self-rising flour 3 teaspoons salt 5 teaspoons cream of tartar 4 teaspoons baking powder 2 cups chilled shortening, lard, or butter, roughly cut into 1/2-inch pieces Directions: Fork-sift or whisk the flour, salt, cream of tartar, and baking powder in a very large bowl. Scatter the shortening over the flour and work in by rubbing fingers with the shortening and flour as if snapping thumb and fingers together (or use two forks or knives, or a pastry cutter) until the mixture looks like well-crumbled feta cheese, with no piece larger than a pea. Shake the bowl occasionally to allow the larger pieces of fat to bounce to the top of the flour, revealing the largest lumps that still need rubbing. Store the mix in the refrigerator in an airtight container until ready to use. Review: For All Those Who Love Biscuits and Scones! - I've always enjoyed Southern biscuits with fried chicken... and always enjoyed scones with jam at tea time... but I've always felt that the homemade scones and biscuits were missing something no matter how many variations I tried to make... I just could match the store bought Southern biscuits... (my scones were around a 7 on a scale of 1 to 10) First of all, I believe that whenever you buy a whole book dedicated to one specific subject, you are bound to get into the nitty-gritty of that subject... and I think it is those details and specifics that separate good results from great results! This book has a whole myriad of different types of biscuits and scones to try out at home and each one has its own subtle little difference ranging from those that require many ingredients and relatively more time to prepare, to your quick biscuit fix recipes! I have to warn readers that when attempting the more complex (relatively speaking of course) recipes, don't cut corners like not brushing the biscuits with melted butter as it will seriously affect the moistness and taste of your biscuits. Granted, there is a lot of butter involved with biscuits and scones... but I guess readers already know that biscuits and scones are not the healthiest foods on earth. I really found the introductory chapters really beneficial where the authors discuss the different materials that might be used and what affect each has on the finished product... I really think that this kind of information is the kind that adds to your understanding of the subject and makes you better in the field. I specifically found the information on low gluten flour especially beneficial as I have been primarily focusing on high gluten flour for baking breads... you wouldn't believe how much of a difference the gluten content of flour makes on the finished product! Also, I have always wondered why certain recipes used baking powder and others used bi-carb... the section on this really clears up any confusion as to why and how and when to use each! There are also some tips and recommendations on who to actually cut the biscuits using your cutter to help improve your results! Overall, a very specific book for a specific audience who will undoubtedly find this book interesting to read and try the recipes in it... I'm sure everyone's technique and end results will benefit from this book. Review: just about the best biscuit recipes in the world!! - Love it love it LOVE THIS BOOK. (am I shouting? ooops...sorry. I've VERY enthusiastic!) I'm a baker. I bake everything - most of my life cookies and cakes. Bread was always an uh oh. And forget about biscuits. I'd kill them with kindness, with too much thinking but most of all with handling. I watched Baking With Julia, I watched the bread monk guy, I watched them all, but it just didn't occur to me that you don't need to do much to bread items except leave them alone and let them make themselves. But I've learned some over time. I think the NYTimes guy who discovered the art of making artisan bread without doing a damned thing was my first eyeopener. Put all the stuff together, stick it in a bowl and leave it be for a day or two was the first step. So I learned bread. I also learned RECIPES are IMPORTANT. I had been doing the winging it thing. I like to wing. It's good to wing. But you can't wing unless you KNOW baking science. I was operating on cake/cookie science. Different thing altogether. Bread is something else, quickbreads even more so. Quick is the key! So back to this amazing little book - skimming through all the recipes (and there are LOTS of them) I picked up two really important things: ACID(LACTOSE), FAT, FLOUR w LEAVENING. that's your basic biscuit recipe. DON'T MESS AROUND WITH THEM MUCH, that carries over from bread. From cakes too. Leave the flour alone - let it do it's thing. It's alive. It doesn't like to be mauled. So with biscuits, for ALL these recipes, I throw everything in the refrig - flour too. cut in the fat, add the acid/milk/buttermilk/sour cream/yogurt, stir and fold it once, twice, three times as soon as it's a substancial mess of goop throw some flour on top to give it body, form into a squareish thing about an 1/2 inch thick. Cut into shape. And carefully place in a buttered pan, then a hot oven. My oh my. I haven't tried EVERY recipe but I promise you I will. I haven't tried rolling out the dough for fear of mishandling, but I shall try once I have the feeling to. The only downside to all this easy deliciousness is they are terribly terribly fattening. AND you have to put butter on them because you HAVE TO! (and trust me when I say home made GOOD biscuits are like manna and Pillsbury and Bisquick don't even come into this - don't have a place at the table at all.) THIS is the BEST LITTLE RECIPE BOOK IN THE WORLD. ## Features - Used Book in Good Condition ## Technical Specifications | Specification | Value | |---------------|-------| | Best Sellers Rank | #113,106 in Books ( See Top 100 in Books ) #159 in Biscuit, Muffin & Scone Baking #165 in Southern U.S. Cooking, Food & Wine #2,187 in Culinary Arts & Techniques (Books) | | Customer Reviews | 4.6 out of 5 stars 480 Reviews | ## Images ![Southern Biscuits - Image 1](https://m.media-amazon.com/images/I/81j0I0nd06L.jpg) ## Customer Reviews ### ⭐⭐⭐⭐⭐ For All Those Who Love Biscuits and Scones! *by A***M on September 18, 2011* I've always enjoyed Southern biscuits with fried chicken... and always enjoyed scones with jam at tea time... but I've always felt that the homemade scones and biscuits were missing something no matter how many variations I tried to make... I just could match the store bought Southern biscuits... (my scones were around a 7 on a scale of 1 to 10) First of all, I believe that whenever you buy a whole book dedicated to one specific subject, you are bound to get into the nitty-gritty of that subject... and I think it is those details and specifics that separate good results from great results! This book has a whole myriad of different types of biscuits and scones to try out at home and each one has its own subtle little difference ranging from those that require many ingredients and relatively more time to prepare, to your quick biscuit fix recipes! I have to warn readers that when attempting the more complex (relatively speaking of course) recipes, don't cut corners like not brushing the biscuits with melted butter as it will seriously affect the moistness and taste of your biscuits. Granted, there is a lot of butter involved with biscuits and scones... but I guess readers already know that biscuits and scones are not the healthiest foods on earth. I really found the introductory chapters really beneficial where the authors discuss the different materials that might be used and what affect each has on the finished product... I really think that this kind of information is the kind that adds to your understanding of the subject and makes you better in the field. I specifically found the information on low gluten flour especially beneficial as I have been primarily focusing on high gluten flour for baking breads... you wouldn't believe how much of a difference the gluten content of flour makes on the finished product! Also, I have always wondered why certain recipes used baking powder and others used bi-carb... the section on this really clears up any confusion as to why and how and when to use each! There are also some tips and recommendations on who to actually cut the biscuits using your cutter to help improve your results! Overall, a very specific book for a specific audience who will undoubtedly find this book interesting to read and try the recipes in it... I'm sure everyone's technique and end results will benefit from this book. ### ⭐⭐⭐⭐⭐ just about the best biscuit recipes in the world!! *by A***Y on May 31, 2013* Love it love it LOVE THIS BOOK. (am I shouting? ooops...sorry. I've VERY enthusiastic!) I'm a baker. I bake everything - most of my life cookies and cakes. Bread was always an uh oh. And forget about biscuits. I'd kill them with kindness, with too much thinking but most of all with handling. I watched Baking With Julia, I watched the bread monk guy, I watched them all, but it just didn't occur to me that you don't need to do much to bread items except leave them alone and let them make themselves. But I've learned some over time. I think the NYTimes guy who discovered the art of making artisan bread without doing a damned thing was my first eyeopener. Put all the stuff together, stick it in a bowl and leave it be for a day or two was the first step. So I learned bread. I also learned RECIPES are IMPORTANT. I had been doing the winging it thing. I like to wing. It's good to wing. But you can't wing unless you KNOW baking science. I was operating on cake/cookie science. Different thing altogether. Bread is something else, quickbreads even more so. Quick is the key! So back to this amazing little book - skimming through all the recipes (and there are LOTS of them) I picked up two really important things: ACID(LACTOSE), FAT, FLOUR w LEAVENING. that's your basic biscuit recipe. DON'T MESS AROUND WITH THEM MUCH, that carries over from bread. From cakes too. Leave the flour alone - let it do it's thing. It's alive. It doesn't like to be mauled. So with biscuits, for ALL these recipes, I throw everything in the refrig - flour too. cut in the fat, add the acid/milk/buttermilk/sour cream/yogurt, stir and fold it once, twice, three times as soon as it's a substancial mess of goop throw some flour on top to give it body, form into a squareish thing about an 1/2 inch thick. Cut into shape. And carefully place in a buttered pan, then a hot oven. My oh my. I haven't tried EVERY recipe but I promise you I will. I haven't tried rolling out the dough for fear of mishandling, but I shall try once I have the feeling to. The only downside to all this easy deliciousness is they are terribly terribly fattening. AND you have to put butter on them because you HAVE TO! (and trust me when I say home made GOOD biscuits are like manna and Pillsbury and Bisquick don't even come into this - don't have a place at the table at all.) THIS is the BEST LITTLE RECIPE BOOK IN THE WORLD. ### ⭐⭐⭐⭐⭐ Best biscuit book around *by A***Y on June 15, 2025* This is my go to for biscuits, I’ve had it for years, it is always in my cart because I gift this book regularly. Great for beginners and the more advanced with lots of variations. Buy it, gift it! ## Frequently Bought Together - Southern Biscuits - Biscuits: a Savor the South cookbook (Savor the South Cookbooks) - Still We Rise: A Love Letter to the Southern Biscuit with Over 70 Sweet and Savory Recipes --- ## Why Shop on Desertcart? - 🛒 **Trusted by 1.3+ Million Shoppers** — Serving international shoppers since 2016 - 🌍 **Shop Globally** — Access 737+ million products across 21 categories - 💰 **No Hidden Fees** — All customs, duties, and taxes included in the price - 🔄 **15-Day Free Returns** — Hassle-free returns (30 days for PRO members) - 🔒 **Secure Payments** — Trusted payment options with buyer protection - ⭐ **TrustPilot Rated 4.5/5** — Based on 8,000+ happy customer reviews **Shop now:** [https://www.desertcart.be/products/1763049-southern-biscuits](https://www.desertcart.be/products/1763049-southern-biscuits) --- *Product available on Desertcart Belgium* *Store origin: BE* *Last updated: 2026-07-25*