Cooking | A Continuous Lean.

A Quest of Biscuit Cookery

Jul 7th, 2010 | Categories: cooking, Food | by Michael Williams

Part of my July 4th weekend was spent in the most delicious way, baking southern-style biscuits. I asked my mother to supervise while I attempted to become a skilled and successful Yankee biscuit maker — something the Lee Brothers seemed to have accomplished. So I spent several hours making and tasting rolled biscuits (I haven’t even attempted drop biscuits, but they have to be easier to make), trying to get the rise just right and the insides fluffy and perfect. I should say that I’m not much of a cook and I am even less of a baker, but I really just want to master this one skill. I want to become a champion biscuit maker so I can selfishly enjoy my own creations, and also so I can impress people. Shit, I want to impress people from the south. At the end of the day, I just don’t want to have to drive to Sunrise Biscuit Kitchen in Chapel Hill to get a good biscuit. While my quest of biscuit cookery continues, I wonder who has the best biscuits in New York. And in that same thought, who makes the best biscuits in the world?