In the South, homemade biscuits are a staple for any household or Southern restaurant. Natchez, MS, a small town on the Mississippi River, is known for its Antebellum homes and unbeatable Southern cuisine. Stanton Hall, an official National Historic Landmark and one of the largest and most prominent Natchez mansions, was built in 1858. On the grounds of Stanton Hall, toward the back of the Read more

For a different take on the traditional dinner roll this Thanksgiving, try chef Art Smith's goat cheese biscuits; the recipe is a basic buttermilk drop biscuit that incorporates tangy and creamy goat cheese. The recipe's incredibly easy, though I did make one change: The recipe called for coating the preheated cast iron pan in butter, but due to the heat, the butter nearly instantly turned a Read more

Even before his Emmy Award-winning show, Food Revolution, took America by storm, I was a fan of Jamie Oliver and his approachable recipes. So when I discovered he'd released a new line of pantry essentials, Jme, at Williams-Sonoma, I knew I had to find a way to get my hands on them. With the new collection, the British chef aims to highlight the authentic food traditions of small-scale artisan Read more

After satisfying my curiosity about the fine distinction between biscuits and scones, I decided I needed to heed my physical craving for them, too. And given my near-obsession with raspberries this month, what better way than to pull together a quick raspberry scone? The best part of this recipe is the fact that it doesn't require a mixer of any kind; just a food processor — something I Read more

September is National Biscuit Month, and I plan on partaking in more than a few of the fluffy, buttery baked goods over the next few weeks. But as I debated how to begin my month o' biscuits, I found myself asking another question: what's the difference between biscuits and their British counterparts, scones? I definitely consider them different foods, but once I considered the ingredient lists, Read more

This month, some dear friends from college will be visiting me in San Francisco. Whenever I have out-of-towners, my favorite way to welcome them is with a small savory or sweet treat — always homemade, for a little personal touch. This time, I'll be making scones. After all, what puts one at ease better than a warm pile of just-baked breakfast breads? Since one of them has a sweet tooth, and Read more

Here, OnSugar blog Fresh Tart teaches us how to make simply delicious cream biscuits.I'm serious - I've made buttermilk biscuits a few times and while they're not difficult, they require...buttermilk...which I don't consistently have in my fridge. They also require cutting cold butter into flour, which again is not difficult, but is just fussy enough to prevent me from whipping them up on some Read more

Why Jamie Oliver is even more influential than you thought. — Eater National Should restaurants stop serving entrées? — Bon Appetit Mario Batali talks to Henry Louis Gates Jr. about his heritage. — Serious Eats Breakthrough kitchen toys from this year's Consumer Electronics Show. — Endless Simmer Make radicchio less bitter. — Chow A look at the effect of posting calories in fast food Read more