I talked about my book and the audience asked questions about the story, writing, and publishing in general. There were approximately 17 participants and a copy of my book was included in their registration fee.
Rebecca shared details about the history of biscuits.
I demonstrated the art of making basic Southern biscuits. Here I'm forming the dought before cutting them out to place on a cutting sheet. One tip, do not twist the cutter as it will make your biscuits lopsided. As I'm working, Jo Ann is sharing more baking tips.
Our audience participated with loads of questions and comments. They enjoyed the three types of biscuits demonstrated. Of course, tasting was the best part. We had basic bisuits, biscuits made with heavy cream as the fat, and Cheddar, Chive, and Bacon biscuits. Next week I'll post recipes for all three.
Rachel, another Gourmet Gallery staff member prepares her biscuits using heavy cream to replace the shortening. Delicious! The cream makes a smoother, less crumbly biscuit.
Signing books. They are available through Champagne Books, The Wild Rose Press, Amazon.com and Barnes and Noble.com.
My good friends Jo Ann and RaLois. We all worked at Brownwood High School together in the 1980s. Jo Ann left teaching Home Economics to become a counselor. RaLois and I both taught Home Economics, now called Family Consumer Sciences.
Thank you Gourmet Gallery of Waco for allowing me to participate in your Cook The Books program.
Readers - what is your favorite kind of biscuits. Leave a comment to be entered in my monthly ebook drawing. Thanks for stopping by and Happy Reading and Writing!
Linda
http://www.lindalaroque.com/
Readers - what is your favorite kind of biscuits. Leave a comment to be entered in my monthly ebook drawing. Thanks for stopping by and Happy Reading and Writing!
Linda
http://www.lindalaroque.com/
I love biscuits, especially the baking powder kind. I have a couple favorite recipes, although I have to admit, Bisquick does come in handy sometimes!
ReplyDeleteLinda,
ReplyDeleteI want the recipe for the cheddar biscuits, but to be honest, I can't make southern biscuits to save my life. (Even though I'm an ex-home ec teacher also.)
Allison
Linda,
ReplyDeleteWhat a fantastic way to promote your book. I make Bisquick drop biscuits, but when I go out to eat, I love Red Lobster's cheese garlic biscuits. I have the recipe but no one else in my family will eat them, so I never make them. I didn't realize you taught Home Ec. My B.S. degree is in Home Ec/Family Services.
Stacey Coverstone
Bisquick isn't bad at all, LuAnn and so much faster. Self rising flour's not too bad either. Thanks for stopping by.
ReplyDeleteI'll be sure you get the recipes, Allison. The Cheddar biscuits are drop biscuits and very easy to make. I can't make meringue worth a flip.
ReplyDeleteThis opportunity just feel into my lap, Stacey. I was thrilled. Yes, I taught HE for 30 years. I love Red Lobster's biscuits too. Maybe your family will like the Cheddar recipe.
ReplyDeleteLinda, what a talented gal you are, you can write, promote, and make biscuits! Cheddar chive biskies sould devine!
ReplyDeleteNan
My favorite bisquits are home made baking powder biscuits using butter as the shortening. I use a wine glass as a cutter a la Graham Kerr.
ReplyDeleteLinda,
ReplyDeleteWhat a great idea and it was so fun to see the photographs. I can't bake to save my life!
Linda, I had a great time at the class. All the biscuits were delicious. Hard to say which is better. I am sharing a recipe we found on the internet using sprite and sour cream with biscuit mix - supposed to be a copycat of Popeye's. Not really sure if we agreed but certainly were fun and good.
ReplyDeletehttp://www.recipezaar.com/Popeyes-Biscuits-Copycat-50737
Haha, Nan, I don't know how talented I am but I can make biscuits. Guess it's all the practice. I used this baking powder recipe with all my beginning cooking classes so demonstrated making them probably 5 times a semester for 30 years.
ReplyDeleteJulie, I've not tried the butter but bet it really adds the flavor. Will give it a try. Thanks for stopping by.
ReplyDeleteVictoria, glad you enjoyed the post. Ah, i bet your cooking talent lies elsewhere. I don't really bake that much anymore, much to my husbands dismay.
ReplyDeleteHi Anna, thank you for the recipe. I'll give it a try one of these days. Glad you joined us and had a good time.
ReplyDeleteBTW, we've baked with the butter flavored shortning sticks - easy to keep cold at all times - the best of all worlds :)
ReplyDeleteKeeping the shortning or butter as cold as possible before working into the flour keeps it from melting which you don't want.
LINDA--this was great, although I did laugh. I do not make biscuits, although I might try those made with the heavy cream. If we have biscuits, they're the frozen kind you pop in an oven. Since those are loaded with all sorts of artery-clogging ick, I refrain most of the time. My mother made the best biscuits, like other things I nor my sisters can duplicate--why? She used lard--her biscuits were fantastic. I enjoyed this--and I surely do remember the biscuits in your book! Celia
ReplyDeleteLinda, what an interesting blog. I love biscuits, but don't have time to make them so I use store bought. lol
ReplyDeleteMy favorite is the cheese and chive biscuit.
It looks like a great time was had by all! Kudos to you, Linda, for finding such a wonderful opportunity to showcase both your books and your biscuits.
ReplyDeleteAnna, I haven't used the butter flavored shortening in years. Sounds good!
ReplyDeleteOh I know, Celia. Lard made things taste so much better. We don't have biscuits often, either. If we do, I'm like you they come out of the freezer...or a can.
ReplyDeleteI'm glad you enjoyed it, Sandy. I have the time but don't prepare them much. One thing, we don't need them.
ReplyDeleteWe did have a good time, Candace. Thanks for stopping by!
ReplyDeleteWe enjoyed the pictures and felt as if we were part of the event. What a fun way to present your book.
ReplyDeleteHi Angelica and Zi,
ReplyDeleteThank you for stopping by. Wouldn't it be great if more opportunities like this presented themselves?
Great blog! And what a clever new idea for promoting your book. Thanks for sharing.
ReplyDelete