Belinda Ellis, author of Biscuits: a SAVOR THE SOUTH (r) cookbook, photo credit by Fred Thompson

Belinda Ellis, author of Biscuits: a SAVOR THE SOUTH (r) cookbook, photo by Fred Thompson

On Saturday April 6, Belinda Ellis will be participating in a SAVOR THE SOUTH panel at 4:30 PM in the Teaching and Visualization room at the Hunt Library.

Belinda Ellis, author of Biscuits: a SAVOR THE SOUTH (r) cookbook, photo by Fred Thompson

One Comment

  1. My great-grandmother, grandmother, mother, daughter and son, and now granddaughter, Virginia, have all used White Lily exclusively since I guess “the beginning.” As true Virginians, we understand that biscuits, and especially ham biscuits, are a principle part of the four major food groups.

    So, I have been in mourning ever since Smuckers bought White Lily and began using some ‘other’ kind of winter wheat that doesn’t give the same results as “real” White Lily. A friend gave me a work around for regular flour: 3 3/4 cup regular flour, mixed thoroughly with 3/4 cup cake flour. That seems to work pretty well, but I’m hoping you know what to do to upgrade self-rising. I assume that in addition to the flour and cake flour, you need to add some “rising” ingredient(s.) What and how much?

    I own your wonderful book Biscuits. It’s a delightful Southern tome: very elderly Mom reads it as poetry.

    Jeanne Massey
    Washington, DC