Chef Virginia Willis’ “Meme’s biscuits”

But I always thought baking biscuits was difficult. I was afraid to bake biscuits from scratch. That is until I attended the “Biscuits & Button Shortbread Cookies” event this past May at the Monterey Bay Aquarium Cooking for Solutions 2014.

Sure I baked plenty of biscuits from a box mix over the years, but I didn’t grow up with my grandmother teaching me how to bake before I could walk (which is how I think some southern women learn to bake biscuits). I was more than hungry to take this hand on one-hour demo with one of the South’s most admired and adored chefs, Virginia Willis, famous for her “Y’all” cookbook series. Willis knows a few things about baking. And while biscuits are more than a southern thing, almost every southerner I know (excluding myself) knows how to bake buttermilk biscuits.

But not just any biscuit. I’m talking golden, flakey, everyone wants your recipe biscuits.

Willis was speaking when I walk into the large conference room. Several long tables filled the room and of course the only remaining space was in the front of the room. Embarrassed at being late (those exhibits are distracting!) I walked to the front of the room, joined two women at the table nearest the demo set up, nodded hello, slid the grey Monterey Bay Aquarium apron over my head and said a silent prayer of thanks to the seating Gods. On the table in front of me was a cutting board, a glass bowl, a few pastry tools, a recipe sheet and a bottle of chardonnay. I learned later the wine was not only for sippin’ but acted as the rolling-pin too.

This was going to be a fantastic biscuit-making event!

Willis talked while she demoed how to bake biscuits and shortbread cookies. She whipped up a tangy smoked trout spread for the biscuits, um hello, and then we got down to making Willis’ recipe for her Meme’s Biscuits. That sounds so southern doesn’t it?

Smoke Trout on Meme’s Biscuit

Since that workshop, I have baked those biscuits several times. Each time the biscuits are perfect.

Baking biscuits, when you have a killer recipe, is so rewarding. And easy! Just like cooking seafood. And while I can’t share Willis’ recipes, I will share two tips I learned that make all the difference.

1. Don’t over mix the dough. Now this may seem like SOP for you bakers out there. But for people like me who prefer to play with a nine-inch knife in the kitchen and not a pastry scraper, this was news.
2. Use unbleached cake flour. Best tip ever! Willis recommends White Lily — the flour of the south.

I’m a biscuit-making believer.

Chef Virginia Willis

Thanks Virginia and Monterey Bay Aquarium.

About Maureen C. Berry

I’m a flat-out, irrefutable seafood-geek writer and cook and when I’m not, I take naps. I help people make better choices with all things seafood-related. Are you hungry for more articles about sustainable seafood, ocean conservation and the environment? Or maybe you can’t wait to read more about my upcoming book EATING SALMON? Sign up now to have my posts delivered directly to your inbox. Join me on Twitter and Facebook.