Milk Street Digital Class: Biscuits with Cheryl Day

About this pre-recorded class

Biscuits are an icon of Southern baking, and some say it takes a lifetime to learn to make a really good one. Thankfully, Southern baking expert and Friend of Milk Street Cheryl Day taught a class with Milk Street that proves anyone can become a biscuit master (if they are willing to put in the practice). In this pre-recorded Zoom class, Cheryl teaches two recipes from her cookbook “Cheryl Day’s Treasury of Southern Baking”: Flaky Butter Biscuits and Scallion and Cheddar Cathead Biscuits. About that name: Cheryl admits that Southerners are known to give their recipes colorful names. And Cathead biscuits are, well, as big as a cat’s head. They are also crisp and golden on the outside, soft and pillowy inside, and filled with scallions and cheddar cheese and just the right amount of black pepper. The Flaky Butter Biscuits have a shorter ingredient list and offer a perfect biscuit primer. We focus on the flaky factor here, and you’ll learn h ow to fold and stack the dough and correctly punch out biscuits with a cookie cutter in order to create those buttery layers. In class, Cheryl also tackles questions about ingredient variations and equipment choices — food processor? pastry blender? hands? — and how to turn leftovers (if there are any!) into her Southern Party Mix.