Biscuits for a Crowd
Biscuits, cornbread and hoecakes for six people or sixty, from a woman who made them for six hundred every school morning.
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About this book
Every school morning for thirty-one years, Odessa Grant made breakfast biscuits for six hundred children. She learned exactly what goes wrong when you scale a recipe up, and exactly how to fix it. Biscuits for a Crowd is a short, practical baking book with her buttermilk biscuits, sweet potato biscuits, skillet cornbread and more, each one written out for a family and for a crowd, with the stories of the mornings that taught her.
The first rule of biscuits is cold. Cold butter, cold buttermilk, cold hands if you can manage it. I keep a stick of butter in the freezer at all times and grate it on the big holes of a box grater straight into the flour. It is faster than cutting it in and it never gets warm. For twelve biscuits: two cups of flour, a tablespoon of baking powder, a teaspoon of salt, half a teaspoon of baking soda, one frozen stick of butter grated, and about three-quarters of a cup of buttermilk. Stir with a fo
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About the author
Odessa Grant
For thirty-one years I ran the cafeteria at Burke Elementary, which means I have cooked more rice than most people will see in their lives. I learned to cook from my grandmother on Johns Island and learned to cook for a crowd from a lunch line that never stopped moving. When I retired, my grandchildren asked me to write the recipes down before I took them with me, so I did, and then I kept going, because a recipe without the story is only half a meal. I live in West Ashley with my husband Clarence, who taste-tests everything and has never once said no.
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