Atlanta baker and food writer Erika Council’s new cookbook Still We Rise: A Love Letter to Southern Biscuits with over 70 Sweet & Savory Recipes celebrates the art of biscuit making through numerous recipes and homemade mixes. Her work is inspired by her grandmother—the legendary Chef Mildred (Mama Dip) Council.
Council takes readers on a journey through Black excellence, resilience and heritage in the American South through recipes like her classic Bomb Buttermilk Biscuit and new favorites like Corn Milk Biscuits, Everything “Bagel” Biscuits, Hominy Honey Butter and the Glori-Fried Chicken Biscuit Sandwich.
The perfect combination of crispy crust and fluffy interior, her Butter Swim Biscuits promise buttery perfection for even the most novice biscuit makers.
1 stick (8 Tbsp.) unsalted butter
2 1/2 cups/300 grams all-purpose flour
2 Tbsp. kosher salt
4 tsp. baking powder
1 Tbsp. sugar
2 cups full-fat buttermilk, room temperature
Adjust the oven rack to the middle position and preheat the oven to 450 degrees F. Place the butter into a 9×9-inch casserole dish or cast-iron skillet and set inside the oven while it is preheating.
Place the flour, salt, baking powder and sugar in a large bowl and whisk to combine. Add the buttermilk and stir gently with a spatula just until combined. Do not overmix.
Remove the hot dish from the oven and gently pour the batter over the melted butter. Use a knife or spatula to spread the dough evenly in the skillet.
Run a knife through the dough, “cutting” it into 3-inch squares right in the skillet.
Bake for 20 to 25 minutes, rotating the pan once halfway through, until the tops of the biscuits are golden brown. Serve immediately.