In the event you ask just about anybody who grew up within the American South how they really feel about biscuits, a stream of effervescent reward will probably comply with. Biscuits are a staple of Southern delicacies, one which chef and meals author Erika Council has constructed a profession round because the proprietor of Atlanta’s fashionable Bomb Biscuit Co., the place crowds line as much as order Council’s fluffy buttermilk biscuits laden with nation ham, pimento cheese, and fried hen.

As they’re for a lot of Southerners, biscuits are in Council’s blood. She grew up in a household of famend cooks and restaurateurs, and is the granddaughter of Southern meals icon Mildred “Mama Dip” Council, whose North Carolina restaurant Mama Dip’s Kitchen has been serving consolation meals since 1976. “I didn’t notice how iconic she was, I simply at all times was round individuals who might actually cook dinner once I was rising up,” Council says. “And I don’t imply simply cook dinner a Sunday dinner, however cook dinner for a whole bunch of individuals.”

As an grownup, Council had no want to hitch with the household enterprise. She studied software program engineering and labored in that trade for practically 20 years earlier than deciding to start out her meals weblog, Southern Souffle, as a pastime. Shortly after the weblog started to take off, a pal in Georgia requested Council if she’d wish to serve breakfast at his barbecue restaurant. She agreed, and ready to serve biscuit sandwiches to “possibly 50 or 60 folks,” she says. As an alternative, she ended up making greater than 600 biscuits that day, and the Bomb Biscuit Co. was born.

Council began taking up company and catering purchasers, driving throughout Atlanta and its surrounding areas delivering biscuits. All of the whereas, she was tinkering with new recipes, determining methods to make her biscuits actually stand out. “I simply wished to be the winner,” she says. “You understand how there are individuals who everyone needs to go to their home as a result of they make the very best biscuits or the very best fried hen or the very best potato salad? I wish to be that individual for biscuits. After I’m the previous girl, individuals are going to wish to come to my home as a result of I’m going to be the very best at making biscuits.”

The fruits of that analysis and testing is Nonetheless We Rise, a biscuit cookbook with a whopping 70-plus recipes for biscuits of all types. Out right this moment, it contains drop biscuits, peanut butter biscuits, and, in fact, basic buttermilk biscuits. Most uncommon, even for this Southerner, are the biscuits made with Duke’s mayonnaise, an nearly equally revered staple of down-South cooking. “I’ve a extremely old school chocolate cake recipe from the Nice Despair, when everyone was utilizing mayo in numerous methods, and I believed that I needed to strive it in a biscuit,” Council explains. “And I really like Duke’s, I exploit it in all the things. Everybody appears at me loopy once I speak about this recipe, however it turned out phenomenal. It’s simply so buttery, it’s certainly one of my favourite biscuits.”

Council notes that these biscuits are a bit extra savory than the usual biscuit recipe, making them excellent for breakfast sandwiches and slathering with sausage gravy. When she actually needs to kick issues up a notch, she makes use of a pastry brush to unfold Duke’s excessive of the biscuits earlier than sticking them within the oven. “It makes the tops tangy,” she says. “In the event you’ve received a extremely good tomato, and a few extra Duke’s mayonnaise, and a bit little bit of cracked black pepper? That’s all you want.”

Duke’s Mayo Biscuits Recipe

Makes 12 biscuits


3 cups (360 grams) all-purpose flour, plus further for folding and reducing
1 tablespoon baking powder
1 teaspoon kosher salt
½ teaspoon baking soda
½ cup Duke’s mayonnaise
1 cup full-fat buttermilk, chilly


Step 1: Regulate the oven rack to the center place and preheat the oven to 450 levels.

Step 2: Place the flour, baking powder, salt, and baking soda in a big bowl and whisk to mix.

Step 3: Add the mayonnaise and stir gently with a spatula till mixed and no giant clumps of mayonnaise stay. Add the buttermilk and stir gently till the dough varieties right into a ball and no dry bits of flour are seen. The dough can be shaggy and sticky.

Step 4: Flip the dough onto a evenly floured floor and evenly mud with flour. With floured fingers, pat the dough right into a ½-inch-thick 11 × 6-inch rectangle. Fold the ends of the rectangle towards the middle, one finish on prime of the opposite, to create a trifold. Mud the highest evenly with flour, press out to the identical dimension rectangle once more, and repeat the folding. Repeat this course of a 3rd time. After the third folding, pat the dough to a ½-inch thickness and minimize out the biscuits utilizing a floured 3½-inch biscuit cutter. Watch out to press straight down and don’t twist the cutter.

Step 5: Place the biscuit rounds 1 inch aside on a parchment-lined baking sheet. Collect the scraps, reshape them, and pat the dough out to a ½-inch thickness. Minimize out as above. Discard any remaining scraps.

Step 6: Bake 15 to twenty minutes, rotating the pan as soon as midway by means of, till the tops are golden brown. Serve instantly.

Reprinted from Nonetheless We Rise: A Love Letter to Southern Biscuits With Over 70 Candy and Savory Recipes by Erika Council, with permission by Clarkson Potter Publishers, 2023. Images by Andrew Thomas Lee, copyright © 2023.