Erika Council's Simple Buttermilk Biscuits Are Drenched in Butter.
The renowned Southern baker generously offers her well-known recipe.
Welcome to The Pioneer Woman Cookbook Club! This month, we're highlighting Erika Council's debut cookbook, "Still We Rise: A Love Letter to the Southern Biscuit," packed with over 70 delicious sweet and savory recipes. Discover the story behind Erika's lifelong passion for biscuits and learn how to create the simplest yet most exceptional buttermilk biscuits that defy convention.
Erika Council's upbringing in North Carolina was steeped in culinary excellence. Her grandmothers, Mildred Edna Cotton Council and Geraldine Dortch, were culinary icons—one a renowned soul food restaurant owner and the other a remarkable home cook deeply involved in supporting the Civil Rights movement. Witnessing the admiration garnered by those who made exceptional biscuits, Erika was determined to follow suit, aspiring to be revered like them.
Her initial attempt at baking biscuits was a calamity, the dough overflowing in her Granny's oven due to an excess of butter and shortening. Despite this setback, Erika persisted, spending years mastering the art of creating fluffy, flaky biscuits that rivaled her grandmother's. Her cookbook boasts more than 70 recipes that prove her mastery of biscuit-making, showcasing her dedication and expertise.
With her blog Southern Souffle and her renowned pop-ups, Erika found a community in Atlanta equally passionate about biscuits. Her Bomb Biscuit Company, nestled in a historic neighborhood, is celebrated for its exceptional biscuits, particularly the classic buttermilk—a true Southern gem. However, when crafting her cookbook, Erika decided not to confine herself to tradition.
In "Still We Rise," Erika intertwines flawless biscuit recipes with heartfelt anecdotes about the influential figures in her life. She pays homage to African American women often overlooked in the culinary world, sharing stories of her family members, inspirations, and the rich heritage behind her baking prowess.
One of Erika's standout recipes, the "anti-biscuit" butter swim biscuits, defies traditional baking rules. They require no rolling or cutting; instead, the biscuits bake in a pool of butter, resulting in an unexpectedly flaky, buttery delight. Despite their simplicity, these biscuits are foolproof and irresistible, perfect for both novice and seasoned bakers alike. From these innovative creations to classic cut versions and beloved recipes like her apple butter, Erika's cookbook is a treasure trove that is sure to ignite a newfound love for biscuits, nearly as fervent as Erika's own passion.
Ingredients
- 1/2 c.
unsalted butter
- 2 1/2 c.
all-purpose flour
- 2 tsp.
kosher salt
- 4 tsp.
baking powder
- 1 tbsp.
sugar
- 2 c.
full-fat buttermilk, room temperature
Steps to Make It
01. Adjust the oven rack to the middle position and preheat it to 450°F. Place the butter in a 9-by-9-inch casserole dish and set it inside the oven as it preheats. 02. In a large bowl, combine the flour, salt, baking powder, and sugar by whisking them together. Add the buttermilk and gently stir with a spatula until just combined. Avoid overmixing. 03. Take the hot cast-iron skillet out of the oven and carefully pour the batter over the melted butter. Utilize a knife or spatula to evenly distribute the dough within the skillet. 04. Using a knife, "cut" the dough into 3-inch squares directly in the skillet. 05. Bake for 20 to 25 minutes, rotating the pan halfway through, until the biscuits' tops turn golden brown. Serve and enjoy!
