These Southern-style biscuits are just the thing for almost any occasion. Go on, we dare you. Try to think of a time you wouldn’t want them. See what we mean?
About James Villas
North Carolina Eastern-Style ’Cue
Jun 28, 2010 by
This Carolina ‘cue ‘wich draws on pork that’s quite literally falling apart tender, teased into tantalizingly tender shreds, and mopped with a vinegary sauce.
- Quick Glance
- 15 M
- 7 H
- 5
Swiss Apple, Pear, Potato, and Bacon Braise
Dec 07, 2009 by
This recipe for a hearty Swiss potato braise is deeply flavored with German speck or slab bacon, pears, apples, and a touch of cream.
- Quick Glance
- 30 M
- 1 H
- 1
Russian Borscht
Dec 29, 2007 by
This Russian borscht is a hearty soup made with beef and bacon; it’s all about the meat. Add traditional sour cream and dark buttered bread to make a meal.
- Quick Glance
- 0
Southern Pecan Pie
Apr 26, 2007 by
Villas’ pecan pie is unlike most others as it’s not as sweet as most. But it does have the requisite fresh pecans, mellow rich filling, and tender flaky crust.
Delaware Creamed Succotash
Feb 09, 2007 by
For this creamed succotash, use only fresh corn and on the cob and fresh lima beans. The succotash is best served the day it’s made for best flavor.
Tennessee Shrimp and Grits
Feb 06, 2007 by
Classic shrimp and grits gets a Tennessee facelift with the addition of tomatoes, tomato paste, thyme, and a splash of Worcestershire sauce.
- Quick Glance
- 1 H
- 1 H, 15 M
- 1
Yankee Bacon and Onion Scones
Nov 09, 2004 by
Filled with bacon and onion, these savory New England scones are usually served with soups, stews, and roasted meats, but they make a great breakfast too.
- Quick Glance
- 30 M
- 45 M
- 4
Spiced Peach Shortcakes
Jun 03, 2004 by
Peach slices are cooked in a syrup infused with cinnamon and nutmeg then sandwiched between crusty sweet biscuits. On top is a dollop of softly whipped cream.