Belinda Ellis is author of Biscuits, a Savor the South cookbook and editor of Edible Piedmont, a North Carolina food magazine, and a member of the Southern Foodways Alliance.
For fifteen years, Ellis traveled around the country for the White Lily® flour company, teaching people to make biscuits and listening to their stories. “I learned that deep in the soul of a biscuit, there’s more than the flour, fat, and milk. A hot biscuit embodies a memory of place and family,” she writes. Ellis’s heartfelt tribute to the biscuit celebrates the many possible flavors and uses for this classic southern bread.