April 9, 2013
Biscuits, more biscuits and lots of recipes for biscuits

biscuits.JPGOver here we have the croissant and the scone. Over there are cornbread, soda bread and shortcake. Meandering around close by is the good 'ol Southern biscuit, a cultural icon.

Think of it: dark and crusty on the outside, tender and flaky and steaming in the middle. Add butter, honey and/or fruit preserves, or spice-heavy country sausage and skillet gravy. There are as many variations as there are home cooks, and we would gladly line up to sample all of them.

Unfortunately, we can't join the other 20,000 biscuit-lovers who will do something close to that at the International Biscuit Festival, May 16-18 in Knoxville, Tenn. But the Food Network and the Cooking Channel will be there - along with celebrity chef Alton Brown - strolling along Biscuit Boulevard, filming the action and tasting the goods.

This year's biscuit-partner is 47-year-old Southern Living magazine of Birmingham, Ala., a regional lifestyle publication devoted to food, travel, home and garden as represented in the culture of the South.

Its test kitchen will set up temporary shop at the fest, and its editors and cooks will help judge the biscuit bake-off. Bonus: The magazine curates a kitchenful of biscuit recipes at, along with recipes for other authentic Southern dishes.

Listen to Southern Living's editor, Lindsay Bierman: "We will never give up on our quest to discover or formulate the world's most perfect biscuit. It's one of our culture's simplest, most satisfying soul foods."

For more on the biscuit festival, visit It was named the nation's No. 1 food festival by, the arbiter of "America's best places to live and visit."

Meanwhile, we have some baking to do...

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