How to Make Biscuits : The Secrets of the South's Most Famous Bread

by Virginia Willis, Angie Mosier (Photographer)

Bread is one of the most basic of foods, and it’s a symbol of hospitality all over the world. There is no act more trusting than sharing bread with someone.In many cultures breaking bread signifies an act of peace.

I've been making biscuits since I was a small child. It's the bread of my people. I love to teach, to empower people how to make biscuits. From all about Southern flour to tips on making great biscuits, this booklet is a tight little package of recipes. It includes the definitive how-to photo series showing how to mix, stir, fold, roll, and knead. It also contains how to make biscuits in the food processor and vegan biscuits.

Included are recipes for Buttermilk Biscuits, Cathead Biscuits, Black Pepper Cream Cheese Biscuits, Herb and Cheese Drop Biscuits, Lightened Up Better for You Biscuits with Turkey Sausage Gravy, Cakey Biscuits with Chocolate Gravy, and Brown Sugar Strawberry Shortcakes. (And, I've included the nutritional information for them all.)

On that note, I lost 65# and have kept it off for over 4 years. With my health journey, I am often asked if I still eat biscuits. Of course I eat biscuits! It's part of my Good and Good for You™ approach to life. You’re on the right track as long as you’re doing what’s Good and Good for You™, more often than not.

So when I eat biscuits I want them to be the best biscuits - and in this book you will find my favorite biscuit recipes. I know you can make great biscuits, too. You can do it!

Kindle Edition

Published March 17, 2025

About the author

Virginia Willis is a James Beard award-winning cookbook author, television personality, content creator, motivational speaker, and social media influencer.

Georgia born French-trained chef Virginia Willis has foraged for berries in the Alaskan wilderness, harvested capers in the shadow of a smoldering volcano in Sicily, and beguiled celebrities such as Jane Fonda, Bill Clinton, Morgan Freeman, and Julie Chrisley with her cooking.

She is a chef instructor for the streaming service Food Network Kitchen as well as a James Beard award-winning cookbook author. Her books include Secrets of the Southern Table, Lighten Up, Y’all, Bon Appétit, Y’all, Basic to Brilliant, Y’all, Okra, and Grits.

Beginning in 2019 Virginia lost 65 pounds and has kept if off for over two years. In 2022, her health journey has been documented in Eating Well magazine, as a cover story for Woman’s World, and in the August issue of All Recipes magazine.

Virginia has embraced her new outlook on life and has become a cheerleader for those wanting to make their own life changes, “If a French-trained Southern chef can do it, you can, too!”

She is the former TV kitchen director for Martha Stewart, Bobby Flay, and Nathalie Dupree; has worked in Michelin-starred restaurants; and traveled the world producing food stories – from making cheese in California to escargot farming in France. She has appeared on Food Network's Chopped, CBS This Morning, Fox Family and Friends, Martha Stewart Living, and as a judge on Throwdown with Bobby Flay.

Virginia has also been featured in the New York Times, the Washington Post, People Magazine, Eater, and Food52 and has contributed to Eating Well, Garden & Gun, and Bon Appétit, and more. The Chicago Tribune praised her as one of "Seven Food Writers You Need to Know." Her legion of fans loves her down-to-earth attitude and approachable spirit. Learn more about Virginia and follow her good and good for you recipes and traveling exploits at www.virginiawillis.com.