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Crevolyn Wiley: Southern heritage kept safe in a biscuit
Crevolyn Wiley columnist
Buttermilk Biscuits


  • 2 1/3 cups self-rising flour
  • Half cup (1 stick) butter, frozen
  • 1 1/3 cups buttermilk
  • 1 cup all-purpose flour
  • 2-3 tablespoons butter, melted


Preheat oven to 425 degrees. Line an 8-inch square pan with parchment paper. Grease the paper. Put the self-rising flour in a large mixing bowl. Grate the frozen butter into the flour and stir it to coat evenly. Gently stir in the buttermilk. The dough will be wet. Spread the all-purpose flour out on a cookie sheet. Scoop evenly sized balls of dough into the flour, making sure they don’t touch. Coat each ball of dough with flour and shake off any excess. Place into the prepared pan. Bake 25 minutes or until lightly browned. Brush the tops of the biscuits with melted butter and put them back into the oven for two to three minutes to brown. Serve immediately. Makes approximately 12 biscuits.

Something interesting was recently brought to my attention. It is one of those things that made me wonder, “How did I not know this?” It turns out there is a National Food and Beverage Foundation. While that may not seem like the most exciting of facts, it gets better.

The National Food and Beverage Foundation is home to several entities, one of which is the Southern Food and Beverage Museum located in New Orleans. The museum is a living history organization dedicated to the food culture of the South.

Every year on Oct. 11, the Southern Food and Beverage Museum celebrates Southern Food Heritage Day.

“The culturally rich and delicious food of the Southern states deserves to be recognized and celebrated officially at least one day of the year,” states the group’s website. “Southern food speaks to the essence of America ... We think of this holiday as a chance to reconnect with family and friends and celebrate our country’s collective roots. We encourage you to take time this October 11 to cook up at least one Southern standby.” Can you believe it? There is actually a legitimate holiday set aside with the sole purpose of eating Southern food with your family and friends.

I consider this the best news ever.

It just so happened that I was in New Orleans on Oct. 11. There was a University of Georgia football game in that vicinity last Saturday — but let’s not talk about that. Let’s just say that I celebrated Southern Food Heritage Day in a big way.

First, I visited the Southern Food and Beverage Museum and it was chocked full of interesting facts about each Southern state and the foods for which they’re known. Second, I ate some Southern food, and some Cajun food, and maybe some French food in the form of beignets. Yes, I lived up to the true spirit of the holiday.

I realize that the actual holiday has passed, but that doesn’t mean you can’t celebrate. If you’ve been reading my column for any length of time, you know that I am all about bringing together food and family. This Southern Food Heritage Day gives us a great reason to do just that, and what could be more southern than buttermilk biscuits? This is my go-to recipe. It’s easy and delicious.