I went to Williams Sonoma last weekend to pick up a gift for a friend and walked into the store to the smell of baking bread. Never one to turn down free food, I headed straight toward the kitchen counter and saw Lessie of Forage South pulling out a tray of hot, fresh baked biscuits. I liked this lady immediately. Before jumping in for a sample of southern scrumptiousness, I learned that this was her family’s business and they were made right here in Nashville, so I’m definitely in. Pass the butter, Lessie because I’m going to be here for awhile!
Biscuits were a bit of a rarity at my house. I always left them to my grandmother or other ace family friends who knew the art of making them and the right amount of ingredients to get a nice, fluffy consistency. Making biscuits can be a little tricky, but if you get it right, the pay off is second to none.
Well, Lessie and her chef husband Brandon got it right. These are delicious! Sea Salt & Buttermilk. I love the taste of salt on bread and in bread. The two go together in my book. Pair this was some sweet preserves–yum–sweet and salty! All you need to add to the mix is buttermilk. My friend Clara always bakes with buttermilk and y’all know how I feel about her cooking. Buttermilk’s tangy acidity helps baked goods be moist and tender. And if you’ve never worked with biscuit dough, the directions on the box are really clear and easy to follow and there’s enough mix for 2 batches.
The company is called Forage South, right here in Nashville and you can find their products in specially spots around town or here: http://foragesouth.com/ I see they have a sweet potato drop biscuit mix….definitely my next purchase!