The Mountain Laurel
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Breads - A Couple of Secrets from Country Cooks

By Susan M. Thigpen © 1999

Online: January, 1999

The secret to making good, light, fluffy biscuits is to not handle the dough too much and to make the dough more on the moist side than the dry side. The more moist the dough, the lighter the biscuits.

The secret to making good dumplings is to roll out the dumplings and cut them and then let them sit for a few minutes before dropping them in the cooking pot. This allows the air to slightly dry the outer surface of the dumplings and then they won't fall apart when they hit the hot liquid.

Anytime you can use buttermilk instead of sweet milk in bread, the bread will rise lighter and fluffier.

Never use liquid oil when making bread. You'll end up with hard, flat dough.