Milk Street Digital Class: Biscuits with Cheryl Day

About this pre-recorded class Biscuits are an icon of Southern baking, and some say it takes a lifetime to learn to make a really good one. Thankfully, Southern baking expert and Friend of Milk Street Cheryl Day taught a class with Milk Street that proves anyone can become a biscuit master (if they are willing to put in the practice). In this pre-recorded Zoom class, Cheryl teaches two recipes from her cookbook “Cheryl Day’s Treasury of Southern Baking”: Flaky Butter Biscuits and Scallion and Cheddar Cathead Biscuits. About that name: Cheryl admits that Southerners are known to give their recipes colorful names. And Cathead biscuits are, well, as big as a cat’s head. They are also crisp and golden on the outside, soft and pillowy inside, and filled with scallions and cheddar cheese and just the right amount of black pepper. The Flaky Butter Biscuits have a shorter ingredient list and offer a perfect biscuit primer. We focus on the flaky factor here, and you’ll learn h ow to fold and stack the dough and correctly punch out biscuits with a cookie cutter in order to create those buttery layers. In class, Cheryl also tackles questions about ingredient variations and equipment choices — food processor? pastry blender? hands? — and how to turn leftovers (if there are any!) into her Southern Party Mix. ​ [/description-break]What's Included[/title]You will receive a .zip file that includes the cooking school video as well as PDFs of the recipe instructions.[/accordion] How to Download[/title]After you purchase your Milk Street Cooking School Video, you will receive an email from the Milk Street Store with the subject line "Your Cooking School Video is Ready for Download." Within this email there is a link that will direct you to a download page, click download now to download the .zip folder. To unzip the folder, double-click the zipped folder to open it. Please note: your video download file will have an approximate size of 500 MB. [/accordions-break]Cheryl Day is a New York Times bestselling cookbook author, a James Beard Award semifinalist for Outstanding Pastry Chef, a self-taught scratch baker, and an entrepreneur.[/banner_heading]With her husband, Griffith Day, she is a cofounder of The Back in the Day Bakery in Savannah, Georgia, and coauthor of The Back in the Day Bakery Cookbook. Her first solo cookbook, Cheryl Day’s Treasury of Southern Baking, was published in 2021. Cheryl is a cofounder of Southern Restaurants for Racial Justice and a founding member of the leadership committee for the James Beard Foundation Investment Fund for Black and Indigenous Americans. Cheryl lives with Griff, her baking soul mate; Story, their beloved dog; and a vast collection of vintage cookbooks in Savannah, Georgia. [/banner-text-break]