• 2 cups flour
• 4 teaspoons baking powder
• 1/4 teaspoon baking soda
• 3/4 teaspoon salt
• 2 tablespoons butter
• 2 tablespoons shortening
• 1 cup buttermilk, chilled

Southern Biscuits

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• 1 tablespoon extra virgin olive oil
• 1 small yellow onion, chopped
• 1 tablespoon plus 1 teaspoon salt, divided
• 1 teaspoon pepper, divided
• 2 stalks celery, chopped
• 4 large carrots, sliced
• 1 cup frozen peas
• 1½ cups all-purpose flour
• 2 cups low sodium chicken broth
• 3 cups shredded cooked turkey or chicken
• 1 cup mashed sweet potato, about 3/4-pound sweet potato, cooked and mashed
• 2 teaspoons baking soda
• 1½ cups buttermilk

Turkey Sweet Potato Potpie

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Seafood Gumbo

• vegetable oil
• 3 tablespoons all-purpose flour
• 3 tablespoons unsalted butter
• 3/4 lb smoked sausage, sliced, Andoulle preferred
• 1/2 green bell pepper, seeded and chopped
• 1/2 red bell pepper, seeded and chopped
• 1 celery rib, finely chopped
• 3 tablespoons long grain rice
• 2 cups chicken stock
• 3/4 lb cooked ham steak, cut into 1/4x2-inch strips
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1/4 tespoon cayenne pepper
• 3/4 lb medium shrimp, shelled and deveined
• 1/2 lb okra, trimmed and sliced

Biscuit Topping

• 2 cups all-purpose flour
• 2 teaspoons sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/3 cup cold unsalted butter plus 1 tablespoon melted butter
• 3/4 cup butter milk

New Iberia Biscuit Topped Seafood Gumbo Pie

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Trout:

• 1-1/2 cups Meunière Sauce, for serving (recipe follows)
• Vegetable oil, for deep frying
• 6 skinless trout fillets, 6 to 7 ounces each, preferably speckled trout
• 1 cup all-purpose flour
• Kosher or sea salt and freshly ground black pepper
• 1/2 cup whole milk           
• 1/4 cup buttermilk
• 2 lemons, ends trimmed and cut into wedges, for serving
• Sprigs of fresh flat-leaf or curly parsley, for garnish

Meunière Sauce Yield: 2 cups

• 3 tablespoons Medium-Dark Roux
• 2 tablespoons (1 ounce) unsalted butter
• 1/2 stalk celery, finely chopped
• Half a white onion, finely chopped
• 1/4 cup finely chopped seeded and de-ribbed green bell pepper
• 1/4 cup finely chopped flat-leaf parsley
• 1/4 teaspoon freshly ground black pepper
• 1 bouquet garni
• 1 clove
• 1-1/2 cups veal stock or beaf stock
• Juice of 1/2 lemon
• Kosher or sea salt and freshly ground black pepper

Chef note: The sauce will keep in the refrigerator for up to 1 week.

Arnaud's Speckled Trout Meunière

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• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 3/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1/4 cup cold vegetable shortening
• 2 tablespoons cold butter, cut into small pieces
• 3/4 cup plus 2 tablespoons buttermilk
• 1 tablespoon assorted fresh soft herbs, chives, basil, parsley, chervil, chopped

Emeril's Herb Biscuits

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• 2 cups cornmeal
• 1 tablespoon all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 3 tablespoons green onions, finely chopped
• 1 cup plus 3 tablespoons buttermilk
• 1 large egg, lightly beaten
• vegetable oil or shortening for frying

Southern Hush Puppies

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• whole chicken, about 3 lbs, cut into 8 pieces
• 1 quart buttermilk
• 1 lb. lard
• 1/2 cup butter, unsalted
• 1/2 cup country ham, cut into 1/2-inch strips
• 1 cup all-purpose flour
• 2 tablespoons cornstarch
• 1 teaspoon salt
• 1/2 teaspoon freshly ground balck pepper

Southern Pan-Fried Chicken

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• 2 cups all-purpose flour, plus 1/2 cup, divided
• 1 tablespoon baking powder
• 1 tablespoon sugar
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 4 tablespoons butter, cut into small cubes and chilled
• 1 1/2 cups cold buttermilk
• melted butter for brushing after baking

Manhattanjack's Light and Fluffy Buttermilk Biscuits

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Peach Cobbler

• 10  ripe peaches, preferably Louisiana Ruston, cored and sliced
• 1 tablespoon fresh lemon juice
• 1/2 cup granulated sugar
• 1 cup dark brown sugar
• 1/4 cup flour
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 2 tablespoons butter
• pinch kosher salt

Shortbread Topping

• 1 stick  butter
• 3/4 cup sugar
• 1/2 cup dark brown sugar
• 1 teaspoon cinnamon
• 1 pound  flour

Buttermilk Ice Cream

• 8 egg yolks
• 1 pound plus 1/4 cup sugar
• 2 vanilla beans
• 2 quarts buttermilk
• 1 quart heavy cream

Peach Cobbler with Buttermilk Ice Cream

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• 1/3 cup packed brown sugar
• 2 tablespoons dairy sour cream
• 2/3 cup chopped pecans
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1 beaten egg
• 3/4 cup buttermilk or sour milk
• 3/4 cup canned pumpkin
• 2/3 cup packed brown sugar
• 1/3 cup butter, melted

Pumpkin Praline Muffins

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