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ChefsForum: The Secrets of Southern Biscuits
Learn the Secrets of Southern Biscuits with Chef Virginia Willis

Join in as Chef Virginia demonstrates her biscuit making technique and explores the key points of gluten, liquid, and temperature. We’ll explore a variety of flours and baked goods from a variety of millers including small batch heirloom grain, regional historical mill, mass produced consumer, and foodservice. Chef Willis will discuss different styles of biscuit and how to make this simple freshly made bread work for you in your kitchen. Pass the butter and jelly!

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Instagram @virginiawillis
Facebook: @ChefVirginiaWillis

Presented in collaboration with Chobani

Apr 6, 2023 12:00 PM in Eastern Time (US and Canada)

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Virginia Willis
James Beard award-winning cookbook author/Chef/food media personality @Instagram @virginiawillis
Georgia born French-trained chef Virginia Willis has foraged for berries in the Alaskan wilderness, harvested capers in the shadow of a smoldering volcano in Sicily, and eaten sea urchin straight out of the chilly waters of Monterey Bay. She is a chef instructor for the Food Network Kitchen, a James Beard award-winning cookbook author, and member of the Seafood Watch Blue Ribbon Task Force. She is the former TV kitchen director for Martha Stewart, Bobby Flay, and Nathalie Dupree; has worked in Michelin-starred restaurants; and traveled the world producing food stories – from making cheese in California to escargot farming in France. She has appeared on Food Network's Chopped, CBS This Morning, Fox Family and Friends, Martha Stewart Living, and as a judge on Throwdown with Bobby Flay. Virginia has also been featured in the New York Times, the Washington Post, People Magazine, Eater, and Food52, Eating Well, Garden & Gun, and Bon Appétit, and more. www.virginiawillis.com

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