Love this post! Excited to learn that this biscuit recipe is in your book. I bought two copies at Lemuria in Jackson for my two daughters - and now I'm realizing that I too need the book! It's wonderful that you visited the biscuiteer in person, and shared the experience with us. Thank you. We admire your boundless energy!
Thank you! I’ll bet Lemuria might still have a signed copy? Loved my visit to Jackson and the Mississippi Book Festival. The energy, so you know, comes out of nowhere when I go on tour. Thoroughly enjoy it.
What a wonderful way to start my day. Anne, I did not know you had a substack. You have always been one of my favorite food writers from the AJC days...and then Scott Peacock! Swoon. His cookbook with Edna Lewis is one of my treasures. And then. you mention John Kessler? Well, I mourned when he left the AJC--what a wonderful food and culture writer! I'm buying your cookbook today and I'm going to make that chocolate cake this weekend. Thank you for inspiring me.
Thanks for that. My mom made biscuits a lot in the 50’s and 60’s. Not sure about their southern authenticity or not, but so very delicious. I think I will try again myself using the delicious phrase, butter like Camilla blossoms (damn!). Thanks for this and the cake recipe. I have a few chocolate cake and frosting recipes that are favorites with my family. Because you like chocolate have you made a Boca negra? It’s not exactly a cake but usually wow’s chocolate lovers. As usual the ingredients we choose affect the outcomes.
Great to be with you and your words for a bit away from the degradation of our nation…thanks again.
I would have liked to give you the recipe but I don’t see a way to attach photos to the post. My recipe is from “cooking with Julia” by Dorie Greenspan pub date 1996. Maybe available in your library or Powells Books or the Strand? Let me know if you can’t find it or perhaps we can connect through email or text. Thanks again for your recipes.
I loved experiencing Reverie through your writing- so descriptive and poignant. I also made the chocolate cake as you wrote it, and even used 8-inch square pans. It was an incredible, huge success at a dinner party I went to! I’ve only baked a few layer cakes in my life and none were successful, so I wasn’t optimistic. I am definitely making this one again and not giving up on cakes like I had been. Thank you!
Thank you, Christy, for reporting back to us! That cake is a fan favorite and happy it works for you. Layer cake baking is a lot about finding the recipe or recipes that work for you and sticking with them.
What a lovely read! I worked with Scott and Miss Lewis in Atlanta in the 90’s. Scott was my first baking teacher and I hold what I learned from him about food and life as treasure in my heart. And, this is my go- to cake! Thanks for the post!
This is my very favorite chocolate cake. I’m a huge fan of Miss Lewis and Scott. Baking biscuits with him would be a wonderful experience. Maybe one day…
What timing for the cake recipe! I made an almost identical chocolate cake yesterday that was so moist, chocolatey, and easy because I accidently dropped an egg in a coffee mug that had coffee in it. With the price of eggs being more expensive than gold these days, it was not to be thrown away, so I looked through my 3-ring binder of cake recipes and discovered a recipe that called for a cup of coffee and 2 eggs. (I passed on other versions that called for more eggs.) It also called for a cup of buttermilk, but I used the old white vinegar and needed-to-be-used sweet milk substitution, along with both 2 tsp. baking powder and 1 tsp. soda. It said to beat it only 2 minutes to make a thin batter, and it sure was thin! I also cut the sugar down to 1 3/4 cups to make the cake not too sweet. What a delicious cake that raised beautifully and won praise from my husband. Love getting your recipes each week!
Thanks for sharing your enjoyable visit with Scott Peacock, Anne, and congratulations on being named one of 12 Essential Cookbooks 2025 by the American Library Association. It’s a much deserved honor. The book is a treasure. I can’t wait to make that very good chocolate cake!
Thank you Ruth! You know what’s nice about writing a Substack newsletter? Writers can just write. If this had been a newspaper story, it would have been cut in half. And the immediacy of it, too. I come home. I bake. I write.
Love this post! Excited to learn that this biscuit recipe is in your book. I bought two copies at Lemuria in Jackson for my two daughters - and now I'm realizing that I too need the book! It's wonderful that you visited the biscuiteer in person, and shared the experience with us. Thank you. We admire your boundless energy!
Thank you! I’ll bet Lemuria might still have a signed copy? Loved my visit to Jackson and the Mississippi Book Festival. The energy, so you know, comes out of nowhere when I go on tour. Thoroughly enjoy it.
Love this! Sounds like Father Timothy would have met his challenger in Scott!
No doubt about it!
What a wonderful way to start my day. Anne, I did not know you had a substack. You have always been one of my favorite food writers from the AJC days...and then Scott Peacock! Swoon. His cookbook with Edna Lewis is one of my treasures. And then. you mention John Kessler? Well, I mourned when he left the AJC--what a wonderful food and culture writer! I'm buying your cookbook today and I'm going to make that chocolate cake this weekend. Thank you for inspiring me.
Thank you, Marilea! Those were some great days of food reporting in Atlanta. Hope you enjoy the cake and my book!
Thanks for that. My mom made biscuits a lot in the 50’s and 60’s. Not sure about their southern authenticity or not, but so very delicious. I think I will try again myself using the delicious phrase, butter like Camilla blossoms (damn!). Thanks for this and the cake recipe. I have a few chocolate cake and frosting recipes that are favorites with my family. Because you like chocolate have you made a Boca negra? It’s not exactly a cake but usually wow’s chocolate lovers. As usual the ingredients we choose affect the outcomes.
Great to be with you and your words for a bit away from the degradation of our nation…thanks again.
Absolutely, Beverly! I do not know Boca negra. Do tell…
I would have liked to give you the recipe but I don’t see a way to attach photos to the post. My recipe is from “cooking with Julia” by Dorie Greenspan pub date 1996. Maybe available in your library or Powells Books or the Strand? Let me know if you can’t find it or perhaps we can connect through email or text. Thanks again for your recipes.
Thank you for sharing the recipe!
Beautiful story and so much in it. Do you have any advice on the kinds of chocolate to use for this cake recipe or cakes in general?
Thank you! It’s a fabulous cake!
This recipe calls for unsweetened baking chocolate. I buy Ghirardelli. Really depends on the recipe what type of chocolate I use.
I loved experiencing Reverie through your writing- so descriptive and poignant. I also made the chocolate cake as you wrote it, and even used 8-inch square pans. It was an incredible, huge success at a dinner party I went to! I’ve only baked a few layer cakes in my life and none were successful, so I wasn’t optimistic. I am definitely making this one again and not giving up on cakes like I had been. Thank you!
Thank you, Christy, for reporting back to us! That cake is a fan favorite and happy it works for you. Layer cake baking is a lot about finding the recipe or recipes that work for you and sticking with them.
What a lovely read! I worked with Scott and Miss Lewis in Atlanta in the 90’s. Scott was my first baking teacher and I hold what I learned from him about food and life as treasure in my heart. And, this is my go- to cake! Thanks for the post!
Kim, isn’t it wonderful how Scott intertwines cooking and life? Glad you got to relive those days…
What a gorgeous way to celebrate King day. Such rich tradition and history (and cake!).
It was! Thank you!
❤️
This is my very favorite chocolate cake. I’m a huge fan of Miss Lewis and Scott. Baking biscuits with him would be a wonderful experience. Maybe one day…
Thank you for sharing.
Yep, maybe one day. It’s a slow-down, soak it all in, kind of day.
What timing for the cake recipe! I made an almost identical chocolate cake yesterday that was so moist, chocolatey, and easy because I accidently dropped an egg in a coffee mug that had coffee in it. With the price of eggs being more expensive than gold these days, it was not to be thrown away, so I looked through my 3-ring binder of cake recipes and discovered a recipe that called for a cup of coffee and 2 eggs. (I passed on other versions that called for more eggs.) It also called for a cup of buttermilk, but I used the old white vinegar and needed-to-be-used sweet milk substitution, along with both 2 tsp. baking powder and 1 tsp. soda. It said to beat it only 2 minutes to make a thin batter, and it sure was thin! I also cut the sugar down to 1 3/4 cups to make the cake not too sweet. What a delicious cake that raised beautifully and won praise from my husband. Love getting your recipes each week!
Very similar! Makes a great cake!
Thanks for sharing your enjoyable visit with Scott Peacock, Anne, and congratulations on being named one of 12 Essential Cookbooks 2025 by the American Library Association. It’s a much deserved honor. The book is a treasure. I can’t wait to make that very good chocolate cake!
Thank you Ruth! You know what’s nice about writing a Substack newsletter? Writers can just write. If this had been a newspaper story, it would have been cut in half. And the immediacy of it, too. I come home. I bake. I write.
So true—and oh how you write, Anne! If I was your editor, I wouldn’t cut a single word!❤️
Thank you Anne. Wonderful reverie for me. I remember Edna Lewis. And Scott Peacock. Wonderful food love.💜🤍💜
Thank you, Marva!
Love all your posts. Hoping for a brief interview about your substack and the book for a local publication. Thank you kindly.
What a wonderful experience.
The cake sounds divine.
Once in a lifetime. Loved it. And the cake is spectacular!