The Flour Behind the South's Best Biscuit Gets Its Own Book

Mindy Merrell and R.B. Quinn have written "Self-Rising," a book that takes a pantry staple most cooks never think twice about and gives it the serious treatment. Their case is that self-rising flour did more than make a good biscuit possible — it helped shape how the South itself came together. It is the kind of close attention to a small, everyday thing that separates people who know food from people who just eat it. Nashville has long had strong opinions about biscuits; now it has a book to back them up.

With reporting from Nashville Banner.