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My favorite food is 삼겹살 l like meat, and it tastes great grilled with kimchi

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This drink is a popular Hawaiian beverage. This drink is meaningful to me because me and my family used to get this drink all the time when we visited our local Hawaiian restaurant. I also used to live in Hawaii, so this particular drink is one that I've known and loved for a long time.                                                              Sun. (2016). Hawaiian Sun. Hawaiian Sun. https://www.hawaiiansunproducts.com/lilikoi-passion‌

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I picked banku with okra soup. It is a traditional Ghanaian dish that I enjoy very much; it has been a staple household meal for as long as I can remember. Along with its amazing taste, it also has many memories that I hold dear, like the many times I ate the dish with my mom and brother. My mom would always prepare this dish for us and there has never been A time where I did not wan to eat it.

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So I chose these food items because it signifies family gathering. Every Sunday, my dad would always a cook a home cooked meal, and it would something along the lines of Fried Chicken, Collard Greens, and Mac&Cheese. Some of my fondest memories would be smelling the food all from my room downstairs and rushing upstairs to fix a plate. 

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Tangsuyuk & Buldak Ramen --> In the first image, I chose tangsuyuk because it reminds me of home. It is one of the only foods my mom and dad often cook together, laughing in the kitchen, as my dad rarely cooks. In the second image, Buldak ramen also reflects my fiery drive and independence, mirroring my energy. Both foods connect me to my Korean roots and the balance of warmth and strength that shape who I am

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My favorite dish is Brazilian stroganoff with rice and potato sticks. When I was a kid my mom would make this dish every weekend and me and my family would eat it together. I reminds me of home which is a hotpot of many cultures so it makes sense my favorite dish would be from another culture but with a Brazilian touch to it.

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[Absent Makeup] Module 10 – Activity 16: Foods in Art

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[Absent Makeup] Module 10 – Activity 16: Foods in Art

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This is a photo of lumpia which is a very popular Filipino dish often found at family functions or any family holiday event. This food is very meaningful because I have only had it around my family so it reminds me of home and comfort. I usually have it during Christmas time or Thanksgiving which is why this dish is particularly meaningful to me. Usually one of my extended family members make it from scratch so this dish always represents the love that they put into making it for such a big family. Just a couple days ago one of my mom's cousins visited me and she brought me lumpia as an act of love.

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I chose Pho as a representation of my culture because it is what Vietnam is mostly known for. It is also because it’s a dish that many people from different cultures can have. Because it’s an easy meal that I find it comforting. When I am sick or missing home, I find eating pho very soothing and comforting. There are many different ways that Pho can be made, so every household has a different version which makes my mom’s pho even more special because it’s not replicable.

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The meal I thought represents my cultural identity is a Thanksgiving dinner. This is my favorite meal and the best time of year. We get together as a family and eat great food while drinking wine. It’s a great tradition that I will carry on with my own family. This represent where I came from and who I am because family is so important to me and this exact meal represents that. 

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I chose Kerala porotta, a flaky layered flatbread, because it represents the warmth and flavor of home. It reminds me of big family meals and festive celebrations in Kerala. For me, porotta is more than food. It’s part of my South Indian identity and a delicious connection to my roots as a Malayalee.

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The Rich History of Parotta: From Ancient to Modern Delights

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Discover the rich history of Parotta, a beloved flaky flatbread from South India, its preparation, and global appeal.

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My favorite dish is moussaka (sometimes spelled as musaka). It is a traditional Mediterranean dish made of potatoes, ground beef, and herbs. It is usually steamed however the ingredients can also be boiled at times; no matter how it's made, though, it tastes amazingly and is very healthy. Every time I eat moussaka, it reminds me of my early childhood and how me and my friends would always get together and pretend like we own a restaurant. It was a very pure and blissful experience and is a memory I hold dearly.

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One food that holds deep meaning for me is Mutter Paneer, a classic North Indian dish made with peas and paneer (Indian cottage cheese) cooked in a rich tomato-based curry. Growing up, this was a meal my family often made for special occasions or Sunday dinners. It reminds me of home, warmth, and togetherness. My mom would prepare it with freshly made chapatis, and the aroma would fill our kitchen. Every time I eat Mutter Paneer now, it takes me back to those comforting family meals and reminds me of my Indian heritage and the love that goes into our traditional food.

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Old-Fashioned Chicken and Dumplings - The Country Cook.     Chicken and dumplings is special to me because we eat it at every holiday. It used to be a dish that my grandma would make before she passed away, but the recipe has been passed down for years that even I know how to make it. I always think of thanksgiving first when I see it. it is pretty much the only thing I have on my plate. Everyone in my family knows that chicken and dumplings is my thing. I also think of the times my grandma and me would make it on Sunday afternoons after church for Sunday dinner. That's how I learned otherwise make it. I like to think of this dish as a southern thing, so I would say it represents my southern side as I lived in South Georgia for most of my life before moving to Atlanta. It also represents my family as both sides are very southern. 

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by Brandie @ The Country Cook

Nothing says lovin' like Chicken and Dumplings. I don't know that anything screams comfort more than this. Except for maybe chicken noodle soup. But it always comes back to the chicken, don't it? Many of you grew up on this style of Chicken and Dumplings. It is the most basic, simple, but tummy-lovin' stuff you ever did put in your mouth. The ingredients are simple; chicken, chicken stock, and a simple dumplin' dough. That's it. For those of you who haven't eaten this style of Chicken and Dumplings growing up then you may have eaten it at a place like Cracker Barrel. It's a humble dish for sure, but I think that is what makes it good. We're going back to basics here today on The Country Cook.

3 cups chicken, cooked and shredded

2 tbsp. salted butter, cubed

milk (a little less than a cupful)

First thing you need to do is to cook your chicken. You can use a store bought rotisserie chicken for this if you like. Preheat oven to 350F degrees. Spray a baking sheet with nonstick cooking spray. Drizzle a little olive oil on the chicken and season with salt and pepper. Bake for about 45 minutes.

Some folks like dark meat with their dumplings, some like a combination of white and dark. Chicken thighs would work great for this as well. Go with whatever you like here. I had two large chicken breasts so I used those.

Once the chicken is cooked, shred it with two forks. Or, you can put it into a stand mixer and have it do the work for you.

Look how easy and perfectly shredded. Just don't leave it on too long or you'll have minced chicken.

Pour 2 quarts of chicken stock or broth into a large pot and start warming it up on the stovetop while you make the dumplings.

In a medium bowl, combine flour and baking powder. Then add in cubed butter.

You can combine it all using a fork or a pastry cutter. But the best way is really with your fingers. Just smoosh the butter between your fingers while you gradually mix it in with the flour mixture.

Now pour in the milk. You want to measure out a little less than a cup.

Mix it all together.

Dust your counter with a generous amount of flour. Place your dumpling dough on the counter and dust it with more flour.

With a rolling pin, roll the dough out to about 1/4″ thickness. Be sure to add flour as necessary to keep it from sticking underneath or to your rolling pin.

Using a knife or a pizza cutter, start cutting out your dumplings into squares. They don't need to be perfectly shaped. Remember, this dish is rustic and homemade so it should look like it.

Dust your dumplings with a bit more flour. The extra flour is all gonna help keep them from sticking but will also thicken your chicken broth some as well when you add them to the pot.

Bring your chicken broth up to a boil. Add in your shredded chicken and stir. Begin adding dumplings one at a time so they don't all stick together. Stir frequently while adding them.

Allow dumplings to cook for about 15-20 minutes. You should notice your broth starting to thicken (from the extra flour) and your dumplings may start to sink a little to the bottom because they are soaking up the broth. Take one out and taste test it. It shouldn't have a doughy taste anymore.

Mmm. Mmm. Mmm. Happiness in a bowl.

For those of you who prefer a fluffier dumpling, you may want to try this recipe~

Old-Fashioned Chicken and Dumplings

Filed Under: dinner, main dishes

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Old-Fashioned Chicken and Dumplings - The Country Cook

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by Brandie @ The Country Cook Nothing says lovin' like Chicken and Dumplings. I don't know that anything screams comfort more than this. Except for maybe chicken noodle soup. But it always comes back to the chicken, don't it? Many of you grew up on this style of Chicken and Dumplings.

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A food item that is meaningful to me is the Buldak Ramen. Even though this is a very easy-made, packaged food, I still associate treasured memories with it. It reminds me of when I visited my sister over the summer and we would eat ramen (spicy ones, too) most nights as we watched movies together. During this time, we endured many experiences and highs and lows, and this food reminds me of the time where we could be just us, sisters, again without worrying about the real world. Even though this food item doesn't represent my culture, it has become almost a tradition between my sister and I

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For my favorite food, I chose my mom's chicken and rice soup. I feel like it is a very common Southern comfort food. Made simply from shredded chicken, rice, chicken stock/broth, and seasonings. I really miss having this, as no matter how I try, I can never make it the same as she did. She used to make this all the time for me when I was sick, had a sore throat, or an upset stomach. It is very filling and so comforting, and to me, nothing can beat it. It's like eating a warm hug in a way. 

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This is a picture of a biscuit from southern living magazine. I chose this food because I grew up in the South and have been surrounded by grandparents and great grandparents who view biscuit making as an art. I learned how to make special recipes of these passed down in my family. This is one of my families favorite food to make on Christmas mornings and other holidays. Biscuits are rooted in deep family tradition

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Buttermilk biscuits are a staple of Southern cuisine for excellent reason; these flaky, airy, and buttery pastries are considered a heritage food of the region, and every family has their own recipe for biscuits, many of which are passed down from generation to generation.

After baking hundreds of Southern buttermilk biscuit recipes, our Test Kitchen landed on this winning recipe for Our Favorite Buttermilk Biscuits. This no-fail biscuit recipe will make you look like a pro, even if this is your first attempt at biscuit-making.

The instructions below are precise for a reason and should be followed as written. When we say to stir the dough 15 times, we mean it! When rolling out the dough, don't press down too hard or overwork the dough. This will give the biscuits a dense, tough texture. And if you're looking for something a little beyond a basic biscuit, try one of our delicious variations.

Why We Love These Buttermilk Biscuits

This recipe is a masterpiece of culinary simplicity-to make it, you only need three ingredients. The instructions are straightforward, giving baking newbies plenty of guidance while also helping experienced bakers achieve the perfect results. Ultimately, this recipe yields biscuits with the ideal blend of softness and flakiness.

Flavor-wise, the biscuits are neutral enough to complement any entrees or condiments, but feature appealing hints of saltiness and tanginess to keep diners engaged. They also have the structural integrity to travel well, so you'll always have a go-to item to bring to potlucks and picnics.

Buttermilk Biscuit Ingredients

Buttermilk biscuits don't require a pantry's worth of baking ingredients; instead, most recipes only call for flour, baking powder and/or baking soda, butter, buttermilk, and salt. But if you want to simplify the process even more (while still achieving delicious results), "you can substitute self-rising flour and skip the addition of baking powder and baking soda in the recipe," says chef/partner Alon Shaya of Pomegranate Hospitality in New Orleans. In fact, self-rising flour also contains salt, so using it can majorly whittle down your biscuit-ingredient shopping list.

When choosing butter to use when making your biscuits, don't skimp on quality. "Unsalted butter is needed for the best buttermilk biscuits. The higher the fat content, the better. I love using French butter, like Plugra. The more fat and less water in the butter, the flakier your biscuits will be. You can also substitute pork lard for butter," says Shaya.

Our sources generally agreed that using ingredient substitutions for biscuits can be dicey, as the ingredients recommended in our recipe are tried-and-true staples. However, if you do want to play around with different fats in lieu of butter and buttermilk, Chef Kate Sigel of Marsh House in Nashville has some suggestions: "Butter and buttermilk could be substituted for other fats, as long as the texture of the substitutions is similar. For example, if you typically use buttermilk, you want another thick, high-fat liquid, such as coconut milk. For butter, one could use shortening, with the caveat that it will make the final product a bit more crispy rather than buttery, or coconut oil."

Why We Use Cold Butter for Biscuits

You may be wondering why our recipe instructs you to freeze your butter and then chill it in the fridge after combining it with the flour. Here's the answer to that question, courtesy of executive pastry chef Rachel Ball of Millers All Day in Charleston: "You use cold butter because you want the butter to create air pockets in the dough as it melts, which create steam when baking. It is what helps make those flaky layers and that fluffy texture."

How Buttermilk Affects These Biscuits

Buttermilk has a specific and valuable effect on biscuits, both in terms of their flavor and their texture. "The acidity in the buttermilk reacts with the leavening [in the self-rising flour], giving the biscuits maximum lift. Buttermilk also tenderizes the gluten, making for a softer, less tough biscuit. It also tastes great!" insists executive pastry chef Jen Yee of Hopkins & Company Hospitality in Atlanta.

In terms of flavor, chef/owner Edward Lee of 610 Magnolia in Louisville, Kentucky says that "buttermilk delivers the slightly tart flavor that adds to the complexity of the biscuit."

How to Make Buttermilk Biscuits

First and foremost, remember that "biscuits are best made quickly by hand," according to Lee. The process shouldn't be overly complicated or time-consuming; just follow the instructions and the timing listed in the recipe, and you'll be all set.

Start by preheating your oven to 475 degrees Fahrenheit and pulling a stick of butter out of the freezer (it takes a few hours to freeze, so work that into your set-up plans before you start making the biscuits). Use the large holes of a box grater to grate the butter.

Then toss the grated butter with the flour in a medium-sized bowl. Put the bowl in the fridge, and allow it to chill for 10 minutes.

Once the dough has chilled, remove it from the fridge, make a well at the center of the dough, and add the buttermilk. Use a wooden spoon or a rubber spatula to stir the dough 15 times; this number of stirs incorporates the buttermilk without over-mixing. If the dough is sticky at the end of this step, then you're on the right track.

Sprinkle enough flour over your counter to give it a light coating, then turn the dough out onto it, lightly dusting the top of the dough with more flour.

Next, rub a light layer of flour onto a rolling pin and use the pin to roll the dough into a 9" x 5" rectangle that's ¾" thick. Fold the dough in half (short end to short end) and roll into another 9" x 5" rectangle. Repeat four more times.

At the end of the fourth rollout (you should have a 9" x 5" rectangle), roll the rectangle one more time until it's ½" thick. Use a round cutter (2 1/2" is a good size-make sure that you flour it!) to cut the dough into as many biscuits as you can.

Place the dough rounds on a jelly roll pan lined with parchment paper (or greased with butter).

Melt 2 tablespoons of butter and set aside. Bake for 12 minutes, or until the biscuits develop a light-brown color. Remove the biscuits from the oven and, while they're still warm, brush them with the melted butter.

How to Fold Biscuit Dough

The rolling-and-folding method used for these biscuits creates layers, which provide the flaky texture that everyone loves. To fold the dough, just roll it into a rectangle (the cleaner the edges, the better) and bring the shorter ends together corner-to-corner. Each fold creates another round of layers, so be sure to do the full five folds that the recipe recommends.

What to Serve With Buttermilk Biscuits

Buttermilk biscuits are among the most flexible breads that you can serve; they're just as good with savory toppings as they are with sweet, and they fit seamlessly into any meal at any time of day. A few of our favorite ways to serve these biscuits include:

Biscuits and Gravy: Buttermilk biscuits make a perfect vehicle for rich sausage gravy. To turn this into a brunch classic, add a serving of scrambled or poached eggs.

Homemade Preserves: Fruit jams and preserves bring both sweetness and a hint of acidity, which makes for a beautiful flavor combination on top of buttermilk biscuits (which also have a slightly tangy taste, thanks to the buttermilk). Try our recipes for Pear Preserves, Strawberry Lemonade Jam, or even the more savory Tomato Jam.

Fried Chicken: Slicing a buttermilk biscuit in half, laying a piece of fried chicken down on one piece, adding a swipe of honey and a pat of butter, and topping it with the other piece of biscuit is a classic Southern meal, and our recipe for Mama's Fried Chicken will set you up for a sandwich masterpiece.

How to Store Buttermilk Biscuits

"Biscuits are best day-of" is the to-the-point advice of pastry chef Jenny McCoy of Buck Russell's in Chicago (and formerly of Emeril's in New Orleans). Our sources overwhelmingly agree that it's best to eat biscuits on the day that you make them; "the quality decreases as the biscuit sits out," explains Ball.

That said, if you don't have the bandwidth to consume a whole batch of biscuits in one day, Ball says, "I would store the biscuits in an airtight container" at room temperature for up to 48 hours.

Some bakers assume that storing their biscuits in the fridge will give them more longevity, but Sara Bradley, a Top Chef alum and the owner/proprietor of freight house in Paducah, Kentucky warns against it. ""Do not store [biscuits] in the fridge, or they will get super hard," she says.

Can I Freeze Buttermilk Biscuits?

While biscuits don't have a long shelf life at room temperature (and shouldn't go in the fridge), they can be stored in the freezer. "If you seal them in the freezer, they can last up to 90 days," says chef/owner Erica Barrett of SOCU Southern Kitchen and Oyster Bar in Alabama. To keep baked biscuits in the freezer, pack them in a freezer-safe container or zip-top bag.

As an alternative, Kate Sigel recommends freezing extra dough before baking: "The dough can be made, scooped or cut to shape and then stored well-sealed in a freezer for up to one month for easy baking when you're in the mood for a biscuit."

Tips For Making The Best Buttermilk Biscuits

Keep the butter cold.

We've already explained the importance of cold butter for biscuits, but it's worth repeating. Room-temperature butter won't release the same amount of steam, so you won't get the flaky layers that most biscuit enthusiasts crave. Putting butter in the freezer keeps it as cold as possible before the baking process begins, and because frozen butter also has a more solid texture, it becomes far easier to grate (and easier to mix with flour).

Don't overhandle the dough.

Tempting though it may be to knead the dough again and again with your hands, resist that urge. Using your fingers to handle the dough will cause the butter to warm up, reducing its textural effectiveness. Plus, overworked dough is more prone to breakage and crumbling, so the biscuits won't have the structural appeal that they should. Stick with a spoon or spatula for mixing the dough, and don't go beyond 15 stirs.

If you don't have buttermilk, regular milk and vinegar can be used instead.

Buttermilk is a fairly easy ingredient to replicate in your own kitchen; all you need is plain milk and either lemon juice or white vinegar. "No buttermilk? Use one tablespoon of white vinegar or lemon juice and enough plain milk to equal one cup. Stir well and let stand for five minutes," suggests executive pastry chef Jessica Grossman of Patrick Properties Hospitality Group in Charleston.

Editorial contributions by Taylor Tobin.

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After baking hundreds of Southern buttermilk biscuit recipes, our Test Kitchen landed on this winning recipe for Our Favorite Buttermilk Biscuits.

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I choose this food because my mom makes this all the time when I am at home and I always eat it whenever I go back to India for vacation. This is a very common dish where I am from and it is and it is personally significant to me because of how often I have had it when growing up.

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My favorite food is apple pie-I've been making it with my dad since I was a little girl, and we like to make fun patterns with the crust. This is a family tradition of ours, and a popular American food as well! We also make blueberry pie sometimes

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The food I chose was sIdli and Sambar because it is an Indian dish that shows off a lot of Indian culture and family tradition in the way it is prepared. It is made with rice clumped together making those rice looking balls and then they are soaked in the sambar which is a sweet and spicy mix which gives the rice balls flavor. I love it because I grew up eating this dish and it has just become something that I enjoy eating.

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Khichu Recipe | Gujarati Khichiya Papadi No Lot - Cooking Carnival https://share.google/images/3OOUJyT5VvO3UMmFb      Papdi nu lot is meaningful to me because it reminds me of my Gujarati roots and family gatherings where my grandmother prepared it with love. The aroma and texture bring back memories of warmth, togetherness, and cultural pride. It represents my heritage, resilience, and the comfort of home.

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Khichu Recipe | Gujarati Khichiya Papadi No Lot - Cooking Carnival

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Found on Google from cookingcarnival.com

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The food I chose for this is apple pie. To me, it represents the deep connections I have formed with the people around me and my family. During family dinners, I remember the distinct smell of dough, cinnamon, and apples as it was brought out and enjoyed over smiles and laughs. As well, I remember crafting the pie and filling with family friends and some of my closet friends, and their kind instructions as they taught me how to bake. 

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This is Sticky Toffee Pudding which is from the UK, but is prominent in my Irish family. It is a spongy-cake with pitted-dates and then drowned in toffee sauce. The recipe for it has been passed down from my great grandparents, and my mom always tries to make it at least once a year or for birthdays. I

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Samosas are my favorite food to share with my mom. We get them anytime we are craving something warm and crispy, and we always make them for family gatherings or holidays. The spicy filling and tangy chutney remind me of celebration, comfort, and little moments that feel like home. https://share.google/o8H7zh0O9GB5xYaH6

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Samosa Recipe (Punjabi Potato Samosa) - Swasthi’s Recipes

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Found on Google from indianhealthyrecipes.com

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This is paella, a traditional Spanish food that my mother has been making for years. She learned it from her mom who was from Spain, and we consistently eat it a few times a year on special occasions. It means a lot to me since its one of the few consistent ties I have a my Hispanic heritage, as my grandmother never talked about it much with me and she passed some time ago.

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My cultural background is Vietnamese, so I chose pho as a representative for my identity. It's a very well-known dish, containing a hearty broth that is "brewed" for hours and served with noodles and a protein of choice (beef or chicken). Whenever I go home, the first thing I always do is to go to one of my favorite places and order a bowl of beef pho. The smell always reminds me of home.

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This is a picture of a Haitian dish called griot which is fried pork. I chose it  because we eat it for almost every family gathering. We've had for thanksgiving, barbecue's, and literally any event. It's one of my favorite dishes to eat and I also like making it with my mom. It holds good memories for me because it reminds me of family

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The food I chose that reminds me of home is hashbrown casserole. I chose this dish because it's something that my mom would always make for breakfast for special occasions such as my birthday, Thanksgiving, or Christmas. Everytime I eat it or think about, I am reminded of my family and the good memories that I cherish with them. 

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This is a picture of a biscuit from southern living magazine. I chose this food because I grew up in the South and have been surrounded by grandparents and great grandparents who view biscuit making as an art. I learned how to make special recipes of these passed down in my family. This is one of my family's favorite foods to make on Christmas mornings and other holidays. This is a special meal to our family

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Buttermilk biscuits are a staple of Southern cuisine for excellent reason; these flaky, airy, and buttery pastries are considered a heritage food of the region, and every family has their own recipe for biscuits, many of which are passed down from generation to generation.

After baking hundreds of Southern buttermilk biscuit recipes, our Test Kitchen landed on this winning recipe for Our Favorite Buttermilk Biscuits. This no-fail biscuit recipe will make you look like a pro, even if this is your first attempt at biscuit-making.

The instructions below are precise for a reason and should be followed as written. When we say to stir the dough 15 times, we mean it! When rolling out the dough, don't press down too hard or overwork the dough. This will give the biscuits a dense, tough texture. And if you're looking for something a little beyond a basic biscuit, try one of our delicious variations.

Why We Love These Buttermilk Biscuits

This recipe is a masterpiece of culinary simplicity-to make it, you only need three ingredients. The instructions are straightforward, giving baking newbies plenty of guidance while also helping experienced bakers achieve the perfect results. Ultimately, this recipe yields biscuits with the ideal blend of softness and flakiness.

Flavor-wise, the biscuits are neutral enough to complement any entrees or condiments, but feature appealing hints of saltiness and tanginess to keep diners engaged. They also have the structural integrity to travel well, so you'll always have a go-to item to bring to potlucks and picnics.

Buttermilk Biscuit Ingredients

Buttermilk biscuits don't require a pantry's worth of baking ingredients; instead, most recipes only call for flour, baking powder and/or baking soda, butter, buttermilk, and salt. But if you want to simplify the process even more (while still achieving delicious results), "you can substitute self-rising flour and skip the addition of baking powder and baking soda in the recipe," says chef/partner Alon Shaya of Pomegranate Hospitality in New Orleans. In fact, self-rising flour also contains salt, so using it can majorly whittle down your biscuit-ingredient shopping list.

When choosing butter to use when making your biscuits, don't skimp on quality. "Unsalted butter is needed for the best buttermilk biscuits. The higher the fat content, the better. I love using French butter, like Plugra. The more fat and less water in the butter, the flakier your biscuits will be. You can also substitute pork lard for butter," says Shaya.

Our sources generally agreed that using ingredient substitutions for biscuits can be dicey, as the ingredients recommended in our recipe are tried-and-true staples. However, if you do want to play around with different fats in lieu of butter and buttermilk, Chef Kate Sigel of Marsh House in Nashville has some suggestions: "Butter and buttermilk could be substituted for other fats, as long as the texture of the substitutions is similar. For example, if you typically use buttermilk, you want another thick, high-fat liquid, such as coconut milk. For butter, one could use shortening, with the caveat that it will make the final product a bit more crispy rather than buttery, or coconut oil."

Why We Use Cold Butter for Biscuits

You may be wondering why our recipe instructs you to freeze your butter and then chill it in the fridge after combining it with the flour. Here's the answer to that question, courtesy of executive pastry chef Rachel Ball of Millers All Day in Charleston: "You use cold butter because you want the butter to create air pockets in the dough as it melts, which create steam when baking. It is what helps make those flaky layers and that fluffy texture."

How Buttermilk Affects These Biscuits

Buttermilk has a specific and valuable effect on biscuits, both in terms of their flavor and their texture. "The acidity in the buttermilk reacts with the leavening [in the self-rising flour], giving the biscuits maximum lift. Buttermilk also tenderizes the gluten, making for a softer, less tough biscuit. It also tastes great!" insists executive pastry chef Jen Yee of Hopkins & Company Hospitality in Atlanta.

In terms of flavor, chef/owner Edward Lee of 610 Magnolia in Louisville, Kentucky says that "buttermilk delivers the slightly tart flavor that adds to the complexity of the biscuit."

How to Make Buttermilk Biscuits

First and foremost, remember that "biscuits are best made quickly by hand," according to Lee. The process shouldn't be overly complicated or time-consuming; just follow the instructions and the timing listed in the recipe, and you'll be all set.

Start by preheating your oven to 475 degrees Fahrenheit and pulling a stick of butter out of the freezer (it takes a few hours to freeze, so work that into your set-up plans before you start making the biscuits). Use the large holes of a box grater to grate the butter.

Then toss the grated butter with the flour in a medium-sized bowl. Put the bowl in the fridge, and allow it to chill for 10 minutes.

Once the dough has chilled, remove it from the fridge, make a well at the center of the dough, and add the buttermilk. Use a wooden spoon or a rubber spatula to stir the dough 15 times; this number of stirs incorporates the buttermilk without over-mixing. If the dough is sticky at the end of this step, then you're on the right track.

Sprinkle enough flour over your counter to give it a light coating, then turn the dough out onto it, lightly dusting the top of the dough with more flour.

Next, rub a light layer of flour onto a rolling pin and use the pin to roll the dough into a 9" x 5" rectangle that's ¾" thick. Fold the dough in half (short end to short end) and roll into another 9" x 5" rectangle. Repeat four more times.

At the end of the fourth rollout (you should have a 9" x 5" rectangle), roll the rectangle one more time until it's ½" thick. Use a round cutter (2 1/2" is a good size-make sure that you flour it!) to cut the dough into as many biscuits as you can.

Place the dough rounds on a jelly roll pan lined with parchment paper (or greased with butter).

Melt 2 tablespoons of butter and set aside. Bake for 12 minutes, or until the biscuits develop a light-brown color. Remove the biscuits from the oven and, while they're still warm, brush them with the melted butter.

How to Fold Biscuit Dough

The rolling-and-folding method used for these biscuits creates layers, which provide the flaky texture that everyone loves. To fold the dough, just roll it into a rectangle (the cleaner the edges, the better) and bring the shorter ends together corner-to-corner. Each fold creates another round of layers, so be sure to do the full five folds that the recipe recommends.

What to Serve With Buttermilk Biscuits

Buttermilk biscuits are among the most flexible breads that you can serve; they're just as good with savory toppings as they are with sweet, and they fit seamlessly into any meal at any time of day. A few of our favorite ways to serve these biscuits include:

Biscuits and Gravy: Buttermilk biscuits make a perfect vehicle for rich sausage gravy. To turn this into a brunch classic, add a serving of scrambled or poached eggs.

Homemade Preserves: Fruit jams and preserves bring both sweetness and a hint of acidity, which makes for a beautiful flavor combination on top of buttermilk biscuits (which also have a slightly tangy taste, thanks to the buttermilk). Try our recipes for Pear Preserves, Strawberry Lemonade Jam, or even the more savory Tomato Jam.

Fried Chicken: Slicing a buttermilk biscuit in half, laying a piece of fried chicken down on one piece, adding a swipe of honey and a pat of butter, and topping it with the other piece of biscuit is a classic Southern meal, and our recipe for Mama's Fried Chicken will set you up for a sandwich masterpiece.

How to Store Buttermilk Biscuits

"Biscuits are best day-of" is the to-the-point advice of pastry chef Jenny McCoy of Buck Russell's in Chicago (and formerly of Emeril's in New Orleans). Our sources overwhelmingly agree that it's best to eat biscuits on the day that you make them; "the quality decreases as the biscuit sits out," explains Ball.

That said, if you don't have the bandwidth to consume a whole batch of biscuits in one day, Ball says, "I would store the biscuits in an airtight container" at room temperature for up to 48 hours.

Some bakers assume that storing their biscuits in the fridge will give them more longevity, but Sara Bradley, a Top Chef alum and the owner/proprietor of freight house in Paducah, Kentucky warns against it. ""Do not store [biscuits] in the fridge, or they will get super hard," she says.

Can I Freeze Buttermilk Biscuits?

While biscuits don't have a long shelf life at room temperature (and shouldn't go in the fridge), they can be stored in the freezer. "If you seal them in the freezer, they can last up to 90 days," says chef/owner Erica Barrett of SOCU Southern Kitchen and Oyster Bar in Alabama. To keep baked biscuits in the freezer, pack them in a freezer-safe container or zip-top bag.

As an alternative, Kate Sigel recommends freezing extra dough before baking: "The dough can be made, scooped or cut to shape and then stored well-sealed in a freezer for up to one month for easy baking when you're in the mood for a biscuit."

Tips For Making The Best Buttermilk Biscuits

Keep the butter cold.

We've already explained the importance of cold butter for biscuits, but it's worth repeating. Room-temperature butter won't release the same amount of steam, so you won't get the flaky layers that most biscuit enthusiasts crave. Putting butter in the freezer keeps it as cold as possible before the baking process begins, and because frozen butter also has a more solid texture, it becomes far easier to grate (and easier to mix with flour).

Don't overhandle the dough.

Tempting though it may be to knead the dough again and again with your hands, resist that urge. Using your fingers to handle the dough will cause the butter to warm up, reducing its textural effectiveness. Plus, overworked dough is more prone to breakage and crumbling, so the biscuits won't have the structural appeal that they should. Stick with a spoon or spatula for mixing the dough, and don't go beyond 15 stirs.

If you don't have buttermilk, regular milk and vinegar can be used instead.

Buttermilk is a fairly easy ingredient to replicate in your own kitchen; all you need is plain milk and either lemon juice or white vinegar. "No buttermilk? Use one tablespoon of white vinegar or lemon juice and enough plain milk to equal one cup. Stir well and let stand for five minutes," suggests executive pastry chef Jessica Grossman of Patrick Properties Hospitality Group in Charleston.

Editorial contributions by Taylor Tobin.

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After baking hundreds of Southern buttermilk biscuit recipes, our Test Kitchen landed on this winning recipe for Our Favorite Buttermilk Biscuits.

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Cuban sandwiches are incredibly delicious to me. My grandmother would make them for any occasion. Whether it was my birthday, good grades, or simply because she thought of me, she would make them. She still makes them to this day, and all my family loves them. . 

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The green bean casserole is particularly important to me because I have it every thanksgiving. I always wait for the green bean casserole every year  and eat it for leftover over the next week My grandma handed down both of these recipes and it is a good reminder of her presence and my memory of her.

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This photo is macaroni and cheese and chicken that I made for my family, and I also made cornbread with this (not shown in this picture). This food is related to my culture because I grew up eating this food, and it is common in Southern culture. I also make food like this during Feast days, which is a part of my culture.

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I love this meal that I make quite often. It is simply a slab of steak seasoned with Montreal seasoning. I make it on a grill. My grandpa makes this quite often however he smokes it and it's the best thing I've tasted in my entire life. I like it medium rare.

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This is kunefe and it is also a traditional Turkish dessert. I have very special memories with this dessert because it is very delicious and also because it is a very special thing when we ask one of our more distant female relatives to make it and they do! It really shows our deep family and cultural ties.

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Waakye is a popular meal in Ghana, made primarily of rice and beans, and eaten with shito, stew, garri, spaghetti, fish, meat, or a boiled egg, amongst other supplements. Waakye is significant to me on a personal level because despite the long and tiresome process, my father often made waakye and shito (from scratch) for my siblings and I several times when we were children. The dish also connects to my cultural identity as waakye is considered my many, informally, as the national dish of Ghana.

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The food that I chose for this is Welsh cookies. My grandma used to make these all the time for my family, and they hold a special place in my heart because of tradition. She has since passed, but this recipe is still in my family and brings us all together.

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My parents are originally from Russia, so we often eat Russian food at home. My favorite dish is piroshki, which is essentially fried dough stuffed with some sort of meat or cabbage. Growing up, I was always used to homemade food created from scratch, and I would come home from dance to the smell of foods like piroshki filling the house.

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This dish is called Kadhai Paneer, and it is one of my family's and my everyday meals that we eat often. It represents my comfort food and feels homely regardless of where I’m consuming it. This is a very common dish in Indian culture, as well as a good source of protein. It can be made as a simple dish or a fancier dish that is also served at restaurants. 

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Drake, A. (2024, October 21). Easy chicken noodle soup recipe. On Sutton Place. https://www.onsuttonplace.com/easy-chicken-noodle-soup/                                                                               Chicken noodle soup is a food that is part of my childhood memories as my mom used to make homemade chicken noodle soup for me and my sister. This is significant to my heritage because my mom showed me how to make this so I can make it for my children. 

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I love grilled cheese with tomato soup, but I'm picky about the details. My mom makes tomato soup that tastes more sour, which I love. I always order tomato soup in the restaurants hoping it will taste the same, but its always sweet. I found out my mom took her recipe from a small restaurant in New Orleans when she was in college there. It is the most common food that reminds me of home. My mom also always burns the grilled cheese, so I usually have to make it, and that speaks for our dynamic, too.

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Ella Farrell- Grilled Cheese and Tomato Soup

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Ella Farrell- Grilled Cheese and Tomato Soup

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This is Eton Mess. I chose it because it is a dessert from England that I grew up making. This is my favorite dessert, so growing up, we always made it for my birthday. It is made with whipped cream (with lemon curd added), strawberries or rasberries, and meringues, crushed up. 

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I chose pecan pie because I come from a very southern family. I love pecan pie so every holiday my grandma's on both sides of my family make me a pecan pie. It's special to me because they have done this since I was little. 

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I chose these images since my mom always makes falafel and pita bread is commonly found on my dinner table. They are both very common foods in my culture and remind me of home. These are both my favorite comfort food and they taste good. Both of these items are very versatile. The falafel and pita bread is vegetarian. 

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Every time my extended family comes together for a meal my Mimi fixes apple cobbler. Over the years, I have begun helping her fix it for our family. I associate it with memories of family dinners and the community built through it. It is one of my favorite foods to bake and enjoy.

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 I chose Dosa as my food because it perfectly represents my childhood memories and my culture. This dish is a very famous breakfast food that is eaten by many people throughout India, especially South India. I remember growing up as a child this used to be my favorite food and it is still up there as one of my favorites. Overall, Dosa reminds me of lots of good memories throughout the past and it represents my south Indian culture very well. https://www.pbs.org/food/recipes/masala-dosa-south-indian-crepes

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Ackee and saltfish is a traditional Jamaican meal that is commonly eaten in my culture/family. It was first introduced by my Nana who would make this us when my family would go visit her. Ackee is a unique food which is usually used for vegetarian dishes and having this with the combination of the saltfish brings the meal together. Johnny cakes, also known as dumplings, is a main factor for this dish, fried dough along with vegetables. This meal in my household is usually eaten at special occasions such as Boxing Day or a birthday. 

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I chose this food because it has a special meaning to my family. My great grandfather worked for Whitman’s so the iconic messenger boy in the middle is my great grandfather because of this we have Whitman’s at every holiday in my house. This holds a personal significance because of the family history it holds, and every holiday I’ve eaten it at. One memory I have attached is on Christmas morning opening my stocking and seeing my own mini Whitman’s inside.

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I chose chicken dum biryani. It is a special Indian rice dish that I have grown up with all my life, always having it as my favorite comfort meal throughout years of new experiences, experiencing new cultures, and growing up. It still makes me feel at home with my culture whenever I eat it to this day, allowing me to have a piece of home with me even when I am away at college. https://www.google.com/url?sa=i&url=https%3A%2F%2Frecipes.timesofindia.com%2Frecipes%2Fchicken-dum-biryani%2Frs54308405.cms&psig=AOvVaw3xIZLjiS4GK50mc0B0Kz_C&ust=1760728690183000&source=images&cd=vfe&opi=89978449&ved=0CBYQjRxqFwoTCOiXx9W3qZADFQAAAAAdAAAAABAL

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I have two dishes that are from my Haitian culture. My mom cooks these two dishes for New Years. I don’t really know what it means, but I’m assuming it’s to bring in a new year for our family and allow us to have a great year to come. This recipe has been in my family for a while, and it is and will continue to be a family tradition for years to come.

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I grew up in a Korean household and my mom would always make seaweed soup for my family. She told me that it is "mandatory" for me to have this soup for every birthday. I have always heard that I have to eat seaweed soup to be healthy for the whole year and live longer. This meal is very traditionally Korean and is something that I value a lot. It is my birthday tradition. 

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Two foods that are meaningful to me are Sadza, a traditional food from Zimbabwe which is made from a thick corn porridge, and chocolate no bake cookies, however I couldn't figure out how to add a second picture. My godmother is from Zimbabwe and always makes sure to make Sadza when we have dinners together because I love it so much. Chocolate no bake cookies are important to me because my momma makes them every Christmas and for special occasions, and even sent some with me to college. These cookies remind me of happy times in my life. 

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This is a dish with corn, swiss cheese, and ritz crackers. This food is meaningful to me because it is a dish that my mom makes over the holidays. It reminds me of time spent with family and special occasions. While it is not a complicated dish, I have many fond memories associated with it since my mom has been making it since I was a kid.  

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This is called Dahi Puri. It is a very common dish made in India and is even occasionally sold by street vendors. My mom and I love this dish and crave it pretty often. She makes it at home, and it reminds us of India. I really like it because of the mix of textures and flavors. My favorite memory with it is when I was 6 and my first time in India meeting my baby cousin. 

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Being from the south, homemade biscuits were a big part of my childhood. My great-grandmothers and my grandma would make them for Sunday dinners or early morning breakfast. When I got old enough, my grandma had me over to her house and showed me her own recipe for making these biscuits. She walked me through step by step until we had the perfect creation.  

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I put banana pudding as my food because me and my mom make it for Christmas. This is meaningful to me because making this dish is always a chance for me and my mom to hang out and have fun during Christmas time. I also really enjoy taking the dish to my family christmas celebration which brings us together. https://www.jocooks.com/recipes/not-yo-mamas-banana-pudding/ 

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I chose to highlight a traditional Guatemalan tamale. We make these a lot for holidays and special occasions. My family is Guatemalan so I felt this represents my culture. These remind me of Christmas and Thanksgiving with my family.

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The food option I chose is a very common meal in south indian culture. Dosa is such a comfort food and holds cultural significance because of how well known it is around the nation. I grew up eating them.

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The food in the picture is idli and sambar, a popular Indian dish. It is a sort of rice ball, but it has been like smushed and combined together so the rice grains are not noticable. It is like that and then combine it with the sambar and it is sort of a sweet and spicy mix  that adds on to give the idll the flavor. I chose this food because it goes deep into my culture and family traditions through the preparation and spices used, and it is honestly a really good dish. I grew up eating idli and sambar once a week and it has been a favorte dish of mine growing up in Indian culture.

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I chose country-fried steak and Cornbread for my cultural foods. These are meals I was used to eating growing up, with my mom making country-fried steak for dinner often and my grandfather always making cornbread for special meals/events. Outside of that, both of these meals are strongly tied to Southern culture, so they hold a lot of personal and cultural significance to me.

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My family has a chocolate mousse recipe that has been passed down across many generations. My mom learned to make it when she was younger and has been recently been teaching me how to make it as well. Chocolate mousse is served as a dessert at every family gathering, it is a staple of my family.

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This photo is of a spinach and cheese pastry from one of my favorite cafes back home. I chose this dish because I love spinach dishes and grew up eating them. This specific dish reminds me of when I went to the cafe and ordered this dish while hanging out with my friends downtown, so anytime I see this dish it brings back that memory.

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One food that my mom makes is this spicy stuffed okra dish. It is my favorite Indian dish that she makes and it is a comfort food of mine that represents my culture. As a child, my mom introduced me to this dish and also I have memories of getting okra with my mom from the grocery store. When we were done with getting the okra, my mom would make it soon after. I would always smile as soon as I saw she made it for me when I came back from school.

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This is dolma and I chose this food because it is always at every family function and always requires the help of more than one person to cook and prepare. This food is always served at both happy events and sad events and is made to like feed the whole family. It is rice and ground beef cooked and rolled in pickled grape leaves in a pot.

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I’ve grown up in the south, so all your classic southern staples were common in my household. I’m personally a big fan of the old fashion Biscuits and Grits combo. Another very nostalgic food for me was boiled peanuts (my grandfather used to make them every time we visited. He'd give us a big zip-lock bag to take home). Between my Floridian side of the family and the Georgian, southern food was almost inevitable. photo link: https://www.thespruceeats.com/buttermilk-biscuits-428323 

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My family makes really southern food like fried okra, collard greens, corn pudding, corn bread, and more but I feel like one food that is really comforting to me and always feels like home is tomato pie. It has a crust and its really cheesy and my mom makes it delicious.  It also reminds me of my family in Alabama and how when we visit them my grandma makes it with the heirloom tomatoes that she grows. 

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I chose biryani because it reminds me of my South Indian heritage and family gatherings. The aroma and spices always bring me back to home and represents the traditions that root back where I came from.

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I chose cornbread because its a food I always eat for New Years. In the "South" (southeastern usa), its eaten because it represents gold and otherwise wealth. Alongside some other foods, its a New Years tradition and superstition as its believed that, if you eat some cornbread on New Years day, you'll receive a lot of wealth that year.

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I chose cornbread because its a food I always eat for New Years. In the "South" (southeastern usa), its eaten because it represents gold and otherwise wealth. Alongside some other foods, its a New Years tradition and superstition as its believed that, if you eat some cornbread on New Years day, you'll receive a lot of wealth that year.

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I chose southern cooked fried chicken as my meal. I chose these foods because this is a dish my grandmother would make for my entire family during Christmas, and now my mom continues the tradition every year. This food reminds me of my home and the memories of my childhood with family. 

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When me and my sister were young, my grandma would watch us after school. If it was a Friday, she was making catfish. That was my dad's family's thing. Catfish every Friday.  If you didn't like it, you didn't eat. I remember this because now that she's gone my dad's family still makes it every gathering. 

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One food that represents my family traditions would be my mothers peach cobbler. It is a dessert dish she makes every Christmas or thanksgiving in our household. It represents the love, dedication, and joy she brings to our family. A significant memory that is attached to this dish is when my mom taught me how to make it one Christmas. 

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I grew up going to my grandmothers house in the Smokeys of North Carolina, and she grew blueberry bushes. We'd pick them in the summertime when they were ripe and made blueberry pie, then we'd freeze the rest of the berries to save when the bushes shriveled up until the next harvesting season. My grandmother had enough blueberries stored for us to make pies even in the winter, and I hold them dear to my heart as they remind me so much of her.

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I chose this food because it is a common food that we eat on specific holidays and festivals. This food signifies the bringing together of families where everyone sits down and eats together as a family after a major ceremony has completed. A memory that is attached to this particular food is when my mom made it one time, she forgot to include the peanuts in the dish, which is like the secret ingredient, so I begged her to redo the entire dish.                                       

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For this assignment I choose to put a photo of cinnamon rolls. Every year for the last 5 years me and my two nieces make homemade cinnamon rolls from scratch for my family. I love them so much and this is the first year we will not be able to make them. The cinnamon rolls represent the love i have for my nieces and the traditions we will pass on for generations to come. Although we cannot make them this year I look back at the past years and it reminds me why I am at college. I’m here to show them a good role model and give them someone to look up to. 

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My hometown of Thomasville, GA (South Georgia) is known for its large pecan production, with multiple factories and businesses dedicated to pecan growth, harvesting, and distribution. This has led to pecan pie being a very popular dessert in my hometown. We have pecan pie at most holidays and every large family gathering. It is definitely a staple in our local culture.

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The food that I chose is bibimbap. I chose this food because it is one of my favorite food and a food that I crave for most often. Bibimbap represents heritage to me. My mom often makes it for me when I get back home on weekends, which is my favorite part of the day.

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This is a milk tart. I chose it because it is a dessert from South Africa that I grew up making. It is similar to a custard pie, but with more subtle flavor. We always had it for special occasions, like Christmas, Easter, or birthdays. We also made it when my mom and I hosted tea parties.

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The food that I chose is chili with shell noodles. I chose this dish because this my favorite meal that I grandma cooked for me throughout my childhood. This has a personal significance to me because my grandma would cook for my family every Wednesday, and this is the dish that she made the most. 

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I choose this food because my mom makes this all the time when I am at home and I always eat it whenever I go back to India for vacation. This is a very common dish where I am from and it is and it is personally significant to me because of how often I have had it when growing up.

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These two images, featuring tamales pisques from El Salvador on the left and our beloved pupusas on the right, are so meaningful to me because they are a constant, comforting staple in my culture. You'll find these dishes at every celebration and holiday we have. They're both incredibly good and tasty, and I absolutely love introducing people to these new foods. It holds deep meaning because El Salvador is the only country with this particular dish, and so many people fall in love with it when they try it. Ultimately, it matters to me because it's my favorite food, and it's amazing how sharing it allows me to tell people about my culture that goes much deeper than just what's on the plate. For as long as I can remember, I had both of these dishes at my quinceañera (which is a typical Hispanic party when a female turns 15). I loved that day, and having my favorite dish there made it extra special. Tamales Pisques (left): A traditional Salvadoran tamale made from corn masa dough, often filled specifically with seasoned refried beans, then wrapped in corn husks or banana leaves and steamed.Pupusas (right): El Salvador's national dish; a thick, handmade corn or rice flour tortilla that is stuffed with savory fillings like cheese, beans, and/or pork (chicharrón), and cooked on a griddle, typically served with a tangy cabbage slaw called curtido.

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I chose miniature cheesecakes as a dish that has personal meaning to me.  While it does not have any cultural significance, this dessert still means a lot to me and my family as it has become a dish that my family makes for every holiday and get-together.              Source: https://www.rezeptesuchen.com/r/mini-cheesecakes-76276

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This is a traditional Portuguese dish. It is significant to me because I have made it with my family before and food is practically the only tradition we still have from Portugal. Dishes like these are great to make because of how many steps there are, there is enough for everyone in a large family to take part in the dish.

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The food I chose is couscous from my home country of Algeria and it is an everyday dish as well as one we cook on special occasions and plated in special pottery. It is normally made with zucchini, carrots, chickpeas, green beans, or celery and with a protein like stewed beef or chicken. The pottery it is served in on special occasions is handmade and sold in many street shops by vendors with designs from my culture.

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This dish is pani puri, an Indian dish consisting of fried hollow pastry balls that are stuffed with a potato filling, chutney, and mint water. I chose this dish because my family has a tradition of making and eating pani puri together on Christmas every year, as well as during major Indian festivals. Pani puri is one of my favorite foods, and I have fond memories of pani puri eating competitions with family and friends on holidays from when I was younger.

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One food item that is meaningful to me and my family's cultural background is Lasagna. For every holiday, my PopPop (grandpa) spends multiple days making his homemade lasagna, with homemade sauce and pasta. It's something we look forward to every year, and it is special since he only makes it for Holidays like Christmas and Easter. My family is Italian-American, so classic Italian food like Lasagna is part of our culture. It is also very yummy and one of my favorite foods

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One dish in my family that is really special is my moms chocolate peanut butter cake. The recipe was passed down from her grandmother and she makes it for special occasions like birthdays and major celebrations. It is always a big hit and definitely one of the things my mom makes best.

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I chose homemade biscuits as the best representation of food in my childhood. Over the summers I spent a lot of time at my grandparents house while my parents worked and my grandmother made biscuits practically daily. It’s a great representation of classic southern cooking that was very prominent in my upbringing.

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Emilye Dulye - My choice is a gluten free monkey break cake. It represents my cultural identity because every Christmas me and my sister help my mom make a gluten free monkey bread cake on Christmas Eve, so that my whole family can eat it Christmas morning. My siblings are gluten free, so it my home is gluten free. This is what I look forward to making every Christmas Eve and eating every Christmas Day.

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The food that best encapsulates my cultural identity is a simple fired egg. Every day for breakfast my mother would fry me an egg. The smell of an egg frying brings back memories of my childhood.

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I chose a traditional Korean roll dish called Kimbap, because my mom used to make these for me when I was young for school lunch for field trip snacks. This holds a very meaningful place in my heart because this represents the Korean cultural identity I have. Kimbap has high nutrients and is very delicious, so it is the food I chose for this activity.

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My dish of choice is a traditional Nigerian dish known as Jollof rice. It is probably one of the most well known Nigerian dishes. It reminds me of my family and family gatherings. It is reminds me of a family member's wedding when it was made in a large stone pot over an open fire. While I find it delicious, it is also just an easily accessible way for me to connect to my family. 

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This is cinnamon roll casserole. I chose this food because I have many good memories along with it. Every Christmas, after opening gifts, my mom would make the whole family this dish. So, when I think of it, I think of my family and the joy I feel with them on Christmas morning. I think of all of the good memories I had with my mom, dad, and sister all throughout my childhood and how our family is so strong and united as one despite all of our hardships.

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Jackson Sawyer; Cinnamon Roll Casserole 

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Jackson Sawyer; Cinnamon Roll Casserole 

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I chose this food because it’s something I ate while growing up. I feel they represent a lot about my culture, and are a staple food in my culture. I enjoy them because it took everyone in the house to make them, and they were usually only made if we were expecting family to visit or during the holiday season. We’d sit around our table and we each had a job, wether it was spreading the masa or adding the filling or folding it up, we’d sit at the table until all the ingredients were gone. We talk about nothing and everything at the same time, and it was just a chance for me to reconnect not only with my family but with my culture. 

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I chose spaghetti because my mom used to cook it for my family all of the time. It reminds me of my childhood and my home, which is comforting being away for college. She made it with meat and cheese and sauce, and was always willing to cook it. It feels like a cultural food because it's an important part of my life. 

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My mom make gumbo every Christmas, it is a Creole dish. It is very good

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Ever since I was old enough to start making the pie for Thanksgiving, I have made an apple pie each year. It’s one of the few food traditions that we keep up with each year. Apple pie is my mom’s favorite so I’ve always been inclined to make it, and I love seeing how much better the pie gets every year. It's a labor of love but I've always enjoyed seeing it at our Thanksgiving table.  Image Credit: (Southern Living Test Kitchen, 2023)

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I chose catfish and spaghetti because my mom’s side of the family is from the Midwest. In the Midwest fish fry’s are a big even filled with community and good food. It highlights how many African American events are centered around food and the community we have fostered. 

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A food that is meaningful to me would be my moms spaghetti and meatballs which is a recipe that has been passed won from my great great grandma. The specialty is the sauce which is the secret if the recipe. This represents my european cultural background and family food traditions. We Have this meal prepared on holidays and birthdays in which the whole family is gathered for. This represents my identity because family is part of my identity. Without the love from my family i would not be where I am today. Another fod item would be my mom's garlic parm which is another recipe that has been passed down and represents many personal meanings described above and to me. These foods represent my love for my culture and my family. 

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This is one of my favorite Indian foods, and when me and my parents go out to an Indian restaurant, we usually get this dish. This dish brings back memories for me, and when I come home from college, I enjoy eating this since I do not eat it at college.

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This is meaningful to me because my mom’s parents have a pecan farm that I grew up visiting. It represents our southern cultural and history of farming. I eat them all the time. They remind me of home. 

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I chose gumbo because I am from Baton Rouge, Louisiana, and being in the chilly weather here in Athens without it is really making me miss home.  This meal is a staple in the cold months and there is usually a batch of it in the fridge.  Additionally, seafood gumbo is always served on Christmas Day at my grandparents.