Few things in the culinary world are as deeply satisfying — or as deceptively technical — as a truly great Southern biscuit. Tall, flaky, and impossibly tender, the perfect biscuit is both a birthright and a craft. Join James Beard Award-winning author Chef Cynthia Graubart for a hands-on workshop dedicated entirely to mastering one of the South's most beloved and storied traditions.

This class goes far beyond a single recipe. Chef Cynthia guides you through four distinct biscuit styles, each one designed to teach you something new about how flour types, mixing methods, and fat choices shape texture, rise, and flavor. Whether you've never made a biscuit from scratch or you've been chasing the perfect one for years, you'll leave this class with the knowledge, the technique, and the confidence to turn out warm, flaky Southern biscuits every single time.

What's on the Menu:

• Beginner Cream Biscuits: The ideal entry point into the world of biscuit making. Simple, forgiving, and genuinely delicious, these cream biscuits deliver beautiful results with minimal fuss — proof that great biscuits don't have to be complicated.
• Giant Cathead Biscuits: Big, rustic, and deeply satisfying, the cathead biscuit is a Southern institution. Chef Cynthia shares the secrets behind these oversized, free-form beauties — all about the right touch, the right fat, and knowing exactly when to stop handling the dough.
• Tangy Busty Yogurt Biscuits: Yogurt brings a subtle tang and remarkable lift to this standout biscuit, producing a tall, airy crumb that is as impressive to look at as it is to eat. A masterclass in how a single ingredient swap can transform the entire character of a bake.
• Brown Sugar Shortcake Biscuits: Where biscuit meets dessert. These warmly sweet, tender shortcake biscuits are the perfect vehicle for summer fruit and freshly whipped cream — and a beautiful illustration of just how versatile a great biscuit formula can be.
• Chocolate Gravy: A sweet, deeply Southern finishing touch that might just be the most delicious thing you didn't know you needed. Rich, silky, and perfect spooned over a warm biscuit straight from the oven — this is Southern comfort at its most indulgent.

Freshly baked biscuits and butter will be ready for tasting straight from the oven throughout the class, because the best way to learn what makes a great biscuit is to eat one while it's still warm. Come hungry — this is the biscuit class Atlanta has been waiting for.

Sign up now and finally master the Southern biscuit!

Saturday, August 15th - 10:30am-1:30pm

Prices are listed per person.