As a California girl, I knew nothing about making biscuits. I never learned how in my bread baking classes at the Le Cordon Bleu either. Scones, yes. Biscuits, not so much.

So imagine how thrilled I was to have a personal class with my Southern belle buddy Cynthia Graubart. The co-author of "Southern Biscuits" (Gibbs Smith, $24.99) shipped me a special flour, and when she arrived for a visit we rolled up our sleeves and made biscuits. Tender, crisp on the outside, fluffy on the inside, heavenly biscuits. I couldn't believe how easy it was once you get the hang of it.

Not only is it a fun activity to do with a friend, but it is also Seriously Simple. While these directions look long and complicated, they are in fact a guide to foolproof biscuit-making. Graubart named this particular dish after her daughter Rachel because she could make them at a young age.

How can biscuits only contain two ingredients? As Graubart explains it, the flour is self-rising and the fat is in the cream so there's no need for any other ingredients. I do hope you will try these biscuits when you are in the mood for this Southern signature bread. I think they would make a lovely addition to any Easter brunch with butter and jam, or alongside the main course in place of bread. If you feel like you need even more help, check out Graubart's biscuit-making on YouTube.

Biscuit tips

--Fork-sift means using a fork to sift the flour right in the bag to lighten it.

--Use a shallow wide bowl to mix the dough.

--The dough should be sticky and slightly wet.

--Push the dough together without overhandling.

--Use a plastic flexible mat to turn over the dough.

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