“Biscuits are the bread of the South,” says the Alabama-born chef Rob McDaniel. “They’re not something just for breakfast.” In a region where opinions about who bakes the best from scratch can get heated, McDaniel pays homage to his grandmothers by serving hot biscuits fresh out of the oven with whipped cane syrup butter at Helen, his family-style restaurant in Birmingham. “Everybody’s got her own method,” he says. “Both of my grandmothers made biscuits, but very differently...
