Competition heats up with Food Festival biscuit bake off

Published 12:00 am Friday, September 17, 2004

Corn biscuits, bacon biscuits, cheese biscuits, drop biscuits, fruit biscuits, vanilla biscuits &045; the list could go on and on.

And hopefully some new types will be invented right here in Natchez in two weeks.

The Great River Road Food Festival will play host to the first biscuit cook off on July 31. Anyone and everyone is invited to submit creative recipes by Monday to wow the judges and possibly win prizes.

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&uot;We really need people to get out there,&uot; organizer Regina Charboneau said. &uot;Natchez is filled with fabulous cooks, get creative and come up with the best entre biscuit.&uot;

The competition will have a professional cook division, for chefs, food writers and those who create recipes for pay and a home cooked division, for everyone else.

Mary Boyd, who works in the kitchen at the Eola Hotel, said she would consider entering the competition.

&uot;I may not become Ms. Betty Crocker, but I might try it,&uot; she said. &uot;Some people can eat biscuits just by itself, if they are a bread lover, but something with it is best.&uot;

Boyd said her specialty is drop biscuits, which she’s been making at home for her husband for years.

&uot;They go good with country ham or gravy,&uot; Boyd said. &uot;But cheese biscuits or bacon biscuits are good too.&uot;

The competition is sponsored by Martha White Flour and was an idea Charboneau got from seeing a similar cornbread cook off. She has hopes of getting Martha White Flour to sponsor the event each year.

Entries must include at least one cup of Martha White Flour. The competitions include best main dish biscuit recipe and best breakfast biscuit recipe.

Entries must be submitted by Monday to the Great River Road Biscuit Cook Off, the Natchez Chamber of Commerce, 211 Main Street, Natchez.

Entries are not limited to one per person. The recipe should be legibly written or typed on a sheet of 8.5 by 11 inch paper with complete name and mailing address and daytime phone number. Each recipe should include U.S. standard measurements, complete preparation instructions, cooking times and temperatures, number of servings, size of pans and any special utensils or cookware.

Each entry must have 1 dozen samples for judging and must be set up by 8:30 a.m. on July 31.

Prizes include $15o cash and a trophy for first place; $50 gift certificate to Biscuits and Blues and a gold ribbon for second place and a $30 gift certificate to Biscuits and Blues and a blue ribbon for third place.