Betty Lou Henderson

I taught thousands of students the chemistry of perfect biscuits over my 40-year career as a home economics teacher. Now retired, I'm sharing my tested-and-true techniques that guarantee fluffy, flaky results every single time.

My passion for Southern baking started in my grandmother's farm kitchen in rural Georgia, where I learned that biscuit-making is both science and intuition. Cold butter, gentle hands, and just the right amount of folding create those coveted flaky layers that define Southern baking.

Throughout my teaching career, I've broken down the mystery of Southern breads into clear, repeatable techniques. I've taught everyone from nervous beginners to experienced cooks the secrets behind perfectly risen biscuits, tender cornbread, and yeast rolls that melt in your mouth.

My approach combines traditional methods passed down through generations with the scientific understanding of how ingredients interact. I believe that once you understand the "why" behind each step, you'll have the confidence to create perfect baked goods every time. From buttermilk biscuits to sweet potato pie, I'll show you that Southern baking is an achievable art.