Frequently Asked Questions
Your Southern cooking questions answered by our expert team
About Our Recipes
Are your recipes tested before publishing?
Yes! Every recipe on Southern Comfy is tested at least three times before publication. Our recipes go through development in our test kitchen, community validation with volunteer testers, and expert review by experienced Southern cooks. Learn more about our process on our Editorial Standards page.
Can I submit my own family recipe?
Absolutely! We love featuring authentic family recipes from our community. Visit our recipe submission page to share your Southern cooking traditions. Submitted recipes go through our standard testing process before publication, and you'll receive full credit as the recipe contributor.
Why do your recipes have so much detail?
We believe detailed recipes lead to better results, especially for home cooks who may not have extensive experience with Southern techniques. Our instructions include the "why" behind each step so you can understand the technique and adapt it to your kitchen.
How accurate is the nutrition information?
Nutrition information is calculated using USDA food composition databases. Values may vary slightly based on specific brands and preparation methods. For medical dietary needs, please consult with a registered dietitian.
Cooking Questions
What's the best oil for Southern frying?
For traditional Southern frying, we recommend peanut oil for its high smoke point and neutral flavor. Vegetable oil or canola oil work well too. Avoid olive oil for deep frying—it's better saved for lower-heat cooking.
Why do my biscuits come out flat?
Flat biscuits usually result from overworking the dough (which develops too much gluten), using expired baking powder, or not chilling your butter. The key is to keep everything cold and handle the dough as little as possible.
How do I know when my cast iron is properly seasoned?
A well-seasoned cast iron skillet has a dark, semi-glossy surface and food slides easily without sticking. It shouldn't feel rough or sticky. If food is sticking, the pan needs more seasoning layers.
Can I make Southern recipes healthier?
Yes! Many Southern recipes can be modified for healthier eating. Check our Lighter Southern Cooking meal plan for ideas. Common swaps include using turkey bacon, reducing butter, and adding more vegetables. We include healthy variations on many recipes.
Substitutions & Ingredients
What can I use instead of buttermilk?
For a quick substitute, add 1 tablespoon of white vinegar or lemon juice to 1 cup of regular milk and let it sit for 5-10 minutes until it curdles slightly. This works well for most recipes, though true buttermilk provides better results for biscuits.
Can I substitute self-rising flour for all-purpose?
Yes, but you'll need to adjust. Self-rising flour already contains baking powder and salt. For each cup of all-purpose flour, add 1½ teaspoons baking powder and ¼ teaspoon salt. Going the other way, simply omit added leavening.
What are stone-ground grits vs regular grits?
Stone-ground grits are made from whole corn kernels ground on a traditional stone mill, retaining more texture and corn flavor. Quick or instant grits are more processed and cook faster but have less depth of flavor. For the best results, we recommend stone-ground.
Can I make these recipes gluten-free?
Many Southern recipes are naturally gluten-free (think grits, collard greens, BBQ). For breaded items, 1:1 gluten-free flour blends often work. Check our tags—we label recipes that are naturally gluten-free or easily adaptable.
Timing & Prep
Can I prep Southern dishes ahead of time?
Many can! Casseroles, marinated meats, and doughs often benefit from overnight resting. Fried items should be cooked fresh but many components (breading, batters, marinades) can be prepped ahead. Check individual recipes for make-ahead notes.
How do I plan a Southern Sunday dinner?
Start with items that can cook unattended (roasts, beans). Prep vegetables and biscuit dough the night before. Set a timeline working backwards from your serving time. Our meal plans include step-by-step timelines for multi-dish meals.
Why are my cook times different from the recipe?
Ovens vary significantly—many run hot or cool by 25-50°F. Altitude, pan material, and ingredient temperature also affect timing. Use an oven thermometer for accuracy, and trust visual cues over times when they conflict.
Equipment & Tools
Do I need a cast iron skillet for Southern cooking?
While not strictly required, cast iron is foundational to Southern cooking. It provides even heat for frying, goes from stovetop to oven seamlessly, and creates the perfect cornbread crust. A 10" or 12" skillet is a worthwhile investment.
What's the best pot for making gumbo?
A heavy-bottomed Dutch oven or large stock pot works best. You need even heat distribution for the roux and enough capacity for a big batch. Enameled cast iron is ideal but stainless steel works too.
Do I need a deep fryer?
No! A heavy Dutch oven or deep cast iron skillet with a thermometer works perfectly for Southern frying. The key is temperature control—keep oil between 350-375°F for most recipes.
Still Have Questions?
Can\'t find what you\'re looking for? Our team is happy to help with any Southern cooking questions.