Join Southern chef, writer, and award-winning jam maker, April McGreger for a hands-on celebration of one of the South’s most beloved and deceptively simple foods: the biscuit.

Part science, part art, and part inherited kitchen wisdom, a truly great biscuit can remain elusive even for experienced bakers. In this class, April will demystify the process, sharing the techniques that make the difference between merely good biscuits and those impossibly tender, flaky, fluffy biscuits we dream about. We’ll talk about ingredient selection, flour and fat, dough handling, folding and shaping, the many different styles of Southern biscuits, and the little sensory cues that are so difficult to learn from a written recipe.

After watching April demonstrate her method, everyone will make their own batch of biscuits with April's trusted guidance, building the confidence to recreate them at home.

Then comes the best part: we’ll gather around the table in Roots to River Farm’s beautiful, sun-filled Amara Kitchen for the biscuit brunch fantasy of our dreams.

April and Chef Ian Knauer will prepare a generous spread inspired by some of April’s favorite Southern breakfast traditions and family recipes: multiple gravies, including classic sausage gravy, chocolate gravy, along with homemade preserves, sorghum molasses, local butter, fluffy eggs, seasonal produce from the farm, and plenty of other biscuit-worthy accompaniments. Mimosas and Bloody Marys will round out the feast.

Come ready to get your hands in the dough, share a spectacular farm brunch, and leave with the skills and confidence to bring a little Southern biscuit magic to your own table in southeastern Pennsylvania.