Southern Biscuit Making with Brian Medford of Idlewild Biscuits and Bakes!

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Date(s) - 09/22/2018
10:00 am - 12:30 pm

North Coast Food Web


Brian Medford, North Carolina native, returns to the Food Web to teach Southern Biscuits. Brian will show you the secrets to creating a tall and flaky buttermilk biscuit and will answer all your questions about biscuit making, shaping and baking. You’ll also learn how to make the perfect accompaniment to a southern biscuit….pork sausage gravy!

This is an  hand-on, intensive class , bring an apron and an appetite as we eat biscuits and gravy  together at the end of class!

About Brian

Brian is a North Carolina native living in the Pacific Northwest. He brings a sense of southern tradition to the kitchen, focusing on technique-based food craft for the home cook. Based in Seattle, Brian has taught baking to hundreds of students through his project, Idlewild Biscuits and Bakes. Brian’s baking mantra is rustic is beautiful, mistakes are survivable, seasonal is best, and the way your momma made it…is the right way. You can follow his baking story on Instagram @idlewildbakes.

*You may cancel your registration for a class up to 48 hours in advance of the class starting time and receive a credit to transfer to another class of equal value, refunds are given on a case to case basis, and a small processing fee may apply.

To cancel a registration, contact the Kitchen Coordinator, Wendy D’Agostino at 503-468-0921 from 9am-2pm Tuesday through Thursday. (Holiday hours may vary.) No refund or exchanges will be given on classes that are cancelled less than 48 hours prior to the class. North Coast Food Web reserves the right to cancel any class that fails to attract sufficient enrollment, chef illness or inclement weather. We will contact you by email or telephone and issue a refund or you may request to be transferred to another class of your choice (depending on availability). If you miss a class due to weather-related concerns, our standard cancellation policy applies.


This event is fully booked.

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