Whiskey in a Teacup: What Growing Up in the South Taught Me About Life, Love, and Baking Biscuits

by Reese Witherspoon

I found myself looking out at a room full of men who were asking me about a decision that needed to be made. One of them said: “How do you want to handle this?” I paused to think. Then suddenly a light went on. I sat up straight, lifted my chin, and said, “Well, I’m a lady, and I’m going to handle it like a lady.” Where did that voice come from? I wondered.

Some people think that caring about “silly” things like cooking or fashion is mutually exclusive with “serious” politics. But my mother and grandmother and their friends taught me that finding pleasure at home—whether in a family dinner or a book club or a backyard barbecue—can give us the strength to go out into the world and do incredible things.

I love a good party, but I don’t have a ton of free time, so when it comes to shortcuts and good-enough-ing, I have been there and store-bought that.

Life is messy. Really, really, really messy. But I like the mess. I think that’s a southern thing—recognizing that kids and animals are going to come tromping through spaces and it’s important to plan for it.

Cheddar Biscuits Flecks of sharp cheddar cheese add flavor and color to these biscuits. I like to make them smaller, using a 11/2-inch biscuit cutter or small juice glass to cut them out. For a party, these are fantastic filled with ham, fig jam, or my favorite, tomato jam. (For biscuit-making advice, see “Biscuit-Making Tips” on page 259.) 2 cups all-purpose flour plus more for rolling 21/4 teaspoons baking powder 3/4 teaspoon baking soda 1/2 teaspoon salt 6 tablespoons (3/4 stick) butter, chilled and cut into small cubes 3/4 cup sharp cheddar cheese, shredded 1 cup buttermilk 1/4 cup butter, melted 1. Preheat the oven to 425°F. 2. In a large mixing bowl, sift together the flour, baking powder, baking soda, and salt. Cut the cold butter into the flour using a pastry cutter until the texture resembles coarse oats or small peas. Fold in the cheddar cheese and pour in the buttermilk, mixing with your hands until just incorporated. The dough will begin to come together, but do not knead so much that it becomes a ball. Turn the loose dough out onto a floured surface and, with floured hands and rolling pin, bring the dough together and begin to roll it out. You may have to add some sprinkles of flour to the dough, your hands, and the pin if it sticks. The key to tender biscuits is not to work the dough too much. 3. Roll the dough out to 1/2 inch thick, fold the dough over onto itself once, and roll out again to 1/2 inch thick. Turn the dough over again in half and then again in...

Cowboy Cookies Some people prefer these with chocolate or no coconut or extra nuts or whatever, and, as in the Wild West, there are no strict rules. It’s easy to omit or change up ingredients, because this basic dough is very forgiving. One other tip: I find that once you have the cookie dough in the pan, if you put the pan in the freezer for 15 minutes before baking, the cookies won’t come out too flat. 3 cups all-purpose flour 1 tablespoon baking powder 1 tablespoon baking soda 1 tablespoon ground cinnamon 1 teaspoon salt 11/2 cups light brown sugar 11/2 cups granulated sugar 1 tablespoon vanilla extract 11/2 cups softened butter 3 eggs 2 cups old-fashioned rolled oats 2 cups Rice Krispies cereal 2 cups shredded coconut 11/2 cups chopped pecans 11/2 cups semisweet chocolate chips 1. Preheat the oven to 350°F. 2. In a large mixing bowl, sift together the flour, baking powder, baking soda, cinnamon, and salt. In a separate mixing bowl, cream together the brown sugar, granulated sugar, vanilla extract, and butter with a mixer until light and fluffy. Add the eggs, one at a time, to the butter mixture and mix well before adding the next egg. In batches, add the flour mixture to the butter mixture and mix until just combined. With a spatula or wooden spoon, fold in the oats, Rice Krispies, coconut, pecans, and chocolate chips. 3. Using a spoon or a small scoop, drop spoonfuls of dough onto a cookie sheet about 11/2 inches apart. Place the cookie sheet in the freezer for about ...

Tip: If you don’t know which side the bread plate or drinks go on (or which bread plate or water glass is yours when you’re seated at the table), make the okay sign with each of your hands. Your left hand will make a lowercase b for bread. Your right hand will make a lowercase d for drink. I taught my kids this and they use it all the time.

Barbara Mandrell was a major star, because she and her sisters had a variety show on television. Every Saturday night, we were glued to it. Louise was the funniest Mandrell—she was my favorite, and not just because once at a music awards show she took the stage in hot rollers.

“Can I create a product that says ‘What would Dolly do?’ Because I think it all the time,” she said, “Absolutely!” She continues to inspire me to no end. Here is a woman who came from profoundly humble beginnings, yet she has thrived and continues to be so deeply grateful to and appreciative of every person who has helped her, including every single fan. I love her positivity and her cultural outreach in the South. Did you know that as part of her far-reaching literacy program, Imagination Library, she sends free books to children ages birth to five in communities all around the country—and in the U.K., Canada, and Australia? “Who knows,” she’s said of her work, “maybe there is a little girl whose dream it is to be a writer and singer. The seeds of these dreams are often found in books and the seeds you help plant in your community can grow across the world.” Beyond being a fabulous entertainer, she’s a wonderful person. So for me, she’s the ultimate southern icon.

I’ve seen a trend toward kid-free weddings, and I have to say, it’s not ideal in my book. I think going to weddings is an important way to show children what marriage means, what community means, and what commitment is all about. If they don’t get to see the ritual enacted, how are they going to learn?

These retro bites are downright addictive and are always the first thing to go at any party. They can be made ahead and refrigerated or frozen and reheated. Plus it’s fun to say, “Would you like a crab puff?” 6 ounces crab claw meat 1/2 cup water 1/2 cup milk 1/4 pound (1 stick) butter 3 tablespoons Dijon mustard 1 teaspoon salt 1/8 teaspoon cayenne pepper 1 cup all-purpose flour 4 eggs 2 cups (8 ounces) shredded Gruyère cheese 2 tablespoons minced chives 1. Preheat the oven to 400°F. 2. Line a baking sheet with parchment paper. 3. Pick over the crab meat, removing any bits of cartilage or shell. 4. In a medium saucepan, bring the water, milk, butter, Dijon mustard, salt, and cayenne pepper to a boil over high heat. With a wooden spoon, stir in the flour until a dough forms. Reduce the heat to low and continue to beat with the wooden spoon until the dough pulls away from the sides of the pan. Remove the pan from the heat and set aside for 2 minutes. 5. Beat in the eggs one at a time until incorporated after each addition. Stir in the cheese, crab meat, and chives. Drop rounded tablespoons of dough about 2 inches apart on the prepared baking sheet. Bake for 20 to 25 minutes, until puffy and golden brown. Let cool on a wire rack for a few minutes before serving, or cool completely and refrigerate to serve later. (Reheat at 350°F for 8 to 10 minutes.)

Chocolate Derby Pecan Pie From the kitchen of Annie Campbell This pie may be made a day or two in advance, covered, and refrigerated. Double the filling to make two pies. You’ll be happy you did! 3 large eggs, slightly beaten 1/4 pound (1 stick) unsalted butter, melted 2/3 cup all-purpose flour 3/4 cup sugar 1/4 cup brown sugar 1 teaspoon cinnamon 2 teaspoons pure vanilla extract 1 cup semisweet chocolate chips 1/2 cup chopped pecans 1/2 cup chopped walnuts One 9-inch prebaked Annie’s Pie Crust (recipe follows) or prebaked store-bought pie crust Whipped cream or ice cream for topping (optional) 1. Preheat the oven to 350°F. 2. Whisk together the eggs, melted butter, flour, sugar, brown sugar, cinnamon, and vanilla extract until smooth. Stir in the chocolate chips, pecans, and walnuts. Spread the mixture into the prepared pie crust. 3. Bake for 35 minutes, or until the filling is set and the top and crust are golden brown. Serve with whipped cream or ice cream, if desired.

Dorothea’s Corn Salad Dorothea was against two things: picking corn more than a day before you ate it and refrigerating a tomato. The natural sugars in sweet corn turn to starch soon after picking, so pick it or buy it from a farm stand the day you plan to cook it. Tomatoes get mealy and mushy when refrigerated, so keep them on a counter or windowsill until ready to use. 1/4 cup white wine vinegar 2 tablespoons fresh lime juice (from 1 lime) 2 teaspoons Dijon mustard 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/2 teaspoon honey 1 shallot, finely chopped 1/2 cup extra-virgin olive oil 8 ears corn, shucked, kernels removed (about 6 cups) 2 pints cherry tomatoes, halved 1 bunch green onions, white and light green parts only, thinly sliced 1 cup lightly packed fresh herb leaves, finely chopped; use a mix of whatever summer herbs you like best, such as basil, cilantro, chives, tarragon, and flat-leaf parsley 1. Combine the vinegar, lime juice, Dijon mustard, salt, pepper, honey, and shallot in a small jar and set aside for 10 minutes to allow the shallots to soften and flavor the vinegar. Add the oil, secure the lid on the jar, and shake vigorously for 30 seconds to emulsify the dressing. 2. Combine the corn, tomatoes, green onions, and herbs in a large bowl. Add the dressing and toss well to combine. Season the salad with more salt and pepper to taste. Serve at room temperature, or cover and chill until ready to serve.

Summer Squash Casserole My granddad always grew squash in his summer garden, so my grandma would whip up some type of squash dish every night for months. This was one of our favorites. 3 tablespoons olive oil 1 white onion, chopped 2 garlic cloves, minced 11/2 pounds yellow squash, sliced 11/2 pounds zucchini, sliced 2 teaspoons salt 3 tablespoons butter 24 Ritz crackers 1 cup shredded sharp cheddar cheese 2 large eggs beaten with 1/2 cup heavy cream 1 teaspoon sugar 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 3 tablespoons finely grated Parmesan cheese 2 tablespoons chopped fresh parsley 1. Preheat the oven to 375°F. Lightly grease a 2-quart baking dish. 2. Heat the olive oil in a large skillet over medium-high heat. Add the onion and sauté 3 minutes. Add the garlic to the onions and sauté 1 minute more. Add the yellow squash and zucchini to the pan with the salt; sauté for 8 to 10 minutes, or until just tender. Transfer the squash to a colander to drain away excess moisture. Add the butter to the hot pan to melt and remove the pan from the heat. 3. Place the crackers in a large zippered bag, seal, and roll over them with a rolling pin, or a juice glass on its side, to create coarse crumbs. Transfer half of the crumbs, along with the drained squash, to a large mixing bowl. Combine 3/4 cup of the cheddar cheese, the egg-cream mixture, and the sugar, salt, and pepper and gently fold the mixture into the squash and crumbs. Transfer the squash mixture to the prep...

A road trip teaches you good, old-fashioned patience. The moral is: to get somewhere great, you have to put in the hours. The anticipation is exciting, and you’re so appreciative when you arrive. A road trip also lets you see just how vast and beautiful this country is and how many different ways people live.

Recently, I’ve taken my love of books online with an Instagram book club that lets me share some of my favorites. Here are a few of my selections: The Alice Network by Kate Quinn The Lying Game by Ruth Ware Little Fires Everywhere by Celeste Ng The Rules of Magic by Alice Hoffman The Last Mrs. Parrish by Liv Constantine Braving the Wilderness by Brené Brown The Light We Lost by Jill Santopolo Erotic Stories for Punjabi Widows by Balli Kaur Jaswal Happiness: A Memoir: The Crooked Little Road to Semi-Ever After by Heather Harpham

Mama’s Biscuits 2 cups flour 2 teaspoons baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 4 tablespoons vegetable shortening 2/3 or 3/4 cup buttermilk 1. Preheat the oven to 450°F. 2. Combine the flour, baking powder, baking soda, and salt; mix well. Cut in the shortening with a pastry blender until the mixture resembles coarse meal. 3. Add the buttermilk, stirring just until the dry ingredients are moistened. Turn the dough out onto a floured surface; knead 3 or 4 times. 4. Roll the dough to 1/2-inch thickness; cut with a 21/2-inch biscuit cutter. Place the biscuits on a greased baking sheet. Bake for 10 minutes, or until the tops are golden.

VERY IMPORTANT! When cutting out the biscuits, do not twist the cutter. Press straight down and back up. Twisting the cutter creates a seal around the edges of the dough, resulting in biscuits that cannot raise up as high when baking. • You can roll out the dough that remains after cutting the first batch, but try not to knead the dough too vigorously. The more you work the dough, the tougher the biscuits will be.

Sweet Potato Casserole with Candied Pecan Crust 8 medium sweet potatoes (about 31/2 pounds), peeled 1/3 cup Grade B maple syrup 11/2 teaspoons salt 1 teaspoon vanilla extract 1 teaspoon cinnamon 1/3 cup heavy cream 1 cup mini marshmallows (optional) 1/2 cup all-purpose flour 1/2 cup packed dark brown sugar 1/4 teaspoon kosher salt Freshly grated nutmeg 4 tablespoons cold butter, cut into small cubes 1/2 cup toasted pecan pieces 1. Preheat the oven to 375°F. Lightly grease an 11-by-7-inch baking dish. 2. Slice the potatoes and place in a Dutch oven. Fill the pan with water to just cover the slices. Bring to a boil over high heat. Reduce heat to low, cover, and simmer until tender, about 15 minutes. Drain and transfer to a large bowl. 3. Add the maple syrup, salt, vanilla extract, cinnamon, and cream to the hot potatoes. Mash with a potato masher or beat with a hand mixer until smooth. Transfer the puree to the prepared baking dish. Top evenly with mini marshmallows, if desired. 4. To prepare the crust, combine the flour, sugar, salt, and a few gratings of nutmeg in a bowl. Cut the butter cubes into the mixture using two knives or a pastry blender until it resembles coarse meal. Stir in the pecan pieces and sprinkle over the top of the casserole. Cover with foil and bake for 15 minutes. Uncover and continue baking for 20 to 25 minutes, or until the top is caramelized and fragrant.

I miss my friends, and they miss me. But part of friendship at this age is getting used to those absences and appreciating it all the more when we’re able to hang out.

Yes, it’s so hard to know what to say. I once read a book about how to have difficult conversations, and the most important thing that I learned from it was that you don’t have to say something extremely profound or absolutely perfect. The important thing is that you show you care. You can admit that you really don’t know what to write. That’s fine. You are showing that you care, and that’s what’s important. Also,

The South is about hospitality in the oldest sense. People there really enjoy meeting new people and making them feel at home, making them feel seen and heard and appreciated. The South is about enjoying this one life you’ve got.

To my grandmother Dorothea, for teaching me how to fry chicken and anything else that wasn’t moving, to read great literature with passion, to dress for success, and to never wear workout clothes past ten in the morning. To my granddad Jimmy, thank you for teaching me to love a backyard garden, to feed my neighbors and their dogs, and to always remember “to whom much is given, much is expected.”