The icon — and current Duncan Hines collaborator — on her culinary roots, affinity for biscuits and gravy, and how old-school recipes are like country music.
There is no person on the planet who more universally encapsulates the best things about the American South — and is more universally beloved — than Dolly Parton. She’s a country music legend, to put it mildly, a successful actress, a business mogul, and prolific philanthropist who’s donated millions of dollars to causes including childhood literacy and the development of Moderna’s COVID-19 vaccine.
You also developed a buttermilk biscuit mix, which feels very Southern. What do you like on your biscuits — do you prefer sweet jam or honey or savory sausage gravy? Duncan Hines has this history of great recipes on the back of their boxes; you know you can rely on them for foolproof cooking. When we started talking about doing the biscuits, we thought that it would be nice to have recipes that you can mix and match and flavor them up a little bit, depending on your taste for that day. You can add a little bit of this or that, if you know what you’re doing, and it just makes it more special.
Back in my Tennessee mountain home growing up, we always kept things in big crocks — the salt, the sugar, the flour, the cornmeal. And it’s easy to mistake salt for sugar if somebody’s accidentally switched those crocks around. I remember baking a cake for a pie supper where I was trying to make an impression on a boy, hoping he would buy my pie. But turns out, I put salt in it instead of sugar. He still bought the pie, but it was not very good.
Now that you’re officially in the baking aisle, are there any other food collaborations that you want to put the Dolly stamp of approval on in the future?
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