Are you terrified of making biscuits ? Does being alone in the kitchen with a biscuit recipe makes you a nervous wreck? Not to worry.

These three Southern cooking legends agree that biscuit-making is a technique that takes some time to learn, and each highlights a different way to achieve biscuit success. Theres not just one right way to make a biscuit.

Biscuit #1: Delicate, light-as-air and made with two ingredients.

Nathalie Dupree, the queen of Southern cooking , laments the lack of culinary education for making biscuits: Its just that no one ever bothered to say that making Southern biscuits was a technique worth learning, like meringues or bchamel sauce.

The small, light and tender biscuits Dupree makes are barely strong enough to hold a piece of sausage or country ham, and delicate enough that they might tear apart at the last bite. They certainly arent bready, and never thick like a biscuit made in a fast-food place, where they dont know better.

Biscuits-making wasnt taught, it was just done, and you had to watch someone else do it sitting there as a child, Dupree told HuffPost. If Id made biscuits every day for 60 years like my friend Kate Almand, I would just grab the Crisco and the milk cold from the fridge and pour them in the center of my biscuit bowl of flour. Then Id mix and shape them by hand, each perfect every time. But thats not Duprees life, and it likely isnt yours.

Duprees favorite biscuit recipe needs just two ingredients self-rising flour (preferably a Southern brand like White Lily ) and heavy creammaking it a simple, go-to recipe for inexperienced cooks. Lightly mixing and folding are the essential techniques to her tender biscuits. Plop the wet dough onto a flexible plastic cutting mat sprinkled with flour and use it to help fold the dough over itself about three times, patting it out to the desired thickness. Folding stops you from fondling the dough, which is such a temptation, Dupree said.

We can assure you there will be plenty of fondling when these ethereal puffs come out of the oven.