My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Monday, April 12, 2010

Biscuits, Biscuits and More Biscuits

Is there anything better than a really good homemade biscuit? I will admit I was well over the age of 40 before I perfected the art of biscuit making, and it is an art. Pillsbury frozen was more my speed, or the whop and pop can.

Remember biscuits like to start out cold and get hot quick. Preheat the oven well. Keep you shortening and milk refrigerated and remember this - handle your biscuits as little as possible. If you abuse them they won't rise. Always roll gently with a floured rolling pin and cut with a floured cutter.

Don't throw away your left over biscuits. Use a couple spread with mayo and throw on a big thick slice of tomato out of the garden, for the best sandwich in the world. Split a left over biscuit, butter and fry in a skillet smear on the jam or jelly. Freeze left over biscuits for dressing. Use one in your stewed tomatoes to thicken them. I'm sure there are more that I can't think of, if you can let me know.

Everyday Biscuits

Just about no fail
12-15 biscuits
print recipe for all three biscuits

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup vegetable shortening
3/4 cup milk

Preheat oven to 450 degrees. Sift flour, baking powder and salt together. Cut in shortening. Stir in milk. Lightly flour a large cutting board or countertop. Place dough in center. Knead lightly, 15-20 times. Lightly roll out to 1/2-inch thickness. Cut with floured metal cutter. Bake 10-12 minutes. Serve hot.

Short Biscuits

Messier to make but will produce a biscuit that will melt in your mouth.
12-15 biscuits
print recipe

2 cups self-rising flour
2/3 cup shortening
2/3 cup milk

Preheat oven to 450 degrees. On a floured surface put down 2 cups self-rising flour. Take 2/3 cups vegetable shortening and cut in with fingertips until it looks like BBs. Make a well in the center and add 2/3 cup milk slowly, mixing with floured fingertip until it gets sticky. Then flop the whole mess onto a floured surface, knead it until it's smooth, roll to 1/2-inch thickness and cut with a floured cutter, placing them on an ungreased pan. Bake 1-12 minutes. Serve hot.

Company Biscuits

Just what it says, for company and parties.
12-15 biscuits
print recipe

2 cups self-rising flour
1 cup of heavy cream or sour cream

Preheat oven to 425 degrees. Combine, roll out and pat dough on a lightly floured surface until 1/2-inch thick. Cut with small floured cutter and place on a lightly greased baking sheet. Bake 10-12 minutes.

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