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, September 6, 2010

Derby Breakfast Yeast Biscuits

I know Kentucky Derby was in May. I just couldn't find the recipe. Just found it in all this mess. Call them Labor Day Biscuits. I don't care.

When fall starts rolling in I'm looking for homemade breads to put some of the jams, preserves and fruit butters I've been canning all summer to use. Or all you need is sausage gravy. These can actually be half baked the night before and finished in the morning. Who wants to get up at 5:00 a.m. to make biscuits.

Derby Breakfast Yeast Biscuits
depends on the size you make
print recipe

1 cup warm buttermilk
1 package yeast
1/2 teaspoon soda
1 teaspoon salt
2 tablespoons sugar
2 1/2 cups all-purpose flour
1/2 cup shortening (lard is best)

Dissolve yeast in warm buttermilk; set aside. Sift soda, salt, sugar, and flour into a bowl; cut in shortening. Add yeast mixture; stir until blended. Knead and roll 1/2 inch thick. Cut with biscuit cutter; dip in melted butter and place in a greased pan. Let rise 1 hour. Bake at 425 degrees for 12 minutes.

If biscuits are made for future use, bake only 6 minutes and brown when reheating.

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