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, December 6, 2010

Rosemary Biscuits

You have your beautiful Fresh Pork or Turkey Sausage Patties made, why not a batch of biscuits to go in the freezer also. Make ahead is the secret to sanity during the holidays.

Make Ahead: Make the biscuit dough several days in advance, and grease baking sheet. Place unbaked biscuits in a single layer on a baking sheet until frozen solid. Transfer to a large zip lock freezer bag. Seal and store in freezer. When ready to use arrange frozen biscuits on an ungreased baking sheet. Bake at 425 degrees for 15 minutes or until golden.

Rosemary Biscuits
Yield 20 small biscuits
print recipe

3 cups self-rising soft-wheat flour
1/4 cup sugar
1/2 teaspoon salt
1/2 cup shortening, chilled
1 cup buttermilk
1/2 cup whipping cream
1 1/2 tablespoons chopped fresh rosemary
Fresh Pork Sausage Patties
Garnish: rosemary sprigs

Combine first 3 ingredients in a large bowl. Cut shortening into flour mixture with a pastry blender until mixture resembles coarse meal. Add buttermilk, whipping cream, and rosemary, stirring with a fork until all ingredients are moistened. (dough will be soft.)

Turn dough out onto a generously floured surface; knead 3 or 4 times. Pat or roll dough to 1-inch thickness; cut with a floured 2-inch biscuit cutter, and place biscuit 1-inch apart on ungreased baking sheets.

Bake at 450 degrees for 10 minutes or until lightly browned. Transfer to wire rack, and cool slightly. Split biscuits with a fork, and fill with warm Fresh Pork Sausage Patties. Serve hot. Garnish is desired.


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