 |
|
|
Sabroso - Winter2008
TRADITIONS
By Felipa Solis
Photo by Marty Snortum Studio
|
|
Mom’s 5th Generation
Buttermilk Biscuits
By Kelly Jameson
Some of my fondest childhood memories come from my Grandma’s kitchen, but when it came time to learn how to make biscuits, I studied from the master: my mother-in-law, Dolly.
These biscuits are what our Sunday morning breakfasts are made of, and they’re some of the best you’ll ever put in your mouth. Personally, I think they’re just perfect in their raw form! The original recipe is more than 100 years old, and is a testament that simplicity in the kitchen is where good taste starts. With only four real ingredients, how simpler could it be?
• 21⁄2 cups sifted self-rising flour
• 2 tbsp baking powder, heaping
• 1⁄2 cup water
• 1⁄2 cup buttermilk
• 2 tsp salt
• bacon drippings (about 1⁄2 cup)
Preheat oven to 500 degrees. Pour bacon drippings into a cast-iron skillet or glass baking dish and place in oven to warm.
In a large bowl, form a well with the flour. Slowly add remaining ingredients and blend with a spoon until dough is firm and sticky. Turn out onto a floured surface (my mother- in-law uses newspaper because it provides for an easy clean-up) and pat into a circle. With a biscuit cutter or glass, cut biscuits out starting from the outside edge. Coat each biscuit in bacon drippings and arrange in the skillet or dish. Bake for about 10 to 15 minutes until golden brown on top. |
|
