Preheat oven and cast-iron frying pan to 450ºF. Mixing bowl, large fork: 300g. cake [or Southern all-purpose or biscuit] flour 1T baking powder 1T sugar 1t salt Stir together. Pastry cutter: 1 stick (4 oz). butter 1c. (8 oz.) buttermilk Cut butter into dry ingredients. You can mash with a fork or use your fingers,
1/4 cup stone-ground grits 1 cup water butter salt This makes a single serving of grits. Multiply as needed. Bring water, butter & salt to a boil. Stir in grits. Turn down heat to medium-low. Simmer covered, stirring frequently, for ~30 minutes, until thick. Taste for doneness. Salt and butter to taste. Variations: Near the
Piglet’s fool-proof recipe for pre-coffee morning biscuits. Preheat oven to 375 deg. F. Select a mixing bowl and a large mixing fork. • self-rising flour, 1 1/2 cups (160 grams)• Sugar, 1 tablespoon, or to taste Stir the flour and sugar together into the bowl. Note: If you don’t have self-rising flour, substitute 1 1/2
Half-sized, which fits in less than a gallon pitcher with room for ice, and is drinkable by the (deserving) few. 32 oz. cranberry juice 4 oz. lemon juice 16 oz. orange juice 16 oz. pineapple juice 1 cup brandy 1 bottle champagne Recipe from Gladys Poe of Dandrige, TN, in the ’89 “Southern Living” collected