Category: Southern

Buttermilk biscuits

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

Cream Biscuits

Fool-proof pre-coffee morning biscuits. (Piglet’s recipe.) Preheat oven to 375 deg. F. 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. • Heavy cream, 3/4 cup (170 grams) Stir in the cream

Red Velvet punch

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