1 cup warm water (110 degrees) 1 Tbsp. sugar 1 package active dry yeast (about 1 Tbsp.) 3 cups bread flour 1 1/2 tsp salt 2 Tbsp vegetable shortening Sesame seeds In a 2-cup glass measuring cup, combine water and sugar. Stir in yeast. Let stand until foamy, 5 to 10 minutes. In a food […]
A traditional cornbread recipe used by my family for almost 75 years.
Hot, flaky buttermilk biscuits are a great way to start the day, covered with apple butter or sausage gravy or for supper served with fried chicken.
Monkey Bread is a sweet bread made with canned biscuits. It’s a quick and easy to make breakfast treat.
Cracklin corn bread is made with cracklings, which are bits of roasted pork skins. You can make your own, or you may be able to find them at small Mom & Pop groceries. 1 1/2 cup white cornmeal 1/4 cup oil or bacon drippings 1/2 cup flour 1 tablespoon baking powder 1/2 teaspoon salt 1 […]
The story goes that folks frying fish would drop bits of corn meal into the hot oil and throw them to the hound dogs to keep them quiet and away from the kettle of fish. A true Southern delicacy. 2 cups self-rising cornmeal 2 cups self-rising flour 1 1/2 teaspoons sugar 1/2 teaspoon salt 1/2 […]
2 eggs 1 cup milk 1 tablespoon lemon juice 2 tablespoons grated lemon peel 1/4 cup canola oil 2 cups flour 1/4 cup sugar 2 1/2 teaspoon baking powder 1/4 teaspoon nutmeg 2 tablespoons poppy seeds 1/2 cup chopped walnuts In a 1 1/2 quart bowl, using a large spoon, stir together eggs, milk, lemon […]
These light, airy biscuits are a real treat. 1 cup cake flour 1 cup all-purpose flour 2 teaspoons cream of tartar 1 teaspoon baking soda 1/2 teaspoon salt 8 tablespoons unsalted butter, chilled, cut in 1/4″ cubes 3/4 cup half and half Pre-heat oven to to 400 degrees. Sift together cake flour, all-purpose flour, cream […]
Sweet potato biscuits are another gift to Southern cooking from African Americans. The recipes go back to before the Civil War; during the wartime food shortages, they became familiar to all southerners as the sweet potatoes were used to stretch out flour, which was scarce in the last years of the war. The biscuits are […]
These traditional Southern biscuits date back to the days before baking powder and baking soda were available. Pearlash, which was used as the main leavener at the time, gave biscuits a bitter taste. Cooks found that by pounding and folding unleavened biscuit dough enough times, tiny air pockets formed in the dough and leavened it. […]