Sunday Brunch/Biscuits Part 2

Treasures. What really constitutes a treasure? For some, it's money. Others value jewels. And then, there are things. All of these can be gone in the blink of an eye, but what can never be taken from us are our memories. Now, true enough, some suffer from debilitating diseases that can destroy the mind, and wipe away memories. But, even then, I think the mind can have moments of remembering. When my uncle was suffering with Alzheimer's, I found it interesting that he could have beautiful moments when he remembered something. Maybe it was just the touch of my aunt's hand. The far away look in his eyes would change, and for a moment, I could see that there was recognition. It was like a small gift to my aunt especially, but I think to him as well.

I thought I would share a few "treasures." In my last biscuit post, I talked about a tiny iron skillet that was mine. When I would visit with my grandmother, this little skillet was for my biscuits, and mine only. In the picture below, you see that tiny little skillet, my grandmother's biscuit cutter, and my great-great grandmother's wooden biscuit bowl. I used it this morning :) My great-great grandmother died at the age of 96 in 1960, so the bowl is quite old. 

  

My grandmother made biscuits each and every morning for breakfast. Her recipe is simple, nothing as elaborate as the Joanna Gaines biscuits. They can be made in a flash. After making the Joanna Gaines biscuits, which were good, but quite a bit of work, I decided to make up my grandmother's recipe and compare. Maybe it's because this is what I grew up eating, but I like my grandmother's the best :)

As I said, the recipe is simple, 

Begin by pouring oil into a cast iron skillet and heating until piping hot. At the same time, preheat the oven to 450 degrees. Mix 1 cup of self-rising flour, 1/2 teaspoon of baking soda, and 1 tablespoon of oil.

Mix in just shy of 1 cup of buttermilk(between 3/4 and 1 cup). Mix the batter together and place on a floured surface. 

Pat out the dough and cut into 2" or so sized biscuits. Do not over work the dough.

Place the biscuits in the hot oil. Quickly turn the biscuit over, coating both sides with the oil.

Place in oven and bake until golden brown. Approximately 15 minutes.

What I love about placing the biscuits in the hot oil is that you get a crunchy bottom. Yum!

Elvera's Biscuits

ingredients;
1 cup self-rising flour
1/2 teaspoon baking soda
1 tablespoon oil
1 scant cup buttermilk
Extra oil for cast iron skillet

directions;
Preheat oven to 450 degrees.
Heat at least 2 tablespoons of oil in cast iron skillet until skillet is piping hot. 
Combine flour, baking soda, oil and buttermilk. Place on a floured surface. Sprinkle flour over the top of the dough and pat dough out to about 1/2" thick. Do not over work the dough. 
Cut into 2" biscuits.
Place in hot oil and turn over, coating both sides of the biscuit. Place the skillet in preheated oven. Bake for approximately 15 minutes, or until biscuits have browned.
Serve piping hot!

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I have the sweetest memories of my grandmother. I loved how she would sing as she worked. Even under the worst circumstances, she always had a song in her heart.  

As this year draws to  a close, I hope that you will find some lovely memories to reflect upon, and maybe even a sweet song in your heart.

Rhonda

Sunday Brunch/Biscuits

One of my most precious memories is making biscuits in the morning with my grandmother. She would make up the dough, roll it out on waxed paper, and then I would get to cut the biscuits with her biscuit cutter. All the little leftover pieces went into my very own tiny little cast iron skillet. Of course, those little bits and pieces of biscuits were the best! In her simple way, my grandmother taught me to love to cook.

Earlier this year, Joanna Gaines of Fixer Upper fame, published a cookbook, Magnolia Table. I was curious, and happy when I found out that our library had a copy.  

There are lots of lovely recipes, but not enough of what I like to eat for me to purchase the book. I was curious about her biscuit recipe, so I decided to give it a try. You can find the recipe HERE.

It begins with 4 cups of self-rising flour, 2 tablespoons of baking powder, 1 teaspoon baking soda and 1 1/2 cups of butter. The butter is cut into the flour as if you were making pie dough.    

2 eggs and 1 1/2 cups of buttermilk are than poured into the flour mixture. 

The eggs and buttermilk are then mixed until a sticky dough is formed. At this point, the dough is to be covered and placed in the refrigerator for at least 30 minutes, and can be left overnight. It is important that you don't skip the refrigerator time as it does make a difference in the dough.
 

Once the dough has sat, it is then turned out onto a floured surface. No rolling, just mashed down with your hands, and then cut into biscuits. You can see my grandmother's biscuit cutter below :)

Rather than greasing a pan, parchment paper should be used. The biscuits are to touch each other in the pan. They are then brushed with 1 beaten egg, and 1 tablespoon of buttermilk.

Place the biscuits in a 400 degree oven for 15 minutes, or until golden brown. They really are quite lovely when they come out of the oven.

The recipe makes up a LOT of biscuits. But, the nice thing is that they can be frozen and used later. I frozen mine and will be baking them for Christmas. One job completed!!! I placed the biscuits on waxed paper, and then wrapped them in foil for freezing.  

The result is a very flaky biscuit. I poured honey over mine :)

My husband thought the biscuits were great. Maybe I'm just nostalgic, but I think I like my grandmother's biscuits a bit more. I haven't made them in quite a while, but I will this week. If I'm right, look for the recipe next week. 

Enjoy!

Rhonda