Breakfast-Time
A. Griffin
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La Belle Cuisine - More Breakfast Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...is an act of integrity, and faith."

Bride's Biscuits

"...the fact remains that when a Southerner reaches for a biscuit or a square
of cornbread,  he usually reaches for two, ever mindful of that oft-repeated
invitation to eat: 'Take two and butter 'em while they're hot."
- John T. Edge,
A Gracious Plenty: Recipes and Recollections from the American South

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Friday, November 10, 2006

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Two's Company
A. Griffin
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Bride's Biscuits
- Mrs. James L. Teague


Southern Sideboards
Ancel C. Tipton (Editor) Clyde X. Copeland (Editor) Patrick H. Scanlon (Editor)
Junior League Of Jackson, Mississippi (Compiler) Wyatt Cooper (Introduction)

"A family friend gave me this recipe when I married. Included was this note:
'Cut and freeze these biscuits in foil pans. Place them in a cold oven at night.
Next morning, turn oven to 450 degrees F. when the bacon starts frying. Presto!
Hot biscuits for breakfast!' "

5 cups flour
5 tablespoons baking powder
1 teaspoon salt
3 tablespoons sugar
1/2 teaspoon baking soda
1 cup shortening
2 cups buttermilk
1 package dry yeast
5 tablespoons warm water

Sift dry ingredients, then cut in shortening. Add buttermilk. Dissolve yeast in warm water and add to mixture. Knead lightly. Roll out, cut with biscuit cutter and bake on greased cookie sheet at 450 degrees F. about 10 to 12 minutes. Dough may be stored in the refrigerator, pinching of as much as is needed each time, or may be cut and then frozen. Yields 5 dozen biscuits.
 

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Yummy Muffin Recipes!