Thursday, January 19, 2012

Menu Planning::Part 2

Yesterday I told you all a little about how we do meals here at Casa Chadwick.  (I just demonstrated all of the Spanish I know.  It is indeed very little.)  While I have a system, it's not a rigid one.  It works well for us, though, so I suppose if it ain't broke, don't fix it.  (I have here demonstrated that I know how to use poor and improper grammer.)  I mentioned that I have a few items I like to make in bulk and then freeze, and in my original post I linked you to a couple of them.  One of our favorites, however, doesn't have a link, as it is the recipe for my mother's Sunday Biscuits.  I honestly don't know where she got this recipe, I just know I grew up eating them every Sunday.  (Perhaps she will enlighten us all somewhere in the comment section of this post.)  They are fabulous.  Not only do I keep some in the freezer, I also keep sandwich-sized Ziplock bags filled with the dry ingredients ready to go in case I run out of the pre-made, frozen ones.  The recipe goes a little like this:

Shanna's Sunday Biscuits

2 cups all purpose flour
1 TBS baking powder
1 tsp salt
3/4 cup shortening

Pre-heat oven to 425 degrees (if you are going to go ahead and bake yours).  Mix first three ingredients together until well blended.  Cut in shortening.  (Here's where I change it up a bit.  I never measure the shortening.  I just spoon some in with a little butter until the dough is crumbly.)  Once the dough looks crumbly enough, add milk slowly and stir until a stiff  dough forms.  Roll out on a floured surface to desired thickness (remember they will rise in the oven), and cut using a round cutting object, such as a biscuit cutter or floured glass.  **If you want to freeze your biscuits, here's where you do it.  I flash freeze mine by placing them apart on parchment paper in the freezer.  After about 45 minutes I put them all in a labeled, gallon sized Ziplock bag.**  To bake (frozen or fresh): Place biscuits touching onto a lightly greased baking dish (such as a cast iron skillet or stone) and bake for 20-25 minutes or until tops are golden brown.  If your biscuits are frozen, there's no need to thaw them first.  They will bake just fine straight from the freezer.  

Now, my mother always served these with gravy, but we here on Lankford aren't big on gravy, so I serve them with butter and honey or fruit preserves.  They also taste great with a savory spread or some sundried tomatoes and cheese.  Any way you serve them, they are delicious.  Give it a try!

1 comment:

  1. Well, girl, then you DO make biscuits just like me! :) I don't measure the shortening, either...HA!!

    My recipe is a loose interpretation of my mother's biscuit recipe, which I learned by watching her do it many, many times over the years. So happy that you are keeping tradition :)