How To make Harriet's Southern Biscuits
1 c Flour, plus 2 Tablespoons
1 ts Baking powder
1/2 ts Salt
1/4 ts Baking soda
2 tb Crisco
1/2 c Buttermilk
1 tb Crisco, for frying pan
Mix the dry ingredients together in a mixing bowl. Blend in the Crisco until the mixture is coarse and grainy. Harriet uses a fork, but I have better luck with a pastry blender. Then, using a fork, stir in the buttermilk. Do not overmix. Put on a floured board and knead just a few times. Pat out the dough to about 1/2 inch thick. Cut with a biscuit cutter or a glass. (Flour the cutter.) Do not handle the dough too much, or it will get tough. Use a heavy black frying pan. Place the 1 tablespoon of Crisco in the frying pan and put the frying pan in the over for about 7 minutes. Remove the pan from the oven and place the biscuits in the pan. Turn each once in the oil and bake the biscuits at 500 degrees for 10 minutes, or until light brown. -----
How To make Harriet's Southern Biscuits's Videos
The Eagle Tavern's Chicken Fricassee and Black Eyed Peas (1850 Recipe from Greenfield Village!)
Let's travel to one more tavern before our stagecoach tour of America is over. This time it's the Eagle Tavern from 1850 that sits in Henry Ford's Greenfield Village in Dearborn, Michigan. The lodgings are clean and welcoming and the food is some of the best you can get: Savory Chicken Fricassee over fresh biscuits and Pickled Black Eyed Peas! A feast that's so good you'll order seconds!
Recipe cards from The Henry Ford that you can purchase here:
I'm not sponsored or affiliated with the Henry Ford, I just think these recipe cards are awesome and I love my set!
What you'll need for the food:
Black Eyed Peas
4 c cooked Black Eyed Peas, canned are fine
1 c Vegetable Oil
1/2 c Red Wine Vinegar
2 cloves Garlic
1 c Red Onion
1 tsp Kosher Salt
1 T Black Pepper
Chicken Fricassee
2 c Yellow Onion
1/2 c Butter
1/2 c Flour
1/4 c Sherry or Apple Cider Vinegar
2 c Chicken Stock
1 Bay Leaf
3 lbs Shredded Chicken
1 T Fresh Thyme
1 T Fresh Parsley
1 pinch Nutmeg
1 pinch ground White Pepper
1 c Heavy Cream
2 T Lemon Juice
Kosher Salt to taste
Here's where mom made the biscuits if you want to watch again!
You'll need:
1 1/2 c Heavy Cream
2 c Self-Rising Flour
Key & Peele - Soul Food
A visit to Mama Sugarback's Soul Food Shack leads two men to try to out-order each other.
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A Really Good Tomato Sandwich | Kenji's Cooking Show
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Here's how to make some fresh mayo from scratch in about two minutes:
Cheddar Cheese Scallion Biscuits | Part 2 of 2! | Breakfast Biscuits | From Air Fryer Recipe
If you missed Part 1 (Hot Tobasco Jelly) you can find the video and recipe here:
Maybe the best biscuits ever! Not only are flaky and fluffy the way perfect biscuits are supposed to be, AND incredibly easy and speedy to make, the cheddar, scallion and bits of bacon make them taste absolutely surreal. Whether inhaled fresh out of the oven for breakfast or dinner with just….oh, let's see...butter! or served as delicious hors d'oeuvres with tiny slivers of ham and hot pepper jelly, you will not believe the treat you have in store.
You can find the RECIPE here:
STUFF I love to cook with here:
Biscuits Hamburger recipe / Cheeseburger ???? Casserole. How to make frugal meal
Link to printable recipe card
Biscuit topped cheeseburger casserole
Ingredients
900 g or 2 lb ground beef ( you can use a bit less if you want)
1 onion chopped
1 table spoon minced garlic
Salt and pepper to taste
1 tablespoon mustard
6 tablespoons sweet relish
1 cup of tomato sauce
2.5 cups grated cheddar cheese
2 tubes of refrigerated country style biscuits (10 in each tube)
Brown ground beef, onion, add seasoning, drain off excess fat. Add mustard, relish, tomato sauce. Simmer for 2 or 3 minutes or until he through.
Spoon into 9 x 13inch baking dish. Sprinkle 1/2 cup of cheese over your beef mixture Open your can of biscuits and split them in half. Lay one half of your biscuits over top of your ground beef mixture.
Then sprinkle the remainder of your cheese over those biscuits. Top with the rest of your biscuits.
Bake in preheated oven 350°F or 175°C for about 25 minutes could be anywhere between 23 and 27 minutes or 25 and 30 minutes depending on your oven Until the biscuits are golden brown.
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Baking Through History: Great Grandma's Ginger Cookies
In this next edition of Baking Through History, I bake a recipe passed down from my Great Grandma to my Grandma to me. This is Laura Berreth's Ginger Cookie recipe. You can read more about her life and get this recipe at: