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. -----
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Executive Sous Chef Daniel Poss is in the kitchen making Shrimp & Grits.
Shrimp Ingredients:
- 6 Large Shrimp (peeled and deveined)
- ½ oz. Bell Pepper
- ½ oz. Celery,
- ½ oz. Onion,
- 2 oz. Andouille Sausage
- 1 Tsp. Creole Spice
- 2-3 oz. White Wine
- 2oz butter.
Grits Ingredients:
- 2 Cups Milk
- 2 Cups Water
- 1 Cup Grits
Bring liquid to a simmer, stir in grits, constantly whisk on medium low heat.
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Tomato Sandwiches | Melissa Clark Recipes | The New York Times
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One London Bakery Gears Up for Diamond Jubilee With Hand Crafted Specialty Treats
A London bakery is gearing up for a projected sales boom in Diamond Jubilee biscuits as the country is engulfed in patriotic fever ahead of next month's celebrations.
If the order numbers for the royal wedding biscuits were anything to go by, the company, Biscuiteers, will expect their bakers to be working overtime as royalists look for souvenir sweet treats.
Harriet Hastings, co-founder of the bakery, has created a new range of biscuits, all hand made and iced with crowns and corgis and Union Jack flags.
It's really good fun actually... There's nothing better than a starting point where you sit down and think about a new collection, she said.
The biscuits are baked fresh and therefore not made in large stocks, rather to order.
Depending on demand, Biscuiteers adjusts the sizes of their baking teams and at maximum capacity their kitchen has 30 people working in it.
A range of different people work in the bakery from fine artists and illustrators to photographers and art graduates.
According to Hastings, the royal collections are the most intricate Biscuiteers have to offer and therefore take much longer to produce.
For Hastings, detail and design is what makes their product stand out in the market.
I don't think that anyone else is doing biscuits quite like this with this level of detail and design in them, she said.
Royal and Jubilee chocolates as well as a Union Jack cake and cupcakes are also available in the Biscuiteers Jubilee collection.
Queen and country celebrate the Diamond Jubilee between June 2 - June 5 with an extended weekend and a Thames Diamond Jubilee pageant - one of the largest flotillas to ever ensemble on the river.