Maybe My Best Biscuit Ever

I didn't grow up kneading biscuits at my grandmother's knee. I don't think my mother ever made one that didn't pop from a can. There is no genetic reason I should have become a biscuit eater much less a biscuit maker. But I love the feel of the cool, short dough in my hands. For years I have been trying variations, new recipes and flours hoping to pinpoint the masterful fluffy biscuits of Southern breakfast lore.

On Easter Sunday with  a bag of White Lily flour and plenty of butter I finally achieved a biscuit so light the golden brown top reached skyward forging open holes and a shaggy crevasse crying out for melted butter. A movie star biscuit made with my own hands.

Thanksgiving 2011: An Adventure In Moving

The local slow food chapter near our new house has an annual turkey sale where they partner up with 4H kids who raised the birds. The checks are written directly to the future farmer. Naturally, in spite of the fact that most of my kitchen is still in boxes and we were doing the final move this same week, I went ahead and ordered a bird. How could I resist? This 9 pounder I'm pretty sure was the smallest bird I have ever cooked. I was worried it might be dry so I slathered it both under the skin and on top with a parsley thyme butter that gave a nice flavor to the red wine gravy I served on the side.

The stuffing was chestnut and pear with both country white and wheat breads. Not much room for stuffing in this little guy so I had extra on the side.
You wouldn't believe it from the picture but these biscuits are never fail magic. Based on a recipe by CookWise author Shirley Corriher, a tireless researcher and pursuer of cooking perfection, these biscuits are light and take no rolling. Instead the very wet dough is scooped out, rolled in a bit of flour and baked to fluffy perfection.
Maple glazed brussels sprouts and chestnuts. What could be bad about that? Slightly bitter vegetables with a slight sweet glaze tempered by a dash of cider vinegar. I love chestnuts and having a second excuse to serve them always makes me happy.

Next to the brussels sprouts were leek and thyme mashed potatoes -- a big hit.
Thanksgiving has to have pie. Usually more than one. This year I just wasn't in the mood for pumpkin and I kept looking at the sweet potatoes on the counter and decided on a sweet potato pie with a pecan crust. Not quite as easy as opening that orange can, but flaky sweet and ready for ice cream just the same.

Happy Thanksgiving one and all!

Buttermilk Pork Chops

I saved a recipe somewhere that just described soaking pork chops in buttermilk for a couple hours (or even overnight) before pan frying to keep the chops moist. Since I had both chops and buttermilk I decided to give it a try. James' chops soaked for about 12 hours and then I patted them dry, seasoned each side with salt and pepper and laid them in a hot skillet coated with olive oil for 4 minutes. I turned the chops and put the skillet into a 425º oven for 10 minutes. After resting for another 5 minutes the pork was perfectly cooked, tender and juicy.

To go with his chops I stirred up some fresh peas with bacon and cream sauce topped with fried, crispy leeks and some buttermilk biscuits to share the hot oven. A perfect Sunday dinner.

Crock Pot Collards

Freezer biscuits (homemade and stored to cook as needed) and crock pot collards form our own backyard. A make ahead, late night, home-grown dinner.

Collard Green Cobbler with Cornmeal Biscuit Top

By now it's old news that the big man loves bitter greens, what probably isn't as obvious is the effort I make to find new and interesting ways to cook them. While cruising along the internet "tubes" I happened upon a recipe for collard green cobbler -- there's something I hadn't considered.

Of course, there's always room for improvement.

The recipe just didn't seem to do justice to the cornmeal biscuits. So I started out on my own. First I stewed the collards the way I usually do, fatback bacon (in this case the rind from Jamon Serrano at last year's Christmas party, chicken broth, dried red peppers, and sliced onion all stewed together until the collards are tender.

I can't exactly say I was down home on the biscuit topping. I just don't like to cut in butter -- a couple years ago His Highness bought me a beautiful Cusinart as a gift and it has freed me from the kitchen tyranny of pastry blenders and double knives. Now I just toss the flour, salt and baking powder (1/2 cup flour, 1/2 cup cornmeal, 1 TB baking powder, 1/2 tsp salt) into the food processor and pulse to mix. In goes 4 TB of butter and I pulse machine again until the butter is cut into coarse grains. Next comes 1/2 cup of milk and I mix until just blended. Lay the dough out on a cutting board, knead few times, pat out to about 1 1/2 inches thick and cut out 3 inch rounds. I like to let the biscuits rest in the fridge at least 30 minutes before baking (that's the great make ahead part -- wrapped up you could probably even do them the night before).

When James was ready for dinner I placed the biscuits on top of the collards in the pot and popped the dish (uncovered) into the oven at 450º for about 20 minutes until the biscuits are brown and the collards are bubbling.

Next time I think I'll brush those biscuits with a little melted butter. They might even find a way -- without the collards -- to our Thanksgiving table.