Newspaper Page Text
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The Home Journal’s
DINNER
TABLE
Paula Deen
Read about the lady
who has become one of
America’s favorite cook-
book
writers
and
cooking
show
stars.
We
include
the num
ber to
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call for reservations at
The Lady & Sons the
next time you head for
Savannah. See 68.
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New Orleans cooks
If you started the
day with a beignet and
case au lait, chances
are you’re in the great
state of Louisiana. It’s
just been a year since
Katrina struck, but Tom
Fitzmorris has already
gotten out a cookbook,
with part of the funds
from each sale to go to
Habitat for Humanity.
Read all about it on
Page 28. This is the
sixth is a series on the
50 states. Next week:
South Carolina.
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Muffins in the
morning
Start your day with
muffins. Jean Rea has
some easy recipes that
are full of good-for-you
ingredients. See Page
38.
Atlanta Bread
Company
Journal Staff Writer
Kristy Warren pays a
visit to Atlanta Bread
Company, where there’s
a lot more going on
than you might think
- including a radio
broadcast and commu
nity service. See 58.
Go Bananas
The world’s favorite
fruit goes into
everything W
cere- W/m
alto
puddings Jpr
to bread,
and can be grilled or
flambeed. If you’ve got
bananas, we’ve got the
recipes. See Page 48.
WEDNESDAY,
AUGUST 30, 2006
Pass the biscuits, please
By CHARLOTTE
PERKINS
Journal staff writer
If you want to get an
argument going, just
ask a group of older
southern women
what’s the best way to
make biscuits.
You’ll hear from those
who think biscuits could be
shaped by hand, and those
who use at cutter, those who
carefully measure their own
baking powder, and those
who wouldn’t consider mak
ing biscuits without self-ris
ing flour, those who sift and
those who don’t bother.
There are those who con
sider buttermilk essential,
those who use sweet milk
and even those who use
whipping cream; those who
reach for the Crisco and
those who use butter; those
who want their biscuits thin
and those who want them
rising an inch high.
The truth is that there’s
more than one way to bake
a biscuit, and the only judg
es who count are your own
family.
Maybe they want their
biscuits big and light, just
right for strawberry jam and
butter, or maybe they want
one that will split into neat
halves with a sausage patty
in the middle. Some families
may even like the kind that
come from a can, and plenty
will be fooled by the newer
varieties of frozen biscuits,
but there’s still nothing
quite like homemade.
Here are some classic
recipes, proving that there’s
more than one way to bake
a biscuit.
White Lily
Biscuits
Cooks may argue about
which flour is best for bis
cuits, but White Lily will
always get plenty of votes.
Here’s a recipe using self
rising flour
2 cups White Lily Self-
Rising Soft Wheat Flour
1/4 cup vegeta
ble shortening
2/3 to 3/4 cup milk
Preheat oven to 500
degrees. Place flour in mix-
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Journal/ Charlotte Perkins
Biscuits straight from the oven are good with any meal, but especially tempting it
breakfast time.
ing bowl. With pastry blend
er or fork, cut in shorten
ing until mixture resembles
coarse crumbs. Blend in just
enough milk with fork until
dough leaves sides of bowl.
Turn dough onto lightly
floured surface. Knead gen
tly 10 to 12 strokes. Roll
out dough 1/2-inch thick.
Cut with 2-inch biscuit cut
ter dipping cutter into flour
between cuts. Press cutter
straight down without twist
ing for straight-sided, evenly
shaped biscuits.
Place biscuits on ungreased
baking sheet 1 inch apart
for crusty biscuits or with
sides almost touching for
soft-sided biscuits. Bake for
8 to 10 minutes. Makes 12
biscuits.
Basic Baking
Powder Biscuits
From the kitchens of .King
Arthur Flour.com
3 cups unbleached
flour
1 teaspoon salt
1 tablespoon baking
powder
1 to 4 tablespoons sugar
(to taste)
4 to 6 tablespoons but
ter or shortening
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1 cup milk, buttermilk
or water
Preheat your oven to
425°F.
Mix together the dry ingre
dients. With two knives, a
pastry blender or your fin
gertipk, cut or rub the but
ter or shortening in until
the mixture looks like bread
crumbs. Add the liquid all
at once, mixing quickly and
gently for about 20 seconds
until you have a soft dough.
Pat the dough into a
rectangle about 3/4-inch in
thickness. Fold it into thirds
like a letter and roll gently
with a floured rolling pin
until the dough is 3/4-inch in
thickness again. Cut into cir
cles with a biscuit cutter for
traditibnal, round biscuits.
Or, to avoid leftover dough
scrapsj cut the dough into
squares or diamonds with a
bench or bowl scraper.
Bake! for 15 to 20 min
utes, Until they’re lightly
browned. Yield: about twelve
2 1/2-ihch biscuits.
Angel Biscuits
This recipe is also from
King Arthur.
The addition of yeast to
the usual baking powder
leavening gives “angel” bis
cuits ektra “pop” in the oven
and they become “ethere
ally” light like an angel.
1/2 cup lukewarm
water
1 teaspoon instant
yeast
2 1/2 cups unbleached
flour
2 tablespoons sugar
1 teaspoon salt
Tips for good biscuits
• Using a fork to gently bfend in the milk or butt '
* Place on a for crusty sides
TRY 1
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2 teaspoons baking
powder
1/4 cup vegetable short
ening
1/4 cup cold butter
3/4 cup milk or butter
milk
In a small mixing bowl,
whisk together the warm
water, yeast and 1/4 cup of
Set the mixture
aside for 30 minutes. In a
medium-sized bowl, whisk
together the remaining flour,
the sugar, salt, and baking
powder. Cut in the shorten
ing and the butter, mixing
until everything’s roqgh and
crumbly. Add the milk to the
yeast mixture, and pour this
all at once into the dry ingre
dients. Fold together gen
tly until the mixture leaves
the sides of the bowl and
becomes cohesive. Sprinkle
with an additional table
spoon of water only if neces
sary to make the dough hold
together.
Turn the dough out onto a
lightly floured work surface.
Pat it gently into an 8 x 10-
inch rectangle; it’ll be about
3/4-inch thick. Cut the dough
into fifteen 2-inch round bis
cuits. Gather, re-roll and cut
the scraps, if desired; the
resulting biscuits will be a
bit tougher.
See BISC UITS, page yB