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Mansion Pailg TJmmml 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 mSfilm * call for reservations at The Lady & Sons the next time you head for Savannah. See 68. -4. fifisiflflr JKsk: *“ ■ ; jflH sSSr ™ JGm? 1 ' .JK 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. • yk «>• jpgß W 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- (S«n OVER 50% OFF THE COVFR PRICE f \ Just Fill Out <£ Return The Form Below Or Call Our Office At 478-987-1823 ' WBEB ,4B- .. Jm. |j B ■ ,j M bBmB 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 Name: Phone: Address: 1 City: State: Zip: Email: _ - $19.26 t MONTHS - $38.52 - $66.34 (Above prices include tax) Credit! CZJ Master Card CZ3 VISA CU Discover - Card #! . Exp! P. O. Box 1910 • 1210 Washington Street • Perry, GA 31069 478-987-1823 Food JCiwstmi Sailti Jmntisi 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 AUTOPAY! And Bill Your Credit Card Quarterly For Your Subscription All The Hassle! fj SECTION B 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