No treat quite as wonderful as hot biscuit, butter and homemade jam

features@beaufortgazette.comJuly 30, 2013 

FOOD BISCUITS 1 CH

Hot buttered biscuits belong on your Southern breakfast table.

TODD SUMLIN — KRT

Hot homemade biscuits are a must on some tables in the South -- particularly in the homes of those who learned to cook in their mothers' kitchens or those who have fond memories of Grandma's house, where they enjoyed her biscuits with butter and jelly.

Oh, there is nothing so good and tasty as a biscuit filled with jelly, jam or marmalade made from local fruits.

I tried to teach my children how to enjoy a hot biscuit with Karo syrup: You pour the syrup in a saucer and sop with the biscuit. But someone derailed this training and taught them to pour the syrup over the biscuit and enjoy it in that manner. What can you do?

Ranging from fluffy and flaky to substantial and suitable for sopping, biscuits come in all sizes and shapes. Here are a few recipes to try out at home:

BAKING POWDER BISCUITS

1 3/4 cups flour

1 tablespoon baking powder

1/2 teaspoon salt

1/3 cup shortening or margarine

3/4 cup milk

Heat oven to 450 degrees. Mix flour, baking powder and salt in large bowl. Cut in shortening until mixture resembles coarse crumbs. Add milk to flour mixture, stir until soft dough forms.

Knead dough on lightly floured surface until smooth. Pat or roll lightly until dough is 1/2 inch thick. Cut with floured 2-inch cookie cutter. Place on ungreased cookie sheet. Bake 10 minutes or until golden brown.

Source: Ervena Faulkner's personal file

ANGEL BISCUITS

5 cups flour

1/4 cup sugar

3 teaspoons baking powder

1 teaspoon soda

1 teaspoon salt

1 cup shortening

2 cups buttermilk

2 tablespoons water

1 package yeast

Mix first 5 ingredients in a large bowl. Make a well in flour; add shortening and remaining ingredients. Mix well. Roll and cut into small biscuits. Dip biscuits in melted butter before placing in pan. Cook at 400 degrees for 15 minutes.

Source: "Bayou Cuisine, Saint Stephens Episcopal Church," Indianola Mississippi (1970)

PEAR JAM

4 cups fully ripe Bartlett pears (about 3 pounds)

7 1/2 cups sugar

1/4 cup lemon juice

1/2 teaspoon margarine or butter

1 pouch Certo liquid fruit pectin

Peel and core pears; finely chop. Measure 4 cups fruit into 6- or 8-quart saucepot. Stir in sugar and lemon juice; set aside for 10 minutes, stirring occasionally. Prepare jars for processing. Keep lids hot until ready to fill jars.

Stir fruit mixture in saucepot. Add margarine. Bring mixture to full rolling boil (one that does not stop when stirred) on high heat, stirring constantly. Quickly stir in fruit pectin. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.

Ladle quickly into prepared jars, filling to within 1/8-inch of tops. Wipe jar rims and threads. Cover quickly with flat lids. Screw bands tightly. Invert jars 5 minutes, then turn upright. After jars are cool, check seals by tapping.

Source: Ervena Faulkner's personal file

Columnist Ervena Faulkner is a Port Royal resident and a retired educator who has always had an interest in food and nutrition. Email her at features@beaufortgazette.com.

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