Here are several biscuit variations adapted from my cookbook, "Soul Food: Recipes and Reflections From African-American Churches."
BUTTERMILK HERB BISCUITS
Makes 10 to 12 biscuits.
• 2 c. unbleached flour
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1 tsp. finely crushed dried sage or rosemary, or more if desired
• 6 tbsp. unsalted butter, chilled
• 2/3 c. buttermilk, about, at room temperature
Directions
Preheat the oven to 425 degrees.
Sift the flour, baking powder, baking soda and salt into a large bowl. Stir in the sage or rosemary. Cut the butter into small chunks and stir into the bowl. Using a pastry cutter or two knives, cut in the butter until the mixture resembles coarse cornmeal.
Add the milk and stir the batter lightly with a fork. Turn the dough onto a floured board or pastry cloth and knead lightly four or five times.
Roll out or pat the dough into an 8-inch circle, about 1/2 inch thick. Using a 21/2- or 3-inch cookie cutter, cut the dough into rounds. Gently roll scraps and cut again into rounds.
Place the biscuits on a lightly buttered baking sheet, allowing a little space between each. Set the pan on the lower shelf of the hot oven and bake for 12 to 15 minutes or until golden brown.
Remove from the oven and set on a wire rack. Serve the biscuits while still hot.
Cheese Biscuits: Weave in 1/3 to 1/2 cup grated sharp Cheddar into the crumbled flour and butter, mixing well. Roll out the batter and cut into rounds. Sprinkle the tops with a couple of tablespoons more of grated cheese, dividing evenly. Then bake the biscuits as directed above.
Nutrition information per serving of 12:
Calories133Cholesterol16 mg
Carbohydrates17 gSodium250 mg
Protein3 gCalcium66 mg
Fat6 gDietary fiber1 g
Saturated fat4 g
Diabetic exchanges per serving: 1 bread/starch, 1 fat.
SWEET POTATO BISCUITS WITH SESAME
Makes about 12 biscuits.
• 2 to 3 tbsp. sesame seeds
• 2 c. unbleached flour
• 1 tbsp. baking powder
• 1/2 tsp. salt
• 1 or 2 tsp. sugar, or more if desired
• 6 tbsp. unsalted butter, chilled
• 1 c. cooked mashed sweet potato
• 1/4 to 1/3 c. milk or light cream or half-and-half, at room temperature
• 1 egg white
Directions
Preheat the oven to 425 degrees.
Scatter sesame seeds in the bottom of a small, heavy skillet. Set the pan over medium heat, and lightly toast the seeds for about 5 or so minutes, stirring to prevent burning. Remove the pan from the heat and set aside.
Sift the flour, baking powder, salt and sugar into a medium bowl.
Cut the butter into small chunks and add to the bowl. Using a pastry cutter or two knives, cut in the butter until it resembles coarse cornmeal. Stir in the mashed sweet potatoes. Then, sprinkle over the milk or cream or half-and-half, mixing lightly with a fork.
Turn out the dough onto a lightly floured board or pastry cloth and knead quickly and lightly, 6 or 7 times.
Using a floured 21/2- or 3-inch cookie cutter, cut the dough into biscuit shapes. Roll the scraps and cut again. Place the biscuits on an ungreased cookie sheet, not touching. Lightly brush the top of each biscuit with a little egg white and then spoon or sprinkle over the sesame seeds.
Set the pan of biscuits on the lower shelf of the hot oven. Bake for 15 minutes, or until the biscuits are lightly brown and puffed. Remove from the oven and serve hot.
Variation: Substitute 1/3 cup of whole wheat flour for an equal amount of unbleached flour and proceed as directed above, adding a little more milk or cream, if needed.
Nutrition information per serving of 12:
Calories162Cholesterol16 mg
Carbohydrates21 gSodium240 mg
Protein3 gCalcium88 mg
Fat7 gDietary fiber2 g
Saturated fat4 g
Diabetic exchanges per serving: 1 bread/starch, 1/2 other carb, 1 1/2 fat.
SUGAR CRUSTED BISCUITS
Makes 10 to 12 biscuits.
When my Aunt Mary made these biscuits, the kitchen was perfumed with an ethereal aroma that lingered late into Sunday afternoon.
• 2 c. unbleached flour
• 21/2 tsp. baking powder
• 1/2 tsp. salt
• 1 tsp. sugar
• 6 tbsp. butter, chilled
• 3/4 c. whole milk, about, at room temperature
• 1 egg white, well beaten
• 1 tbsp. sugar, or more if desired
• 1/2 to 1 tsp. ground cinnamon
• 1/2 tsp. grated orange or lemon peel
Directions
Preheat the oven to 425 degrees.
Sift the flour, baking powder, salt and sugar into a large bowl. Cut the butter into small chunks and add to the bowl. Using a pastry cutter or two knives, cut in the butter until the mixture resembles coarse cornmeal.
Add the milk and stir the batter lightly with a fork. Turn the dough onto a well-floured board or pastry cloth, and knead lightly four or five times.
Roll out or pat the dough into a circle about 1/2 inch thick. Using a 21/2- or 3-inch cookie cutter, cut the dough into rounds.
Gently roll scraps and cut again into rounds. Place the biscuits on a lightly buttered baking sheet, allowing a little space between each biscuit.
Brush the tops of the biscuits with a little of the beaten egg white. Combine the sugar, cinnamon and the grated orange or lemon peel and sprinkle on the biscuit tops. Set the pan of biscuits on the lower shelf of the hot oven and bake for 12 to 15 minutes or until golden brown.
Remove from the oven and serve hot.
Nutrition information per serving of 12:
Calories145Cholesterol17 mg
Carbohydrates18 gSodium210 mg
Protein3 gCalcium80 mg
Fat6 gDietary fiber1 g
Saturated fat4 g
Diabetic exchanges per serving: 1 bread/starch, 1 fat.
CORNMEAL SHORTCAKE BISCUITS
Makes about 10 biscuits.
Serve these biscuits topped with sugared fresh fruits for a delectable dessert treat, or omit the sugar and serve with an entree, such as roast chicken or pork or baked ham.
• 12/3 c. flour
• 1/3 c. fine-grain cornmeal, such as Indian Head
• 2 to 4 tbsp. sugar, if desired
• 21/2 tsp. baking powder
• 1/2 tsp. salt
• 1/2 tsp. baking soda
• 8 tbsp. (1 stick) unsalted butter, chilled
• 1 egg, at room temperature
• 1/2 c. buttermilk, at room temperature
Directions
Preheat the oven to 425 degrees. Lightly butter a baking sheet and set aside.
Sift the flour, cornmeal, sugar, baking powder, salt and baking soda into a large, shallow bowl.
Cut the butter into small chunks and add to the bowl. Using a pastry cutter or two knives, cut the butter into the flour until the mixture resembles coarse cornmeal.
In a small bowl, stir together the egg and buttermilk and beat until well blended. Sprinkle the milk-egg mixture over the dough. Using a fork, quickly stir the dampened dough together and then gather into a ball. If the batter is a little dry, add a little more buttermilk.
Turn the dough onto a floured board or pastry cloth and knead lightly four or five times. Roll out or pat the dough into an 8- or 9-inch circle, about 3/4-inch thick. Using a 21/2- or 3-inch cookie cutter, cut the dough into rounds. Gently roll scraps and cut again into rounds.
Place the biscuits on the baking sheet, allowing a little space between each. Set the pan on the lower shelf of the hot oven and bake for 15 to 18 minutes or until just lightly golden brown.
Remove from the oven and serve hot.
Nutrition information per serving of 10:
Calories200Cholesterol46 mg
Carbohydrates24 gSodium325 mg
Protein4 gCalcium90 mg
Fat10 gDietary fiber1 g
Saturated fat6 g
Diabetic exchanges per serving: 1 1/2 bread/starch, 2 fat.
ANGEL BISCUITS
Makes 24 to 28 biscuits.
This recipe was sent to me years ago by the late Velma Mosley of Tyler, Texas. Leftover biscuits can be cooled, placed in a plastic container and frozen for later use. To serve, reheat in a 300-degree oven for about 10 minutes.
• 1 pkg. active dry yeast
•1/4 c. warm water (between 105 and 115 degrees)
• 11/2 c. buttermilk, at room temperature
• 4 to 41/2 c. flour
• 1 tsp. baking soda
• 1 tbsp. baking powder
• 1/2 tsp. salt
• 1 tbsp. sugar
• 2/3 c. unsalted butter, chilled
• 2 tbsp. melted butter
Directions
Dissolve the yeast in the warm water and set aside.
Place the buttermilk in a small saucepan and heat over low heat for 4 or 5 minutes just until lukewarm, no more than 110 degrees. Remove from the heat and mix with the dissolved yeast, stirring to combine well. Set aside.
Sift into a large bowl 4 cups of the flour, the baking soda, baking powder, salt and sugar. Cut the butter into small chunks and add to the bowl. Using two knives or a pastry cutter, cut the mixture until it resembles coarse cornmeal.
Add the buttermilk-yeast mixture to the flour mixture, sprinkling over a little of the liquid at a time while stirring with a fork to moisten. Turn the dough out onto a floured cloth or board and form into a ball. Sprinkle with a little more of the remaining 1/2 cup of flour if the dough is sticky.
Knead lightly for about 2 minutes, sprinkling with a little more flour if necessary.
Roll out the dough into a 9-inch circle. Using a 2-inch cookie or biscuit cutter, cut into rounds. Roll the scraps and cut again, if needed.
Place the biscuits on two ungreased baking sheets, at least 1 inch apart. Brush the tops lightly with a little melted butter. Cover with a towel and allow the biscuits to rise in a warm place for 11/2 hours, or until they have doubled in size.
Preheat the oven to 425 degrees.
Set one of the pans of biscuits on the lowest shelf in the hot stove. Bake 10 to 12 minutes or until tinged golden brown. Remove the biscuits immediately from the baking sheet and serve hot or keep warm. Bake the remaining pan of biscuits the same way.
Nutrition information per serving of 28:
Calories120Cholesterol14 mg
Carbohydrates15 gSodium160 mg
Protein2 gCalcium49 mg
Fat6 gDietary fiber1 g
Saturated fat3 g
Diabetic exchanges per serving: 1 bread/starch, 1 fat.
It’s too soon to tell how much the immigration crackdown is to blame.
