It is an awesome thing when someone cares enough about you to want to comfort you or make you happy.

"Comfort food" is a term that we Southern cooks get tagged with a lot.

At Thanksgiving, I want to share a technique for biscuit making that is good, and the bread is not heavy with oils and butters. Make a big plate and set them next to your mashed potatoes. It will bring a big "yum!"

In my kitchen I start with WR Flour when ever that is possible. I have proven this flour to be great to make really good biscuits. I recommend it to anyone to try for yourself.

 

I pour 2 cups of self rising WR Flour in a big bowl.

Then I fill a cup with buttermilk and just before the cup is full I pour a little Canola oil into the milk.

Pour the milk in the flour and quickly add enough more sweet milk (about 1/2 cup or more) to make the batter smooth.

Stir with all your might! Mix it all very good. The batter is best when it is a little shinny. It will no be those flaky biscuits. They will be smooth, firm and just right to pour gravy over.

I always cook biscuits in a cast iron skillet that has oil in the bottom. Dip the tops of  your bread in the grease and turn them over, oily side on top.

Turn those biscuits onto a big plate while they are smoking and watch them go.

Now that is comfort food!

 

HAPPY THANKSGIVING ALL

 

 

bread, bisucits, comfort food

Running From A Rooster

My mom loved bantam chickens, her younguns, our dad, and her kitchen curtains. I am not for sure if that is in the right order or not.

Mom used to gripe to Dad about his, always hungry, fox hounds.

"My chickens never have chance," she would complain. "The dogs gets every biscuit that I throw out, before it hits the ground!"

Those little chickens were always under foot, as they ran around the yard looking for food. Some of the roosters could get quite cocky about who was allowed in their space. If you have never run from a mad rooster, don't underestimate their scaring powers. It is quite humbling to be bluffed by one of them.

A platter of their scrambled eggs was really good. Mom cooked those eggs in a large cast iron skillet with medium hot lard. She did not use her home made butter for eggs. She would drop them in the oil and not stir them until they became a little firm. Then she gently stirred with a fork. Mom never beat her eggs until they lost all color except yellow. When you ate her eggs, you enjoyed the texture and color of partly fried and partly scrambled. Sometimes when I am in the mood I cook them like that.

Mom raised our large family with food cooked the old fashioned way. I think years ago, someone decided to call it 'comfort food.' That is a good way to describe it.

When she made her large pan of biscuits, she pulled out her big medal bowl that always had flour in in it. She made a well in the flour and poured her milk into it. She poured with one hand and worked in flour with the other. It was an art, and I still remember watching her pull the flour from the sides of the bowl as she worked her dough into a soft ball. I never remember seeing Mom look through a cook book. Her recipes were in her head.

When Mom was a young wife she made her some curtains from some of the flour sacks that she had emptied. They were blue and white, with a white ruffle around them. We were frequently moving from one place to another. Mom would carefully pack those curtains, so she could put them up in her next kitchen.

Proverbs 31:10 Who can find a virtuous woman? Her price is far about rubies.

You better believe her children will rise up and called her blessed!