Old-Fashioned Biscuits Just Like Grandma Used to Make

The mere suggestion of homemade biscuits, conjures pictures of sweet grandmas and fragrant aromas wafting from the oven.  People love everything about biscuits, a hot oven, a light touch, and lard…

Why should you bake biscuits with lard?  Because you’ll have the most delicious rich biscuits ~ soft on the inside, crusty on the outside ~ that you can imagine!  Lard is commonly used in many cuisines around the world as a cooking fat, or as a spread similar to butter in Europe and North America. 

Unfortunately, lard has gotten a bad rap for years --- it’s not as bad as you may think.  The Jungle, Upton Sinclair’s 1906 book, might’ve had a lot to do with it when, in a scene from the book, the workers at a meat-packing plant fall into boiling vats of rendering lard.  It played such a large part in turning people against lard, that an entire pro-lard ad campaign was launched to undo its damage.

Full-page ads ran in all the newspapers picturing healthy, smiling, happy people praising lard...  

 

Actually, while lard is anything but “healthy,” it contains less cholesterol and saturated fat than butter, and no trans fat, unlike most vegetable shorting.  

As Julia Child said, “Everything in moderation…including moderation,”  it truly does make the best pie crusts and biscuits.

On Grandma's farm in Ohio, she fried with lard and baked all of her pies, breads and biscuits with lard.  On our farm down the road, Mom was a Crisco and margarine sort of lady. I cook with a little butter or olive oil, rarely cook or bake with lard, except for when I make these biscuits…

Lard has very little pork flavor, it’s not bacon grease.  It makes crispy fried foods and tender flaky baked goods without leaving a trace of flavor behind.  

In my book, lard is a good source of cooking fat, but I draw the line at eating it smeared on a slice of bread, so I'll keep on making these little bites of goodness…

These biscuits are easy to make, and with a few simple steps the results are tender and delicious.

I’m not saying my biscuits are perfect, no way are they, but slathered with butter, they make me smack my lips and help myself to another one…

Yield: 8 to 10 biscuitsAuthor: Pam

Old-Fashioned Biscuits Like Grandma's

These biscuits are definitely made the old-fashioned way - with lard.

prep time: 30 MINScook time: 12 MINStotal time: 42 mins

INGREDIENTS:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/3 cup lard
• 2/3 cups buttermilk

INSTRUCTIONS

1. Preheat oven 450° with the oven rack in the center.
2. In a large bowl, whisk together flour, baking powder, and salt.
3. Cut in lard until it resembles small peas.
4. Add buttermilk, stirring gently with a fork, to make a soft dough.
5. With floured hands, knead dough gently 4 times in the bowl.
6. Put dough on lightly floured surface, and roll or pat the dough to about 1/4" to 1/2" thick.
7. Cut with a floured 2" cutter.
8. Place cut-out biscuits about 1" apart on ungreased baking sheet.
9. Lightly brush with butter if desired.
10. Bake for about 12 minutes, until biscuits are golden brown.
11. Serve warm

 Enjoy!  

Mellow Baked Tilapia with Seasoned Tomatoes and Onions

Spice up the tomatoes, 
pour over the fish,
bake, and
serve...
EasyPeasy! 

Tilapia and seasoned tomatoes with a side of spinach

Tilapia is probably the oldest farm-raised fish in the world.  Stories from biblical scholars proclaim it was the fish used by Jesus to feed the crowds at the Sea of Galilee; thus, aptly named “St. Peter’s Fish.”  

Per legend, the dark spots on the fish were caused by the fingerprints of the apostle.  

Sea of Galilee

A bas-relief discovered in a 4,500 year old Egyptian tomb, showing tilapias held in ponds, is one of the oldest examples of tilapia farming.  

These days, farm-raised tilapia is produced in over 80 nations, including the United States.  China leads the pack, accounting for over 50% of the world’s production.  

Tilapia is a well-liked fish because of its mild flavored, white-flesh, that is available year-round at a reasonable price.  It’s generally boneless and skinless, with its fillets weighing between 3 to 9 ounces. 

Eight-ounce fillets are perfect for this tilapia dish that's complemented with the tangy hints of garlic and onion, and smothered in well-seasoned diced tomatoes.

It’s simple, delicious and a breeze to make! 

Yield: 2 servings

Baked Tilapia with Seasoned Tomatoes and Onions

This tilapia is simple, delicious and a breeze to make!

prep time: 5 MINScook time: 20 MINStotal time: 25 mins

INGREDIENTS:

• 2 (8-ounce) tilapia fillets
• 1 small white onion, chopped
• 3 garlic cloves, minced
• 1 pint cherry tomatoes
• ½ teaspoon dried oregano
• ¼ teaspoon dried thyme
• ½ teaspoon salt
• 1 teaspoon seasoned pepper
• Cooking spray
• Fresh basil for garnish

INSTRUCTIONS

1. Arrange fish in a 9” x 13” baking dish that has been coated with non-stick cooking spray.
2. Combine onion, garlic and tomatoes in a small bowl and pour over fish.
   Sprinkle herbs, salt and pepper over all.
3. Bake until tilapia flakes easily with a fork, about 15-20 minutes.
4. Serve

Enjoy!

It's Stuffed Peppers with Grits and Italian Sausage!

You ask, “What could possibly make a cheesy grits and Italian pork sausage combo taste better?”  

Southern Living magazine has the answer:
It’s seasoned cheesy grits and Italian pork sausage, stuffing a tender bell pepper with mozzarella cheese sprinkled over all and baked!  

Deliciousness comes together in this flavorful and easy meal for your family and friends too, it's that good! 

Surprisingly, all bell peppers contain more Vitamin C than an orange, ranging from 95 mg in a green to a whopping 341 mg in a yellow.  They're also super low-cal, containing just 45 calories per cup, making them the the perfect snack.  Maybe we should be eating bell peppers instead of of reaching for a glass of sugary orange juice to ward off a cold!

And who doesn't like grits?

Here's the Ten Commandments of Grits:

1. Thou shalt not put syrup on thy Grits.
2. Thou shalt not eat Cream of Wheat and call it Grits; for this is blasphemy.
3. Thou shalt not covet thy neighbors Grits.
4. Thou shalt only use Salt, Butter and Cheese as toppings for thy Grits.
5. Thou shalt not eat Instant Grits.
6. Thou shalt not put syrup on thy Grits.
7. Thou shalt not put syrup on thy Grits.
8. Thou shalt not put syrup on thy Grits.
9. Thou shalt not put sugar on thy Grits either.
10. Thou shalt not put sugar or syrup on thy Grits.

Amen, right on!

There are 8 colors in the bell pepper family.  Besides the usual green, red and yellow, the family includes orange, black, brown, ivory and purple.

Any color bell pepper could be used in this slightly adapted Southern Living recipe, I opted for red peppers simply because red is my favorite color.  The important thing is to make sure the peppers are large enough to be stuffed with the cheese and grits filling, 3 of them should total about 20 ounces.

After stuffing the peppers with the savory filling, and baking them, whisk a simple vinaigrette, then toss in a few grape tomatoes to drizzle over the peppers before serving.

We all really liked this savory and satisfying version of stuffed peppers, so the recipe is a keeper!

Yield: 6 servings    Author: Pam

Stuffed Peppers with Grits and Sausage

Cheesy grits and Italian sausage provide a savory and satisfying filling for bell peppers!

prep time: 15 MINScook time: 1 hourtotal time: 1 hours and 15 mins

INGREDIENTS:

• 3 large red bell peppers (about 20 oz.)
• 1 tablespoon vegetable oil
• 3 hot Italian pork sausage links, casings removed
• 1 cup chopped sweet onion
• 1/2 cup stoneground grits (or regualr)
• 11/2 cups chicken broth
• 1 cup whole milk
• 1 teaspoon kosher salt, divided
• 3 ounces mozzarella cheese, shredded (about 1 cup), divided
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons white wine vinegar
• 1/2 teaspoon black pepper
• 2 cups grape tomatoes, halved

INSTRUCTIONS

1. Preheat oven to 350°. Microwave bell peppers on HIGH 2 minutes to soften slightly. Cut bell peppers in half through the stem. Remove seeds and white membranes using a serrated tomato corer or melon baller. Discard seeds and membranes.
2. Heat vegetable oil in a large skillet over medium-high. Add sausage to skillet; cook 4 minutes, stirring to break into small pieces. Add onion to skillet; cook, stirring occasionally, until sausage is cooked and onion is tender, about 3 minutes. Remove sausage mixture from pan.
3. Add grits to skillet; cook 1 minute, stirring constantly. Add broth, milk, and 3/4 teaspoon of the salt to skillet; bring to a boil. Cover, reduce heat to medium, and cook, stirring occasionally, until liquid is absorbed, about 20 minutes. Stir in sausage mixture, and half of the cheese.
4. Divide mixture evenly among bell pepper halves. Place side by side on a baking sheet. Sprinkle with remaining mozzarella cheese.
5. Bake in preheated oven until cheese is browned and peppers are tender, about 30 minutes.
6. Whisk together olive oil, vinegar, black pepper, and remaining 1/4 teaspoon salt in a medium bowl. 
7. Add tomatoes; toss to coat. Serve over peppers.

Enjoy!



Our Prayers and Best Wishes to everyone in the path of the hurricanes!

And let's remember, honor and pay tribute to all those affected by the events of 9/11...

Peachy Keen Classic Cobbler

It was a warm summertime day, didn't matter!  I cranked up the oven because there were hungry mouths here salivating for a sweet treat!

It all started when Bill and I saw that the farmers’ market still had a plethora of peaches…

I got the peaches, tossed them with sugar and spice, spread them in a baking dish, dropped spoonfuls of dough over the top and baked it up.  Easy as pie!

Simply put, a cobbler is a casserole of baked, syrupy sweet fruit with some sort of pastry topping. 

To the peaches and sugar, I added a touch of cardamom for its distinctive sweet and savory taste.  You know the spice, it’s a longtime staple that  Swedish bakers use in a lot of confectionaires, like my Swedish MIL did.  

Next, I stirred in small amount cinnamon along with a splash of lemon juice to balance the sweetness of the mixture.

But ~ the secret to this great tasting cobbler is all about the orange zest in the biscuit topping.  It’s a surprising aromatic addition that will make everyone at your dinner table smile.

This cobbler delivers a crisp and tender crust with sweet jammy fruit underneath.  Serve it with a scoop of ice cream or dollop of whipped cream, or not, serve it warm or room temperature, whichever you like.

Drop-dead delicious, for sure ~ it’s probably the best reason to turn on the oven in the summer!

Enjoy!

Yield:  8 servingsAuthor:  Pam

Peachy Keen Cobbler

This cobbler bakes up into a crisp and tender crust with sweet jammy fruit underneath.

 

 

INGREDIENTS:

For the filling:

• 1/2 cup Splenda (or sugar)
• 3 tablespoons cornstarch
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground cardamom
• 8 cups sliced peaches, about 10-12 medium-sized peaches

For the topping:

• 1 cup all-purpose flour
• 1/4 cup Splenda (or sugar)
• 2 teaspoons orange zest
• 3/4 teaspoon baking powder
• 1/4 heaping teaspoon salt
• 1/4 teasppon baking soda
• 3 tablespoons cold butter
• 3/4 cup buttermilk

INSTRUCTIONS

1. Preheat oven to 375°.
2. In a large bowl, mix sugar, cornstarch, cinnamon and cardamom.
3. Add peaches and lemon juice, toss well to combine.
4. Transfer to an 11x7-inches baking dish that has been coated with cooking spray.
5. In a small bowl, whisk the first six topping ingredients; cut in butter until mixture resembles coarse crumbs.
6. Add buttermilk, stir just until moistened.
7. Drop dough by tablespoonfuls over peaches in baking dish.
8. Bake 25-30 minutes or until topping is golden brown.
9. Serve warm or room temperature.