How To make Harriet's Southern Biscuits
1 c Flour, plus 2 Tablespoons
1 ts Baking powder
1/2 ts Salt
1/4 ts Baking soda
2 tb Crisco
1/2 c Buttermilk
1 tb Crisco, for frying pan
Mix the dry ingredients together in a mixing bowl. Blend in the Crisco until the mixture is coarse and grainy. Harriet uses a fork, but I have better luck with a pastry blender. Then, using a fork, stir in the buttermilk. Do not overmix. Put on a floured board and knead just a few times. Pat out the dough to about 1/2 inch thick. Cut with a biscuit cutter or a glass. (Flour the cutter.) Do not handle the dough too much, or it will get tough. Use a heavy black frying pan. Place the 1 tablespoon of Crisco in the frying pan and put the frying pan in the over for about 7 minutes. Remove the pan from the oven and place the biscuits in the pan. Turn each once in the oil and bake the biscuits at 500 degrees for 10 minutes, or until light brown. -----
How To make Harriet's Southern Biscuits's Videos
Grandma Pauline’s Flaky Baking Powder Biscuits
In this video I share my Grandma Pauline’s amazing recipe for Baking Powder biscuits. When she came from London to the US as a young woman, she married my Grandpa Max Shapiro. She was a fabulous cook and baker. She adapted a scone recipe to make these biscuits. She also adapted this recipe to make a family favorite cookie recipe which I’ll share soon. I learned to bake this recipe as a little girl when my mom let me help in the kitchen. My favorite childhood memories are baking with my mom.
For a direct link to this recipe in pdf format, please click below:
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EllensBreadMachineRecipes.com
Grandma Pauline’s Biscuits
Single recipe: (really tiny amount)
2 cups AP flour
4 teaspoons baking powder
½ teaspoon salt
½ teaspoon cream of tarter
2 teaspoons sugar
½ cup (1 stick) butter
2/3 cup milk
Double recipe:
4 cups (498 grams) AP flour
8 teaspoons (23 grams) baking powder
1 teaspoon (4 grams) cream of tarter
1 teaspoon (7 grams) salt
4 teaspoons (17 grams) sugar
1 cup (2 sticks) butter
1 1/3 cups (328 grams) milk (maybe more)
1. Mix the dry ingredients together.
2. Cut in butter with pastry blender until butter bits are the size of peas.
3. Add milk all at once. Stir until dough follows a big fork around the bowl.
4. Gather dough together. Gently pat out to one inch thick. (NO ROLLING PIN!)
5. Cut out biscuits with small glass or biscuit cutter dipped in flour.
6. Place on ungreased cookie sheet lined with parchment paper.
7. Refrigerate for at least 30 minutes but no longer than overnight. (Cover if longer than 30 minutes.)
8. Brush with milk just before baking.
9, Bake at 450 degrees for 10-12 until golden brown. (May take longer.)
10. Serve with butter and jam or jelly
Meghan Mask Slips
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Inspiring Entrepreneurs: Recipe for Success - Harriet Hastings co-founder of Biscuiteers
Part 3 of 13 Harriet Hastings, Being completely different.
Harriet co-founder of Biscuiteers, who provide personalised home-made luxury biscuits and have had collaborations with Anya Hindmarch and the Conran Shop.
Meringues | Crunchy Delicious Dessert | Cooking with Children | Light Non-fat Recipe | Gluten-Free
Feather-light meringues: sweet, crunchy with a hint of vanilla. So fast and simple, the actual work takes just 10 or 15 minutes, and a slow oven does the rest. Best of all, what an easy recipe to make with a beloved grandchild.
Feather-light meringues: sweet, crunchy with a hint of vanilla. So fast and simple, the actual work takes just 10 or 15 minutes, and a slow oven does the rest. Best of all, what an easy recipe to make with a beloved grandchild.
You can find the RECIPE here:
STUFF I love to cook with here:
Batting Batter/Ham & ColaTricks at My Old Kentucky Home
Tour of the mansion at My Old Kentucky Home State Park. Lesson on biscuit-making as well as a trick for making delicious country ham.
Coconut Butter Pecan Sheet Cake | Southern Living
Are you a fan of all things sweet? Do you enjoy butter and pecan? Then, boy oh boy do we have a recipe for you! Butter Pecan Sheet Cake is sinfully delicious and completely approachable. With a rich, ooey gooey drizzle, this dessert will keep you coming back for more. Don’t let the recipe time fool you, it’s actually a simple treat to make.
Because it bakes in a sheet pan, this cake is perfect for holiday parties and church potlucks. The toasted pecan center and condensed milk topping make this sweet dessert quintessentially Southern – just the way we like it. With its subtle vanilla flavor, the moist and sugary cake is best served soon after it’s done baking. The warm and comforting dessert is sure to be the hit of your holiday table. Don’t wait! Give the Butter Pecan Sheet Cake a try, and let us know what you think.
Get the Recipe:
Batter Ingredients:
2 cups granulated sugar; 5 large eggs, separated; 1 tablespoon vanilla extract; 2 cups all-purpose flour; 1 teaspoon baking soda; 1/4 teaspoon salt; 1 cup whole buttermilk; 1 cup butter
Frosting Ingredients:
2 cups chopped pecans; 1 (14-oz.) can sweetened condensed milk; 1 1/2 cups sugar; 3 tablespoons butter; 6 egg yolks, lightly beaten; 1 1/2 teaspoons vanilla extract
This Coconut Butter Pecan Sheet Cake is sinfully sweet.
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