How To make Annie Mae Jones' Buttermilk Biscuits
3 c Flour,all-purpose,sifted
1 t Salt
1/2 ts Baking soda
3 ts Baking powder
2/3 c Shortening
1 c Buttermilk
4 tb Butter (opt)
1. Preheat oven to 450'F.
2. Sift flour, salt, soda, and baking powder into
mixing bowl. Cut in shortening, using 2 knives, a pastry cutteror your hands dusted with flour. Add sufficient buttermilk to make a soft dough. Knead lightly and turn out onto a lightly floured board. Roll out to 1/2" thickness and cut with biscuit cutter into rounds. Place rounds not touching - for crisper biscuits - or close together - for softer biscuits - on ungreased baking sheet. Brush with melted butter if desired and bake in preheated oven 12-15 minutes, or until firm and lightly browned.
How To make Annie Mae Jones' Buttermilk Biscuits's Videos
Southern Cornbread
Cornbread is a Southern specialty that is so good!
Recipe:
1 cup cornmeal (I like Martha White self-rising)
½ cup flour (I like White Lily self-rising)
1 egg
1 ½ cup buttermilk
Put ¼ cup vegetable oil in a 9-inch iron skillet and get it hot and add 1 T.
cornmeal. Let it brown lightly and turn skillet all around so oil gets on the
sides of the skillet too. Pour the excess oil into your cornbread mixture.
Stir the cornbread mixture well and pour into the well-greased hot skillet.
Bake at 400 degrees for 25 minutes and them broil the top a little if needed.
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Fried Chicken
Fried Chicken the good ol' Food and Family way. Season well, fry until golden and crispy and I guarantee you will have a happy family.
1 fryer chicken cut up
Buttermilk or whole milk
Hot sauce, your favorite brand
2 cups self rising flour, I use White Lily
2 Tbsp kosher salt
1 Tbsp black pepper
2 tsp garlic powder
2 tsp onion powder
1 tsp heaping paprika
1/4 tsp ground cayene, or amount to taste
2 tsp poultry seasoning
Link for dressing is at the bottom of this post.
Place cut up chicken in a large bowl. Cover with milk and add hot sauce. Be generous. It will not make the chicken hot. It will give it an amazing flavor. Cover with plastic wrap and let it sit at room temperature for 30 minutes to an hour.
Combine remaining ingredients in another bowl. Add chicken pieces a couple at a time. Press flour into the chicken. Lay on a sheet pan and coat remaining pieces. Let sit on pan for 10 minutes or so until the flour starts to look wet. Add oil to frying pan. Put enough to come about half way up chicken, approximately 1 1/4 in pan. Let oil get hot, around 350 degrees. Add chicken, cover, and fry. This lets the chicken steam through and get completely done. When it starts browning on the first side, turn, cover and cook until browned on second side. Uncover, let chicken fry until crispy. Remove to a pan with a wire rack to allow excess oil to drip.
Enjoy!
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“Son of a Southern Chef” uses family, love and comfort food to put a stylish spin on classics
Chef Lazarus Lynch has been cooking (nearly) professionally since high school. The two-time “Chopped” winner, host of Food Network’s competitive Snapchat cooking show “Chopped U,” and now author of “Son of A Southern Chef,” shared with SalonTV’s Manny Howard how he turned his childhood love of food into a multi-layered and incredibly stylish culinary career.
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