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chicken pot pie with cream cheese biscuits
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Monday, August 24, 2015

Poogan’s Porch Biscuits


I must confess that I have never cooked with shortening before. I have used it to grease the griddle when making pancakes, but that is the only thing I have ever used it for. We spent a week in Beaufort and Charleston, one of the best things I ate was the biscuits at Poogan's Porch.  And I also loved that they had braised short ribs on the kids' menu, which made Miss F quite happy.  I was so excited to try to make them at home, but I was quite nervous to use shortening.  I was nervous for no reason.  These biscuits were perfect, exactly like the ones in the restaurant.  C was a huge fan, which was surprising since he was quite wary of a new biscuit recipe.  Thanks to Katherine Ave for the recipe.
Poogan’s Porch Biscuits

2 cups sifted self-rising flour
2 teaspoons baking powder
2 tablespoons sugar
½ cup shortening
1 cup buttermilk

Preheat the oven to 350 degrees. Stir together the flour, baking powder and sugar. Cut in the shortening with a pastry cutter until coarse crumbs are formed. Stir in the buttermilk until just combined. Pat the dough into a ½ inch thick rectangle on a floured surface. Cut using a biscuit cutter and place on a lightly greased baking sheet. Bake for 12 to 15 minutes, until golden brown.
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