lattice chicken pot pie
Mexican street corn pasta
chicken Ghiveci
creamy chicken tortilla soup, jalapeno jack popovers
butter basted ribeyes, twice baked potatoes, broccoli
brisket tacos, pinto beans
pork souvlaki, naan

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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