| Subject: A Suth Breakfast |
Author: S
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Date Posted: 18:48:37 01/01/02 Tue
BUTTERMILK BISCUITS WITH TOMATO GRAVY
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
BISCUITS
2 cups self-rising flour
2 teaspoons sugar
1/4 teaspoon salt
1/4 teaspoon baking soda
1/2 cup shortening
3/4 cup buttermilk
Melted butter or margarine
GRAVY
3 large tomatoes
1/2 cup butter or margarine
1/2 cup self-rising flour
1 cup water
1/2 cup milk
Salt and pepper to taste
BISCUITS
in a mixing bowl, combine flour, sugar, salt and baking soda; cut in
shortening. Knead in buttermilk. (The dough will be sticky, but don't add
extra flour; biscuits won't be as light and fluffy.)
Roll out and cut with a biscuit cutter; place biscuits on a greased baking
sheet with sides just touching. Brush with butter. Bake at 450 for 10-12
minutes or until the tops and bottoms are light brown.
GRAVY
Meanwhile, for gravy, peel and cut tomatoes into a bowl, reserving the
juice. In a sauce pan, melt butter; add flour and stir until browned.
Gradually add water. Stir in tomatoes and juice. Add milk, salt and pepper;
simmer for 15 minutes.
Serve over hot biscuits. Yield: about 10 biscuits and 3 cups gravy.
Cheese Grits
3 cups water
1/2 teaspoon salt
1 cup hominy grits
freshly ground black pepper
1 tablespoon butter
1/2 cup shredded sharp Cheddar cheese
Directions
1 Bring the water and salt to a boil in a saucepan. Whisk in the grits and continue to whisk for 1 minute. When the mixture comes to a boil again, turn the heat to low. Stir frequently, cook for 10 to 15 minutes.
2 Remove the grits from the heat and add pepper, butter and cheese; mix well. Stir until the butter and cheese are melted.
**Note: Standard breakfast grits are made according to the above recipe--just leave out the cheese. Grits should not be clumpy. Grits should not be sweet. Grits should not contain cream. They are eaten with butter, salt and pepper. For variety, cheese, garlic, (or sausage for the carnivors) can be added.
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