By design, because we could, we essentially had the same meal twice for Christmas.
In the morning, by popular demand, I served biscuits and sausage gravy. Then for dinner we had oyster pan roast, almost verbatim from the recipe in my Oyster Bar cookbook, except served over split toasted biscuits. (Call it Southern Pan Roast.) Both meals were complete unto themselves and utterly sublime.
I’ve carried this biscuit recipe around with me for over thirty years; it’s written in longhand in a small plaid recipe book that has traveled with me to San Francisco, New York City, England, Germany, Korea, Illinois, New Jersey, New Mexico, and Florida.
We eat very little refined flour, but Christmas is an exception. I had to force myself to give the remaining biscuits to the birds. These biscuits are worth every rich little bite!
Bon appetit —
Best Biscuits
2 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cream of tartar
2 teaspoons sugar
1/2 cup shortening
2/3 cup milk
Sift the dry ingredients. Cut in the shortening. Stir in the milk all at once. Knead 10-12 strokes. Roll 1/2″ thick. Bake 10-12 minutes at 450 degrees.
Posted on this day, other years:
- My ALA Midwinter 2008 Schedule - 2008
- Management 2.0 and The Trumpeter inthe Attic - 2007
- Movable Type 3.2 Installed - 2006
