Buttermilk Biscuits

2 cups flour
2-1/4 tsp baking powder
1 tsp salt
6 Tbsp shortening
3/4 cup buttermilk
1/2 tsp soda

A pastry blender is the essential tool for good biscuit making. Put the dry ingredients into a large bowl and mix. Add the shortening and cut it in with the pastry blender until the flour has the appearance of small pebbles.

Pour the buttermilk into a measuring cup, add the soda water, and stir. Use a fork to stir the flour as you slowly add the buttermilk, until the dough just sticks together. Turn the dough onto a floured board or counter. Knead about a dozen times until the dough is uniform. Add flour to the board as necessary.

Pat the dough until it is about 1/2 inch thick. Cut the biscuits and place on a greased baking sheet. Bake at 450F for 12-15 minutes. This will make about 15 2" biscuits.

Goppie

Cheese Sausage Balls


10 oz grated cheddar cheese
3 cups Bisquik
1 lb of sausage (mild or hot)
½ tsp garlic salt
¼ cup milk

Combine Bisquik & cheddar cheese together. Crumble sausage in along with the garlic salt. With fork or hands, mix all of this, adding splashes of the milk to mixture. Once all is well-mixed, roll into one inch balls and put on ungreased cookie sheet. Cook at 325F for 25 minutes or until brown.

Martha

Chicken Calypso

1-1/2 lb chicken breast cutlets
1-1/2 tsp cumin
1/4 tsp black pepper
Olive oil cooking spray
1/4 cup molasses
1/4 cup green onions, sliced
1 tbsp Gourmet Garden Cilantro herb blend (paste)
3 tbsp hot relish such as Wickles
Juice of one lime

Spray frying pan with cooking spray and heat to medium high. Sprinkle both sides of the chicken cutlets with cumin and pepper. Cook chicken 5-6 minutes on each side.

Combine the remaining ingredients in a medium bowl. Add the cooked chicken, turning to coat evenly. Cover with foil and let stand 5 minutes. Serve the chicken and the sauce.

GranDuddie