When my son started school I looked for something we could do together during summer breaks that wasn’t sports related. And since every adult needs to know something about cooking, I chose a course in food preparation. This always took place right in our own kitchen with all of the utensils he was familiar with.
The recipes needed to be simple, so I chose church cook books as the source for the possibilities. We joke about the quintessential southern church recipe – 5 cans of vegetables held together with a pound of velveeta cheese and topped with buttered bread crumbs. But I wanted something a little more substantial. And I wanted him to WANT to make the meal and plan it for himself.
Since these cookbooks are usually divided into easy to follow categories, I could just let him choose a different one from each, make his shopping list, and then drive him to the market.
The thing that always seemed most difficult was the bread. Most southern meals are best served with biscuits, but little hands don’t understand the whole texture concept as well as the number one rule in biscuit baking – do not over mix!
Luckily, I ran across a recipe for this simple to make biscuit. We tried it and it worked fabulously. So, he invited over his grandparents, aunt and uncle, and served them oven fried steak, hash brown casserole, a green salad, and homemade biscuits! I don’t recall the dessert – probably a bar of some sort – brownie, chew bars, peanut butter bars, etc. But the biscuits were a hit and everyone had difficulty believing he did it all by himself. I just supervised for the sake of safety. He made other meals too – a different selection every summer. At least he has twelve meals in his repertoire. That’s more than a lot of people I know. He learned to make fritatta, breakfast pizza, oven fried chicken, sausage balls, and many other things. More importantly, he learned a process of cooking and meal planning and has the confidence to be comfortable cooking for others.
But the biscuits are what people are most impressed with. And we liked them so well, I stopped making them any other way.
So here is the recipe:
2 cups self-rising flour
1/2 pint whipping cream
Preheat oven to 425 degrees Fahrenheit.
Pour flour into mixing bowl. (Can add a tblsp. of baking powder if desired – not necessary.)
Add whipping cream with just enough water added to the empty carton to rinse it well – a tblsp maybe – to the flour. Mix only until dough comes together. Form into rectangle and place onto baking sheet or stone. I like a stone.
Cut the rectangle into squares and separate into individual squares of dough. Bake about 12 minutes.
At this point I like to brush the tops with melted butter and return to oven for about three minutes, but that isn’t necessary either.
The finished product – a biscuit you’ll be proud of.
Posted with WordPress for BlackBerry.