Apples of Gold Week 2 took place this week! (In case you missed it, you can find out what this cooking ministry is and check out the first week here.)
Oh my goodness, we’re having such a great time together! This group of women really want to learn and they have such sweet spirits! For this round of AOG, I decided to focus on a different type of bread each week. This week we rolled out BISCUITS!!
What accompanies any meal better than a biscuit? It can be served for breakfast, lunch or dinner. It can be a whole meal or it can be the “scoop” for gravy or sauces. Spoon Pot Pie ingredients over the top and skip rolling out pastry dough. Add a sprinkling of sugar and turn it into a Strawberry shortcake! The uses are endless and the taste is divine.
Many recipes require many ingredients but this biscuit recipe, introduced to me by Southern Living, has only THREE INGREDIENTS – Self-Rising flour, Butter and Buttermilk. **No worries if you don’t keep self-rising flour on hand – just add 1 1/2 tsp baking powder and 1/4 tsp salt to each cup of flour.
- 1/2 cup butter (1 stick), frozen
- 2 1/2 cups self-rising flour
- 1 cup chilled buttermilk
- Parchment paper
- 2 tablespoons butter, melted
- Step 1
- Preheat oven to 475°. Grate frozen butter using large holes of a box grater. Toss together grated butter and flour in a medium bowl. Chill 10 minutes.
- Step 2
- Make a well in center of mixture. Add buttermilk, and stir 15 times. Dough will be sticky.
- Step 3
- Turn dough out onto a lightly floured surface. Lightly sprinkle flour over top of dough. Using a lightly floured rolling pin, roll dough into a 3/4-inch-thick rectangle (about 9 x 5 inches). Fold dough in half so short ends meet. Repeat rolling and folding process 4 more times.
- Step 4
- Roll dough to 1/2-inch thickness. Cut with a 2 1/2-inch floured round cutter, reshaping scraps and flouring as needed.
- Step 5
- Place dough rounds on a parchment paper-lined jelly-roll pan. Bake at 475° for 15 minutes or until lightly browned. Brush with melted butter.
For our meal, I made a biscuit bar. This made for a delicious brunch! I set out fried chicken breasts, smoked ham, bacon, Oven-Baked Omelet, Swiss Cheese, Cheddar Cheese, pickles, Honey and Strawberry Freezer Jam. Everyone made their own biscuit sandwich, coming up with some delicious combinations! We certainly don’t eat like this every day! It sure makes you wish you could!
My simple way to “fry” chicken:
2 Chicken breast filet
Flour, seasoned with salt and pepper
Italian Seasoned Breadcrumbs
Butterfly the chicken breast, creating two pieces. Pound the chicken with a mallet or rolling pin to make it thin. For making sandwiches, cut each half in half again, creating four pieces from each breast. Soak the chicken in buttermilk at least an hour. Place flour in one dish, the breadcrumbs in another and the buttermilk in another.
Dip chicken pieces in flour, then back in the buttermilk, then in the seasoned breadcrumbs. Brown chicken in hot oil (I used Avocado Oil) about two minutes on each side. Remove to a baking pan. Bake chicken at 400 degrees for 10 minutes, or until cooked through.
I served a version of this Summer Salad with our biscuits for an addition of some veggies! So good.
Our lesson was on Loving Your Husband and my friend Sue, who has been married over 50 years had sage advice for the girls in attendance. My favorite tips to share with women are these:
- Keep your expectation on the Lord – not on your husband. He will disappoint you, but God never will! Psalm 62:5 – O my soul, wait thou only upon God, for my expectation is from Him.
- Focus on being the best wife, not on having the best husband.
Here was the tablescape:
Did you see my Instagram story about how to do the napkin fold? It’s super simple! By the way, I’ve just changed my Instagram name to RefreshHerBlog, so if you are following me there you will see a change in my name. If you’re not following me, I invite you to!
Week two was a delicious success and I think I have a group of young women who feel confident that they can make a biscuit now!
How about you? Could you roll out a recipe confident of success or do you need a refresher course?
With love from my country kitchen,