Summertime Preserves: The Breads

In our latest issue for July/ August 2018, we have included a few of our favorite homemade (of course) jams, jellies, marmalades, and preserves for you, our readers! One of my favorite parts about the job of creating these tried and true recipes is when we get to eat what we have made! All week we were snacking on these delectable spreads. But we don’t want to be selfish and keep all the goodness to ourselves, do we? Of course not! We now give you the recipes for what we ate them with throughout the week, as well as some suggestions!

Disclaimer: we are not responsible for any drooling that occurs while reading this Blog!

This recipe has not been written until now. It was passed down by experience!

Mom’s Buttermilk Biscuits

Now, when we say mom’s, it’s true...they are “mom’s” biscuit recipe passed down from at least three generations of moms. And around here and especially in the south, when we say “mom’s,” we know you don’t have to ask who we are talking about.

Preheat the oven to 425* degrees. Pour three cups of self-rising flour into a bowl. Pour 1 tbsp vegetable oil into flour, and thoroughly combine until the flour holds its form when you squeeze it. Add two cups of buttermilk into flour and oil mixture; combine. Pour 1 ½ cups flour onto a flat surface, and spread out a little. Dump sticky dough onto flour, and fold the flour into the dough until no longer sticky and can form a dough ball. Roll out dough to about ¼ inch for thin biscuits, or ½ inch for thicker biscuits. Cut biscuits out of dough about 2 inches wide. Place biscuits side by side into a cast iron skillet. As mom says, the cast iron skillet is key! Roll extra dough into a ball and repeat until all dough is used. Place a very small chip of butter on top of each one, and bake for 20-25 minutes. Slap some of our homemade Hot Pepper Jelly, Cabernet Sauvignon Jelly, Apple Butter, or Strawberry Jelly on there and enjoy!

12 biscuits fit in one medium-sized skillet. Batch makes 20.

Good Ole' Southern Cornbread
 

Ahhh, cornbread...a staple of the southern diet. We just made just a simple skillet recipe for our southern sweets shoot. If you have another, let us hear in the comments below...that is if Mee-maw lets you do it.

Ingredients:

1 teaspoon Crisco® All-Vegetable Shortening.

1 large egg

1 1/2 cups buttermilk OR 1 1/3 cups milk

1/4 cup Crisco® Pure Vegetable Oil.

2 cups Martha White® Self-Rising Enriched White Corn Meal Mix OR 2 cups Martha White® Self-Rising Enriched Martha White® White Buttermilk Corn Meal Mix.

Directions:

HEAT oven to 450ºF. Spoon shortening into 8-inch ovenproof skillet or 8-inch square or round baking pan. Place in oven to heat for about 5 minutes. WHISK egg in medium bowl. Stir in buttermilk, oil and corn meal mix until smooth. Batter should be creamy and pourable. If too thick, add 1 to 2 tablespoons additional buttermilk. Carefully tilt skillet to coat bottom with shortening. Pour batter into skillet. BAKE 20 to 25 minutes or until golden brown.

SELF-RISING CORN MEAL VARIATION: Prepare as directed above but substitute self-rising corn meal for self-rising corn meal mix and increase buttermilk to 1 3/4 cups or milk to 1 1/2 cups.

This cornbread recipe is a Martha White® recipe.