RECIPE: MOM'S TRADITIONAL SOUTHERN BUTTERMILK BISCUITS

Growing up, we always had homemade biscuits, cornbread, or rolls with our supper. My mom would make these biscuits for supper most nights or for breakfast on Saturday. She must have made thousands of them; if her biscuit pan could only talk! There were always a few on the stove. We loved to split and toast the leftovers and drizzle them with honey for a sweet treat. Since we were a family of six, my mom would roll these out thinner than the kind of biscuits folks like today… but I still prefer a thin biscuit because that’s what I grew up with. If you like them super fluffy, roll them out thicker. If you like them with “flaky layers” - you need to roll out your dough and then and fold them over multiple times (it is called “laminating” the dough like it is done for croissants) to get that result. I fold like a letter going into an envelope— in thirds. Then into a small square. Roll and repeat at least 3-4 times. But I chill the dough prior to baking.

If, like me, you like them on the thinner side, then follow the directions below. Happy rolling! xo

MOM'S SOUTHERN BUTTERMILK BISCUITS

Prep Time: 10 minutes   Cook Time: 15 minutes

DIRECTIONS:

½ cup cold butter (one stick)

2 cups self-rising flour

¾ cup buttermilk

3 tablespoons butter, melted

Preheat oven to 450 degrees F.

Cut the butter into the flour using a pastry cutter or fork. Add the buttermilk. Stir just until moistened. Turn out onto a floured work surface. Flour rolling pin. Knead 3-4 times. Roll dough ¾” thick. Cut with a 2” circle biscuit cutter that you flour between each cut. Place on a greased baking sheet about 1/4" apart for fluffy biscuits. Separate them by 1" for a crisper biscuit. Brush with melted butter and bake for 12-14 minutes or until golden brown.

Makes about a dozen.

GOOD FOOD FAST: HOBO PACKS WITH CHICKEN AND VEGGIES

Hobo packs are one of the best ways to make good food fast.  I'm trying to cut back on calories but want to eat something other than cardboard or lettuce. These meals on the fly cooked in foil or parchment paper are so good and so easy because you can cook, serve, and clean up very quickly. These are not only good for a party; (we used to make them at Girl Scouts with hamburger, cooked on the campfire) but they are perfect for busy nights when you just want to get dinner on the table. I make up a few at the beginning of the week and cook them as I need them. Use any flavor profile you want: Greek, Italian, Southern, Cajun, you get the picture. I typically use what I have on hand and want to get rid of... onions, tomatoes, potatoes, carrots, kale, spinach, parsnips, butternut squash, and more are all great choices. NOTE: Make sure to slice the potatoes and other fast cooking vegetables larger than your carrots and other dense root vegetables so they'll cook at the same time.

CHICKEN AND VEGETABLES HOBO PACKS

INGREDIENTS

1 small yellow onion, sliced very thin

2 carrots, peeled and sliced thin

1 potato, peeled and cubed

2 boneless, skinless chicken breasts

1 tablespoon olive oil

1 teaspoon kosher salt

1/2 teaspoon black pepper

thyme, rosemary, oregano, or other herbs as you desire

DIRECTIONS:

Preheat oven to 400 degrees F.

Tear off two 18' pieces of foil. Arrange the veggies on the foil. Begin with the onion, carrot, and then potato. Sprinkle with a little olive oil and salt and pepper. Add the chicken breast on top and a bit more olive oil, salt and pepper. Add any herbs you like. Seal the top and the sides of each package carefully so that no steam will escape. Place on a baking sheet. Bake for 25-30 minutes depending on how large your chicken breasts are. (Chicken is done at 165 degrees.)

RECIPE: FAST AND FRESH FRUIT SMOOTHIE

I'm working on getting some pounds off and have also eliminated sweets for a while. That doesn't stop me from wanting sweets, however. Here's a recipe that not only helps with the cravings, it helps pump up my energy level in the mid-afternoon. And while not typically party fare, a smoothie is actually very versatile, just perfect for breakfast,, brunch, or burger night. Make them very frothy and icy but without having to add ice by using very cold milk and freezing the fruit. Serve in place of ice cream shake for burgers with the kids. They will love it and you'll love that they ate fresh fruit.

This recipe takes about one minute to make and clean up if you use an immersion blender. If you don't have one, I'd suggest getting one- it is my #1 kitchen tool. So much easier than getting out the big blender or food processor!

FAST AND FRESH FRUIT SMOOTHIE

INGREDIENTS

1/2 cup fresh strawberries, chilled and sliced

1/2 cup frozen blueberries

1 tablespoon agave nectar

1/4 teaspoon vanilla

1 cup skim milk, super cold

dash of cinnamon, nutmeg, cardamom, powdered ginger or whatever spices you like.

DIRECTIONS:

Put all of the ingredients into a glass and buzz them with your immersion blender for about 30 seconds or until smooth. If you chill the milk and the berries, you will not need to use ice and the process is fast and easy. Makes 1.

For supper, I put together a quick "hobo pack" dinner of chicken and veggies which is far superior in taste and quality to pre-packaged diet food yet equally convenient. And it is only 300 calories for a lot of food with no preservatives.