Confederate Biscuits

Served at a tasting called  “ Food From North and South” at a Manhattan hotel, the Roger Smith, on Lexington Avenue near 47th Street. The event was organized by a historian, Andrew F. Smith. The recipes found in cookbooks published in the Civil War era and adapted by Mr. Smith and by the Roger Smith’s executive chef, Daniel Mowles.-(photo not from the event) just recipe!

2 cups flour

2 teaspoons baking powder

¼ teaspoon baking powder

1 teaspoon salt

6 tablespoons shortening

2/3 cup buttermilk

Sift together flour, baking powder, baking soda and salt. Cut in shortening until mixture is the consistency of meal. Stir in buttermilk. Form mixture into a ball; place on a floured surface and knead a few times. Pat out to about ¼-inch thick. Cut with a small biscuit cutter. Place on an ungreased baking sheet and bake at 450 degrees for 8 to 10 minutes. Cut open and spread with a little butter.



So in love with this bowl I created 😍 awesome dinner, I like it 😋 I fried #tofu in a pan with #vegetableoil and seasoned it with #curry #soysauce #pepper and a bit #salt 🍳 I added white #mushrooms and then I chopped #red #paprika and #chives 🌱 Mixed everything with #springonion and #corn 😍 so good!

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  • me watching the food network:His risotto is undercooked, isn't it? Oh, the poor, poor, fool. He should have never attempted a seafood risotto in this round. Tsk tsk Jeremy. If only you had gotten it onto the stove a little bit earlier. Now look what you've done. The judges will be most displeased.
  • me irl:mum how does the microwave work again