Today I saw a picture and recipe for buttermilk biscuits on Facebook that reminded me of a much beloved aunt and grandmother who taught me the "palm method" for baking. No one could cook better than these two women, true southern cooking.
My Grandma Buck showed me by using her palm to measure the shortening, baking soda and salt. For the salt she had me cup my hand and use the little rectangle formed by the lines in my hand. Grandma also told me to add a little sugar to give it a yeast flavor which I still do. When we got home after that visit I tested the teaspoon measurement and she was exactly right.
She and my aunt assured me that a recipe should be made my own and not to get so caught up on using exact measurements or even using a biscuit cutter or rolling them out (again the palm).
My cooking, particularly the pies on New Year's Day, reflect what was learned from two of the most remarkable cooks that I was blessed to know. The last pie recipe that my aunt shared with me was what I call the Berry Mallow since she didn't recall the exact name. I make that pie often and just about every holiday.
Memories are a blessing and comfort....
Here are recipes.
Buttermilk Biscuits
Preheat oven to 450*
Mix together
2 cups all-purpose flour
2 tsp baking powder
1/4 tsp baking soda
1 tsp salt
Use a fork or whisk to mix dry ingredients together.
Cut in
1/4 cup shortening
Add just enough buttermilk to moisten the dough.
Using a wooden spoon, or your hand, mix together until all dry ingredients are moistened.
Pour dough out on to the counter that has been dusted with flour.
Dust your hands with flour.
Knead the dough until it has thickened and easy to handle.
Pinch off about 3 inches of dough, dip end in flour, then roll between your hands.
I do it like Ma did and juggle it between both hands, turning the ball of dough each time.
Place biscuit dough ball in a greased cast iron skillet.
Pinch off another 3 inches and repeat.
Brush tops of biscuits with bacon grease, shortening or butter.
Place biscuits in the oven for 20 - 25 minutes or until golden brown on top.
Berry Mallow pie from Aunt Dude
Bag frozen berries (strawberry, blueberry or mixed
berries)
Large bag of marshmallows
Can of evaporated milk
2-Graham cracker pie shells
Combine frozen berries and marshmallows into large
cooking pot and cook over low-medium flame, stirring constantly, until
marshmallows break down and berries are fully incorporated into the marshmallow
fluff. Remove from burner and set aside.
In large mixing bowl add the can of evaporated milk and
whip on high until stiff peaks are formed.
Slowly stir the berry marshmallow mixture into the
whipped evaporated milk mixture, until well mixed.
Once combined well pour into the pie shells and chill
until firm. The pies freeze well for future use.