Makes 30 - 38 (2-inch) Biscuits
Southern biscuits can’t be beat, but making them can be a little intimidating. To take a little anxiety out of the process, our fore-mothers taught their daughters this recipe for biscuits which includes a little yeast to make sure the biscuits had a nice rise—perfect for a new bride learning to make biscuits for the first time.
The dough can be refrigerated for up to a week, making it easy to bake off a few at a time. The biscuits can also be fully baked and frozen for later.
1/2 cup warm water (100° to 110°)
1 (1/4-oz.) envelope active dry yeast
1 teaspoon granulated sugar
5 cups all-purpose flour
3 tablespoons granulated sugar
5 teaspoons baking powder
1 1/2 teaspoons salt
1 teaspoon baking soda
1/2 cup cold butter, cubed
1/2 cup shortening, cubed
2 cups buttermilk
1/4 cup butter, melted and divided
1. Stir together warm water, yeast, and sugar in a small bowl. Let stand 5 minutes.
2. Stir together flour and sugar, baking powder, and salt in a large bowl; work the butter and shortening into flour mixture by rubbing the fat into the flour as if shaping thumb and fingers together until the mixture looks like well-crumbled feta cheese. Add yeast mixture and buttermilk to flour mixture, stirring just until dry ingredients are moistened.
3. Preheat oven to 400°. Turn dough out onto a lightly floured flexible plastic cutting board, and knead 3 or 4 times. Gently roll dough into a 3/4-inch-thick circle, and fold dough in half; repeat. Gently roll dough to 3/4-inch thickness; cut with a 2-inch round cutter, cutting straight down without twisting the cutter. Reroll remaining scraps, and cut with cutter. Place rounds, with sides touching, in a 10- or 12-inch cast-iron skillet or on a parchment paper-lined baking sheet. Brush biscuits with half of the melted butter.
4. Bake at 400° on the middle rack of the oven. After 7 minutes, rotate the pan 180 degrees. Continue baking another 7 to 10 minutes, until the biscuits are a light golden brown. Brush with remaining melted butter, and serve.
Red Pepper Jelly Pork
2 small pork tenderloins (about 1 1/2 pounds total), trimmed of fat and silver skin
Freshly ground black pepper
1/2 cup red pepper jelly
2 tablespoons vinegar
Preheat the oven to 425 degrees.
Line a small roasting pan with heavy duty aluminum foil or parchment paper. Season the tenderloins generously with salt and pepper and move them to the roasting pan.
Combine jelly and vinegar in a small saucepan over medium heat. Cook, stirring, until the jelly softens to a light syrup, about 5 minutes. Brush the mixture over the tenderloins to coat the top and sides of each. Roast for 20 to 30 minutes, until the internal temperature of the thickest part of the meat registers 150 degrees on an instant-read thermometer. Transfer to a carving board to rest 5 minutes before carving. Bring the remaining jelly syrup to a boil over high heat, reduce heat to low and simmer 2 minutes.
To serve, slice the tenderloins just slightly on the diagonal to create oval-shaped slices about 1/4-inch thick. Serve warm with Bride’s Biscuits and pass warmed jelly syrup.