National Buttermilk Biscuit Day!

Today is National Buttermilk Biscuit Day! All that know me well, know I love to make and teach others how to make biscuits. I help with a mentoring-in-the-kitchen ministry at my church called “Tasting Grace.” Our purpose is to teach the joy of biblical hospitality, serving others in the love of Christ.

So today I am going to share my tried and true recipe here, with pictures. It’s an easy recipe with only three simple ingredients. The more you make them, your confidence will grow. That’s what my Granny always told me, and she taught me how many years ago.

Three Simple Ingredients:

2 1/2 cups of White Lily self-rising flour

1 cup of Whole Buttermilk

1 stick of Frozen Butter

Makes between 8-12 biscuits depending on the size of your biscuit cutter!

NOTE: You will need a little extra flour to keep your hands “dusted” during the folding process; and some extra butter to melt for the finished biscuits. About a half-stick will do!

Preheat your oven to 450 degrees and lightly grease (I use Crisco) a cast iron skillet. I love the Lodge 10.5″ griddle pictured here. I’ve seen them at Walmart and hardware stores too.

Measure the self-rising flour into a large bowl. I love to use clear glass bowls for all my baking prep.

Using the larger holes of a box grater, grate the stick of frozen butter and then pour into the bowl of flour. Work quickly now to mix the flour and butter together. I call it “pinching in” the butter for even distribution. You don’t want to handle it too much or cause the butter to melt.

Pour in the 1 cup of buttermilk and mix well. I use my hand, but you may use a spatula if you prefer.

Mix just until everything starts to “come together.” DO NOT OVERWORK THIS BEAUTIFUL DOUGH!

Now dust your hands with some of the extra flour and turn the sticky dough out onto a piece of parchment paper (or your counter if you don’t mind the mess)!

Pat the dough into a nice rectangle about the size of a piece of notebook paper, about 1/2″ thick. (Not shown in picture.)

Pay close attention to the next two steps – this is the FOLDING technique and creates the wonderful layers in your biscuits. First, fold the dough in thirds. See the picture? Fold the right side in and then the left. (Not shown in the picture – just fold the left side in! You’ve got this!)

Now take your folded dough rectangle and fold it again, this time in half!

After you’ve folded into thirds and then halves, smooth your dough into a beautiful nice rectangle about 1″ thick and the size of a piece of notebook paper.

But once again, don’t “handle” the dough too much!

Now take your biscuit cutter or a smooth glass, and dip it in some extra flour. Go STRAIGHT DOWN and UP. No twisting or turning. Just up and out.

Place the biscuits close together on your greased skillet.

Take your extra dough and shape it back into a rectangle again so you can cut out the rest of the biscuits.

Remember, don’t work the dough too much. You may have to just roll the last one out with your hands!

Put your skillet into the pre-heated hot oven and bake the biscuits 15-18 minutes, until lightly browned. Mine are perfect at about 17 minutes in my oven.

Remove the skillet from the oven and brush the tops with melted butter.

This recipe doubles easily, but I don’t do that unless I’m feeding a crowd! I hope you enjoy trying my recipe and will let me know if you make them.

Blessings on your beautiful buttermilk biscuit making.

Gran Jan

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Pecan Pie & Homemade Crust

Gran Jan’s Pecan Pie & Homemade All-Butter Crust!

I was sharing this recipe today with my sister Joan, and decided to add it here so you can share the Pecan Pie joy with us. I have tweaked and searched and made pie crusts and pecan pies for a long time. I’m done and these two recipes together are the happy result. First, the all-butter crust!

All Butter Pie Crust
1 1/2 cups of all-purpose flour
1/2 teaspoon of salt
1 stick of unsalted butter, softened to room temperature
2 tablespoons of whipping cream

1. Add the flour and salt to a bowl.
2. Cube the butter into small pieces and add to the flour. Using your hands, combine the flour and butter quickly. You don’t want the butter to melt!
3. Add the heavy cream to the flour/butter mixture and combine well. The dough will start to hold together – but do not overwork it!
4. Transfer the dough to your pie plate and use your fingers to push the dough into the dish – spreading from the center outward. Be sure the dough is at an even thickness throughout.
5. Crimp the edges by making a scalloped edge. See my pie above! Use your index finger to squeeze the dough around and then press with your thumb and index finger of your other hand.
Note: I actually like to pre-bake my pie crust for about 5-7 minutes to allow it to set up a bit. Or you can chill it prior to filling. Just a personal preference.

GRAN JAN’S PECAN PIE RECIPE
1 cup of white sugar
3 tablespoons of light brown sugar
1/2 teaspoon of salt
1 cup of light corn syrup
1/3 cup of melted butter (I use salted)
3 beaten eggs
1 teaspoon of vanilla extract
2 cups of chopped pecans

1. Preheat oven to 350 degrees.
2. Mix white sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla in a bowl.
3. Last, stir in chopped pecans and blend well.
4. Bake the pie for 60 minutes – until it is no longer “jiggly” in the middle. You know your oven. It will continue to cook for a while once it is removed, so don’t overcook it. A “wee jiggle” is okay.
5. Allow to cool for several hours before serving so it can set.

I hope you will try these recipes together!
~GranJan

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Cast-Iron Skillet Chocolate Chip Cookie

Cast-Iron Skillet Chocolate Chip Cookie

I have made this delicious Cast-Iron Skillet Chocolate Chip Cookie three times the past month or so for my family. I made one this afternoon. I discovered it was a favorite dessert of my daughter-in-law, Carrie. I will get the opportunity to send some home to her by my son, who just happens to be preaching at a men’s conference close by tonight. God is good! I love every opportunity to see my out-of-town family and to cook for them.

Here’s my recipe below – tweaked and tested!

  • 1 cup firmly packed dark brown sugar
  • ½ cup granulated white sugar
  • 1 cup (2 sticks) butter, softened (I used salted butter)
  • 2 teaspoons vanilla extract
  • 2 eggs
  • 1 teaspoon baking soda dissolved in 2 teaspoons of hot water
  • 1/2 teaspoon of salt
  • 2 ½ cups all-purpose flour
  • 2 cups of semisweet or milk chocolate chips

I began by setting my oven to 375 degrees. Then I went ahead and slid my skillet into the oven to warm while I made the cookie. I used a 12 1/2″ well-seasoned, beautiful, wonderful, old skillet I’ve had for many years that was gifted to me over 35 years ago and there’s no telling how old it was then! A treasure to me for sure.

I used my Kitchen-Aid stand mixer and beat both sugars and the butter until nice and smooth. Then I added the eggs, one at a time, beating well after each. Next I poured in the vanilla and gave it a quick mix. Then I added the baking soda dissolved in hot water, then the salt, and the flour. (I added the flour in 3 “additions,” not all at once.) I mixed just until the batter was smooth – not too long! Be aware that this cookie dough is stiff. Lastly, I stirred in the 2 cups of chocolate chips by hand.

I set the bowl of cookie dough to the side and carefully removed my hot skillet out of the oven. I used a couple of paper towels to very carefully and lightly grease the hot skillet with some butter-flavored Crisco. Then I spooned the cookie dough evenly into the skillet and smoothed it out with a spatula. It responded to the hot skillet by getting softer, and that helped!

I baked the cookie until the edges were lightly browned, exactly 28 minutes.

I removed the skillet from the oven and let it cool for 15 minutes. I then cut it into 8 pie-shaped wedges and then sliced those in half for a total of 16 wedges. I used my long offset spatula (that I use when icing cakes) to lift the wedges out of the skillet. It worked great to get under the long skinny wedges. This skillet cookie would be great with vanilla ice cream on top – in fact, I believe that is Carrie’s favorite way to enjoy this dessert.

I just told my husband Gary I may order some small 6 1/2″ cast-iron skillets to make “personal skillet cookies.” He proceeded to ask me how we were going to remodel the kitchen with more cabinets because…well, he knows how much I love all things kitchen, and cast-iron.

I must share this…the secret ingredient! This ingredient is very, very special and no one can replicate this ingredient. My precious little sous chef, 7 year old granddaughter, Emery. (We made a skillet cookie a couple of weeks ago.) She is a wonderful helper in the kitchen, in the garden, in the sewing room, and well, anywhere! Gran Jan’s JOY for sure.

Best Secret Ingredient Ever!

God bless you all, Gran Jan

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Homemade Apple Butter

Well, I’ve been retired 5 1/2 months and for the first time in my blog’s 10 year duration, I missed posting for 2 months. “They” say you are busier than ever in this season of life, and I’m beginning to believe that! But I am making plans to slow down a bit and I’m not sad about that at all. I think it takes a while to figure out how to “be retired.”

So this morning I got in the kitchen, and that is one of my favorite places to be. I made homemade apple butter using the crockpot. It turned out so well, so I wanted to share exactly what I did here on my blog. First the recipe, then the pictures! I enjoyed some already on an English muffin!

CROCK POT APPLE BUTTER (This made 5 pints and a little jar for my fridge!)
*5 1/2 lbs. of apples, peeled, cored, and sliced
(1 pound of apples is approximately 4 small, or 3 medium, or 2 large apples. I used about 25 small-medium apples of mixed varieties: Golden Delicious, Pink Lady, and Gala).
*4 cups of sugar
*1 Tablespoon of cinnamon
*1/4 teaspoon of ground cloves
*1/4 teaspoon of salt

  1. Peel, core and slice the apples. I used an apple corer and then I pulsed the cored pieces in my food processor just enough so they appeared chopped.
  2. Spray your crockpot with some Pam and then place the chopped apples in the crockpot.
  3. Whisk together the sugar, cinnamon, cloves, and salt in a bowl and pour over the apples, stirring well.
  4. Put the lid on the crock pot and cook on high for one hour.
  5. After an hour, reduce the heat to low and cook for 10 hours. I put the apples in the crockpot before I went to bed and even got up once to stir them. The apple butter will turn a dark brown, thicken and smell wonderful!
  6. This morning (after 10 hours), I took a small emulsion blender and mixed the apple butter right in the crockpot to smooth it all out. The texture was perfect!
  7. Then I put the apple butter in hot clean pint-sized mason jars (with a canning seal/lid on top) and processed the jars in a boiling water bath for 10 minutes to can them. See the pictures below or research canning if you aren’t familiar with the process. Canning the apple butter just allows you to keep it longer; otherwise, you’d have to eat it up or give it all away within a couple of weeks (or you may freeze it in freezer containers). I prefer to can the apple butter because I just love doing so!

Happy Thanksgiving week to all of you from the Morton Family Farm!

Gran Jan

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Gran Jan’s Chicken Pie Recipe

I was home last week as my office (our local school system) was shut down for Spring Break. It was a marvelous week.  I am fully convinced (as if there were any doubt) that I am going to be a fan of retirement. I worked harder than ever in my gardens, but it was great. I spent one day visiting two different women in very different seasons of life. One is a brand new mother with a 1 month old son, the other is a beautiful wife and grandmother who recently had surgery. I loved visiting with them and also shared a pound cake with them. The Retirement Countdown is officially at 40 DAYS! FORTY! FOUR-OH! FOR-TY! The slower pace will be so welcomed. Was I busy? Absolutely! But I picked my own pace – therein is the JOY!

Today I am sharing this wonderful chicken pie recipe again. I’ve made it twice recently and it is a keeper. It makes such a nice meal and the crust on top rises up in perfection. This recipe is one that I had published in a Gooseberry Patch cookbook several years ago, entitled Slow Cookers, Casseroles & Skillets I also made it for another friend who recently had some surgery and she and her husband both said it was pure comfort food. I like that.

I also like that it is simply a chicken pie with simple vegetables. You may keep it plain or add peas/carrots or even a can (drained) of mixed veggies. I like to have a big salad as a side dish, or sometimes another hearty vegetable like black-eyed peas or corn on the cob.

Pick up a rotisserie chicken from your local deli grocery store and you’re halfway through with the preparation!

Ingredients:

1 rotisserie chicken, meat pulled from bone and cut into bite-sized pieces 
1 can of drained peas/carrots or mixed vegetables
1 can cream of chicken soup (10 3/4 oz size can)
2 cups of chicken broth
2 tablespoons of cornstarch
1 1/2 cups of self-rising flour (White Lily preferred)
1 cup of buttermilk (maybe a splash more if it seems too thick)
1 stick of melted butter

  1. Preheat oven to 400 degrees.
  2. Lightly spray a 9 x 13 casserole or a large round casserole dish with non-stick spray.
  3. Spread cut up chicken over the bottom of your casserole dish. (Lightly salt/pepper the chicken.)
  4. Evenly spread the can of drained vegetables over the chicken. 
  5. Whisk together until smooth the cream of chicken soup, broth, and cornstarch and pour this over the chicken.
  6. Now whisk the flour, buttermilk and melted butter together and pour/spread evenly over the soup/broth mix.
  7. Bake uncovered at 400 degrees for 45 minutes or until golden brown.
  8. Serve with a side of your favorite vegetable or a big green salad!

This recipe is simple comfort food.  Love your family, make a chicken pie tonight. Sit around the table and linger for a while in conversation. These are the best times.

~Gran Jan

        

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Buttermilk Pie Recipe

This is my mother-in-law’s buttermilk pie recipe. My husband Gary, is her baby boy and this is his favorite pie recipe. I loved my mother-in-law, Isabel Morton…and she loved me. She was small in stature but mighty in spirit. Memama is what my boys called her. She was a good cook and shared this recipe with me many years ago. Memama passed away a couple of weeks before Christmas in 2015 at the age of 92. We’ve missed her so much the past 2 years, but we know she’s in heaven and we will see her again one day.

Buttermilk Pie
1 deep dish refrigerated pie crust (or make a homemade pie crust – always better!)
1 1/2 cups of sugar
2 tablespoons of flour
3 eggs, well-beaten
1 cup of buttermilk
1 stick of melted butter (1/2 cup)
1 teaspoon of vanilla flavoring

  1. Preheat your oven to 350 degrees.
    You don’t have to, but I prefer to prebake my pie shell for 5-7 minutes.
  2. In a mixing bowl, blend the sugar and flour together with a whisk or a large fork.
  3. Add the beaten eggs and buttermilk to the sugar/flour and mix well.
    (You can use a hand mixer if you want to, but I just use a good strong whisk and it works well for me.)
  4. Pour the melted butter and vanilla over the mixture and mix well again.
  5. Pour your buttermilk pie into your pie crust and bake 50-55 minutes or until set.

I hope you will make a buttermilk pie for your family soon! It will become a family favorite in all it’s old-fashioned goodness!

~GranJan

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Biscuits & Sausage Gravy

A week ago my friend and ministry partner Jan Hamil and I hosted the Spring Session of our Tasting Grace Mentoring Ministry. We went Southern all the way with homemade biscuits and delicious sausage gravy.  Tasting Grace is a “mentoring-in-the-kitchen” ministry of encouragement. It is our passion, and we have loved every single moment we’ve spent in the kitchen with the women who attend. All ages come! Women of all ages attend and that is part of the joy!

This past Saturday I was blessed to serve by teaching two sessions on Tasting Grace at the 2017 Georgia Baptist Women’s Spring Event.  I had the absolute best time! My husband Gary came and supported me and ran the book table. He was so much help and we sold 70 Tasting Grace books. I pray each and every attendee caught the JOY of Tasting Grace and will use it as a ministry outreach in her church and community.

I wanted to share the recipes here with anyone who happens to stop by.  As I shared with the girls last week, this is a moderation meal. Not something you eat often, but definitely enjoy on those occasions you prepare this delightful Southern delicacy.

BUTTERMILK BISCUITS – Doubles easily!
(This makes about 10-12 medium sized biscuits.)
2 1/2 cups of White Lily self-rising flour
1/2 cup of Crisco shortening
1 cup of buttermilk
1/2 stick of melted butter to brush biscuit tops when done

  1. Preheat oven to 450 degrees.
  2. Lightly grease a cast iron skillet or baking sheet pan w/Crisco.
  3. Mix flour and shortening together until the mixture resembles crumbs. You may use a fork or pastry tool, but I just use my hands and squish the flour and Crisco together.
  4. Next, pour in buttermilk and mix well. (I hold the bowl with my left hand and use my right hand to mix everything together – but you can use a large fork to mix if you prefer.)
  5. Now wash and dry your hands well and then “dust” your hands with more flour.
  6. Pinch off some dough, enough to fit in your palm  (you’ll get the size down as you make more and more biscuits) and roll it by cupping your hands with your palms sufficiently floured. Don’t handle the dough too much – my Grandmother always told me the biscuits would be tough if you overwork the dough. Just a quick knead is all you need! You will get better each time you make biscuits.
  7. Place the biscuits on the pan so they touch each other – this makes them softer. There’s a lesson here in staying close and working together! Amen!
  8. Bake for 15-20 minutes or until golden brown. Brush with melted butter and serve.

The Fine Art of Biscuit-Making ~ “Roll & Cut Out” Biscuits OR “Pinching & Patting

  • I’m a pincher-patter-placer biscuit maker because that’s how my Granny taught me. I like to roll the dough and cut the biscuits out sometimes, but my go-to method is pinch and pat.
  • Accurately measure ingredients. Flour is measured by the “SPOON & LEVEL” method – spooning into a measuring cup and leveling off with a straight edge (like a butter knife). Sifting is not needed.
  • Shortening should be packed into a measuring cup so there are no air pockets. Then it is “cut” into the flour mixture using a pastry blender, two knives or a fork. The result should be pieces the size of coarse crumbs.
  • Mixing the liquid ingredients into the dry ones can be done effectively with a fork. First, make a well in the center of the flour. Using a fork to gently blend in the milk or buttermilk lessens the chance of over-mixing.
  • Rolling & Cutting: Turn dough onto a lightly floured counter top or use parchment paper. Knead gently only until dough holds together and can be rolled out – about 10 to 12 strokes or less. Please be careful not to not add too much additional flour when kneading and rolling.
  • Roll dough to about 1/2-inch thickness to ensure a biscuit with good height. Cut biscuits with a sharp-edged cutter. Cut straight down without twisting cutter to ensure tall, straight biscuits.
  • Place on a baking sheet 1-inch apart for crusty sides or almost touching for soft sides.

SAUSAGE GRAVY – doubles easily!
(Serves 4-6)
1 lb. Jimmy Dean pork sausage (mild, hot, sage flavored or a mixture)
[I like to mix the mild and sage and double the recipe by using a pound of each)
1/4 cup all-purpose flour
3-4 cups milk (whole or 2% milk)
Salt and pepper, to taste

  1. Crumble sausage and brown the sausage over medium-high heat until no longer pink.
  2. Reduce the heat to medium-low.
  3. Sprinkle on half the flour and stir so that the sausage soaks it all up, then add more little by little. Stir it around and cook it for another minute or so.
  4. Pour in the milk, stirring constantly.
  5. Continue to cook the gravy, stirring frequently, until it thickens. (This may take a good 5-7 minutes.)
  6. Sprinkle in the salt and pepper and continue cooking until very thick and luscious!
  7. If it gets too thick too soon, just splash in another 1/2 cup of milk or more if needed. Taste and season with salt and a generous amount of black pepper.

Spoon the sausage gravy over warm biscuits and serve immediately!

My friend, you will love serving your family this comfort food.  I plan to make this for breakfast when my family is together for our beach vacation this summer. I know my boys will love it and I hope to teach it to my daughters-in-law.  I’ve taught them both how to make biscuits, sausage gravy is next!

Happy May Day to all,

Gran Jan

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