Friday, May 7, 2010

Good Southern hospitality

A couple of weeks ago I had the delight of dining with Aubrie C, one of my best friends from the college days, and her 9-month-old daughter Claire Marguerite, at the home of Miss Kristin and Mister Johnny Caldwell. I LOVE dinner at the Caldwells'. When we were in college Aubrie's parents lived just a short distance from the campus and we would go to their house for dinner fairly often. The Caldwells are from Mississippi, and every meal feels like an occasion, complete with sweet tea, all the fixins, and dessert. On this particular meal we had baked fish, roasted veggies, baked sweet potatoes, rolls, and of course some sweet tea. And dessert. For dessert, Miss Kristin made strawberries and shortbread. Sweet deliciousness. I immediately asked for her shortbread biscuit recipe.
I have been meaning to try it, and I just had the perfect (last minute) opportunity. Justin's mom is visiting from New Hampshire, and she made us a delicious dinner last night. As we were finishing I felt like a dope for overlooking dessert, and I remembered that this recipe is quick and easy. We didn't have enough strawberries in the fridge, but we did have some frozen blackberries. So I warmed a few cups of those with some sugar and quickly made this shortbread.

Here's all you need:

Miss Kristin's Delicious Shortbread Biscuits

1 ½ cups self rising flour
1 ½ T sugar
½ cup shortening (Crisco)
½ cup whole milk (scant)

Mix flour and sugar. Cut in shortening with a pastry blender or two knives until mixture is size of small peas. Add milk (scant ½ cup) and knead just until mixed. Roll out (pat out) on floured wax paper until about ½” thick. Cut with a biscuit cutter or a drinking glass. Bake 450 degrees about 10 minutes or until evenly browned. Butter each biscuit and serve warm with ice cream or whipped cream and sweetened cut strawberries (or in this case, warm, sweetened blackberries).

Sweet success. And I ate a leftover biscuit this morning for breakfast!

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