Sunday, May 11, 2014
About 10 years ago my husband and I traveled to South Carolina and Georgia for a vacation. This was my first time ever to the South. The first week we stayed on Kiawah Island, then we headed to Savannah Georgia before flying home. It was late November, Thanksgiving had just passed and the weather was perfect. Everywhere people would talk about a restaurant called "Elizabeth on 37th" . We were told the food was simple and elegant; a true Southern gem. Unbeknownst to me my husband had made a reservation and on the last night we ate there. I can still remember this night as one of the bests. The food was amazing, right down to the biscuits. Shortly after we were seated, Christmas Carolers that looked like they walked right out of a storybook, came in to sing. It was magical!
The recipe today has been adapted from the cookbook, "Savannah Seasons", Food and Stories from Elizabeth on 37th by Elizabeth Terry with Alexis Terry.
I prepared these biscuits this morning for breakfast and they were enjoyed by all.
2 cups all-purpose flour
2 tablespoons toasted wheat germ
4 level teaspoons baking powder
1/2 teaspoon salt
6 tablespoons cubed cold butter (cut in tablespoons and then half again)
1/4 cup grated sharp cheddar cheese
3/4 cup buttermilk
Place oven rack in the upper third of the oven. Preheat oven to 425F. Generously butter a baking sheet.
In a standing mixer combine the flour, wheat germ, baking powder and salt and pulse a few quick times to combine. Add butter and cheese and pulse until mixture resembles coarse peas and flakes. Pour in buttermilk, then process until dough comes together, about 15 seconds. (this will come together quick).
Turn dough out on lightly floured surface and allow to rest for 5 minutes. Knead 3 times only, then pat into a round ball and flatten to a disk. Use rolling pin quickly roll out till about 3/4 thick. Cut out 12 circles with biscuit cutter.
Place on prepared baking sheet and bake about 10 minutes until puffed and golden. Slather with butter and jam or great as a breakfast sandwich.
Cheri Savory Spoon
Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.
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