June
9
I love grits, actually I love most southern food. Here is my technique of making southern grits.
This will make one serving, so multiply accordingly.
- 1 cup water
- 1 dash of salt
- 1/4 cup yellow corn grits (Bob’s Red Mill is my fav)
In a small sauce pan add water and salt, heat till boiling. Add grits and lower heat to med, stir continually for one minute, then cover and remove from heat. Let sit for three minutes then serve. I just like butter (homemade of course) and salt on mine, but it is also great with any of the following.
- cheese
- crumbled bacon
- sugar
- milk
Grits are a wonderful and filling snack or breakfast.
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June
7
- 3 cups self rising flour
- 1 1/2 cups buttermilk
- 1 stick softened butter or 1/2 cup vegetable oil
- extra flour for rolling, maybe a half cup at most
Mix all ingredients, first with a spoon then with your hands, it should be gooey, don’t really knead, but if necessary you can add a little more flour. Spread extra flour on rolling surface, just enough to cover well. Put dough on the flour then sprinkle more flour on top and roll to approx 1 and 1/4 inches thick, cut with cutter and place on oiled cookie sheet. Bake at 400 for about 20 minutes until they are golden brown on top.
notes- this is Georgia’s recipe and it is great, but Hannah is really the biscuit queen in our house, however she doesn’t use a recipe, she cooks like me, some of this and some of that. Don’t be afraid to start with a recipe and experiment. We don’t use shortening in our house, we usually use butter but you could use oil. For a biscuit cutter we use a plastic cup.
Great topped with butter, jam, honey, syrup, or gravy, also great for making sandwiches.
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