Everything Homemade: Biscuits, Ice Cream, Whipped Cream, Pomegranate Jelly

A glimpse into the Fall-life of Val Christoph

Fall is almost here!  The girls are back in school, although I didn’t know if they would get all their “stuff” in one vehicle.  Thankfully it all fit because I didn’t have plan B!  They are two weeks into the full swing of late nights and lots of reading and homework.  We had the blessing of having a college friend of one of my daughters come and stay with us for a few weeks this summer.  It is always fun to have someone come here that has not been exposed to “life on the farm”.  She had NEVER eaten homemade ice cream or made whipped cream!  And we made some pomegranate jelly, which is one of my favorites, behind freezer strawberry jam!  There is nothing better on a hot biscuit with butter that has melted!  Hmmm, maybe that is what will be for breakfast.

Biscuits are just scrumptious! I have shared two recipes below. ‘Biscuit Supreme’ is pictured, but my favorite are the ‘Angel Biscuits’ – they just take a bit longer to make. Enjoy!

BISCUIT SUPREME:

  • 2 cups flour
  • 4 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp cream of tartar
  • 2 tsp sugar
  • 1/2 c shortening
  • 2/3 cup milk

Method: Mix all together, roll 1/2″ thick and cut with a biscuit cutter. Bake at 450 degrees on an un-greased cookie sheet. (Note: I usually bake at 425 – it will depend on your oven.)

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ANGEL BISCUITS:

  • 1 pkg dry yeast
  • 1/4 cup warm water
  • 2 1/2 cups flour
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1/8 c sugar
  • 1/2 cup soft shortening
  • 1 cup buttermilk

Method: Dissolve yeast in warm water and set aside. Mix dry ingredients in the order given, cutting in the shortening as you normally do for biscuits or pie dough. Stir in buttermilk and water-yeast mixture. Blend thoroughly. The dough is now ready to be refrigerated in a large covered bowl or made into biscuits. When ready to bake, turn dough out onto floured board and knead lightly as for regular biscuits. Roll out and cut with a biscuit cutter and place in a greased pan. Let rise slightly and pop into 400 degree oven until lightly brown. (Note: These can be made the night before and put into the fridge – when ready to bake, take out and bake as directed.)

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