Red Holland biscuits. A Christmas tradition in the Wimpee home... 4 cups self-rising flour. 1 stock butter - melted. 2 cups buttermilk. Stir until moist ~ don't squeeze! Dip hands in butter & roll lightly into form. Dip ball in butter & lay in pan. Bake @ 450 x 20 minutes. Best served with butter & Sorghum syrup.
For the right crispy texture, do not substitute butter or margarine for the lard in these biscuits, and serve them with plenty of butter and homemade fruit preserves, molasses, or sorghum syrup. <br /> <br />
Biscuits are what take us into the kitchen today to cook: fat, flaky mounds of quick bread, golden brown, with a significant crumb. Composed of flour, baking powder, fat and a liquid, then baked in a hot oven, they are an excellent sop for sorghum syrup, molasses or honey. (Photo: Marcus Nilsson for The New York Times)
These cookies are very flavorful, not at all like the typical oatmeal cookie. If Sorghum isnt available in your neck of the woods, you can certainly substitute Molasses. For those that like raisins or chocolate chips, add as necessary. Some of our family doesnt appreciate the taste of chips or raisins, so I make some plain, and some with.
"In a Southern family, there's always someone who makes one dish, one thing they're truly great at," says Tandy Wilson of City House, in Nashville, Tennessee. "These recipes tend to be 'talked,' passed down from cook to cook." That's the case with the chef's favorite sweet potato casserole, a dish inherited from his grandmother. Instead of the standard marshmallow topping, the recipe uses sorghum syrup for a rich, deep sweetness, and chopped roasted peanuts for a pleasing crunchy contrast…