2 cups buttermilk (old-fashioned whole buttermilk that still has fat in it)
2 large eggs
2 cups White (self-rising) flour
1 cup stone-ground (medium) cornmeal
½ tsp. garlic powder
½ tsp. onion powder
generous pinch of salt & freshly ground black pepper
2 cups canola oil
1 cup (2 sticks) unsalted butter
(or 1 cup canola oil, 1 cup butter, and 1 cup pork fat)
Place sliced tomatoes in colander. Salt lightly, and let sit for about 5 minutes to help draw out moisture. Rinse under cool water and pat dry with paper towels.
Working one at a time, completely coat each tomato slice in the wash and then in the dredge, gently shaking off excess.
In a cast-iron skillet over high heat, bring butter and canola oil to 350ºF (use a candy thermometer). Reduce heat to stabilize. Working 3 slices at a time, fry the tomatoes until golden brown, turning only once (about 3 to 4 minutes total cooking time). Use a spatula to flip the tomatoes away from you so you don’t get splashed. Transfer each batch to drain on brown paper bags.
1-1/4 cups white flour
3/4 cup yellow cornmeal
2 tsp. baking powder
1/4 tsp. baking soda
1/8 tsp. freshly ground pepper
1-3/4 tsp. minced fresh sage
4 tbsp. margarine or vegetable oil
2/3 to 1 cup apple juice
1 egg white, lightly beaten
14 sm. fresh sage leaves or 30 very small sage leaves
Combine first 6 ingredients in a medium bowl; cut in margarine with pastry blender or two knives until pieces are the size of peas. With a fork, lightly stir in 2/3 cup of juice until dough is moistened and pulls away from sides of bowl. If it seems to dry, add a bit more apple juice. Dump dough onto lightly floured board and roll lightly to 3/4-inch thickness. Fold in thirds, roll lightly, and fold in thirds again. Roll out to 1/2-inch thickness. Cut into rounds with 1-1/2-inch or 2-inch cookie cutter. Gather cuttings, reroll lightly, and cut more biscuits. Place biscuits, touching, on a cookie sheet. Dip each sage leaf lightly in the egg white and place one on top of each biscuit. Bake at 425°F 12 minutes or until lightly browned. Serve with chutney or a wild grape jelly or filled with tiny, thinly sliced pieces of turkey or with turkey salad.
2 cups unbleached white flour
4 tsp. baking powder
1/2 tsp. salt
1 pinch cayenne pepper
5 tbsp. shortening
5 tbsp. unsalted butter
1/2 cup white medium cheddar cheese, grated
2/3 to 3/4 cup milk
1/4 to 1/3 cup cornmeal (for rolling out biscuits)
Preheat oven to 425°F.
Combine flour, baking powder, salt, cayenne, and grated cheese in a mixing bowl. Cut in shortening and butter until mixture is evenly grainy and coarse. Sprinkle milk over mixture and blend lightly with a fork until it is evenly moistened. Turn out dough onto a cornmeal-covered board. Knead 10-12 times. Roll out dough to 1/4-inch thickness. Cut with a 2 to 2-1/2-inch disc and place on a lightly greased cookie sheet. Bake 10-12 minutes until lightly browned. Serve hot.