Email to Cat      

Apron String Biscuits

Source of Recipe

From "Screen Doors and Sweet Tea" by Martha Foose


Recipe Introduction

"There are so many types of biscuits - buttermilk, sweet milk, beaten, dropped, cat head, and first, just to name a few. I have grown accustomed to square biscuits. When cutting round biscuits, you have to take much care to produce as few scraps as possible because the next batch, made from the rolled trimmings, won't be as nearly as nice as the first. So, I just started cutting them in squares so they would all be nice, and started calling them 'apron string biscuits,' because if you don't have a knife handy, a taut apron string will do the trick to cut them. Plus, my child is constantly tugging at my apron springs, wanting to know if they are still too hot to eat. The square shape also holds a slice of country ham better, for it is never round. While the biscuits are in the oven, Red-Eye Gravy or Tomato Gravy can be warming on the stove to serve, spooned in the middle of a split biscuit or two."

List of Ingredients

◦  2 cups Southern all-purpose flour (like White Lily or Martha White)
◦  1 Tbsp baking powder
◦  ¼ tsp baking soda
◦  1 tsp salt
◦  6 Tbsp vegetable shortening or lard, cold
◦  ¼ cup buttermilk, cold
◦  2 Tbsp unsalted butter, melted
◦  Red-Eye Gravy with Ham or Tomato Gravy



Recipe

In the bowl of a food processor fitted with the metal blade, combine the flour, baking powder, baking soda, and salt. Pulse several times. Add the shortening and pulse several times. Add the shortening and pulse several times more, until the shortening is in pieces the size of baby English peas. Dump the mixture into a mixing bowl. Using a fork, stir in the buttermilk until all of the flour is moistened. On a floured surface, knead the dough for just 1 minute, then pat into a ½-inch-thick square. Wrap in plastic and chill for at least 20 minutes or overnight.

Preheat the oven to 450° F.

With a sharp knife or taut string, cut 2-inch squares. Place 2 inches apart on a baking sheet. Bake for 10 to 12 minutes, or until golden brown. Remove from the oven and then brush the tops with the melted butter. Serve warm or place on a rack to cool. Serve with Red-Eye Gravy or Tomato Gravy.

Makes 2 dozen biscuits


Red-Eye Gravy with Ham:

◦  1 tsp unsalted butter
◦  8 biscuit-size slices of country ham
◦  1 cup strong black coffee with ¼ teaspoon sugar, or 1 cup cola soda pop

In a heavy stainless steel or enameled skillet over medium heat, melt the butter. Fry the ham slices for 2 minutes on each side, or until browned and slightly crisp. Set aside in a warm place. Increase the heat under the skillet and add the coffee. Scrape up the browned bits and then reduce the heat. Simmer for 2 minutes.

Makes 1 cup


Tomato Gravy

â—¦ 2 Tbsp bacon drippings or unsalted butter
â—¦ 2 Tbsp all-purpose flour
â—¦ 1 (14.5-ounce) can stewed tomatoes, with juice, or 2 large ripe tomatoes, peeled and seeded
â—¦ ½ cup tomato-vegetable juice blend or tomato-and-clam juice

In a heavy stainless steel or enameled skillet, heat the drippings over medium heat. Add the flour and stir with a fork. Cook for 2 minutes, or until the flour begins to brown. Add the tomatoes and the juice. Simmer for 5 minutes, or until thickened and bubbly.

Makes 1½ cups