That would be today, July 6th.
You know those parlor games when people ask you “if you knew it would be your last dinner what meal would you want?”
My answer is “My Mom’s fried chicken, if she were here to make it.” (Plus her apple pie.)
But she isn’t. A little while ago I wrote about what made her version so special (you can find it here, with the recipe). Basically, it was the simple coating and the frying fat — she used melted vegetable shortening, which is so-so unhealthy but really-really terrific when it’s dark golden brown, juicy fried chicken you want.
So, rather than post her recipe again, I’m giving one for Biscuits because there is no better bread accompaniment for fried chicken.
Of course these are perfect for breakfast too. Eat them plain (okay, maybe some soft, fresh, sweet butter! Or strawberry jam!!). Or stuff them with a fried egg or cheese. Or both.
1-1/2 cups all-purpose flour
1/2 cup cake flour
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
2 teaspoons grated fresh lemon rind, optional
8 tablespoons cold butter
2/3 cup buttermilk
Preheat the oven to 400 degrees F. Lightly grease a cookie sheet. Sift the flour, cake flour, baking powder, salt and baking soda into a bowl. Stir in the lemon rind, if used. Cut the butter into chunks and add it to the bowl. Work the butter into the flour mixture with your fingers or a pastry blender until the mixture resembles coarse crumbs. Pour in the buttermilk and mix until you can form a soft ball of dough. Try not to pound or overwork the dough (this makes the biscuits tough). Place the dough on a lightly floured surface and knead 4-5 times. Roll or press the dough gently to 1/2-inch thickness. Cut out circles with a doughnut cutter or the top of a glass. Place the circles one inch apart (for darker biscuits) or close together (for fluffier biscuits) on the cookie sheet. Bake for about 20 minutes or until they have risen and are lightly browned. Makes 8-10