"Easy Baking with Lindsey"
Southern Boy Cakes
Marion Anderson - Chef
Light and Fluffy Biscuits
1) 2 cups White Lily Enriched Bleached All-Purpose Flour
2) 1 tablespoon baking powder
3) 1 teaspoon salt
4) 2 tablespoons cup All-Vegetable Shortening or lard
5) 2 tablespoons of butter
6) 3/4 cup buttermilk or 2/3 cup milk
7) 1/4 cup butter, melted
1) Heat oven to 475°F.
2) Combine flour, baking powder and salt in large bowl.
3) Cut in shortening /lard and butter with pastry blender or two knives until crumbs are
the size of peas.
4) Blend in just enough buttermilk with fork until dough leaves sides of bowl.
5) Turn dough onto lightly floured surface. Knead gently 5 to 6 times, just until smooth.
7) Roll dough into a 7-inch circle that is 1/2- to 3/4-inch thick.
8) Cut out 7 to 8 biscuits using a floured 2-inch biscuit cutter.
9) Place on baking sheet, about 1-inch apart. (For softer biscuits, arrange so that edges
10) Shape dough scraps into a ball. Pat out until 1/2-inch thick. Cut out additional biscuits.
11) Bake 8 to 10 minutes or until golden brown. Brush with butter, if desired.
For the Garlic Cheese Biscuits...
1) Stir in 1 cup shredded Cheddar cheese before adding buttermilk.
2) Drop by rounded tablespoonfuls onto baking sheet.
3) Bake as directed above.
4) Combine 1/4 cup melted butter and 1/4 teaspoon garlic powder.
5) Brush warm biscuits with butter mixture.
Biscuit Peach Cobbler
1) 8 fresh peaches washed, pitted and sliced
2) 2/3 cup sugar
3) 2 tablespoons butter
4) 1/2 scant teaspoon lemon juice
5) 1/2 teaspoon vanilla
6) 1/2 teaspoon cornstarch
7) 1 pinch ground ginger
8) 1 pinch salt
For the Biscuit Topping
1) 1 cup All-Purpose-Flour
2) 3/4 cup buttermilk
3) 3 tablespoons reserved juices from peach filling
4) 2 tablespoons cold butter cut into cubes
5) 1 tablespoon brown sugar
6) 1 tablespoon white sugar
7) 2 teaspoon baking powder
8) 1/4 teaspoon baking soda
1) Preheat oven to 400 degrees.
2) In a 10 inch cast iron skillet, heat the butter over medium heat.
3) Add the peaches, sugar, lemon juice, vanilla, ginger, salt.
4) Stir and cook the peaches until bubbly, about 5 minutes.
5) Stir the cornstarch in a small bowl with a spoon of water.
6) When blended, stir into the peach mixture well.
7) Reduce heat to low and cook and stir for another 5 minutes.
8) While the peaches are cooking, prepare the biscuit topping.
9) In a large bowl, stir together the flour, salt, baking powder, baking soda and brown
10) Using a fork or pastry cutter, cut the butter into the flour mixture until the mixture
has a crumbly texture.
11) Work quickly so the butter does not get soft.
12) Stir in the buttermilk until the dough forms. Spoon over the peaches in the skillet.
13) Bake in the oven for 20 minutes.
14) Stand before serving. Serve warm or at room temperature.
Easy Pears Foster Short Cake
1) ½ stick (1/4 cup) butter
2) ½ tsp. ground cinnamon (optional. I leave it out as I don’t like cinnamon)
3) 1 cup brown sugar
4) ¼ cup favorite liqueur
5) 29-ounce can of pear halves, drained of their liquid (rinsed if in syrup)
6) ¼ cup dark rum
7) Biscuits (see above)
8) 4 scoops vanilla ice cream
1) In a large skillet over medium heat, combine the butter, cinnamon (if using) and the
brown sugar. Cook gently until sugar is dissolved, stirring continuously.
2) Add the liqueur and pears to the skillet and cook until the pears begin to brown, turning
them a few times for even color.
3) Take the pan off the heat and carefully add the rum.
4) Place the skillet back on the burner – be careful as the alcohol will ignite (we call this
flambé). Allow the rum to cook off for a minute (flame will dissipate).
5) Divide the pears among four serving dishes, top with the pan sauce, biscuits and then
6) Serve immediately.
A dinner option for the Biscuits (ham and cheese)