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Preheat the oven to 425°F. In a large bowl, combine flour and butter. Use the pastry cutter to cut the butter into the flour until the pieces of butter are about the size of peas.
Cheryl Day, baker and co-owner of Savannah's own Back in the Day Bakery, teaches Josephine Johnson how to make the perfect Southern biscuit.
Ham loaf or hamloaf is a baked meat dish, similar to meatloaf, made of ground ham and ground pork and combined with other ingredients to form a loaf-like shape. [1] Distinct in color and taste from meatloaf, ham loaf is often baked with a sweet glaze, often consisting of brown sugar, molasses, pineapples, or cherries.
A common practice is to dip the inner sides of a split biscuit into the gravy in order to add flavor and keep the biscuit from being too dry when a piece of country ham is added between the two halves, sometimes called the Southern "ham biscuit". (The Appalachian ham biscuit is simply a biscuit with country ham.) Another popular way to serve ...
It is made with baking powder as a leavening agent rather than yeast, and at times is called a baking powder biscuit to differentiate it from other types. [2] Like other forms of bread, a biscuit is often served with butter or other condiments, flavored with other ingredients, or combined with other types of food to make sandwiches or other dishes.
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Beaten biscuits were once so popular that special machines, called biscuits brakes, were manufactured to knead the dough in home kitchens. [6] A biscuit brake typically consists of a pair of steel rollers geared together and operated by a crank, mounted on a small table with a marble top and cast iron legs.