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I can appreciate the golden sways of wheat from a Kansas wind across miles of field. Â I can envision an orange sunrise for the backdrop of the world’s grain basket, the heart of the bread bowl coming from those fields. Â I remember walking, prancing, and dancing barefoot on freshly plowed ground after it being harvested and disced in preparation for the next season’s planting.
I can set my eyes towards the South, a southern state where there is rich sorghum, crops of field where sorghum juice is hand-harvested in Kentucky after generations of time, having applied the same method of production. Â I can appreciate the goodness of both places, the unique value that each contributes to feed a population of many. This is where the Midwest, the North Central region, meets the South.
It’s a rustic biscuit, it’s got to be patted into rounds, not rolled with a pin. Â Rolling them out would toughen the dough since they are of the elements of a grainy texture. Â This is homespun, it’s of the farm belt, it’s naturally beautiful without having to be anything elaborate.
I want good cake flour with the right texture for 2 leveled cups. Â I make my own: Â Remove 2 tablespoons Hudson Cream flour and replace the 2 tablespoons of flour with 2 tablespoons cornstarch per 1-cup measuring cup of all-purpose flour. Â Sift it 5 times.
To make biscuit dough, accurately measure and sift 2 cups cake flour, 1 tablespoon baking powder, 1/4 teaspoon bourbon smoked paprika, 1/2 teaspoon freshly ground bourbon smoked pepper, and 1 teaspoon freshly ground bourbon smoked sea salt.
Whisk after sifting, just to blend seasonings into flour, then whisk in 1 tablespoon poppy seeds.
Grind tapioca pearls for 1/2 cup.
It should look like this; not too fine, a rough grind.
Having very cold fat ingredients, cut in equal portions of 3 tablespoons unsalted butter and 3 tablespoons lard. Â Work with a pastry blender, making the additions pea-sized.
Drizzle Bourbon Barrel Foods Pure Cane Sweet Sorghum.  Gently spoon into mixture.
Measure 1 cup whole buttermilk.
This is what it should look like after the sorghum is combined into dry ingredients.
A little at a time while gently mashing and stirring with a large spoon, add buttermilk. Â Altogether, I ended up adding close to 1/8 cup extra buttermilk. Â All in all, this recipe will take 1 to 1 1/8 cups.
Now the dough should resemble this.
Grease a large Corning Ware baking dish with lard, then dust with flour. Â Rather than using a baking sheet, the sides of the baking dish will enable the biscuits to have soft edges as well as placing them closely together. Â The floured surface on the bottom of the dish will also give them added softness. Â Lightly pat and form them into rounds.
Place the biscuits in a preheated 425Âş oven. Â As soon as the biscuits are placed on the rack to bake, crank up the oven to 450Âş. Â Bake them 15 to 20 minutes until golden-brown. Â Remove immediately from the baking dish and place on a clean board.
Drizzle Kentucky sorghum all over the tops and sides.
For SKIRT IN THE KITCHEN MUSIC THEME game (ttp://skirtinthekitchen.blogspot.com/2014/02/skirt-in-kitchen-music-theme.html), here are the 3 key words put together: Â “blue baby shoes”! Â Did you guess it accordingly?! Â Of all the music themes on Skirt in the Kitchen, it makes a sentence now, but with a couple of fillers– “She was a crazy dance-garden leather-fire woman with blue baby shoes… Â ” Â What do you think the next few words will be?– We’ll find out in a couple of months– when I plant my garden in the spring!
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— Susan Nuyt, Skirt in the Kitchen
pat a biscuit
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