What could I have possibly been thinking by ignoring Crispy Buttermilk Biscuits and Sugared Bacon all these years? I must have been out of my mind, well before menapause set in I confess. Thank God I have come to my senses.

Wanting to start off this chapter of my life with something special. I decided I needed to learn to make a better than descent Southern Biscuit. With a new mission I forged ahead with abandon as my kitchen is still covered in a dust of White Lily flour. I imagine that by the year’s end I will have a fine appreciation of making the dough and turning out tray after tray of biscuits.

First batch were good, but no merit badges for this Yankee on this go around. A little too much flour, as my dough wasn’t sticky enough. This rendered a great biscuit hot out of the oven, but just so so a few hours later. I have not lost hope, as I am one good bread baker and I have a lifetime to practice the craft of making a Southern Biscuit.

On my to do list is to learn to make my own

lard as I have read that this will make the difference in not only the flavor but the texture of a Southern biscuit. It is my Southern duty to discover the truth to this rumor. For now though, I will use the ingredients at hand while trusting the recipe from my Gift of the Southern Cooking by Edna Lewis & Scott Peacock.

One particular item of excitement is that Scott and Edna suggest making your own baking powder. They were kind in making this a suggestion. I on the other hand still having a great deal of Yankeeness left in me am not going to be so subtle. Don’t be a fool, make your own baking powder. It is simple, just mix cream of tarter and baking soda. After giving it a go, never again will store bought baking powder be used in my Southern Kitchen or any other kitchen I end up in for that matter.

Not wanting to have just a plain biscuit with butter and store bought jam I decided to add Sugared Bacon to the mornings breakfast. The sugared bacon would convert the most determined vegetarian. I know, I was one for over ten years. Now I am a shameful pork and beef eater. The bacon was everything and more than I expected, just this side of Heaven.

Back to the jam. The Southern growing season is earlier than most of the countrys’. I expect an appreciation of our longer season will be one of the gifts God has in store for me. The first crop of strawberries are out, as I heard this first hand from a man in the know. The berries are a welcome sign that spring is here. I don’t mean to sound like a snob as there are plenty of good jams on the market to buy. But something is tugging away at me urging me to pick my own strawberries and put up preserves Edna Lewis style.

Learning to trust these reasonable urges as a nudge from God. I have decided to go strawberry picking on Wadmalaw Island. This will give me much needed time in the country, enjoying the fresh air which will be good for the soul. It has been many years since I have toiled in the kitchen putting up jars of preserves. This is going to be a good week, my friends.

In the meantime, while I make my plans for gathering strawberries I want to share the recipes for Southern Biscuits & Sugared Bacon.

Crusty Buttermilk Biscuits
The Gift of Southern Cooking Edna Lewis & Scott Peacock

5 cups sifted White Lily Unbleached Flour

1 tablespoon plus 1 teaspoon baking powder (See below)

1 tablespoon kosher salt

1/2 cup cold lard

1 1/2 cup well-shaken buttermilk

3 tablespoons unsalted butter, melted

Preheat oven to 500degrees F with rack in middle

Sift together flour, baking powder, and salt into large bowl. Add lard, coating it with flour, then rub between your fingertips until coarsely blended with some 1/2 inch lumps. Make a well in flour mixture, then add buttermilk, stirring with a fork just until dough forms(it will be soft & sticky). Turn dough onto floured board and need 8-10 times. Roll dough out with a floured rolling pin into a 12 inch round (1/2 inch thick). Using a fork dipped in flour prick all the way through every 1/2 inch. Cut out as many rounds possible with a 2 1/2 inch cutter dipped in flour. Bake, almost touching on an un-greased heavy baking sheet, rotating sheet after 6 minutes if browning unevenly for 12-15 minutes. Brush tops with melted butter as soon as they come out of the oven. Serve warm, or as I did, eat a biscuit slothed with butter right out of the oven.

Cooks Note: Flour mixture with lard can be made 1 day ahead and chilled, covered.

Recipe yields 10-15 biscuits. Be careful not to add to much flour as the dough should be sticky.

Homemade Baking Powder Recipe; Edna Lewis

After making my own baking powder I will never ever buy store bought again. This has made all the difference in the world as far as flavor and rising. No metallic or bitter taste when made this way.

1/4 cup cream of tartar

2 tablespoons baking soda

• Sift ingredients 3 times together, store in an airtight jar. Use in the same quantity as required baking powder. Keeps 6 weeks.

Sugared Bacon

The Gift of Southern Cooking, Edna Lewis & Scott Peacock

8 slices good quality smoked bacon

1/3 cup light brown sugar

Preheat oven to 400 degree F. Line a rimmed baking sheet with foil, shiny side up. Dredge bacon on both sides in brown sugar, patting so sugar sticks to bacon. Arrange on bacon sheet. Bake in a preheated oven for 15-20 minutes, until brown. Remove from oven, using tongs allowing fat to drip from bacon. Arrange on a serving platter.

Beginning my Southern Kitchen Sabbatical by myself for a few days was most welcomed as I needed the time alone. One of things I noticed was how much I had to learn to slow down. I suspect the fast pace I have kept these last 7 or 8 years is not going to work in a Southern Kitchen. As I rolled and shaped the biscuits to the desired form that I had envisioned, I imagined God was doing the same with me. A pleasant experience much preferred than the hitting myself over the head with the rolling pin attitude I have at times.

Making a Southern Biscuit was peaceful and joyful. My biscuits were far from perfect, but wonderful just the same. I think God is saying the same thing about me. Southern Buttermilk Biscuits brought me home to more than the kitchen today.