BREADS: Butter Milk Biscuits and Cornbread

Butter Milk Biscuits

2 cups all purpose flour

1 table spoon baking powder

1\4 teaspoon salt

1\4 teaspoon baking soda

1\2 cup lard or shortening

2\3 cup buttermilk or sour milk

In a medium mixing bowl stir together flour and baking powder salt and baking soda. Using a pastry blender cut in lard or shortening till mixture resembles coarse crumbs.Make a well in center of dry mixture then add buttermilk or sour milk all at once. Using a folk stir just till moistened. Turn dough out on to a lightly floured surface. Quickly knead the dough by gently folding and pressing the dough for 10 to 12 strokes or till dough is nearly smooth. Pat or lightly roll dough to 1\2  inch thickness.  Cut dough with a 2 and 1\2 inch biscuit cutter dipping the center in to flour between cuts. Place biscuits on a ungreased baking sheet. Bake at 450 degrees for 10 to 12 minutes or till biscuits are done. Remove biscuits from oven then from baking sheet and serve hot.

Cornbread

1 cup all purpose flour
1 cup yellow or white corn meal
2 to 4 tablespoon pf sugar for taste
1 tablespoon baking powder
1\2 teaspoon salt
2 eggs beaten well
1 cup whole milk
1\2 cup cooking oil or melted shortening

Grease a 9 by 9 inch baking pan set aside for later. In a large bowl stir together flour corn meal sugar baking powder and salt. Make a well in center of the dry mixture. In a medium bowl mix eggs milk and cooking oil or melted shortening.
Add egg mixture to dry mixture. Stir till moistened batter should be lumpy. Pour batter into greased pan set aside.Bake at 425 degrees for 20 to 25 minutes or till done. Cut into squares. This can be made in muffin pan also.
Great with soup.
Great with beans
Great with chili.

Corn bread and biscuits are a favorite food of the south. Biscuits and gravy are a big thing in south.