This recipe was my grandmother Virgie's recipe.
I remember every summer morning for breakfast, she would keep my cousins and me, and we would wake up to a full course breakfast. There are a few items that stood out as my favorite, which are my Ma Virgie's biscuits and jam.
Even when she got older and arthritis pained her hands, she still found a way to make her famous biscuits not so much the jam.
My grandmothers inspired me to the person that I am today, a chef.
Food is always a blanket to the soul. The heart of the house is still in the kitchen.
Gathering around to grab a fresh hot biscuit, put some cold butter and watch it melt and add some jam. It was heaven in my mouth. I could feel the love in each bite my granny biscuits and jam.
Ingredients
2 cups all-purpose flour
1 tablespoon baking soda
1/3 cup Crisco shortening
¾ cup of milk
1 teaspoon of sugar
Heat oven 425 F
Combine flour, baking powder, salt, and sugar in a large bowl.
Cut crisco using your fingers to form coarse crumbs.
Add milk and mix well with fingers until the Crisco moistens everything. Add milk and form your dough into a ball.
Place in the fridge for 1 hour and cover with plastic wrap.
Transfer to a lightly floured surface. Knead gently 8 times roll dough to thickness.
Cut with flour in 2 round cutters and place on an ungreased baking sheet.
Bake for 12 to 14 minutes.
Eat and enjoy or serve hot with Ma Virgie's yummy jam!
Apple Butter Jam
5 Gala Apple peeled and cleaned remove the seeds and stems
½ cup brown sugar
2 tablespoons of allspice
½ cup of sugar
1 teaspoon of cinnamon
Pinch of salt
2 tablespoons of lemon juice
½ cup of water
Place all ingredients in non-stick medium size pot. Allow cooking until boil occasionally stirring. The apples will begin to turn mushy, please allow to continue to cook until there are no lumps in the pot.
Use caution before eating allow to cool before serving, or you can store in a container up to 3 weeks.
Best served on biscuits, toast or you can incorporate this dish into your sauce or dessert (ice cream).
Recipe Courtesy of Sasha Brooks of MaBella's Restaurant.
