Today WOW for me is a fried pork chop, grits, over easy eggs,cathead buttermilk biscuits, Bear Rabbit syrup, orange juice and coffee on the side. I know this is a lot of carbs but this dish is so good to be because it brings back such good memories. I lived in Sacramento, California for approximately 2 years. That was the first time I lived anyplace with no close kin. I racked up a plethora of frequent flyer miles on Southwest. I came home every other weekend. My cousin Carrie would fix breakfast for me every time I came home. More often than not breakfast was pork chops and grits. Her actions were very loving and enduring. Consequently, whenever I have fried pork chops I think of my sistah cousin Carrie Mae.
My cousin Ezell called my biscuits “Cat Heads” You try ‘em. I think you will agree with me these biscuits are light melt in your mouth good ole country biscuits. His sister Nettie calls them “Heavy Devils”. Make them come back and tell me what you think.
INGREDIENTS: 2 cups flour, 1/2 cup lard, 3 teaspoons baking powder, 3/4 cup cold buttermilk, ½ teaspoon salt, 2 teaspoons sugar.
Heat oven to 450 degrees. In a bowl stir together flour, salt, and sugar. Using your hands, cut in lard until mixture is crumbly. Stir in buttermilk till dough leaves the sides of a bowl. If the dough is dry stir in some more buttermilk, no more than 1 teaspoons at a time. On a lightly floured cutting board, knead dough until smooth, 5 or 6 times at the most. Roll out to ¾ to 1-inch thickness. Cut dough with a 2 ½ inch floured biscuit cutter or a standard size water glass. Place biscuits on an ungreased cookie sheet. Bake for 10 to 12 minutes or until golden brown.
You are going to have a sopping good time. It is remarkable what fried pork chops bring to mind. Do pork chops have a special place in your heart and mind? What is your WOW moment?