Today’s WOW for me is a fried pork chop, grits, over-easy eggs, cathead buttermilk biscuits, Bear Rabbit syrup, orange juice, and coffee. I know this is a lot of carbs, but this dish is so good for me because it brings back good memories. I lived in Sacramento, California, for approximately 2 years. That was the first time I lived away from family, 366.6 miles from Pacoima to Sacramento. 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 back. More often than not, breakfast was pork chops and grits. She has always been a robust and loving pillar in my life. Consequently, whenever I have fried pork chops, I think of my sister/cousin Carrie Mae.
SCRATCH BUTTERMILK BISCUITS
2 cups flour, 1/2 cup cold lard, 2 teaspoons baking powder, 1/4 teaspoon baking soda, 1/2 cup buttermilk, 1/4 cup lemon-lime soda pop, 1/2 teaspoon salt, 1/2 teaspoons sugar.
Preheat oven to 450 degrees. In a bowl, stir together the flour, salt, baking soda, baking powder, and sugar. Using your fingers, cut in the lard until the mixture is crumbly. Stir in the buttermilk and soda pop until the dough leaves the sides of a bowl. If the dough is a little dry, add some more buttermilk, no more than 1 teaspoons at a time. Dump the dough out on a lightly floured cutting board, knead the dough until it is smooth, 5 or 6 times at the most. Roll the dough out to 1 1/2-inch thickness. Cut the dough with a 2 1/2 inch floured biscuit cutter or a standard size water glass. Place biscuits on an ungreased cookie sheet. Bake for 12 to 15 minutes or until they are golden brown. Lightly brush the top of each biscuit with butter.
You are going to have a sopping good time with these good ole country biscuits.