How to make Southern Rolled (Pinched Off) Biscuits from Scratch

I love me some homemade biscuits!  Those ones in a can are just not the same.  I’ve tried several different recipes over the years, but this is a new (or should I say OLD?) technique for me.  And I am definitely going to give it a try!

This recipe is demonstrated by a Southern lady who learned this from her Grandma when she was just a girl.  It’s done in a very unusual way.  The shortening and buttermilk go in a bowl which has a good amount of King Arther unbleached self-rising flour pressed against the sides.  Then she stirs around and around with her fingers until the liquid has collected enough flour to get it to the right consistency.  And what flour is left is just stored away for next time.  I find that pretty awesome!  You’d only have to grab your bowl and throw in the milk and shortening to start a new batch.

Watch Mama’s rolled “pinch off” biscuits and let me know what you think about it in the comments below!

Isn’t she just so sweet?  I could listen to her all day!  Have you ever made biscuits this way?  I don’t know about you, but I’m craving some biscuits and gravy!  LOL

Have a great day y’all!

 

Photo by edenza

 

Shan’s Favorite Potato Soup Recipe

potato soup photo
Photo by beketchai

Everyone has a favorite food, but sometimes they are not the same as a comfort food.  A comfort food is something that makes your soul feel all warm and cozy.  A hug from the inside out.  For me, one of those foods is Potato Soup.  So, today, I’d like to share how I make my favorite potato soup recipe!

You could serve this with biscuits, a nice crusty bread, or my personal favorite, crackers!

Something that makes it extra yummy is a good quality bacon!  Yum yum!!!  What’s your favorite way to have potato soup?  Let me know in the comments!

Shan's Favorite Potato Soup

This is one of my favorite soul-warming comfort foods!

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 servings
Author Shannon

Ingredients

  • 8 medium potatoes peeled and sliced
  • 3 carrots sliced
  • 7 ribs celery diced
  • 1 onion chopped
  • 1 lb bacon fried, drained, grease reserved, and crumbled
  • 6 tbsp butter
  • 2 tbsp bacon grease
  • 6 tbsp all purpose flour
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 1/2 cups milk

Instructions

  1. In a large skillet, fry bacon.  Drain on paper towels.  Then crumble and set aside.

  2. In a large soup pot, cook carrots, and celery in water until slightly tender, then add potatoes.  (I have found the potatoes get done before the other things if they all go in at the same time.)  About 20 minutes.  Drain, reserving liquid and set vegetables aside.

  3. In the same pot, cook onions in butter and bacon grease until soft.  Then add flour, salt, and pepper.  Gradually add milk, stirring constantly until thickened.

  4. Gently stir in cooked vegetables and bacon.  Add 1 cup or more of reserved cooking liquid until soup is desired consistency.

  5. Makes 8 - 10 servings.  About 2 1/2 quarts.