Fine Fixin’s: Smothered Fried Potatoes

Here’s a recipe for some Southern comfort food straight from Sarah’s grandma. One of the great things about a grandma recipe is the lack of specifics. While some may find this frustrating, I think it’s actually great. Instead of reading and re-reading a recipe while your preparing your meal, you get to think for yourself. Plus you’ll be quicker to commit the recipe to memory.

So, to make Smothered Fried Potatoes the way grandma does, you’re going to need some bacon, onion, and potatoes (you can decide what kind you’d like best). Start by cooking your bacon in a fairly large skillet. While that’s getting’ good ‘n’ crispy, go ahead and chop up your potatoes and onions. Make sure your potatoes are cut pretty thin so they’ll cook faster. Once your bacon is done, remove it from the pan and set it on some paper towels. Place your potatoes and onion in the skillet, and stir it around every once in awhile to make sure everything browns. Once your potatoes are fork tender, you’re ready to go. Season with salt and pepper, and crumble that bacon back in there if you like. Thanks, grandma.

Fine Fixin’s: Buttermilk Biscuits

Biscuits are so straightforward, yet I always hesitate to make them myself. In part, I think this comes from knowing that no matter how I make them, they will never be quite as good as my grandmother’s. But sometimes, you just need some biscuits!

Classic Buttermilk Biscuits

2 cups unbleached all-purpose flour
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
6 tbsp solid vegetable oil
1 large egg
3/4 cup buttermilk

1. Preheat the oven to 425 F. Grease or parchment line a baking sheet. In a large bowl combine flour, baking powder, baking soda, and salt.

2. Using a pastry blender, cut the shortening into the dry ingredients. The mixture will resemble coarse crumbs, with no large chunks. If the batter gets soft, refrigerate to re-chill. Add the egg and buttermilk, stirring just to moisten.

3. Turn the dough out onto a lightly floured work surface and knead gently about 6 times, or just until the dough holds together. Pat the dough down to no more than 3/4″ thick. Cut up your rectangle of dough with a biscuit cutter.

4. Place the biscuits 1/2″ apart on the baking sheet. Place the baking sheet on a rack in the center of the oven and bake 15 to 18 minutes, or until golden brown.

from The Bread Bible

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