Nunnie's Biscuits

This is a back-woods recipe for biscuits that my grandmother "Nunnie" made almost every day.  I wrote out the recipe from her over 20 years ago and she had been making them for about 70 years at that time, so I'd say we could round it off and call this a 100-year-old recipe.

• 2 cups self-rising flour
• 1/4 tsp baking soda
• 1/4 tsp salt
• 2 tbsp crisco shortening (you can use bacon grease or vegetable oil here)
• 1 cup buttermilk

Set your oven to 475°
Sift the dry ingredients (I sift them twice).

Melt the grease in the microwave and add it with the buttermilk into the dry mix.

If the mixture is too dry, add buttermilk a bit a time (but the above measurements work 90% of the time)

Knead the dough, roll it until it's maybe 1/2" thick and cut biscuits out with a coffee cup.

Grease a cookie sheet and place the biscuits on it. Bacon grease is preferred as it transfer a bit of "country flavor" to the biscuits. Also, Nunnie used a cast iron skillet to cook her biscuits.

Grease the tops of the biscuits lightly.

Cook for 10 minutes or so or until they look slightly brown on top.



We use to "sop" these biscuits by making a concoction of white gravy (made from bacon grease and flour) and Steen's Ribbon Cane Syrup

This recipe was found on a different recipe card. It is with my refinements.

• 1 cup self-rising flour
• 1/4 tsp baking soda
• 1 tbsp vegetable oil
• 1/3 cup buttermilk OR 1/3 cup sweet milk 

Spoon of flour on rag or board and knead dough.

Grease pan (bacon grease is preferred)

Grease top of biscuits

400° oven

Cook until tops are slightly brown

Cowabunga! Kale!

This is a relatively simple recipe that yields a delicious, healthy result.
In my opinion, this Kale recipe is tastier that even mustard greens made with fatback.

Ingredients

• Two bundles of Kale
• 1 strip of bacon
• 1/3 yellow onion
• tsp chopped garlic
• olive oil
• 1 cu chicken broth
• 3 tbs red wine vinegar

First: Chop.

Cut up the piece of bacon into little pieces (1cm square).
Dice the onions.
Chop up all of the Kale into 1"-2" pieces

Second: Prepare the broth

Put the chopped up piece of bacon into the skillet with a drizzle of olive oil.
Get that cooked up until it's almost done.
Add the onion and garlic.
Cook that until it's starting to turn clear.
Add chicken broth and vinegar.
Stir this until it starts to boil

Third: Steam the Kale

Now add the (big pile) of Kale into the broth.
Using a set of tongs, twist the kale around until it has all been wetted with the broth.
Now put a lid on the pan and cook for maybe 8 minutes.
Once this has passed, remove the lid and twist everything around again.
Now cook without the lid on until all of the liquid has evaporated (usually around 5 minutes)

Test the kale for tenderness. If you want it more tender and the liquid has run out, add a bit more chicken broth and cook some more.

Simple, yet super delicious.