Biscuits

 Yogurt or Buttermilk Biscuits

Ingredients:

3 cups all purpose flour

1/2 tb sugar 

2 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

3/4 cup cold butter or lard cut in pieces (the colder the better)

3/4 cup Greek PLAIN yogurt or Buttermilk

1 large egg 

3 tbs cold water if you are using yogurt

Preheat oven to 400.  Lightly butter your pan or cast iron skillet.

Sift dry ingredients together.  Cut in butter with knives, pastry blender or fingers until you have a small pea like consistency.  Should resemble a coarse meal.

In large measuring cup, whisk egg and buttermilk or yogurt together.  Add the 3 tbls water if using yogurt.

Gradually add this to your dry ingredients.  Mix until the dough come together..dump on a lightly floured board or counter top and knead the dough until it holds together.  Don't over work it.

Roll out into a 1" thick circle. Use cutter or glass to cut out your biscuits.  Place on your baking sheet or inside your cast iron skillet.

Bake at 400 for for 12 to 14 minutes.

AIR FRYER instructions

Line basket with parchment paper cut to fit.  Or if you don't have parchment paper, use foil.  If you aren't using the ones that are specifically made for the air fryer, poke some holes in your paper/foil.

Put biscuits in basket, spacing about 1 inch apart.

Cook at 400 for about 9 minutes.  

 

Shrimp Creole

3 tbs butter or olive oil

1 cup chopped onion

½ cup chopped bell pepper

½ cup chopped celery

3 cloves garlic diced

1 tsp salt

½ tsp black pepper

¼ tsp cayenne

4 bay leaves

1 tbs Worchestershire sauce

4 tsp Creole seasoning (I use Tony’s but any will do)

1 14.8 can of diced tomatoes (with or without chiles)

1 cup shrimp stock or chicken stock

1 cup water

1 tb flour

1 ½ lb peeled and deveined shrimp ( I get the medium size ones for this dish)

Directions:

Heat butter or olive oil.  Saute onions til they begin to get tender, add bell pepper, celery and garlic to mixture.  Cook until onion is translucent.

Add the tomatoes, salt, pepper, cayenne, worchestershire sauce, bay leaves and creole seasoning.  Mix well.

Add the stock and water.  Simmer for a few minutes.

*** At this point, I make a slurry, put a tb of flour in mixing cup, add some of the liquid from the dish and dissolve. Then slowly add this back to your pot***

Simmer until the liquid is reduced to the desired point.  The dish should not be real thick but it isn’t soup and shouldn’t be runny either.

Add the shrimp and continue to simmer until the shrimp turn pink.

Top with chopped green scallions and serve over rice.  Have your favorite hot sauce to add at the table.