Tag Archives: Lala

Grannie’s Biscuits

You’re probably saying to yourself “Really? More biscuits??” right now.  And I don’t blame you.

You’ll really say it when you see that the ingredients are almost exactly the same as {Jeremy’s Biscuits}.  However, these are even better.

And not just because they’re my Grannie’s biscuits.  And also not because I was delirious at 6:45 AM on Saturday when my crazy ass got out of bed to make biscuits.

Grannie's Buttermilk Biscuits  | Oysters & Pearls

You may remember my post from Friday telling you about some recipe mail from my aunt.  She finally (and for the first time) wrote down how my Grannie made biscuits.  Here’s the basics: there’s no measurements and only three ingredients.  You do the measuring, as Grannie said, “by feel.”  Lala says she guesses that means by experience.  So I got to experiencing this past weekend.

Grannie's Biscuits- Flour in a Bowl | Oysters & Pearls

Grannie’s Buttermilk Biscuits

ingredients

Self-Rising Flour (see tips for converting All Purpose Flour to Self-Rising {here})
Buttermilk
Lard (I substituted Vegetable Shortening)

instructions

Have a mixing bowl full of self-rising flour.  Create a well in the center, and add buttermilk and shortening.  Mix together, adding flour from the bowl as you go, until it forms a dough.  This is the “experience” part.  Form biscuits by hand and put them in a baking dish with sides touching. Lala’s directions just said to bake until brown, but I baked them at 400 for 30 to 40 minutes, or until the tops were brown, and that worked out well.

As a note, if I had to guess on the ingredients measurements that it took to make four large biscuits, I would guess 1.5 to 2 cups of buttermilk and about 3 tablespoons of shortening.  But that’s totally a guess, as I was trying to go for the experience here.

Grannie's Biscuits in a Bowl | Oysters & Pearls

You have to really get in there with your hands to mix in the shortening, and really squeeze the shortening into the milk and flour.  And it gets sticky.  Like, really, really sticky.

Grannie's Biscuits- Dough in a Bowl | Oysters & Pearls

Eventually I ended up with a flour-y wad of biscuit dough.  Dough that was delicious, and took me straight back to my Grannie’s kitchen – or laundry room, as it were.  She used to put raw biscuits out across the washer and dryer next to the kitchen until she was ready to bake them all, which made for the perfect opportunity for biscuit thievery.

Grannie's Biscuits | Oysters & Pearls

The dough is so sticky in fact that you basically have to hurl the biscuits into the dish.  Luckily, I have excellent aim. #highschoolbasketballer

Grannie's Buttermilk Biscuits | Oysters & Pearls

Forty minutes or so later, you’ll have some of the most delicious buttermilk biscuits ever made.  I don’t know if mine are exactly like hers, and I’m quite sure these aren’t the perfect biscuits, but I’m pretty sure it would make my Grannie proud that I had a bowl of flour in the fridge like she did.

Family recipes are the best recipes.  And I won’t mind if you claim my Grannie as your Grannie on biscuit-making day. ;)

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Lala’s So Southern Pot Roast & Cornbread

Last week, chuck roasts were on sale, and last Sunday, we invited my parents up for a Sunday Pot Roast.  It is such a southern Sunday thing to do, after all.

My aunt emailed me this recipe that she came up with a while back (thanks, Lala!), and I just hadn’t gotten around to making it.  So when I saw the chuck roasts on sale, I knew the time had come.  It is divine!  The only change I made was that I added onions to the mix, because pot roast and onions go well together, and that way I felt like I had enough veggies to count as a one pot meal.  Except it wasn’t one pot, because I also felt like cornbread was necessary.  The recipe for cornbread is Lala’s, too.  Essentially, today’s post is sponsored by Lori Halley.

Side note: my aunt’s name is Lori, but when I was little, I couldn’t say it I guess, so I called her Lala. All my friends growing up called her Lala, in addition to all our younger cousins.  When my older cousin’s son came along, he couldn’t say “Lala,” and began calling her “Yaya.”  Just thought I’d explain who in the heck “Lala” is.  She’s also one helluva cook!

Veggies for Pot Roast | Oysters & Pearls

ingredients:

– a boneless chuck roast
– 1 can beef consumme
– McCormick Perfect Pinch Steak Seasoning
– dried basil
– garlic powder
– salt and pepper
– new (red) potatoes
– carrots, peeled and cut into small pieces
– one onion, quartered
– one can cream of mushroom soup
– one can of water
– 3 tablespoons vegetable (or any kind) oil

As far as all these ingredients go, the number of people you are feeding will dictate the size chuck roast, how many carrots, how many potatoes, etc.  I am pretty sure ours was about a 3 pound chuck roast, which was so enormous it seemed like we needed to invite someone over to help eat it.  The “cans of” measurements will stay the same, unless you are literally feeding an army.  This meal fed four adults with enough leftovers for two.

Seasoned Chuck Roast | Oysters & Pearls

instructions

Preheat your oven to 300 degrees.

Heat the oil in a large cast iron (or enameled cast iron) pan.  Season the roast with the steak seasoning and garlic powder.  Just kind of pat it on with your hands.  Try to coat the entire roast as best you can, despite the unwieldy-ness of the giant hunk o’ meat.  Also, I apologize for raw meat pictures.  Just felt it might be helpful for those of you that might actually make it to see the before, and not just the after.

Proceed to brown the roast on both sides.  Flip it using your largest pair of tongs.

Seasoned & Browned Chuck Roast | Oysters & Pearls

Add one can beef consumme and place in the 300 degree oven.  Bake until tender, approximately two hours.  Add the vegetables, the cream of mushroom soup, and one can of water.  Season the veggie portion of the pan with salt, pepper, and basil.  Bake until the veggies are done, aka until you can stab them with a fork and it comes back out easily.  It took about 40 minutes for these.

Pot Roast in the Oven | Oysters & Pearls

Lala’s Notes on her “oh so southern” pot roast: “Makes a great gravy, and is very tasty!”

She was right.  It was VERY tasty!

Lala's Southern Pot Roast | Oysters & Pearls

Natalie’s Note: It’s really hard to take good pictures of a pot roast, most especially difficult at night.  Also, I believe you could convert this pretty easily to a crock pot recipe, but you would still want to brown your meat first, and wait to add the veggies until the last hour or so.  Mushy veggies are not okay in my book.  Here’s a chart I found at busycooks.about.com to help you convert it, if you’re interested.

Lala's So Southern Pot Roast | Oysters & Pearls

BONUS RECIPE!!!!

Lala’s/Yaya’s Super Southern Cornbread

(goes really well with pot roast, and basically anything and everything else you can think of)

ingredients

– 8 ounces sour cream
– 1 cup self rising cornmeal
– 3 large eggs, slightly beaten
– 1/4 cup vegetable oil

instructions

Beat the eggs with a whisk in your mixing bowl first, then add the rest of the ingredients and mix together.  Bake in a greased pan at 400 degrees for 20 minutes, or until golden brown on top.

Lala’s Note: “I use White Lily self rising cornmeal mix.”

I also think this pot roast would have been TDF with mashed potatoes instead of cooking them in with the roast.  Any way you slice it though, it’s delicious.

The best part about pot roast is you get free time while everything is cooking!  We spent this particular Sunday afternoon on the patio.  My dad and Wheat attempted to sight in Wheat’s new pellet gun (beware, squirrels), and we did a good bit of sitting around the “fire,” aka sat around an empty fire pit.  Still just as great in the summer time!

Sighting in the Pellet Gun | Oysters & Pearls

Look Doc, you’re famous!! ;)

Doc is Famous! | Oysters & Pearls

We ended the evening with some homemade chocolate ice cream, but I’ll save that for tomorrow’s post.  Have a great Monday!

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