Cooking class demonstrates versatility of wood-burning stove _lowres

Advocate staff photo by RICHARD ALAN HANNON -- Cook Linda Collins forms biscuits during a wood burning stove cooking class hosted on Tuesday at the West Baton Rouge Museum in Port Allen.


Makes 8. Recipe is adapted by Linda Collins from King Arthur Flour recipe. It uses self-rising flour, which was invented by Henry Jones in 1845, said staff members at the West Baton Rouge Museum.

2 tbls. butter, shortening or bacon lard

2 cups self-rising flour plus a little more, divided

1 cup buttermilk, milk or water

1. Preheat oven to 400?F.

2. Use a fork or pastry blender to cut a heaping tablespoon of butter into a couple cups of flour. Add a little buttermilk at a time, mixing well, until you have a firm but wet dough ball. Coat the dough with a little more flour. This will allow you to handle the dough.

3. Pull off a piece of dough about the size of a small egg, gently roll into a ball and place into skillet. Repeat until all the dough is in the skillet or baking pan. Use the back of your fingers to press the balls down into biscuit shape. The secret to a fluffy biscuit is to knead the dough as little as possible.

4. Bake until lightly browned on top. If you like, brush on a coat of melted butter and bake for a little longer.

Note: If you don’t have self-rising flour, you can make it by adding 1 teaspoon baking powder and a pinch to 1/2 teaspoon salt to 1 cup plain flour.