Call me southern, but I do love a good sausage biscuit. What’s just as good as a sausage biscuit is this recipe for sausage, cheddar, and chive biscuit bread. Each bite is packed with cheesy, chivy, sausage-y (I’m inventing words here) biscuit-rich perfection. I used America’s Cookbook recipe for Powder Biscuits, but I used buttermilk instead of sweet milk and self rising flour instead of flour+baking soda.
This recipe can be found in Tupelo Honey’s newest cookbook, Tupelo Honey: New Southern Flavors from the Blue Ridge Mountains. The only adaptations is the addition of spent grains (from a IPA home brew) to the pretzel dough and beer in place of wine in the fondue.
Don’t let homemade mayonnaise intimidate you. If you have a whisk and a bowl, you can make it, though I recommend making it in a food processor or blender unless you are a hairstylist or one of those crazy people who like to do CrossFit. In both cases, whisk away; your arms can handle it.
Ain’t nothing like the real thing when it comes to Talkeetna Spinach Bread. The ladies out of Talkeetna, AK know how to make a mean slice of spent grain bread covered with spinach, garlic, and melted cheese. They were very much my inspiration for this recipe. Though I didn’t get anywhere close to the delectability of their bread, this will work in a pinch.
Bare feet, budding peonies, pulled pork and coleslaw, kegged Kolsch, a candy-filled cannon, sparklers in the sunlight, cerulean smoke, a Federalist/Republican debate and a preceding campaign song, sweet tea and bourbon, a field spaniel named Sweetie, cirrocumulus clouds, mountain backdrop, front deck philosophizing, and a pie contest=one perfect July 4th. Chris’s coworker, I’ll call him The Colonel (because…
Growing up Southern, I ate a lot of cheese straws. Cheese straws at weddings, funerals, showers, church gatherings, you name it. I don’t know when they started circulating as a popular “Canapes” go-to, but I know it was as early as 1943.