It's been hot, hot, hot in Charleston
We have been in the fields, weeding, watering and making sure the seedlings get everything they need to grow into vigorous plants for the September indigo retreat! And when we're not in the field grubbing a hoe, we're in a vat of indigo, artfully working indigo magic for Kiawah Island Legends Magazine and other fun projects.
Meanwhile, in the background we've been consulting with Jeff Allen, food writer and our host at Rebellion Farm about the second most important thing about this retreat and that is the food! What are some of the signature dishes in Low Country cuisine? Roasted oysters? Shrimp and grits? And don't forget about biscuits and gravy.
And how about my very own biscuits??
Donna Hardy's Buttermilk Biscuit Recipe
(Adapted from Bon Appetit Y'all by Virginia Willis)
2 cups of White Lily or other Southern all purpose flour
1 tablespoon of baking powder
1 teaspoon of sea salt
4 tablespoons of cold unsalted butter
3/4 to 1 cup of buttermilk (Donna uses organic, cultured butter milk)
Preheat the oven to 500 degrees
Cut the butter into small cubes and put it on a plate and put the plate in the freezer while you're getting everything ready.
Measure out the dry ingredients in a bowl and mix thoroughly.
Add the butter to the dry ingredients and use a pastry cutter or two knives to cut in the butter into the flour mixture. It should end up with the texture of coarse meal.
Add the buttermilk and stir with a wooden spoon. You will have a sticky dough.
Turn dough onto a well-floured surface, sprinkle flour over it and gently knead and fold it over a couple of times gently, not like making bread. Use lots of flour as the dough is very sticky and wet.
Pat the dough with flour covered hands until it's approximately 1 1/2 to two inches thick
Use a biscuit cutter, cookie cutter or glass that has been dipped into more flour to cut out the biscuits. Place them on a cookie sheet.
Put in the oven and bake until golden brown, approximately 8-10 minutes
Enjoy with butter and honey, sorghum syrup or home made preserves. Or, if there's any left over, you can split a cold one, put a little mayonnaise on both sides (preferably Duke's or homemade), a thick slice of a juicy vine ripe tomato, sprinkle with salt and pepper, yum-yum!!
Sign up for our Sea Island Indigo retreat here!