|My so-close-we're sisters best friend, Sarah.|
Sarah's Kielbasa Soup does just that. She said "It's really more of a template than a recipe, if you want to use different things, go ahead". She also mentioned, and I concur, that this soup doubles or triples easily. It's a great thing to throw in the crock pot, it stores really well for a few days in the fridge to make great leftovers, and if you make a huge batch, it freezes really nicely.
Next up, let's talk about my awesome mama. My mother owns a cafe and bookstore in Sturgis, SD. Obviously our shared love of cooking runs deep and it's several generations long. Awhile back, for my birthday, my mom filled up a cookbook with family recipes and her favorite recipes. One of them happens to be my Great-Aunt Harriett's "Southern Biscuits". These biscuits are quick and easy to whip up, easy to add things like different herbs, garlic, shredded cheese, etc. to. So, like Sarah's soup, they're a bit of a template. Biscuits and soup go hand in hand, especially when they're fresh out of the oven waiting for a bit of butter and to dipped into a yummy soup.
With no further ado, Sarah's Kielbasa Soup & Harriett's Southern Biscuits
Harriett's Southern Biscuits
1 C & 1 T of flour
1 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
2 T shortening
1/2 C buttermilk
1 T shortening (for the pan)
Set oven to 475 degrees. Grease a cast iron skillet or baking pan with 1 T of shortening. Warm pan in the oven for 7-10 minutes while you make the dough.
Stir dry ingredients together with a fork.
Blend in shortening until mixture is course and grainy. (Some people use a pasty cutter or two forks to 'chop' the ingredients together.)
Stir in buttermilk until the batter is smooth and just combined, over-mixing makes for hard as rock biscuits!
On a lightly floured surface, knead the dough gently about 3-4 times.
Pull the dough apart and pat lightly into 2 inch balls.
Place balls into the pan and flatten lightly.
Bake biscuits for 10 minutes, turning them over once.