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Throw a Southern Biscuit Bar Party We can’t think of a more delicious — or easy to execute — party. With our buttermilk-rich biscuits and a variety of sweet and savory fillings, guests will feel at home and they’ll enjoy getting creative. There […]
Browse our collection of time-honored Southern recipes, updated for our modern kitchens. You’ll find old-fashioned foods that our grandmothers cooked alongside those favored by recent generations. Our recipes use Old Mill ingredients — such as stone-ground grains, sauces, dip mixes, […]
2 cups (4 sticks) unsalted butter, softened
3 cups sugar, divided
1 cup firmly packed light brown sugar
2 large eggs
2 large egg yolks
2 tablespoons vanilla extract
3 1/2 cups Old Mill Plain Flour
2 teaspoons baking soda
2 teaspoons cream of tartar
1 teaspoon salt
1 tablespoon plus 2 teaspoons ground cinnamon, divided
Preheat oven to 350°F. Line 2 large baking sheets with parchment paper.
Place butter, 1 1/2 cups sugar, and brown sugar in a large mixing bowl; beat at medium speed until creamy. Add eggs and egg yolks, one at a time, beating at low speed just until blended. Beat in vanilla.
Combine Old Mill Plain Flour, Old Mill Plain Unbolted Cornmeal, baking soda, cream of tartar, salt, and 2 teaspoons ground cinnamon in a large bowl; whisk to blend. Add to butter mixture and beat until blended.
Combine remaining 1 1/2 cups sugar and 1 tablespoon cinnamon in a shallow dish. Scoop cookie dough, by 1/4 cup, and roll into balls. Roll in cinnamon sugar mixture and place on baking sheets, spacing 2 inches apart. Place in freezer until ready to bake.
Bake until golden, 10 to 15 minutes. Let cool completely on baking sheets on wire racks.
Makes 34 cookies
We can’t think of a more delicious — or easy to execute — party. With our buttermilk-rich biscuits and a variety of sweet and savory fillings, guests will feel at home and they’ll enjoy getting creative. There is something on the table for every biscuit lover; in our test kitchens, some delicious concoctions have been put together. Try layering slices of country ham in a hot biscuit, slathered with our fresh-tasting Apple Butter or homemade jam made from fresh-picked local strawberries — or crispy fried chicken strips coated in the best ever Fried Chicken Breading, drizzled, Southern-style, with Sourwood Honey. We’ve also smothered a piece of fried chicken in creamy Pepper Gravy to fill a biscuit, and made to-die-for fried-green tomato-biscuit BLT’s using our Fried Green Tomato Breading for the T’s. In our heads, the biscuit combo world is unending.
A biscuit bar is perfect for a shower, late morning wedding, pre-graduation ceremony gathering, or celebration brunch with family and friends. It’s an easy way to entertain up to about 30 people. Here are some ideas for setting it up and making sure your food stays hot throughout the party:
- Make the biscuit dough ahead and freeze before you bake. Roll and cut them out as directed, then place the cutout biscuits on a baking sheet and freeze several hours. When they are frozen solid, pop them into a freezer zip-top bag and return to the freezer for up to 1 month. Remove the number of biscuits you need to serve and place them on baking sheets; keep in the refrigerator until just before you want to bake them. Add up to 5 additional minutes of baking time to the recipe directions.
- To keep fried chicken cutlets or fingers coming out hot and crisp during the party, fry them 30-60 minutes ahead and keep on a wire rack in a 250°F oven until you are ready to replenish the plate. To prevent fried green tomatoes from getting soggy after cooking, stand them up on their edges using a wire rack placed on a baking sheet. This one you’ll have to contrive, standing the slices against each other in the slots of the rack. Keep in the low oven with the chicken.
- Pan-fry the country ham slices 1-2 hours ahead, stack and wrap in foil, and keep warm in the oven with the chicken.
- Make the gravy before serving, and keep a piece of plastic wrap over the pot, under the lid, to keep it from drying out as it sits.
- Arrange all the serving dishes on the table, along with serving spoons, forks, ladles, plates, and napkins. Tag them with sticky notes reminding you what foods will go into them. Add the hot foods to the table right before serving.
- Fill the serving bowls with condiments up to 2 hours ahead and cover with plastic wrap. Remove the plastic right before serving.
If you make the biscuits, we’ll provide the fixings. Let us make the mix for you with our Old Mill Biscuit Mix; or bake one of our recipes for buttermilk biscuits. And let us know when you throw a Biscuit Bar Party; we’d love to see pictures and hear how yours was a hit!
2 cups OLD MILL BISCUIT MIX
1/2 cup water
Preheat oven to 450°F. Combine Old Mill Biscuit Mix and water in a large bowl; mix with a wooden spoon until dough comes together. Turn out onto a floured surface; fold in edges to center. Pat out or roll out to 1-inch thickness; cut out with biscuit cutter. Reroll scraps and cut out remaining biscuits. Place on uncreased baking sheet and bake until lightly browned, 10 to 12 minutes.
2 1/4 cups OLD MILL SELF-RISING FLOUR
1 stick (1/2 cup) chilled unsalted butter, cut into 1/4-inch pieces
1 1/4 cups full-fat buttermilk
2 tablespoons butter, melted
Preheat oven to 450°F. Line a baking sheet with parchment paper.
Place Old Mill Self-Rising Flour in a large bowl. Sprinkle butter pieces over flour; using your fingertips, snap butter and shortening into dry ingredients pieces are no larger than small peas and mixture is crumbly. (The faster the better, you don’t want the fats to melt.) Make a well in center and pour in buttermilk. Stir just until the dough comes together; it will be sticky.
Turn dough onto a floured surface. Dust top of dough with flour and gently fold dough over itself until a soft dough forms, about 5 or 6 times. Press into a 1-inch thick round. Using a 2-inch cutter, cut out biscuits by pushing straight down; do not twist cutter. Place biscuits on baking sheet, sides just touching. Gently gather scraps, press out 1-inch-thick, and cut out biscuits. (These scrap biscuits will not be quite as light as the first ones.)
Bake until biscuits are fluffy and golden brown, 15 to 20 minutes. Brush tops with melted butter, if desired. Makes 12 biscuits.