4 c Biscuits, crumbled *
8 c Cornbread, 10″ skillet *
Crumbled
4 c Liquid, stock from giblets**
1 Margarine, 1 stick
1 Onion, sauteed
2 Eggs
2 ts Salt
1/2 ts Pepper, black
3 ts Seasoning, poultry
1 ts Sage
Onion powder to taste
Celery seed to taste
BISCUITS
1 c Flour, all purpose
1 c Flour, self rising
3 ts Baking powder
1 ts Salt
1/4 c Shortening
3/4 c Milk
1 tb Vinegar, white
Preheat oven to 325?. Mix all of the ingredients thoroughly. Bake at
325? for 50 minutes or until done to taste.
* Cornbread and Biscuits should be day old. ** Should be moist but
not runny.
Seasonings may be added or adjusted to taste.
NOTE: About (1?) rounds of 8″ or (1) 10″ round of cornbread make
about 8 cups.
BISCUITS: Heat oven to 450? (HOT). Add vinegar to milk and sat aside.
Mix dry ingredients in mixing bowl. Cut in shortening with pastry
blender until mixture looks like “meal”. Stir in almost all of the
milk. If dough does not seem pliable, add enough to make a soft,
puffy dough easy to roll out. Round up on lightly floured
cloth-covered board. Knead lightly about 6 times. Handle lightly.
Roll dough to about ?” thick . Cut with floured biscuit cutter. Place
on an ungreased baking sheet. Bake 10 to 12 minutes or until golden
brown. (2″ cutter makes about 15 biscuits)
Yields
10 servings