Elder Eats: Episode 12 | May 2, 2019

Restaurants and Food Tips

By David Elder - SA Live Multimedia Journalist

SAN ANTONIO - David Elder takes you inside Acadiana Cafe and Yai's Mobile Food Truck with Cinco De Mayo recipes from Food Network chef Aaron Sanchez and an easy to make biscuit recipe from Don Strange of Texas.

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BUTTERMILK BISCUITS AND BRISKET “THE STRANGE WAY”


2 1⁄4 CUPS SELF-RISING FLOUR
1⁄2 CUP GRATED COLD BUTTER
3⁄4 CUP GOOD QUALITY BUTTERMILK
MELTED BUTTER, PEACH/JALAPENO JAM, HONEY


DIRECTIONS FOR BISCUITS:
PLACE THE FLOUR IN A LARGE BOWL, ADD IN GRATED BUTTER AND MIX WITH A SPATULA OR FORK (DON’TUSE YOUR HANDS) JUST UNTIL COMBINED.

STIR IN COLD BUTTERMILK AND MIX A FEW TIMES UNTIL MOSITENED. TURN ON A LIGHTLY FLOURED SURFACE AND PAT OUT TO 3⁄4 INCH THICK, FOLD OVER AND PAT OUT AGAIN, FOLD OVER AND PAT OUT LAST TIME.

CUT THE BISCUITS WITH THE SIZE OF CUTTER YOU WISH TO USE. PLACE ON LIGHTLY GREASED PAN OR IN CAST IRON SKILLET.

BAKE AT 450 UNTIL GOLDEN BROWN ABOUT 14 MINUTES.
BRUSH WITH EQUAL PARTS MELTED BUTTER, HONEY AND PEACH/JALAPENO PRESERVES WHILE HOT.

SERVE WITH A SLICE OF DON STRANGE BRISKET


TOTAL TIME FOR BISCUITS: PREP/TOTAL 30 MINUTES

YIELD: 13 SMALL AND 8 MEDIUM BISCUITS

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