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Home Plates: Mary Moore Makes Her Aunt Edie's Cheese Biscuits

Susan Puckett — Mon, 02 Apr 2012 12:00:00 GMT

The spacious kitchen of Mary Moore, founder and CEO of the Cook's Warehouse, in her Oak Grove home is fully equipped with Japanese knives, silicone spatulas, a sous vide water oven, and an electric grain grinder with variable texture control. It's exactly the array of innovative gadgetry you'd expect from the woman who runs four metro area stores specializing in culinary supplies and cooking classes. But for making biscuits, Moore relies on the same sifter, aluminum rolling pin, and biscuit cutter that her great-aunt Eva "Edie" Taylor used long before she was born.

Moore spent her formative years on the West Georgia farm between Hiram and Douglasville where her great-uncle, John "Unc" Taylor, raised pigs and cows after retiring from running a mercantile in Sandy Springs. When she wasn't in the basement playing "shop" with Unc's old cash register, Moore was likely to be found in her other favorite place: the kitchen. "Edie, my grandmother Mimi, and Sug—their other sister—did most of the cooking while I was growing up, and I loved to help," she remembers. "We tended big gardens and as a family we would sit around in a circle outside, shucking corn, shelling peas, and snapping beans. We made pickles and stewed tomatoes for the winter, and cleaned and cooked fresh chickens that Dad killed for dinner. For each of our birthdays, we got to request the menu and the cake of our choice. Mine was either Mimi's angel food cake, or red velvet cake."

Special occasion or not, no family meal was complete without Edie's flaky, cheddar-infused buttermilk biscuits. Standing on a chair at the counter beside Edie, Moore learned to handle biscuit dough lightly enough to avoid toughening, and to produce perfectly uniform rounds by stamping straight down with the cutter, rather than twisting. "After we had cut out all the rounds, I would form the scraps into one giant biscuit. That was always the one I saved for myself."

>> Gallery: Step-by-step photos

Moore carried those skills into adulthood. She put herself through business school at Georgia State, cooking in the kitchens of Partner's and Indigo restaurants in Morningside. Later she worked in research and development for Harry's Farmers Market. While still in her early twenties, Moore decided to pursue her dream of opening a cookware store, stocked with the tools she wanted for herself but couldn't easily find in Atlanta. Not only did her grandmother and great-aunt encourage her, they also cosigned her small-business loan after multiple banks had turned her down.

Edie died in 2009 at the age of 100, three years after Mimi passed away. Both attended Moore's holiday and anniversary celebrations for as long as they were able. Even now, as her culinary empire flourishes (and Moore was recently elected president of Les Dames d'Escoffier International, a worldwide society of women leaders in the food industry), she regularly channels her elders' encouragement—often by pulling out that familiar old rolling pin, and the ingredients for a biscuit recipe she knows by heart.

Ingredients
2 cups sifted cake flour (measure after sifting)
2 teaspoons baking powder
1 scant teaspoon salt
1 ounce (2 tablespoons) Crisco shortening
1 ounce (2 tablespoons) butter
1 cup extra sharp cheddar cheese, grated
2/3 to 3/4 cup buttermilk

Instructions
1. Preheat oven to 450 degrees. In a large bowl, combine the flour, baking powder, and salt. Cut the shortening and butter into small pieces. Add them to the flour mixture and, using your fingertips, rub them together with the dry ingredients until the mixture resembles coarse cornmeal. Stir in cheese. Make a well in the center and add cup butter-milk. With a large wooden spoon, stir just until the mixture forms a moist dough, adding a little more buttermilk if needed.

2. On a floured surface, gently fold the dough over on itself 5 or 6 times. Form into a ball, handling the dough as little as possible; roll out to a thickness of about 1 inch. Cut out biscuits, pressing straight down, using a 2 1/4-inch biscuit cutter. Reform scraps, forming into a biscuit with your hands if there isn’t enough to cut. Place biscuits on a baking sheet, 2 inches apart for crispy edges or so they just touch for soft edges. Bake in preheated oven for 12 to 15 minutes, until lightly browned.

Makes 8 large biscuits.

*EXTENDED VERSION OF THE HOME PLATES ARTICLE THAT RAN IN OUR APRIL 2012 ISSUE

Photograph by Patrick Heagney

Susan Puckett gathers heirloom Southern recipes for our monthly Home Plates column.
Learn more about her | Contact her

Roz’s Skillet Cornbread

Susan Puckett — Thu, 01 Mar 2012 19:58:00 GMT

Ingredients
1/4 cup vegetable oil
1 cup yellow cornmeal
1 1/4 cups all-purpose flour
2 tablespoons granulated sugar (optional)
1 teaspoon salt
2 teaspoons baking powder
1 large egg
2 cups whole milk

>> Plus: Duane Nutter's red beans and rice

Instructions
1. Preheat oven to 425 degrees. Place oil in a 9-inch cast-iron skillet and heat in oven about 5 minutes, while you prepare the batter.

2. In a large bowl, sift together the cornmeal, flour, sugar, baking powder, and salt; make a well in the center of the dry ingredients. In a smaller bowl, beat egg with the milk and add to the well, along with the hot oil. Mix well with a wooden spoon just until ingredients are incorporated; do not overmix. Pour mixture into hot, greased skillet and bake in preheated oven 25 to 30 minutes, or until cooked through in center. Serve warm with butter on top.

Makes 6 to 8 servings.

*EXTRA RECIPE FOR THE HOME PLATES ARTICLE THAT RAN IN OUR MARCH 2012 ISSUE

Susan Puckett gathers heirloom Southern recipes for our monthly Home Plates column.
Learn more about her | Contact her

Home Plates: Ford Fry's Jalapeño-Cheddar Fry Bread

Susan Puckett — Mon, 29 Aug 2011 15:06:00 GMT

Buttery rich yet feathery light, these buns are made from brioche dough that’s remarkably easy with a stand mixer. (It does, however, require advance planning to allow for several risings.) When deep-fried, they puff up like giant hushpuppies and make for an astounding texture and flavor contrast to barbecue. If deep-frying unnerves you, they’re also delicious baked—like an extra-light dinner roll. Bake them several inches apart on an ungreased cookie sheet in a 350-degree oven for 12 to 15 minutes.

Ingredients
¾ cup water
2 (.25-ounce) packets dry yeast
3 ¾ cups all-purpose flour
1/3 cup granulated sugar
1 ½ teaspoons kosher salt
4 large eggs
1 cup grated sharp cheddar cheese
1 fresh jalapeño, chopped, with seeds
¾ cup (1 ½ sticks) unsalted butter, softened
Oil for deep-fat frying

Kosher salt to sprinkle over the bread after fried

Instructions

1. Heat water to 105 to 115 degrees and place in bowl of standing mixer with yeast; stir until yeast dissolves and let stand 5 to 10 minutes until foamy. Fit stand mixer with dough hook. Add flour, sugar, and salt to bowl; mix on low speed just until flour is moistened, scraping sides and bottom of bowl. Beat in eggs on low speed. Increase speed to medium and beat until dough comes together, about 3 minutes. Reduce speed to low. Beat in cheese and jalapeño. Add butter, ½ stick at a time, beating until each piece is nearly incorporated. Raise speed to medium-high and beat until dough pulls away from sides of bowl, about 7 minutes.

2. Cover bowl with a warm, damp towel and let sit in a warm spot for 2 to 3 hours, then cover with plastic wrap and place in the refrigerator overnight. An hour and a half before frying, pull dough out of refrigerator, punch down, and roll on a lightly floured surface to 1-inch thickness. Cut with biscuit cutter or wide glass and place onto a baking sheet. Cover again with a warm, damp towel and let rise until doubled in size.

3. Meanwhile, heat about 3 inches of oil in a Dutch oven or deep-fat fryer to 340 degrees. Add buns, taking care not to crowd the pan, and let cook about 3 to 4 minutes on each side, turning once, until each side turns a deep golden brown and batter is cooked through. Drain on paper towels and season the tops to taste with kosher salt while still damp from the oil. Slice horizontally and fill with barbecue.

Makes 12 to 16 buns.

>> RECIPE: Enjoy another recipe from Ford Fry

*AN EXTRA RECIPE TO COINCIDE WITH THE HOME PLATES ARTICLE THAT RAN IN OUR AUGUST 2011 ISSUE

Susan Puckett gathers heirloom Southern recipes for our monthly Home Plates column.
Learn more about her | Contact her

Tomato, Goat Cheese, and Basil Cornbread

Tue, 14 Jun 2011 17:12:00 GMT

From Green Market Baking Book

By Laura C. Martin

Martin suggests serving this pretty bread with a summer salad. Just before serving, cut each loaf into 1/2-inch slices, place on a cookie sheet, and toast in a preheated, 350-degree oven. Serve hot.

Ingredients

6 tablespoons butter

4 small green onions, white parts only, chopped

2 1/2 tablespoons chopped fresh basil, plus 4 to 6 whole basil leaves

1 1/2 cups unbleached flour

1 cup stone-ground cornmeal

3 1/2 teaspoons baking powder

1/2 teaspoon salt

1 1/4 cups milk

2 large eggs

1/4 cup crumbled goat cheese

2 plum tomatoes

Instructions

1. Preheat the oven to 400°F. Grease 4 small loaf pans with olive oil. In a saute pan over medium heat, melt the butter. Add the green onions and cook until soft. Add the chopped basil and turn off the heat.

2. In a large mixing bowl, mix the flour, cornmeal, baking powder, and salt. In a separate bowl, mix the eggs and milk with the onion mixture. Make a well in the dry ingredients and add the egg mixture, stirring untl just blended. Do not overmix.

3. Divide half the batter among the 4 loaf pans. Chop the tomatoes into small chunks. Place 1 tablespoon of chopped tomatoes lengthwise down the center of the batter in each pan. Sprinkle 1 tablespoon of goat cheese on top of the tomatoes. Top with 1 or 2 whole basil leaves. Divide the remaining batter among the 4 pans.

4. Bake for about 20 minutes, until golden brown. Remove the bread from the pans and cool on a wire rack.

Image courtesy of Laura C. Martin, Green Market Baking Book

Half-dollar Ham Biscuits

Mon, 06 Jun 2011 04:00:00 GMT

From Southern Biscuits

By Nathalie Dupree and Cynthia Graubert

Our friend Barbara Morgan, from Covington, is a fabulous cook and entertains frequently. The ham biscuits can, of course, be served as soon as they are made, but when Barbara told me about freezing the biscuits with ham inside for cocktail parties, I was skeptical. After tasting them at Barbara's, however, Cynthia and I agreed they were more than acceptable, and so nice to make ahead. When baking the biscuits, be sure to adjust the recipe to pat the dough 1/4-inch thick and cut into 1 1/2-inch rounds.

Ingredients

5 dozen baked 1 1/2-inch Baking Powder Biscuits, split

3/4 cup butter, softened

1 small onion, finely chopped

2 tablespoons poppy seeds

2 to 3 teaspoons Dijon mustard

1 pound thinly shaved ham

Instructions

1. Mix together the butter, onion, poppy seeds, and mustard in a small bowl. Spread the bottom halves of the biscuits with the onion mixture. Top with the shaved ham, and replace the top halves of the biscuits.

2. These may be served right away or stored in the refrigerator up to 2 days, tightly wrapped in aluminum foil. To freeze, wrap the biscuits in foil, then in a freezer bag. To reheat, defrost the still-wrapped biscuits in the refrigerator overnight. Reheat biscuits straight from the refrigerator in a 400°F oven, still in tightly wrapped foil, until heated through, about 15 minutes.

Makes 5 dozen.

Baking Powder Biscuits

Mon, 30 May 2011 04:00:00 GMT

From Southern Biscuits

By Nathalie Dupree and Cynthia Graubart

This is the standard biscuit of most regions in the country. The difference here is that Southern all-purpose flour has less gluten. If using a national brand, start with just 1 3/4 cups of flour, or make a mix of half cake flour and half national-brand all-purpose flour. It has more fat than a humble biscuit, providing more flakiness and flavor. If a more crumbly biscuit is desired, increase the shortening to 3/4 cup.

Ingredients

2 1/4 cups all-purpose flour, divided

1 tablespoon baking powder

1 teaspoon salt

1/4 cup chilled shortening, lard, and/or butter, roughly cut into 1/4-inch pieces

AND

1/4 cup chilled shortening, lard, and/or butter, roughly cut into 1/2-inch pieces

1 cup milk or buttermilk, divided

Softened butter, for brushing

Instructions

1. Preheat oven to 425°F.

2. Select the baking pan by determining if a soft or crisp exterior is desired. For a soft exterior, use an 8- or 9-inch cake pan, pizza pan, or ovenproof skillet where the biscuits will nestle together snugly, creating the soft exterior while baking. For a crisp exterior, select a baking sheet or other baking pan where the biscuits can be placed wider apart, allowing air to circulate and creating a crisper exterior, and brush the pan with butter.

3. Fork-sift or whisk 2 cups of flour, the baking powder, and the salt in a large bowl, preferably wider than it is deep, and set aside the remaining 1/4 cup of flour. Scatter the 1/4-inch-size pieces of chilled fat over the flour, and work in by rubbing fingers with the fat and flour as if snapping thumb and fingers together (or use two forks or knives, or a pastry cutter) until the mixture looks like well-crumbled feta cheese. Scatter the 1/2-inch-size pieces of chilled fat over the flour mixture, and continue snapping thumb and fingers together until no pieces remain larger than a pea. Shake the bowl occasionally to allow the larger pieces of fat to bounce to the top of the flour, revealing the largest lumps that still need rubbing. If this method took longer than 5 minutes, place the blowl in the refrigerator for 5 minutes to rechill the fat.

4. Make a deep hollow in the center of the flour with the back of your hand. Pour 3/4 cup of the milk into the hollow, reserving 1/4 cup milk, and stir with a rubber spatula or large metal spoon, using broad circular strokes to quickly pull the flour into the milk. Mix just until the dry ingredients are moistened and the sticky dough begins to pull away from the sides of the bowl. If there is some flour remaining on the bottom and sides of the bowl, stir in 1 to 4 tablespoons of reserved milk, just enough to incorporate the remaining flour into the shaggy wettish dough. If the dough is too wet, use more flour when shaping.

5. Lightly sprinkle a board or other clean surface using some of the reserved flour. Turn the dough out onto the board, and sprinkle the top lightly with flour. With floured hands, fold the dough in half, and pat dough into a 1/3- to 1/2-inch-thick round, using a little additional flour only if needed. Flour again if necessary, and fold the dough in half a second time. If the dough is still clumpy, pat and fold a third time. Pat dough out into a 1/2-inch-thick round for a normal biscuit, 3/4-inch-thick for a tall biscuit, and 1-inch-thick for a giant biscuit. Brush off any visible flour from the top. For each biscuit, dip a 2 1/2-inch biscuit cutter into the reserved flour, and cut out the biscuits, starting at the outside edge and cutting very close together, being careful not to twist the cutter. The scraps may be combined to make additional biscuits, although these scaps make tougher biscuits.

6. Using a metal spatual if necessary, move the biscuits to the pan or baking sheet. Bake the biscuits on the top rack of the oven for a total of 10 to 14 minutes, until light golden brown. After 6 minutes, rotate the pan in the oven so that the front of the pan is now turned to the back, and check to see if the bottoms are browning too quickly. If so, slide another baking pan underneath to add insulation and retard browning. Continue baking another 4 to 8 minutes, until the biscuits are light golden brown. When the biscuits are done, remove from the oven, and lightly brush the tops with softened or melted butter. Turn the biscuits out upside down on a plate to cool slightly. Serve hot, right side up.

Makes 12 to 18 biscuits.

The Flying Biscuit

Mon, 23 May 2011 04:00:00 GMT

From Southern Biscuits

By Nathalie Dupree and Cynthia Graubart

The Flying Biscuit Cafe is reputed to have the best biscuit in Atlanta. They churn them out day after day, and moans of pleasure can be heard out on the stret by the lines of young and old waiting for a seat. This is supposed to be their recipe—and if it isn't, well, it doesn't matter as this recipe will have people lining up outside any door where these biscuits are being cooked. I mean, how bad could sugar, butter, heavy cream, and half-and-half be?

Ingredients

3 1/4 cups all-purpose flour, divided

1 tablespoon plus 1 1/2 teaspoons baking powder

1/2 teaspoon salt

4 tablespoons granulated sugar, divided

3/4 cup chilled butter, roughly cut into 1/2-inch pieces

1 cup heavy cream, divided

2/3 cup half-and-half

1 tablespoon heavy cream, for brushing

Softened butter, for brushing

Instructions

1. Preheat oven to 350°F.

2. Select the baking pan by determining if a soft or crisp exterior is desired. For a soft exterior, us an 8- or 9-inch cake pan, pizza pan, or ovenproof skillet where the biscuits will nestle together snugly, creating the soft exterior while baking. For a crisp exterior, select a baking sheet or other baking pan where the biscuits can be placed wider apart, allowing air to circulate and creating a crisper exterior, and brush the pan with butter.

3. Fork-sift or whisk 3 cups of flour, baking powder, salt, and 3 tablespoons of sugar in a large bowl, preferably wider than it is deep, and set aside the remaining 1/4 cup of flour. Scatter the pieces of chilled butter over the flour, and work in by rubbing fingers with the butter and flour as if snapping thumb and fingers together (or use two forks or knives, or a pastry cutter) until the mixture looks like well-crumbled feta cheese, with no piece larger than a pea. Shake the bowl occasionally to allow the larger pieces of fat to bounce to the top of the flour, revealing the largest lumps that still need rubbing. If this method took longer than 5 minutes, place the bowl in the refrigerator for 5 minutes to rechill the fat.

4. Make a deep hollow in the center of the flour with the back of your hand. Mix 2/3 cup of heavy cream with the half-and-half, reserving the remaining heavy cream. Pour the cream mixture into the hollow, and stir with a rubber spatula or large metal spoon, using broad circular strokes to quickly pull the flour into the liquid. Mix just until the dry ingredients are moistened and the sticky dough begins to pull away from the sides of the bowl. If there is some flour remaining on the bottom and sides of the bowl, stir in 1 to 4 tablesoppons of reserved cream, just enough to incorporate the remaining flour into the shaggy wettish dough. If the dough is too wet, use more flour when shaping.

5. Lightly sprinkle a board or other clean surface using some of the reserved flour. Turn the dough out onto the board, and sprinkle the top lightly with flour. With floured hands, fold the dough in half, and pat dough out into a 1/3- to 1/2-inch-thick round, using a little additional flour only if needed. Flour again if necessary, and fold the dough in half a second time. If the dough is still clumpy, pat and fold a third time. Pat dough out into a 1/2-inch-thick round for a normal biscuit, 3/4-inch-thick for a tall biscuit, and 1-inch-thick for a giant bisucit. Brush off any visible flour from the top. For each biscuit, dip a 2 1/2-inch biscuit cutter into the reserved flour, and cut out the biscuits, starting at the outside edge and cutting very close together, being careful not to twist the cutter. The scraps may be combined to make additional biscuits, although these scraps make tougher biscuits.

6. Using a metal spatula if necessary, move the biscuits to the pan or baking sheet. Brush the biscuits with 1 tablespoon of the remaining cream, and sprinkle with the remaining tablespoon of sugar. Bake the biscuits on the top rack of the oven for a total of 20 minutes, or until light golden brown. After 10 minutes, rotate the pan in the oven so that the front of the pan is now turned to the back, and check to see if the bottoms are browning too quickly. If so, slide another backing pan underneath to add insulation and retard browning. Continue baking another 10 minutes until the biscuits are light golden brown. When the biscuits are done, remove from the oven, and lightly brush the tops with softened or melted butter. Turn the biscuits out upside down on a plate to cool slightly. Serve hot, right side up.

Makes 18 to 20 biscuits.

South Louisiana-style Hush Puppies

Tue, 05 Apr 2011 16:32:00 GMT

From The Cornbread Gospels

By Crescent Dragonwagon

This repeats several elements of basic down-home hush puppies but combines them in a method just different enough to warrant its own recipe. If you've done any Cajun cooking, you'll recognize the trinity of onion, celery, and green bell pepper that is a backbone of this region's cuisine, but any native will tell you it's the green onion tops that make this distinctly South Louisianan. You'll find some variation on this theme in every community cookbook of the area.

Ingredients

1 cup stone-ground cornmeal, preferably yellow

1 teaspoon baking powder

3/4 teaspoon salt

1 teaspoon sugar

1 cup unbleached white flour

1 egg

3/4 cup milk

1/8 teaspoon cayenne pepper

1/4 to 1/2 cup finely chopped scallions, green tops only

1 tablespoon grated white onion

1 tablespoon very finely minced celery

1 tablespoon very finely minced green bell pepper

2 teaspoons very finely minced fresh flat-leaf parsley

Mild vegetable oil, for frying

Instructions

1. Sift the cornmeal, baking powder, salt, sugar, and flour into a large bowl.

2. Separately, beat the egg and milk together in small bowl, and add this to the conrmeal mixture, stirring until just combined. With a few more stirs, add, all at once, the cayenne, scallions, white onion, celery, green pepper, and parsley, strirring until just blended.

3. Pour the oil into a large skillet to reach a depth of 1 to 1 1/2 inches, depending on the depth of your skillet. Place the skillet over medium-high heat. When the oil is hot enough to fry in (365°F on a thermometer, or test with a drop of batter, which should sizzle immediately and start to brown), drop the batter in by rounded teaspoonfuls, using a second teaspoon to scarpe off the batter into the fat. Fry 5 to 6 hush puppies at at time, but don't overcrowd the pan. Work in batches. Fry until the balls are golden brown underneath, 45 seconds to 1 minute. Turn them with a slotted spoon and continue cooking until the second side is also golden, in 40 to 50 seconds more.

4. Remove the puppies from the skillet, blot well with paper towels, and serve as soon as possible.

Makes 12 to 15. Serves 4 to 5.

Truman Capote's Family's Cornbread

Tue, 05 Apr 2011 16:15:00 GMT

From The Cornbread Gospels

By Crescent Dragonwagon

Everything about this straight-up cornbread—not sweet, not fancy but for its two eggs—points to it being an early creation, not far from sustenance. For that, maybe because of that, it has a purity that is hard to beat, as well as a winning, light texture.

Ingredients

1 tablespoon butter or bacon drippings

2 eggs

2 cups buttermilk

1 teaspoon sugar

1 teaspoon salt

1 teaspoon baking soda

2 cups stone-ground white cornmeal

Instructions

1. Preheat oven to 450°F. Place the butter or drippings in a 10-inch cast-iron skillet, and place it in the oven.

2. Comine the eggs and buttermilk in a small bowl or measuring cup, whisking together well with a fork.

3. In a medium bowl, combine the sugar, salt, baking soda, and cornmeal, stirring well to combine.

4. Stir the egg mixture into the dry ingredients, beating just until the dry ingredients are moistened, no more.

5. Pull the skillet from the oven. It should be good and hot, with the fat sizzling. Swirl the pan to coat it. Quickly transfer the batter to the hot skillet and return the skillet to the oven.

6. Bake until browned and pulling away from the skillet, 20 to 25 minutes. Serve, hot, in wedges from the pan.

Serves 8.

Jammy Biscuits

Mon, 28 Jun 2010 04:00:00 GMT

From Butter Beans to Blackberries
By Ronni Lundy, North Point Press

Jammy biscuits are a Southern interpretation of sticky buns, one which takes advantage of the light, fluffy quality of the soft winter wheat used in the South and the abundance of flavorful fruit jams. I like this best with chunky peach or apricot jam, but it also works very well with a tart, thick orange marmalade.

Ingredients
1/2 cup butter, plus some for the pan
1 cup peach or apricot jam, or marmalade
1/8 cup crystallized ginger, minced
2 cups flour (preferably soft-wheat)
1 tablespoon baking powder
1/2 teaspoon kosher salt
3/4 cup milk
1/4 cup brown sugar
1/2 cup chopped pecans

Instructions
1. Preheat the oven to 425°F. Grease an 8-inch square baking pan liberally with butter, and set it aside.

2. Melt 1/2 cup of butter in a small saucepan. Pour 1/4 cup out of the pan, and set it aside. Add the jam and crystallized ginger to the pan, and stir over very low heat until mixed and of pouring consistency. Pour it into the bottom of the greased pan.

3. In a large bowl, mix together the flour, baking powder, and salt. Make a well in the middle, and pour in the remaining 1/4 cup of melted butter and the milk. Use a wooden spoon or your floured fingers to quickly mix, until the dough holds together in a rough ball. Turn it out on a liberally floured flat surface, and roll it into a rectangle about a foot long and 8 or so inches wide.

4. Mix the brown sugar with the pecans, and sprinkle the mixture evenly over the surface of the dough. Roll the dough into a log 12 inches long. Use a sharp knife to cut every 1 1/2 inches to make 8 biscuits. Place them with a cut side down in the jam, snugly. It’s okay if they touch.

5. Bake for 15 minutes, until the tops of the biscuits are golden. Allow to cool for 3 minutes, then turn upside down onto a serving plate. Serve at once.

Serves 8.