Ham and Cheese Scones

INGREDIENTS:

2 cups all-purpose flour
1 tablespoon sugar
1 tablespoon baking powder
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, cut into cubes
3/4 cup buttermilk
1 cup shredded cheddar cheese
1/3 cup diced ham, bacob, or pancetta
2 tablespoons chopped fresh chives

Preheat oven to 425 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.

In a large bowl, combine flour, sugar, baking powder, garlic powder and salt. Add cold butter, using your fingers to work the butter into the dry ingredients until it resembles coarse crumbs.

Stir in buttermilk, cheese, ham and chives until a soft dough forms.

Working on a lightly floured surface, knead the dough 3-4 times until it comes together. Using a rolling pill, roll the dough into an 8? circle, about 1-inch thick, and cut into 8 wedges.

Place scones onto the prepared baking sheet. Place into oven and bake for 18-20 minutes, or until firm to the touch and lightly browned.

Serve immediately.

Hush Puppies

2 cups cornmeal
2 tablespoons all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon coarse salt
1/2 cup grated onion
1/4 cup sliced green onion
1 large egg yolk
1 cup buttermilk
6 large egg whites
Canola oil, for frying

In a large bowl, whisk together cornmeal, flour, baking soda, baking powder and salt.

Stir in onions.

Combine egg yolk and buttermilk; stir into cornmeal mixture until combined.

In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites until stiff.

Gently fold into cornmeal mixture.

Fill a large deep skillet with 2 to 3 inches oil. Heat oil until it reaches 375* on a deep-fry thermometer.

Working in batches, drop batter 1 t at a time into the oil and cook, turning once until the hush puppies rise to the surface and are golden brown, 2 to 3 minutes.

Transfer to a paper-towel-lined plate.

Serve immediately.

Basic Southern Greens

4 pounds fresh turnip greens
4 ounces smoked bacon, roughly chopped
1 medium onion, chopped
1 teaspoon crushed red pepper
1/4 cup dark brown sugar
2/3 cup apple cider vinegar
6 cups of water (more as needed)
Salt as needed

Remove and discard stems and discolored spots from greens. Chop greens, and wash thoroughly two to three time to insure no grit; set aside in a large bowl.

Roughly chop raw bacon and render in a large stockpot over low heat for 5 minutes before adding chopped onion.

Increase to medium high heat and cook until onions are translucent.

Add diced ham, crushed red pepper, brown sugar, vinegar and water and bring to a boil.

Add cleaned,chopped greens and simmer for approximately four hours, stirring occasionally and adding extra water if needed.

Once greens are fully cooked and tender, taste for seasoning and add salt if desired.

Note: The juice from cooking the turnip greens is called “Pot Liquor” and can be used as a dip for your biscuits or cornbread.

Basic Cornbread

1 1/2 cups cornmeal
1/2 cup flour
1 tsp salt
1 tsp baking soda
1 egg
2 cups buttermilk

Mix it all together until smooth. Pour into a black iron skillet that has been greased with butter or bacon fat. Bake in a 425-degree oven until top is brown and firm.

A little more elaborate (from Simply Recipes):

1 tablespoon bacon drippings
2 cups cornmeal OR 1 1/2 cups cornmeal and 1/2 cup flour
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon sugar (optional)
1 large egg (optional)
1 1/4 cups buttermilk
6 tablespoons unsalted butter, melted

Preheat pan with bacon drippings: Put the bacon drippings in a 9 or 10-inch well-seasoned cast iron skillet and put the skillet into the oven. Then preheat the oven to 400°F with the skillet inside. (If you don’t have an iron skillet, you can use an uncovered Dutch oven or a metal cake pan.)

Make the batter: Whisk together all the dry ingredients (cornmeal, baking soda, salt, sugar if using) in a large bowl. In another bowl, beat the egg (if using) and buttermilk until combined, then mix that into the bowl of dry ingredients. Stir in the melted butter.

Pour batter into hot skillet and bake: When the oven is hot, take out the skillet (carefully, as the handle will be hot!). Add the cornbread batter and make sure it is evenly distributed in the skillet.

Bake at 400°F for about 20 minutes, or until the edges are beginning to brown and a toothpick inserted in the center of the bread comes out clean.

4 Rest bread in skillet, then serve: Let the bread rest for 10 to 30 minutes in the skillet before cutting it into wedges and serving.

To store, let the cornbread cool, then remove from pan and wrap in plastic wrap or transfer to an airtight container. Store at room temp for 2 to 3 days