From appetizer to dessert, biscuits are on the menu
It's true -- biscuits were born for butter, but there are many things these fluffy iconic Southern treats go well with. (Bill Hogan/Chicago Tribune)
The authors suggest crumbling biscuits to make a turkey dressing or enrich a tomato soup, fashioning a biscuit souffle and even whipping up a bananas Foster casserole.
Fillings range from sliced country ham to honey mustard sauce to fig jam.
Berry-biscuit summer pudding
Prep: 15 minutes
Cook: 25 minutes
Chill: 3 hours
Servings: 4 to 6
Note: Adapted from "Southern Biscuits," by Nathalie Dupree and Cynthia Graubart.
4 to 5 cups fresh berries
1 cup sugar
1 to 2 cups torn or cut biscuits in 1/2-inch pieces
1. Cut larger berries into smaller pieces. Place in a saucepan; add sugar. Cook, covered, over low heat until juices from the berries are extruded, 10 to 20 minutes. Taste; add more sugar if too tart. Cook, covered, taking care not to scorch the berries, about 10 minutes.
2. Remove the berries with a slotted spoon, including the juice still clinging to them (about 3 cups). Refrigerate the rest of the juice separately. For each cup of berries, add 1/2 cup biscuit pieces, adding more if necessary to make about the consistency of ketchup. Stir well until the biscuit pieces are not visible.
3. Line a glass or nonreactive metal bowl or other mold with plastic wrap. Ladle in the mixture, filling about two-thirds full. Cover with plastic wrap. Move the bowl to a pie plate or other bowl to catch any drips. Put a heavy can or other weight on top of the wrap over the pudding to compress. Refrigerate several hours or overnight. Remove the weight.
4. Before serving, remove the plastic wrap from the top of the pudding. Scoop out any extra juices and add to the refrigerated reserved juices. Cover the top of the pudding with a serving plate; carefully invert the pudding onto the plate over the sink. Shake the plate slightly if necessary to move the pudding into position. If the shape needs adjusting, use the plastic wrap to push the pudding into shape; discard wrap. This may be done ahead several hours or up to a day ahead; keep refrigerated. Serve the reserved juices on the side or spoon over individual plates. Serve with whipped cream or ice cream.
Per serving: 200 calories, 0.1% of calories from fat, 3 g fat, 1 g saturated fat, 3 mg cholesterol, 46 g carbohydrates, 1 g protein, 141 mg sodium, 2 g fiber.