Southern Breeze 2007 Fall Issue

A 2 2 1/2 1 3 3 3/4 teaspoon salt cup buttermilk bacon drippings heavy cream Salt and pepper to taste 70 s o u t h e r n b re e z e . c o m At The Beach House Bed and Breakfast in Gulf Shores, Carol Shackleford treats guests to a true Southern country breakfast where the bread is filling enough to be the whole meal. Her old fashioned biscuits are sandwiched with cheddar cheese and topped with tomato gravy. The cornmeal waffles get an updated twist with a serving of cranberry butter on top. Cheese Biscuits with Tomato and Fresh Basil Gravy cups all-purpose flour teaspoons baking powder teaspoon baking soda tablespoons shortening tablespoons butter, chilled Serves: 4–8 | Preparation time: 30 minutes 1 1/4 1 8 tablespoon melted butter cup mayonnaise tablespoon fresh lemon juice (1/4-inch-thick) slices sharp Cheddar cheese Tomato and Fresh Basil Gravy (recipe follows) 1 2 3 Tomato and Fresh Basil Gravy 1 tablespoon vegetable oil or 1 tablespoon plus 1 teaspoon 1 tablespoon chopped fresh basil 1 tablespoon all-purpose flour 1 (14.5-ounce) can petite diced tomatoes, undrained 4 5 6 Place oil in a skillet over medium heat. Add flour, stirring constantly with a whisk until smooth. Add tomatoes and cook 2 minutes, stirring often, or until slightly thickened. Stir in remaining ingredients. Cook, stirring constantly, until mixture comes to a boil. Remove from heat. Yield: 1-3/4 cups Combine first four ingredients in a large bowl. Add shortening and chilled butter, and cut into flour mixture with a pastry blender (or pulse in a food processor) until mixture resembles small peas. Stir in buttermilk just until moistened. Turn dough out onto floured surface and knead with floured hands four or five times to form a smooth ball. Pat dough out to ¾-inch thickness. Use a 2-inch cutter to cut biscuits from dough. Place cut biscuits on an ungreased baking sheet. Brush tops with melted butter. Bake at 425° for 10 to 12 minutes or until golden. Remove biscuits from oven and reduce heat to 350°. (While biscuits bake, make gravy.) Combine mayonnaise and lemon juice. Slice baked biscuits and spread mayonnaise mixture evenly on both sides of biscuits. Place a cheese slice on bottom half of each biscuit; replace top half of biscuit. Place biscuits in a baking pan and cover with foil. Bake 10 minutes at 350° or until cheese melts. Serve with Tomato and Fresh Basil Gravy. http://southernbreeze.com

Table of Contents Feed for the Digital Edition of Southern Breeze 2007 Fall Issue

Editor's Letter Contributor Gumbo Words & Notes Accessories Coastal Calendar Storefronts: French Flair in Fairhope Sweet Dreams: Smooth Sailing Art of Living: The Colors of Hope Fixtures: Shake It Up! Live Here: Filled to the Brim Our Backyard: Just Add Water Make Yourself at Home: Open Invitation Pierless Pleasures Always Biloxi Spirited Away Reef Madness Louisiana Love Cheers: Fall Freeze Dish: Java Servers Reader Services Chef's Table: The Kid Inside Let's Eat: Cornbread, Catheads, and Calas Last Bite

For optimal viewing of this digital publication, please enable JavaScript and then refresh the page. If you would like to try to load the digital publication without using Flash Player detection, please click here.