A tribute to Mom: Sour Milk Biscuits

This recipe is a tribute to my Mom, who passed away on January 3. Chicken and biscuits were her favorite meal. I make Sour Milk Biscuits as my go-to biscuit. This is my standard biscuit base for that meal, and it also makes a wonderful breakfast biscuit slathered with butter and raspberry jam. Here's to you, Mom: may you have heavenly chicken and biscuits every day in the hereafter.


Sour Milk Biscuits

3 cups flour

½ cup shortening

pinch of baking soda

4 teaspoons baking powder

1 teaspoon salt

1 ½ cups sour milk*

melted butter (optional)

*Make sour milk by mixing 1 tablespoon of cider vinegar OR fresh lemon juice with enough milk to measure 1 ½ cups at least 15 minutes before starting to make this recipe.

Sift all dry ingredients together. Cut in the shortening until mixture resembles coarse meal. Stir in sour milk with a large spoon, by hand. Turn out onto a floured surface and knead for a minute or so. Roll out at least ½" thick and cut with a biscuit cutter or the top of a small drinking glass. Place on a parchment lined baking sheet and brush with melted butter if desired. Bake at 450 degrees for 12 -15 minutes.

Makes about 2 dozen small biscuits (2" diameter) or 15 large ones

Raiding the Mom Archive: Her French Onion Soup

My Mom has a really good recipe for french onion soup. She no longer cooks,  but while tidying up her recipe drawer, I came across her tattered recipe, which I know I have, but don't know exactly where. This time it won't escape: The blog captures all.

As everyone who makes french onion soup knows, the secret to great flavor depth  is to brown the onions low and slow, allowing them to carmelize properly. One of my tweaks is to add a bay leaf to the stock when  heating it for even more flavor depth. My sister-in-law has her own twist as well: Instead of beer, she uses Taylor port. I can vouch for the sensational results. No matter how you tweak it, it's an easy, basic, and excellent recipe.

Marian's French Onion Soup

2 very large Spanish onions
3 TBLSP. butter
1 TBLSP. extra virgin olive oil
12 ounces of beer
3 TBLSP. flour
32 ounces (4 cups) beef stock or beef broth
one can of beef consomme -or- consomme Madrilienne
a baguette of good french bread, sliced to the desired thickness and allowed to dry out for several hours -or-
use day old french bread
 8 slices provolone cheese and/or good swiss cheese

Cut up the onions in rings and separate. In a very large frying pan, melt the butter then add the olive oil. Add onions and cook, stirring occasionally, over low heat until tender, golden brown and carmelized. This takes some time, so be forewarned. Add the flour and continue to cook, stirring, for five to ten more minutes.

In a 4 quart saucepan, stir together the beef stock, consomme and beer. Heat thoroughly. Ladle out a few cups and pour over the onions, stirring until all the brown bits are incorporated. Pour the onion mixture into the 4 quart saucepan into the remaining stock mixture and stir until well blended. Adjust the seaoning with salt and freshly ground black pepper to taste. Cook over medium heat for 30 to 40 minutes, stirring occasionally.

Preheat oven to 400F. Place 8  individual ovenproof soup dishes on a rimmed cookie sheet. Place some of the onions in the bottom of each soup bowl, add a baguette slice, add the remaining onions, and then fill each 3/4 full with stock..  Add a slice of your preferred cheese (or two!) cheese on top. Carefully place the cookie sheet on the center oven rack and bake for 15 to 20 minutes or until cheese is bubbly.

Makes 8 servings.