In this episode Stacey and Jessica make Kentucky Biscuits and Kentucky Mimosas
Richard’s Delicious Biscuits
Recipe from the Kentucky Derby Museum Cookbook
- 1 teaspoon salt
- 2 cups all purpose flour
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- ½ cup shortening
- 1 cup buttermilk
Preheat oven to 400 degrees. Mix salt, flour, baking powder and baking soda together. Cut in the shortening and blend this mixture until it is the texture of cornmeal. Pour in the buttermilk slowly, constantly stirring the batter. Knead this mixture with your hand in the bowl until all the dough comes clean from the sides. If the dough does not clean the sides of the bowl, then the biscuits will not be right. This dough can be made up to a week in advance and stored in the refrigerator,. Cover the dough with a damp cloth and then cover with plastic wrap. Roll out on a lightly floured surface ½ inch thick. Fold dough over into a half-circle and cut with biscuit cutter. Bake for 10-12 minutes.
- 1.5 ounces Bourbon
- .5 ounce Grand Marnier
- Angostura or Peychaud’s Bitters
Pour bourbon and Grand Marnier into a Champagne flute. Add a few dashes of bitters. Top with Champagne. Garnish with an orange peel and a cherry.