1 cup plain white flour (self-rising or not)
2 to 3 teaspoons baking powder, less if you use self-rising flour
1/2 stick butter (not margarine)
10 ounces of buttermilk
Oil or Crisco
MIX dry ingredients together. Cut in the butter, add buttermilk and knead ingredients together; set aside.
BUILD a fire with charcoal. When the coals are hot, dig a hole the diameter of your cast-iron skillet with a lid or Dutch oven, about 2 inches deep.
PLACE 12 charcoal briquettes around diameter of the hole. Grease inside of pan.
PAT the dough out on a floured surface about an inch thick and cut out biscuits with a biscuit cutter or a floured drinking glass.
PLACE biscuits in pan, then place the pan in the hole. Cover. Shovel heaps of coals on the lid.
COOK for about 20 minutes.
David Broughton's Slightly Healthier Stuffed Peppers
6 bell peppers, any color
1 box of couscous (preferable one that has a Mediterranean flavor)
Shredded mozzarella cheese
Grilled chicken cut into bite-size pieces
HEAT oven to 350°.
PREPARE couscous according to package directions and set aside.
WASH the peppers and cut the tops off. Scrape the seeds out of the peppers, scraping the seeds off the tops; reserve. Lightly spray the peppers with oil inside and out.
FILL the peppers, using a spoon, alternating layers of couscous, mozzarella and chicken. End with a topping of cheese.
REPLACE the tops of the peppers and sit them upright on a baking sheet.
BAKE at 350° for 45 minutes. This leaves the pepper cooked but still slightly crunchy.
Aaron Robinson's Roasted Chicken
1 fryer chicken, about 4 pounds
1 tablespoon ground cumin
2 teaspoon garlic powder
1 teaspoon oregano
1/2 teaspoon smoked paprika
1/2 teaspoon ginger powder
1/2 teaspoon soy sauce
2 tablespoon olive oil
6 cloves garlic
3 tablespoon butter
HEAT the oven to 500°.
SEASON the chicken liberally with salt and pepper.
COMBINE cumin, garlic powder, oregano, smoked paprika, ginger powder, soy sauce and olive oil.
COAT the skin of the chicken with the mixture. Fill the cavity of the chicken with the lime, garlic and butter.
ROAST for about 10 minutes per pound, checking temperature until the temperature registers 160° at the deepest part of the breast. If the chicken is browning too much, cover lightly with foil -- however, the chicken will still be delicious, preferable to some, with charred skin.
ALLOW chicken to rest for 10 minutes before carving.
Reach Autumn D.F. Hopkins at autumn.hopk...@wvgazette.com or 304-348-1249.