This month's recipe comes from Chef Jeremy Langlois of Houmas House Plantation and Gardens in Darrow, Louisiana. If you like the recipe, then check out Louisiana Cookin' magazine. Subscribe with the promotion code wwoz2010, and they'll donate $5 to WWOZ.
Makes 12 biscuits
2 cups flour
4 teaspoons baking powder
1 teaspoon salt
Zest of 1 orange
2 tablespoons shortening
1/2 cup champagne
1/2 cup orange juice
Preheat oven to 350ºF. In a mixing bowl, combine flour, baking powder, salt, and orange zest. Work shortening into the flour mixture with the tips of the fingers or cut in with 2 knives. You want to get a mixture where the flour is surrounding little pieces of butter. The mixture should not form into a paste but should be somewhat dry.
Add the champagne and orange juice gradually, mixing with a butter knife or wooden spoon to form a soft dough ball. Roll dough lightly on a floured board to 1/2-inch in thickness. Cut shape with a biscuit cutter and place on a greased baking pan.
Bake for 12 to 15 minutes. Remove from oven and serve warm.