For a taste of homemade comfort, Hamby’s Buttermilk Biscuits are sure to be a crowd favorite. Perfect for your summertime BBQ or to accompany soup in the fall seasons.
5 cups self-rising flour
1 tablespoon sugar
1 cup vegetable shortening
2 cups buttermilk
Combine flour and sugar. Cut in shortening with a pastry blender to resemble coarse meal. Add buttermilk. Stir util dry ingredients are moistened. Turn the dough onto a lightly floured surface and knead four times. Roll dough to 1/2 inch thickness and cut with biscuits cutter. Place on lightly greased baking sheet. Bake at 450 degrees for 8 to 10 minutes. Brush tops with melted butter immediately after removing from oven. Biscuits may be served plain, with an assortment of jam or filled with country ham.
Mrs. Hamby’s note: Be sure the oven is set on 450 degrees throughout the baking period. A lower temperature will dry biscuits out before they are done. When turning dough out onto pasty cloth, avoid adding too much flour as this will cause the dough to toughen. A shiny baking sheet will help prevent over-browning biscuits on the bottom.
Deviled eggs are a staple for any Southern party and Mrs. Hamby agrees. This quick bite is perfect for potlucks, tailgates, and summer dinners. Follow these directions to whip up this classic favorite. 24 servings.
1 dozen hard-cooked eggs
1 teaspoon seasoning salt or to taste
1 teaspoon Worcestershire sauce
1 teaspoon prepared horseradish
2 teaspoons sweet pickle juice
2 teaspoons prepared mustard
1/2 cup mayonnaise or more, if needed
1/2 teaspoon pepper
Sliced pimiento-stuffed olives or dill for garnish
Slice hard-cooked eggs in half, lengthwise. Remove yolks and grate in food
processor. Add seasoning salt, Worcestershire sauce, horseradish, pickle juice,
mustard, mayonnaise and pepper. Blend well. Adjust mayonnaise to reach desired
consistency. Spoon yolk mixture into a pastry bag fitted with a large star tip. Pipe
a rosette of yolk mixture into each white half. Garnish with a slice of pimiento stuffed
olive or sprinkle with dill. Store in refrigerator until ready to serve.
Spring is right around the corner and with temperatures beginning to heat up in Charleston – we’re thinking up ways to keep cool. Loved by many of Mrs. Hamby’s oldest clientele, our delicious Golden Fruit Punch cocktail is the perfect refresher to sip and serve.
4-5 slices day-old bread, lightly toasted
1 cup raisins
3 eggs, beaten
1/2 cup plus 2 tablespoons sugar
1/8 teaspoon salt
3 cups milk, scalded
1/2 teaspoon cinnamon
Bourbon Sauce Ingredients
16 tablespoons butter, softened
1/2 cup honey
1/4 cup bourbon
Bread Pudding Directions
Butter bread slices well and cut into strips. Place strips in a 13x9x2 inch buttered baking dish. Layer with raisins. Combine eggs, 1/2 cup sugar, salt and milk and mix well. Pour egg mixture over bread strips. Let bread strips soak up all the liquid. Combine 2 tablespoons sugar and cinnamon. Sprinkle over bread. Bake at 350 degrees for 25 minutes. Serve warm with Bourbon sauce.
Bourbon Sauce Directions
Cream butter and honey. Stir in bourbon. Brush over warm bread pudding before serving. Makes 1 and 3/4 cups.
Here at Hamby Catering & Events we are counting down the minutes until Fall is officially here. We’re dreaming of cool nights for walks around the Battery, cozy sweaters, and colorful leaves underfoot. Pumpkins are starting to pop up all over town, and while it may be too early to break out your carving tools, we’re getting inspired to break out the pumpkins in our kitchen instead.
Mrs. Hamby’s Pumpkin Apple Streusel Muffins
2 ½ cups all-purpose flour
2 cups sugar
1 T pumpkin pie spice
1 t baking soda
½ t salt
2 eggs, lightly beaten
1 cup canned pumpkin
½ cup vegetable oil
2 cups peeled, finely chopped apples
2 T all-purpose flour
¼ c sugar
½ t ground cinnamon
4 t butter
In large bowl, combine flour, sugar, pumpkin pie spice, baking soda, and salt. In separate bowl, combine eggs, pumpkin and oil. Add to dry ingredients. Stir until mixture is just moistened. Fold in apples. Spoon batter into greased muffin cups, filling ¾ full. Sprinkle Streusel Topping over batter. Bake at 350 degrees for 30 min.
Combine flour, sugar, and cinnamon. Cut in butter with a fork or pastry blender until crumbly.
Makes 18 muffins.
Enjoy with a steaming mug of cider on your front porch!