Buttermilk Biscuits

2 cups self-rising flour


2 teaspoons sugar

1/2 cup vegetable shortening

2/3 cup buttermilk



Preheat the oven to 450ºF.



In a bowl, combine the flour and sugar. Using two knives, cut in the

shortening until it is thoroughly combined. You may also use a food

processor. Add the buttermilk all at onces and stir until it and the

flour are mixed. The dough will be very moist.



Use a floured board and floured fingertips, pat out the dough to a

1/2-inch thickness. Cut the dough into 12 biscuits with a sharp knife,

dipping th eknife in flour after each use to keep it from sticking.



Transfer the biscuits with a floured metal spatula to an ungreased baking

sheet and bake for 10 to 12 minutes, until the tops are lightly browned.

Serve warm.

Watermelon Salad with Mint Leaves

5 pounds watermelon


1 whole vidalia onion

1/4 cup red wine vinegar

1 1/2 teaspoons salt -- to taste

1 1/2 teaspoons pepper -- to taste

1/2 cup extra virgin olive oil

2 tablespoons fresh mint -- chopped

4 ounces feta cheese -- crumbled

6 whole mint sprigs



Cut the flesh from the melon and cut into bite size pieces, removing

and discarding the seeds, and set aside. Peel and slice the onion into

rings.



In a small bowl, combine the vinegar, salt, pepper, and whisk until

salt is dissolved. Slowly whisk in the olive oil, a few drops at a

time. Add in the chopped mint, taste, and adjust seasonings.



In a large bowl, combine the melon, onion, and feta. Pour the dressing

over the melon mixture and toss gently until everything is coated and

evenly mixed. Garnish with mint sprigs.



To serve, divide salad among individual plates and garnish with mint

leaves.

Fried Chicken

Salt and pepper, for seasoning chicken


1 (2 1/2 pound) chicken, cut into pieces

Peanut oil, for frying

3 eggs

1/3 cup water

2 cups self-rising flour

1 teaspoon black pepper



Season the chicken pieces well with salt and pepper and place in the refrigerator for at least 2 hours, up to overnight.

Heat peanut oil in a cast iron skillet to 350 degrees F.

Beat eggs and water in a small bowl. In a shallow bowl, season flour with pepper. Dip chicken pieces in egg mixture and then coat well in flour mixture. Carefully add to oil, in batches if necessary, place lid on top of skillet, and fry until brown and crisp. Remember that dark meat requires a longer cooking time (about 13 to 14 minutes, compared to 8 to 10 minutes for white meat.)