Thursday, December 3, 2020

Home Eat & Drink Mary's Recipe: Biscuits for a Thanksgiving Feast for Two

Mary's Recipe: Biscuits for a Thanksgiving Feast for Two


After years of big family meals around a big bird, we treasure our new tradition, Thanksgiving for two (not counting the cat) in the trailer in the middle of nowhere.

In our 1956 vintage Shasta trailer (commonly known as a canned ham), we are home for the holidays, wherever we’re parked.

The thing is, as much as I love camping, I don’t love making any culinary concessions to it. No freeze-dried food for me. The Shasta has a tiny oven and 3 propane burners in its Princess stove, and I use it all. With a minimum of at-home prep, I dish out a pretty full feast-day menu–this year, loin of pork stuffed with herbs and nuts, mashed potatoes with garlic, roasted sweet potatoes, blistered peppered green beans, green salad with balsamic vinaigrette and slivered apple, and hot rolls. A sip of High West Boureye before, Simonnet Febvre cremant and Meiomi pinot noir during.

The only tricky part is the hot rolls–and fresh bread is essential to any meal even pretending to mark an occasion much less merit the name of “feast”– but my second favorite biscuit recipe gets me through that, and provides fresh cinnamon rolls for breakfast, too.


My favorite biscuit recipe is of course my mother’s–proper, very short, flaky biscuits that are fantastic when they’re hot but turn to clunkers overnight. I need something hardier to bake on the road and I use this Dallas Junior League cookbook standby, called “angel biscuits.” With three different leavenings, they’re bound to rise, and the yeast means you can keep the dough, chilled, for a day or so. I make a batch of dough, divide it in three, stuff it in Ziplocs, and pack it in the icebox.

When it’s time to eat, just pat it out, cut it in squares so there’s no scraps, and bake. For cinnamon rolls, I pat it out, sprinkle it with brown sugar, nuts and cinnamon, roll it up and slice it. Bake these in a buttered pan, so the sugar doesn’t stick. You can also put a pat of butter on a square or round of dough and fold over for pocket rolls.



1 package active dry yeast

2 cups buttermilk

5 cups all-purpose flour

1/4 cup granulated sugar (I use a little less)

2 teaspoons baking powder

1 teaspoon baking soda

1 tablespoon salt

1 cup chilled shortening (I use butter)

Preheat oven to 400.


In a large mixing bowl combine flour, sugar, baking powder, baking soda, yeast and salt. Cut in butter or shortening until mixture resembles coarse meal, with some small pea-size pieces of fat. Stir in buttermilk, blending well. Knead lightly. Pat out to about 1/2-inch thick. Cut in squares or with biscuit cutter or proceed for cinnamon rolls. Place cut out biscuits on a lightly greased baking sheet. Bake at 400° for about 15 to 20 minutes. Makes about 2 to 3 dozen  biscuits, depending on size.

-Mary Brown Malouf

Mark your calendars! Our 12 Days of Giveaways starts Dec 1! ✨⁠

With giveaway items from local businesses such as @gotbeautydotcom, @woodhouseholladay, @cactusandtropicals and many more, you won't want to miss this! 🎁⁠

Here's the idea: ⁠
⭐ Tag a friend on our giveaway post who you believe should win the giveaway item! The person you tag is then entered to win! (Friends can tag one another) 💑⁠
⭐ Be sure to follow us (@slmag) and the giveaway provider on insta! ⁠
⭐ Entry deadline will be at 10PM. The winner will be announced at 11:59PM and a new prize will be posted at 8AM each day. ⁠

#giveaways #win #contest #christmas #gift #holiday #12daysofgiveaways #slmag

A holiday letter from our editor, Mary Brown Malouf:⁠

"It’s the season for celebration. And let’s face it—it was a bad year for cheer. Nevertheless, though masked and socially distanced, we will join together again this year in love and joy for one another. We will clink glasses, feast, toast to a better future and enjoy what we have, taking care to live in the moment. Remembering the good times in the midst of the not-so-good and pledging to support one another."⁠

Have a wonderful and safe holiday. Cheers! 🥂⁠

To read the full letter, go to the link in bio.

Happy Friday! We all know the best way to celebrate the end of the week is with a cocktail 😉! ⁠

🍸 And our next highlighted cocktail is the perfect way to start your weekend. @alibislc's 'Far From The Tree' by Clif Reagle:⁠

1.5 oz. @shdistillery Bourbon⁠
1.5 oz. Utah Honey and Akane Apple Shrub⁠
.25+ oz. @waterpocketdistillery Snow Angel .25 oz. lemon juice⁠
Barspoon of simple syrup⁠
2 dashes Regans Orange Bitters⁠
Combine in shaker over ice, shake and strain into a footed glass. Serve with dried apple garnish.⁠

“My goal for this drink was to make it with as many local ingredients as possible,” says Reagle, “and seeing as the farm scene is pretty quiet in November I decided to go with a classic method of fruit preservation: the shrub.⁠

VOTE VOTE VOTE AWAY! Grab our magazine, grab a cocktail (or make it yourself) and get voting. Cheers!🥂⁠

Link in bio to vote and learn more about Clif Reagle!

Yes. Thanksgiving is going to be different this year. So instead of stressing out to prepare a meal, help support local restaurants who need our love this Thanksgiving. 🦃⁠

Restaurants are doing what they can to make this Thanksgiving seamless for us. With offerings of curbside pick up, meal kits, and even delivery, ordering out this Thanksgiving seems like a no-brainer.⁠

Oh and did we mention no family-sized mess to clean up afterward? That’s a win-win in our book. 😉 Check the link in bio for full list of restaurants. 🍽️

Don't forget to vote in our 2020 Cocktail Contest!! 🍸🍹🥂⁠

Our next highlighted coktail is @thecopperonion's “Not Today Satan” by Frank Mealy:⁠

1.5 oz. @shdistillery Bourbon⁠
1.5 oz. pear shrub (Champagne Vinegar/Earl Grey simple 2:1)⁠
.75 oz. lemon juice⁠
Preheat glass with hot water. Mix ingredients, pour into the hot glass, top with hot water and garnish with cinnamon stick, star anise and dried pear.⁠

Mealy is a full-time bartender for the Copper Group. “Inspiration for this drink came from the expectation that we’re going to be running our outdoor patio season longer because of Covid.” People are more comfortable sitting outside, Mealy says, “So I wanted to make a hot drink for the colder months.”⁠

VOTE VOTE VOTE AWAY! Grab our magazine, grab a cocktail (or make it yourself) and get voting. Cheers!🥂⁠

Link in bio to vote and learn more about Frank Mealy!

Our 2020 Cocktail Contest is live!! 🍸🍹🥂

We’ll be highlighting our cocktail contest contestants throughout the next few weeks. Starting with @takashi_slc’s “Red Dirt Garden” by Crystal Daniels:

- 1.5 oz. Amaro Bilaro
- .5 oz. @shdistillery Barrel-strength Rye
- .75 oz. Lemon juice
- 1 oz. Red rice orgeat made with @redbuttegarden botanicals
- Pinch of Jacobsen Salt from @caputosmarket

Daniels garnished her cocktail with banana leaves and an edible begonia- if you can’t get the begonia, another colorful edible bloom will do. 🌺

VOTE VOTE VOTE AWAY! Grab our magazine, grab a cocktail (or make it yourself) and get voting. Cheers!🥂

Link in bio to vote!

Did you know that the first woman to cast a ballot in the United States voted right here in Salt Lake City?

In 1870, on her way to work as a schoolteacher, Seraph Young stopped by SLC’s old City Hall—right across from the Capitol—and made history as the first woman to vote under a women's equal suffrage law.

Like many of us, Young voted early in that election simply because she had to get to work on time. Her story reminds us of the power ordinary people have to make history. Now, get out and vote!

Photo: Ron Fox

Our November-December issue is on stands now!!⁠

And our annual cocktail contest is open for voting! Take all precautions, support our hardworking hospitality community and remember to smile. 🍹🍸🧉⁠

Pick up a magazine, grab a cocktail and vote! Happy November, everyone! ⁠

Check the link in bio to vote.

Trick or treat? COVID cases are getting scary.

111K confirmed cases and 601 deaths in Utah.

Link in bio for a little op-ed on face masks. 😷