Sunday, February 28, 2021

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

Even in the exploration boom of the 1800s, nobody dared to explore the terrain flowing through the Green and the Colorado Rivers.⁠

That is, nobody until Major John W. Powell said the 19th Century equivalent of “Hey man, hold my beer while I try this.”⁠

Read more about his dangerous expedition at the link in our bio!⁠

Photo of Powell’s expedition courtesy Library of Congress Prints and Photographs Division⁠

A brand new issue of Salt Lake magazine is coming your way! ⁠

We can't wait to share these stories with you. This issue includes our annual Blue Plate Awards celebrating those surviving and thriving in the restaurant biz. Plus, we take a road trip to Wyoming and ask why the only Utah passenger on the Titanic didn’t survive her journey.⁠

A note from our editor Jeremy Pugh, including beautiful tributes to Mary Brown Malouf from our friends in the community, is online now. Read more at the link in our bio ❤️⁠

Subscribers: Look for this issue in your mailbox soon. The magazine will be on newsstands March 1! 📬

Today, we are thrilled to announce the winners of the 2021 Blue Plate Awards! ⁠🎉⁠

These prizes honor the growers, food evangelists, grocers, servers, bakers, chefs, bartenders and restaurateurs who do more than put good food on the table—they make our community a better place to live. This year, just surviving as a local business deserves an award, but each of our Blue Plate winners did more than that. They made us grateful for every person involved in the essential act of feeding us.⁠ 🍽⁠

At the link in our bio, we have the full list of winners, a celebration of feats of COVID creativity and a tribute to restaurants we lost this year. If you’re hungry for more, pick up a copy on newsstands March 1! Plus, check out our Instagram for spotlights on some of the Blue Plate winners. ⁠

This year’s Blue Plate Awards are the first without our beloved Executive Editor Mary Brown Malouf. We dedicate them to her, our town’s biggest food fan, critic and champion. xoxomm⁠ 💙

2021 Blue Plate Award winner: @ricobrandut for Staying in Beansness⁠

Last summer, it seemed that Rico would be another victim of rapid gentrification in Salt Lake. Luckily, Rico was able to find a new home in Poplar Grove and now plans to add even more employees. It’s a last-minute happy ending for a community leader who literally wears his mission on his sleeve, courtesy a tattoo in bright red block letters: “pay it forward.” 💙⁠

2021 Blue Plate Award Winner: @spicekitchenincubator for Keeping the Spice Flowing⁠

This year Spice Kitchen Incubator, already an essential resource for refugees, became, well, even more essential. 💙⁠

2021 Blue Plate Award winner: @thestore_utah for Special Deliveries ⁠

As grocery delivery becomes the new norm, The Store offers a personal touch that only an independent grocer can provide. Last March, high-risk and elderly customers began calling in their grocery lists over the phone, and The Store’s general managers personally delivered food to their homes. 💙⁠

2021 Blue Plate Award winner: @cucinaslc for Preserving Neighborhood Connection⁠

Cucina’s outdoor spaces became a place where the neighborhood could gather safely. Owner Dean Pierose offered free coffee in the mornings and encouraged his regulars to linger and commiserate together, preserving a semblance of society during a socially distanced time. 💙⁠

2021 Blue Plate Award winner: @oquirrhslc for Betting the Bottom Dollar⁠

When COVID-19 hit Salt Lake City, Oquirrh co-owners Andrew and Angelena Fullers' dream was seriously damaged. But the Fullers keep trying to follow the rules. 💙⁠

2021 Blue Plate Award winner: @hearth_and_hill for Opening Doors⁠

As the pandemic ravages independent restaurants, Hearth and Hill has reaffirmed its commitment to small businesses in Park City and used its large dining room as an informal gathering space for the city. 💙⁠

2021 Blue Plate Award winner: @fisherbrewing for Creative Canning⁠

This year, Fisher found ways to utilize their beer, taproom space and canning capabilities for good. They created special lines of limited edition beers in custom cans to help raise funds for local businesses struggling to stay afloat during the pandemic. 💙⁠

A wind storm #tbt for your feed today. 🌬️🛹⁠

2020 was a long, long, loooong year, so we asked local photographers to share what the new normal looked like through their eyes. The link is in our bio!

Just hours after being sworn in, President Joe Biden signed an executive order calling for a review of the boundaries for Bears Ears and Grand Staircase-Escalante national monuments. The monuments—designated by Barack Obama in 2016 and Bill Clinton in 1996—were reduced by roughly 2 million acres by former president Donald Trump, and the executive order is seen as move towards restoring the original boundaries.⁠

Read the full story through the link in bio.⁠

📸Bears Ears National Monument: Courtesy of Utah Office of Tourism

What’s your favorite park in Utah? ...