A Year-Round Guide to Franklin and Nantahala

5 cups flour, unsifted 1 teaspoon soda 3 teaspoons baking powder 1 teaspoon salt ¼ cup sugar 1 cup shortening 1 package dry yeast 2 tablespoons warm water 2 cups

Madison County Championship Rodeo

5 cups flour, unsifted 1 teaspoon soda 3 teaspoons baking powder 1 teaspoon salt ¼ cup sugar 1 cup shortening 1 package dry yeast 2 tablespoons warm water 2 cups

Rosemary and Goat Cheese Strata

5 cups flour, unsifted 1 teaspoon soda 3 teaspoons baking powder 1 teaspoon salt ¼ cup sugar 1 cup shortening 1 package dry yeast 2 tablespoons warm water 2 cups

Angel Biscuits

5 cups flour, unsifted
1 teaspoon soda
3 teaspoons baking powder
1 teaspoon salt
¼ cup sugar
1 cup shortening
1 package dry yeast
2 tablespoons warm water
2 cups buttermilk
melted butter

Sift together flour, soda, baking powder, and salt. Add sugar. Work in shortening. Meanwhile, dissolve yeast in 2 tablespoons warm water, and add with the buttermilk to the flour mixture. Mix well. Turn out on a floured board, and roll ¼-inch thick; cut out biscuits. Dip in melted butter, and fold over for pocketbook rolls. Bake at 400° for about 15 minutes or until done. You may store dough in a plastic bag or glass container in the refrigerator for up to a week.


Note: In 1978, the softball team of Bethlehem Community produced Favorite Recipes From Our Best Cooks. Not only did the organizers collect recipes from people throughout the community, but they also received support from several advertisers, including Johnny’s Sporting Goods in Carrboro and Davis Grocery and Service Station in Graham. This cookbook is no longer in print.

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This story was published on Feb 28, 2011

Community Cookbook Series

Community Cookbook Series

For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.