Trisha Yearwood is all about preserving the recipes of her family’s past for generations to enjoy. One of the most recent recipes she’s found was a Yearwood family-favorite dessert recipe. It was beloved by her father Jack and prepared by her mother Lizzie. The country’s superstar has changed its name to Jacques Fried Peas.
She has found a way to continue honoring those great cooks in her four cookbooks as well as in her Food Network series, Trisha’s Southern Kitchen. The food they prepared and enjoyed revealed a lot about who those people were and the things that mattered most to them.
Jack’s Fried Pies Was a Family Favorite Recipe
in an interview with WBUR, Yearwood said that she and her sister Beth talk fondly about their maternal grandparents, who have a dairy farm. Grandma Yearwood was known for her delicious baked goods.
The sisters recently revealed a family heirloom, a cookbook that included a handwritten recipe for Grandma Yearwood’s fried pie, which Yearwood later named after her father, Jack.
“We just burned it because it was never in a book and we didn’t even know where the recipe was,” Yearwood explained.
“Our dad always used to talk about his mom’s fried pies.”
Yearwood and Beth renamed the recipe for Jack’s Fried Pies after their father.
One of Trisha’s favorite dishes is her father’s biscuits.
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Yearwood admitted that one of her favorite things to eat growing up were her father’s biscuits.
The Yearwood Family recipe is simple and can be adapted in many ways as seen in the video above, where the country superstar tops it with diced country ham and homemade pimento cheese spread.
The basic biscuit recipe includes many pantry staples. These include self-rising flour, vegetable shortening and buttermilk.
If you don’t have self-rising flour, it’s easy to make at home. Just add 1 1/2 tsp. baking powder and 1/2 tsp. Salt in a cup of flour. Adjust as needed for larger amounts of flour.
A quick buttermilk substitute requires nothing more than a cup of milk and a tablespoon. Vinegar or lemon juice.
Jack Yearwood used to make easy and puffy biscuits recipe
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Yearwood uses a pastry blender to mix the shortening into his dough until the mixture resembles coarse meal. She mixes in buttermilk to make a soft dough.
Do not over mix the flour as it will make the biscuits hard.
Stir until all the flour is incorporated. Then, turn the dough out onto a counter and knead it about 5 times until it is smooth enough that it is no more than 1/2 inch thick.
Cut out your biscuits with a round cutter and place them on a greased baking sheet or round cake pan. Bake until light brown.
Trisha’s Southern Kitchen Airs Saturdays at noon EST on the Food Network.
Full recipe and video are available at food Network Website.
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