E Biscuits

kneading the dough for The Fat Elvis Biscuit at the International Biscuit Festival in Knoxville cutting the dough for The Fat Elvis biscuit at the International Biscuit Festival in Knoxville placing bacon and bananas inside the Fat Elvis biscuit at the International Biscuit Festival in Knoxville “The Fat Elvis – a/k/a Taking Care of Biscuits” was the grand prize winner at the first International Biscuit Festival on Saturday. In order to win the grand prize, it had to first win its category — and that almost didn’t happen.

savoring my first taste of The Fat Elvis biscuit at the International Biscuit Festival in Knoxville I was one of the three judges for the Most Original Biscuit category. The other two judges were Janet Testerman of Knoxville Magazine and Maryann Byrd, the producer/author of “The Rise of the Southern Biscuit.” I felt strongly that the Fat Elvis was the best thing I had eaten all day.

slicing the Flitter Bread at the International Biscuit Festival in Knoxville cross-section of The Fat Elvis biscuit at the International Biscuit Festival in Knoxville One of the other judges said she could not stop eating an entry called “Flitter Bread.” She liked the taste and texture of it. I argued on behalf of the Fat Elvis because I thought it was more creative than the Flitter Bread, which was essentially a large buttermilk biscuit cooked in a cornbread skillet. I would have ranked the Hawaiian-themed “Big Island Biscuits” in second place but agreed to push them down to third if it meant we could give our category’s first prize to Elvis. After our judging was finished, Erin Donovan of WBIR and Brent Thompson of Knox ivi announced that the overall winner was The Fat Elvis.

“The Fat Elvis – a/k/a Taking Care of Biscuits”
recipe by Kimberly Pack

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  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1½ cups powdered sugar
  • 1½ bananas, mashed
  • ½ cup honey roasted peanuts, chopped
  • ⅓ cup shortening (or ⅓ cup frozen unsalted butter, grated)
  • ½ cup buttermilk

Sift first 5 ingredients together in a large mixing bowl. Add mashed bananas and chopped peanuts to flour mixture. Cut in the shortening until well combined. Pour in buttermilk until mixture is slightly moistened. Add more if needed. On a floured surface, turn out mixture and gently, careful not to overmix, form into a ball. Then flatten out into a circle about ½ inch in thickness. Using a biscuit cutter of choice, depending on the size preferred, for example a glass, biscuit cutter, etc., dredge through flour and form biscuits. Place biscuits on a Silpat® covered cookie sheet and bake 8 to 10 minutes until golden brown. Number of servings: 10 to 12.

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Peanut Butter Topping

  • ¼ cup powdered sugar
  • ⅓ cup creamy peanut butter (Jif recommended)
  • 1 tbsp skim milk
  • ¼ tsp vanilla

Combine ingredients in small bowl. Microwave until soft. Mix until smooth. Serve with biscuits, fried bacon and sliced bananas.

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2 Responses to E Biscuits

  1. elaine says:

    Fascinating. Who brung the Fat Elvis biscuit? Are they still in the building, as it were?

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