Recipes by Buck Owens: Baking Powder Biscuits; Cornbread; Scalloped Potatoes

Buck Owens' Baking Powder Biscuits

2 cups all-purpose flour
2 1/2 tsps. baking powder
1 tsp. salt
1/4 cup vegetable shortening
3/4 cup milk
Melted margarine

1. Sift together dry ingredients. Mix in shortening using fork; add milk. Blend lightly until mixture is moistened.

2. Turn out on floured board (or wax paper); knead lightly. Roll out to about 3/4-inch thick. Cut rounds with floured biscuit cutter. Place on lightly greased baking pan. Brush tops lightly with melted margarine. Bake in preheated 450 degrees F. oven about 12 minutes. Makes about 1 dozen biscuits. Serve with country ham or flour gravy.

Buck Owens' Cornbread

1 cup white cornmeal
1/2 cup flour
1 tsp. salt
2 tsps. baking powder
1 tbsp. sugar
2 tbsps. vegetable shortening, melted
1 egg
1 cup milk

1. Mix dry ingredients in mixing bowl. And shortening, egg and milk; blend well.

2. Pour into buttered 10-inch skillet (or 9-inch square pan). Bake in preheated 400 degrees F. oven about 20 minutes (or until brown). Serves 6.

Buck Owens' Scalloped Potatoes

For the sauce:

2 tbsps. butter
1/4 cup flour
3 cups milk
1/2 tsp. salt
Pepper to taste

1. Melt butter, slowly stir in flour, cook over low heat to form a smooth thick paste. Add milk gradually, stirring until smooth. Heat only to blend, but not to thicken.

For the potato layer:

6 cups sliced potatoes
1 cup finely chopped onion
4 pieces lean bacon, cut in half
2 cups Wheaties
Salt and pepper to taste

1. Grease two-quart baking dish. Season each layer lightly with salt and pepper.

2. Spoon sauce over layers. Top with bacon. Bake uncovered in preheated 350 degrees F. oven about 1 1/2 hours (or until potatoes are tender). Serves 8.