Inaugural biscuit-making contest draws interest at Bladenboro Spring Fling

By: Chrysta Carroll - Bladen Journal

BLADENBORO — Bladen County has a new best biscuit maker, found Saturday at the Bladenboro Spring Fling.

Gwen Thompson’s culinary delight was chosen by three judges as the best biscuit in Bladen County on Saturday at Bladenboro’s Biscuit Making Contest at the Spring Fling.

“We had a lot of good entries,” judge Sandra Cain commented of the 11 entries. “There really wasn’t a bad one in the bunch.”

Judging along with Cain were Chubby Starling and Robert Nelson.

Thompson said the secret to her recipe lies in the kind of flour she uses.

“It’s my mother-in-law’s recipe. The first time I ever tasted them, I thought I’d died and gone to heaven, they were so good,” Thompson laughed. “But you have to use Shawnee flour, and I couldn’t find any near Greensboro or Charlotte, so I’d have to come back to Bladen County just to find it.”

The judges must have agreed the effort is worth it. Thompson received $100 and trophy for being named best biscuit maker.

Thompson’s award-winning biscuit recipe is listed below.

The Wingtips provided entertainment for the day with songs like Ben E. King’s Stand By Me, Boogie Woogie Blues, and Unchained Melody by the Righteous Brothers, while vendors such as Lula Roe, Grace & Company, thirty-one, and Scentsy offered their wares for the day’s visitors.

The day’s events began at 11 a.m., and the rain arrived around noon, threatening to send visitors home. Folks crowded under the shelter, and activities were suspended for a while, but the showers eventually subsided and festivities continued. Organizers speculated the forecast and weather kept at least some people away.

Sponsored by Boost the ‘Boro, the event is used to help defray costs of running the Farmers Market in Bladenboro.

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Thompson’s recipe

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2 cups Shawnee Self-rising Four

2 Tbsp. Crisco solid shortening

1 c. buttermilk

Preheat oven to 450 degrees. Slightly grease a round cake pan. Mix shortening into the flour by hand. Slowly add buttermilk for a soft dough. Pinch off equal amounts of the dough into the size biscuit desired. After all are pinched off, add a small amount of flour to the biscuit and roll around in hand to form the biscuit. Place in pan with sides touching. Bake 12-15 minutes or to desired browning.

Chrysta Carroll can be reached by calling 910-862-4163 or emailing ccarroll@bladenjournal.com.

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Chrysta Carroll

Bladen Journal