"She's the boss of me!!!!" writes Robert Merrifield of his wife and co-owner/co-chef, Ouida. They met 20 years ago at their first restaurant, and have been in love ever since. Through growing their careers, running multiple restaurants, and raising five children they have learned that part of the key to their successful relationship is to leave 5 things unsaid each day. At The Polo Grill in Tulsa, their restaurant of more than 17 years, the passion they share for each other and for food is reflected in the atmosphere of their restaurant. Robert says, “This might sound sickening, but after all these years, she is truly the most important person in my life.” Sounds like love to us!

Benne Seed Molasses Biscuits
Chefs Ouida and Robert Merrifield of The Polo Grill – Tulsa, OK
Adapted by StarChefs

Yield: 16 biscuits

Ingredients:

• 2 cups all purpose flour
• 1 Tablespoon baking powder
• ¾ teaspoon salt
• 5 Tablespoons chilled unsalted butter
• 3 Tablespoons chilled vegetable shortening
• ¾ cup cold milk
• ½ cup molasses
• ¼ cup toasted benne seeds (sesame seeds)

Preheat oven to 450 degrees.

Mix first three ingredients in a large bowl. Add butter and shortening and cut in with a pastry blender until the mixture resembles dry oatmeal.

Stir in milk, molasses and benne seeds.

Roll the dough out until it is approximately ½” thick. Cut into 2” rounds.

Place the rounds on an ungreased baking sheet and bake until golden brown, approximately 12 minutes.