![]() No one way is the only right way, except your mama's way! I say that, just like cornbread and potato salad in your gumbo, I think it honestly just depends on where you grew up and what you grew up knowing. ![]() Others of us say that this flour rendition is a hoecake, and their cornmeal cousins are something altogether different. Some of us insist a hoecake is a small medallion of cornmeal cakes cooked in a skillet, sort of like a pancake. let's say passionate, about something we grew up with, especially when it comes to food. Some southerners call this skillet biscuit a hoecake, and as always, we southerners can get a little bit, well. If you're in the mood for biscuits but don't want to bother with the rolling and cutting out part, this is a great way to get them, because essentially this is pretty much just one giant biscuit, with a different preparation. Thankfully we can be just a tad more indulgent and use a little butter and some buttermilk in ours. Not much more than simply flour, fat and milk back then, and often only water, when there was no money for milk. Though skillet bread has been around since pre-Colonial times, this biscuit bread was likely a staple during the Great Depression and probably most often eaten for breakfast, typically just torn from the cake, rather than cut. Traditionally, in the south we use an all vegetable shortening like Crisco but if you want a healthier alternative you can use an organic all natural shortening that is on the market today as a substitute.A quick biscuit bread, sometimes called hoecake bread, fried in bacon drippings in a screaming hot, cast iron skillet on top of the stove. There is only 1/4 of a cup of shortening in this recipe but it makes a big difference in the texture of the final baked biscuit. Shortening is what sets apart a true southern biscuit recipe from all of the other recipes out today. While you can substitute butter for shortening in a biscuit recipe, the taste and texture will be different. Many will argue that shortening is not necessary in a biscuit recipe. If you don’t have a cast iron skillet you can use a cake pan, just make sure the biscuits are touching when placed in the pan. I think that a cast iron skillet adds to the flavor of southern biscuits but it isn’t absolutely necessary to use one. So try your best not to over work the dough, so that your biscuits will be light and fluffy. If you handle the dough too much you will warm up these cold ingredients and they won’t do their job in the oven. You’ll notice in the ingredient list for these fluffy southern biscuits that it calls for some cold ingredients. Quick and Easy Homemade Southern Biscuits recipe Don’t handle the dough so much That is because it has already been sifted along with the addition of baking powder and salt, which saves you an extra step in the kitchen. You will notice that self-rising flour is perfectly soft and light. Now, yes it is true that you can make your own self-rising flour but there is just something magical about a bag of self-rising flour. However, the brand for me doesn’t matter so much as what type of flour that you use.įor southern biscuits I only use self-rising flour. Many southerners will swear by White Lily brand flour. ![]() If you want a really, good southern biscuit you have to use the right kind of flour. Many will argue that flour doesn’t really matter when making biscuits. Simple and delicious, that is the secret to good southern biscuits. This is a southern biscuits recipe without buttermilk. If your biscuit recipe has too many ingredients, forget about it. Biscuits are a southern staple for breakfast and a welcomed compliment to southern comfort food. There is one thing you need when living in the south and that’s a good homemade biscuit recipe. The best, authentic southern biscuits recipe that makes perfectly soft and fluffy biscuits using only 5 ingredients. What are some other breakfast foods you eat in the south?.What do I serve with this southern biscuits Recipe?.
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