Hoecake Biscuit - Master Cookbook Recipe # 107

Name: Hoecake Biscuit - Master Cookbook Recipe # 107
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 8 wedges
Cuisine: Southern
Ingredients: 2 cups self-rising flour; 1 pinch baking soda; 1/4 cup shortening or butter (room temperature); 1 1/2 cups whole buttermilk; 1 cup milk or lowfat buttermilk

Whether you call it a "hoecake" or "skillet biscuit bread," it's a quick and delicious way to get that biscuit flavor without all the rolling and cutting.

This is recipe #107 in Tammy’s Master Cookbook.

Prep time: 5 minCook time: 30 minTotal time: 35 min

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Ingredients

2 cups self-rising flour
1 pinch baking soda
1/4 cup shortening or butter (room temperature)
The Liquid:
1 1/2 cups whole buttermilk

Optional Liquid Ingredient

1 cup milk or lowfat buttermilk

Instructions

Prep the Skillet: Grease a 10-inch cast-iron skillet generously with shortening.
Combine Dry Ingredients: In a mixing bowl, combine the self-rising flour and the pinch of baking soda.
Cut in the Fat: Use a blending fork to mix in the shortening or butter until the mixture looks like pea-sized crumbs. (Option: For an even faster version, you can melt the fat and stir it in with the milk!)
Make it Wet: Add the buttermilk gradually. Unlike regular biscuit dough, you want this to be a wet mixture, similar to the consistency of cornbread batter.
Pour and Bake: Pour the batter into your greased skillet. Bake at 450°F for 25 to 30 minutes, or until the top is a beautiful golden brown.
The Finish: Once baked, flip the bread out of the skillet and cut it into triangles, just like you would with cornbread.

Notes

Tammy’s Tips:

The Skillet Secret: Using a cast-iron skillet is what gives this bread that incredible, crispy crust that everyone fights over!
Watch the Consistency: If your batter is too thick to pour, add just a splash more buttermilk. It should spread out easily in the pan.
Serving Suggestion: This is wonderful served hot with a big pat of butter or used to soak up the juice from a pot of fresh collard greens.