![]() ![]() 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. ![]() A quick biscuit bread, sometimes called hoecake bread, fried in bacon drippings in a screaming hot, cast iron skillet on top of the stove. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |