Old Fashioned Hoecake Breakfast, It's an Iron Skillet Biscuit Y'all!

This morning I am making a favorite of mine, A Hoecake Biscuit. This Old Fashioned recipe is so easy anyone can do it if you have a good seasoned Iron Skillet! I am using a 10" skillet with a 2 cup recipe. This recipe is in our Volume 2 Cookbook. PLEASE LIKE SHARE AND SUBSCRIBE AND VISIT OUR WEBSITE!

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DO YOU REMEMBER that good old southern cooking? When I was growing up, my granny was my favorite cook. My mama was an amazing cook as well, but there was just something about being in granny’s kitchen.
I have made it so easy for you to learn how to cook like my granny and mama did with cooking tutorials for each and every recipe in our cookbooks. You can see how to order these by visiting us on our website. Oh and no difficult to find or crazy ingredients! Just simple ingredients and really good food.
I am a southern girl born in raised in Collard Valley in Polk County Georgia. We went to church on Sunday, school during the week, the grocery store on Friday’s and that was our life. No vacations, no camping, just plain old southern country people
NOW FOR THIS FAMILY RECIPE:
2 CUPS SELF-RISING FLOUR
1 PINCH SODA
1/8 CUP SHORTENING
4 TBSP. ROOM TEMP BUTTER
OPTION: INSTEAD OF USING BOTH BUTTER AND SHORTENING USE 1/4 CUP SHORTENING
1 1/2 CUP WHOLE BUTTERMILK
Add flour and soda to bowl. Blend in shortening with blending fork util shortening is about pea size. Grate butter into bowl (or cut it in with blending fork if it is room temp. Add soda and buttermilk. Mixture should be wet. Pour into a VERY well-greased 10" iron skillet. Grease skillet with shortening. Bake at 450 until good and brown. About 30 minutes. Flip upside down and cut in triangles like you would cornbread. Enjoy.

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