Mommy's Kitchen - Recipes From my Texas Kitchen: Southern Hoe Cake aka Biscuit Bread

Friday, August 1, 2008

Southern Hoe Cake aka Biscuit Bread

The other day I talked about a Southern Hoe Cake that I made. I got the recipe from one of my favorite recipe sites, Southern Plate. I thought I would post the recipe here as well. I made this along side of my Salisbury Steak it was the perfect combination.
It taste like a huge biscuit. The outside is nice and crispy and the inside is cotton soft. I'm the girl who cant make a biscuit for the life of me, but I can make a Hoe Cake. Slap on some butter and yummo this is just the best!! Trust me.

Southern Hoe Cake aka Biscuit Bread 

2 - cups self rising flour (do not substitute)
1 1/2 - cups buttermilk or  milk
1/2 - cup vegetable shortening

Preheat oven to 425. Pour a thin layer of oil to cover the bottom of an eight inch round cake pan and place in oven to heat. Cut shortening into flour well.
Pour milk in and stir until wet. Pour into well heated pan or iron skillet and bake for 15-20 or until browned. Invert onto plate and slice. 

Need more recipe ideas? Check out the Recipe Index by Mommy’s Kitchen.


Yvonne, Houston,TX said... #

I've been making this for some time now. I have to make two at a time. You're right it's like a big biscuit. I bake mine in an iron skillet and it comes out perfect every time! Love this recipe. It's great with crock pot meals and especially sausage & gravy over the top! :)

Sue Davis said... #

I made this tonight with hamburger helper. There was none left in the pan. Next time I'll make two at once. I didn't have to change the recipe at all. This was Excellent!!!

Anonymous said... #

We use to make this but no lard and fry them and i think we used water instead of milk gonna try this though

Tina Butler said... #

This recipe doesn't use lard. It uses vegetable shortening.

Verna Hebert said... #

What is the difference of vegetable shortening compared to lard ? Is the shortening oil ?

Tina Butler said... #

There is not lard in this recipe so I am unsure where the previous poster got that information from. This recipe uses shortening which is vegetable fat (not vegetable oil). Shortening goes by the name of Crisco and it is in the baking isle. Lard is a pork fat.

Anonymous said... #

Would one need to add a little water if using buttermilk instead of regular milk?

ML Benton said... #

This has been passed down through the generations of my family and I still make it for the grandkids or my daughter when she asks. The only difference is we use oil instead of shortening and we make it on top of the stove. Yes and the big secret is being able to flip it. lol lol (this is why my daughter asks me to make it) It is a time tested resolve that is for sure to say the least. I think I will try your way next time. lol lol