Posted on 06/20/2021 8:07:07 AM PDT by mac_truck
To give credit though, we might have a pretty good summary in post 1.
Doesn’t sound complicated...
close to fry bread?
Sounds a lot like biscuit dough, go easy on mixing it, the more you mix the heavier and tougher it gets. That’s why pancake recipes say your batter should still have lumps. Stir it more, you get tough pancakes.
Good for when the SHTF Quick and easy
Terrific site for old fashioned country cooking. Her recipes: just reading them will make your mouth water!
later
That’s what I was wondering.
Ingredients:
2 cups Self-Rising Flour plus some reserved
1 cup Buttermilk. Can use any milk including soy milk
¼ cup Oil. Can use any oil, lard, bacon grease
Whisk the dry flour to break up the lumps.
Add milk
Add oil
Stir. Spatula works better. Can use a spoon or even your hands. Don’t overwork it.
Put some of the reserved flour on your counter or board. Dump the entire batch on the flour and let it rest two to three minutes.
It’s a really soft, sticky mixture. Break it into eight smaller chunks and shape into whatever shape you like. You can use biscuit cutter to shape them. Let the shaped batter rest a second time for two to three minutes.
Use a thick-bottom skillet with a lid to bake them. You are not frying the bread. Preheat the pan on a very low flame. Put the shaped batter on the outside perimeter of the skillet. Put the lid on and back five minutes. Flip the bread and bake in the skillet another five minutes.
Fried bread was common in the 40s-50s
OK.
2 cups self rising flour
1 cup buttermilk
1/4 cup oil.
Stir together and fry in a pan.
If you don’t have self rising flour and buttermilk:
Self rising flour is 1 cup AP flour, 1.5 tsp baking powder, and 1/4 tsp salt.
Buttermilk substitute is 1 cup whole milk and 1 tbls white vinegar. Stir and let it sit for 10 minutes.
Then continue recipe.
My tagline used to be “Three most annoying words on the internet - Watch the video”. Nearly every single video I’ve ever seen on the internet is blurry, preceded by 30 seconds of crappy, pointless introduction / music / ads, and then doesn’t convey any information of any real use once you get to the “meat” of it.
Cool. Just biscuits, simplified in a skillet. Thanks very much.
Mix then let the dough rest for ywenty minutes before plopping it into the hot iron skillet uis the secret.
Thanks.
I’m old as dirt. When I was a younun’ my mother baked biscuits and small cakes in a dutch oven at the fireplace. (I grew up in a lo9g house where the kitchen had a tall fireplace with a swing arm pot hanger.) When Mom made biscuits she never mixed the dough much and she let it sit for ten or twenty minutes before dropping it in the heated three legged pot with lid. After putting the lid on she put coals from the fire on top.
Self-rising flour + oil + milk.
Thank you for sharing. I really enjoyed the video.
I think I will try that method with my own “Henry David” recipe using rye and corn flour. Slightly more complicated but, I think, more tasty. Now off to the grocery for some buttermilk...
Every Boy Scout 2nd Class knows how to cook in a Dutch oven. And how to clean and season it. Still use one. Highly versatile (fry, roast, stew, bake).
It really is a pretty simple recipe, just mix the ingredients into a dough ball, flatten and fold the ball a few times, cut into 4-6 pieces and cook on the stove top over low heat until golden brown on both sides (about 8 minutes).
You can cut the recipe in half or double it as needed, and even substitute regular milk for the butter milk without affecting the end result.
I've been making these with a stoneware skillet, but iron is preferable.
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