Ingredients:
2 cups Self-Rising Flour plus some reserved
1 cup Buttermilk. Can use any milk including soy milk
ΒΌ 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.
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.
Bttt