Ingredients: 2 cups Self-Rising Flour 1 cup Buttermilk ¼ cup Oil
Ping for later.
A 20 minute video for 10 minute (making and cooking) frypan biscuits. LOL!
Every recipe site now is 10% recipe and 90% yakkity yak and adds.
I truly miss the old days...
Sounds like a good prepper/shtf recipe. I’ve done homemade flour tortillas in the cast iron skillet before.
A lot of nutrition in eggs, can’t you add an egg or two?
I believe in the North Country this is called Bannock.
Sad to admit I don’t have an iron skillet any longer.
She just reminded me of something when she said this goes all the way back to cooking on rocks against the fire. In the Boy Scouts, one part of getting our wilderness badge was that we had to cook a hamburger on a flat rock over a small fire that we started with flint & steel.
“When you live 20 miles from town” — check — 13 gravel + 5 blacktop, if the creeks are passable which they’re not after heavy rain. Else, 24 miles in the other direction.
Please, can someone post just the text of the recipe? Thanks!
Thank you for the summary. I didn’t want to go through the entire 20 minutes. I do like that the host displays the phrase: “Put God First”. I’ll try this out sometime.
I think I will try that next time we have the grandkids open. They will probably wonder how to door dash it.
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
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
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...
Bannock