I found this Old Fashioned Recipe in my website's draft menu and thought it was time to share it with you. I haven't thought about it in years, although my mama made it quite often. She would especially do it with leftover biscuit dough.
I think she had a fondness for it from her childhood because her mother and grandmother had made them as well. We were so spoiled with her pan-baked biscuits that I feel she didn't have her hoecakes as often as she would have liked.
Today I share the making of a biscuit dough hoecake, my version of Dot's Hoecake
Join me, won't you....
Mama and the grandmas used what they had in their day. I remember them using Lard and Fresh Milk from the cows to cook theirs. I also remember, in later years, Mama using vegetable oil and milk in hers. Some use shortening or butter in theirs.
Ingredients
2 cups sifted self-rising flour
1/3 cup pure olive oil or oil of your choice
2/3 cup buttermilk or milk
I used King Arthur Whole unbleached Self-Rising Flour
Olio Carli Pure Olive Oil from Fratelli Carli
I only had whole milk, so I used a little lemon juice in my milk to make faux buttermilk
*Notes* Use good quality ingredients and your foods will taste much better! A real olive oil is something you would need; there are so many fake oils out in the market now. I trust the Fratelli Carli Company; you can read all about the family in my reviews. King Arthur has been in the business since 1790 and is an American Company Founded in Boston. My Mama used Southern Biscuit Flours, and I certainly have as well.
Instructions:
1) Sift Flour into a medium bowl and make a well in the middle.
2) Add the milk and oil into the well.
3) Using a fork to pull in flour, go around the bowl, adding a little flour into the milk mixture at a time, mixing softly as you go.
4) When combined together, remove the fork and use your hands to softly work the dough together using little to no extra flour
5) Cut or pull into sections to work with. You decide the size hoecake you would like.
Preheat pan with a little olive oil on medium-low heat
6) Roll into a circle and flatten in your palm. I flattened mine evenly to 1/8 inch thick.
7) Place into pan; cook on one side 2 minutes, then turn hoecake over and cook 2 minutes.
**Time will vary according to the size/thickness you make, so keep watch and check.
You can cut and check to see if it is cooked through if you wish or
turn over and pick the crust back to see.
Variation in size
I chose to make them in smaller sections like my mama did. Today I got 4 sections from the dough.
You can make the entire dough into a hoecake if you wish. Remove from bowl and place on parchment or wax paper to flatten.
Delicious!
Enjoy!
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