Reply With QuoteAwesome as always. I will have to find one of those biscuit pans. Lodge is made about an hour away. I can't go by there without running through their factory outlet store
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Drop Biscuits in Lodge Biscut Pan
I love a good drop biscuit and these 2 ingredient biscuits will sop anything off a plate you desire. At a trade show years ago I picked up this Lodge Iron Biscuit Pan. Well after 25 years of use it still makes the best 2 ingredient biscuits. While warming the oven up to 425 degrees I put a dab of butter flavored Crisco in each well. Once done I pre-heat the pan and Crisco till the Crisco is hot enough to fry the dough when dropped in.
mixing the self rising flour and buttermilk is pretty straight forward. I make a well in the bowl of flour, pour in buttermilk several times till the flour is incorporated but still lumpy. Using the large spoon I drop a spoonful in each well. As the flour hits the Crisco it begins to fry. Into the oven they go till starting to brown on the peaks, then I brush the tops with butter and return to the oven till done. When the biscuits are out of the oven I brush on a little more butter. You can see the bottom & sides of the biscuits are fried giving your taste buds another layer of flavor.
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Awesome as always. I will have to find one of those biscuit pans. Lodge is made about an hour away. I can't go by there without running through their factory outlet store
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Those look yummy. Bet they are awesome with some sausage gravy on them!
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Woo hoo, sure beat whomp biscuits!
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Well I didn't post the Ham gravy that I cooked with the biscuits since my wife finished the gravy. I was going to post so I took some pictures.
Still, I can't seem to put one foot in front of the other and get motivated after this breakfast.
I hard fried some salty ham, shank ham to be exact. Good stuff, full of flavor. Anyway after hard frying in bacon grease my wife used some Wondra, water, a pinch of salt and black pepper to make us some gravy to go with the buttermilk biscuits. I didn't get a picture of the gravy, we started right in eating as soon as the gravy was ready.
Jack, the plant manager got stuck at the trade show I was working and they didn't want to transport all the display samples back to Chattanooga so I was able to work a deal for all of it. To me Lodge Rules. We have spent quite a bit supporting the brand since plus I push it anywhere I'm cooking. I do cook on the side for very special occasions, for recession proof kinda of folks, if you know what I mean.
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The factory is in South Pittsburgh TN. They give plant tours. They also have a Cornbread festival every year. I like my Lodge pieces. The only cast iron I have that I like better is a no named chef's handle skillet I have had for many years. An old yardsale find
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Yes, I remember driving right by it on the river when I went to Nichol's to pick up a Yamaha outboard.
I did a 15hr turnaround trip to buy the engine. Nichol's had great deals back then on Scratch n' Dent engines.
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That was an endurance run for sure.
The love for fishing is one of the best gifts you can pass along
