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
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
The love for fishing is one of the best gifts you can pass alongRojo, SpeckledSlab LIKED above post
Those look yummy. Bet they are awesome with some sausage gravy on them!
Rojo thanked you for this post
Woo hoo, sure beat whomp biscuits!
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heavenornot.netRojo thanked you for this post
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.
BuckeyeCrappie LIKED above postdarcie1 thanked you for this post
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
The love for fishing is one of the best gifts you can pass along
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.
That was an endurance run for sure.
The love for fishing is one of the best gifts you can pass along