Hoe cake biscuit recipe will change your family breakfasts! I’d never heard of hoe cake until I stumbled upon it on-line years ago. Hoe cake is basically a very large, very tasty biscuit. I make hoe cake when I want biscuits but don’t want to spend the time cutting out individual ones.
I’m not sure how I ever survived without Hoe Cake. It is my go-to super quick breakfast bread as it is basically a very large biscuit. It takes way less time than rolling and cutting biscuits so it’s great for a large crowd, too. I use it for biscuits and gravy as well as the bread for dipping over easy eggs. It’s a fabulous addition to the morning routine.
- 2 cups all purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1 cup milk
- 1-2 Tablespoons oil or bacon grease
- 1/2 cup cold butter
- Turn oven on to 425 degrees.
- Put oil or bacon grease in a 8" or 9" baking pan - I prefer to use my cast iron skillet or a stoneware pan, but a cake or pie pan works, too.
- Place the baking dish in the oven while you mix up your batter.
- In a medium bowl, whisk together flour, baking powder and salt.
- Use a pastry cutter or two knives to cut the butter in to the flour mixture.
- Stir in milk just until the flour is moistened. Do not over mix!
- Remove hot baking dish from oven and quickly pour batter in to the dish.
- Return to oven and bake until browned, about 15-20 minutes.
- Remove cake from oven and invert on to a serving platter.
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