Loc: somewhere...out there....
|Posted: 6/17/2012 9:01:40 PM|
Loc: State of cultural confusion. Yeehaw and Aloha have collided!
|Posted: 6/17/2012 9:07:00 PM|
My mom and grandmas have all made biscuits and cornbread (more often cornbread) in a cast iron skillet stuck in the oven. They all lived in eras of tiny or nonexistent kitchens where dishware needed to be able to fill more than one function. Cask iron in all shapes works well on a stove top, in an oven or over a camp fire and even as serving dishes from time to time.
Love Letters Pea
Loc: Nashville, TN!
|Posted: 6/17/2012 9:09:12 PM|That's the only decent way to make real southern biscuits.
Loc: east texas
|Posted: 6/17/2012 9:10:41 PM|
Common here, but I'm in rural Texas. Love my cast iron for biscuits, cornbread, gravy and the rare occasion that I fry something.
Ruby Slippered Pea
Loc: Over the Rainbow
|Posted: 6/17/2012 10:08:44 PM|
Looking for a good biscuit recipe? This is my favorite one;
2 cups self rising flour
1 cup milk
6 tbs real mayonaise (not Miracle Whip)
4 tbs melted butter
Mix ingredients gently and pat out lightly on a floured countertop. Use a rolling pin to roll to desired thickness (about an inch) and use a biscuit cutter or a floured glass to cut out the biscuits.
Melt butter in the microwave. Brush each unbaked biscuit liberally with some of the melted butter.
Bake at 350 degrees until just turning golden brown on the edges. Bake about 10-12 minutes. Once done baking, brush again with more melted butter.
This recipe is sooooo yummy! Try it, you won't regret it!
Loc: Washington State
|Posted: 6/17/2012 10:31:20 PM|
My parents cook almost exclusively with cast iron. Cooking biscuits this way is awesome.