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How to make a Skillet Biscuit, We Call it Hoe Cake, The Best Southern Cooks use Simple Ingredients

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Hoe Cake or Pone, Southern Biscuit Hoe Cake and some call it a Biscuit Pone. Whole Buttermilk Biscuit in an Iron Skillet!, It is crunchy on the Outside and Fluffy on the inside the best Hoe Cake you will ever eat! No Cornmeal in our Hoe cakes in Collard Valley Yall!
Scroll down for mama's recipe:
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DO YOU REMEMBER that good old southern cooking? When I was growing up, my granny was my favorite cook. My mama was an amazing cook as well, but there was just something about being in granny’s kitchen. We all gathered around the table when we went to her house. She had a kitchen that was about 12x12 . She had a round table in the center. There was never a time when there wasn't something on that round table that we could eat. She made a pan of biscuits every day and a pawn of cornbread. She grew almost everything she made in the garden and canned many of her foods. She had a smoke house and that is where she stored her sweet potatoes and her russet potatoes. Granddaddy took the corn (field corn) that they grew to the feed mill every year so she had her own homemade cornmeal. If you want to learn how to cook like this woman, all you have to do is watch my southern cooking tutorials and you will become one of the best Southern cooks around. Your family and friends will love everything you make, and you will have more company and more company means more love in your home and heart! Thank you so much for being a part of this dream of mine. I want everyone to enjoy the same flavors and types of food that we (our family) grew up eating.
I have made it so easy for you to learn how to cook like my granny and mama did with cooking tutorials for each and every recipe in our cookbooks. You can see how to order these by visiting us on our website. Oh and no difficult to find or crazy ingredients! Just simple ingredients and really good food.

Hey yall!, it’s Tammy with Collard Valley Cooks! I am a southern girl born in raised in Collard Valley in Polk County Georgia. My entire (Benefield) family had around 150 acres and we mostly raised cattle. We raised our own corn for feed so it was field corn. We also raised our own hogs for sausage and bacon, and of course our own beef. We fed our bulls feed before sending them to the butcher so the meat would be delicious. Not sure why everyone wants grass fed beef and free-range chickens. They really do not taste as good as those fed with feed. We had a large family and when I was young all of daddy’s brothers and sisters lived in the valley around his parents. It was a great place to grow up with lots of things to see and do all around. Country people like us love the smell, beauty and fruit of the land. Daddy coon hunted for fun, and we watched our tv together in the living room at night while mama watched her soap operas during the day. We went to church on Sunday, school during the week, the grocery store on Friday’s and that was our life. No vacations, no camping, just plain old southern country people

2 CUPS SELF-RISING FLOUR
1 PINCH SODA
1/8 CUP SHORTENING
4 TBSP. GRATED COLD BUTTER
1 – 1 1/2 CUP WHOLE BUTTERMILK

Add flour and soda to bowl. Blend in shortening with blending fork until shortening is about pea size. Grate butter into bowl. Use the fork to toss together well. Add buttermilk. Mixture should be wet. Pour into a VERY well-greased 10” iron skillet. Grease skillet with shortening. Bake at 450 until good and brown. About 30 minutes. Flip upside down and cut in triangles like you would cornbread. Enjoy y’all!
If you want to learn to cook like a Southern mama, then you are in the right place. This is where we cook like mama did! Southern Cooking Tutorials for cooks from young to old. Thanks for watching and Happy Cooking :)

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