This week I will feature recipes from best kept Secrets of the South’s Best Cooks cookbook. This cookbook was published by Southern Living Magazine in 2004 and features recipes submitted by the food writers of the magazine. The cookbook includes recipes from the families of the food writers along with recipes of cooks throughout the South that were featured in the magazine. The recipe I am starting with today is baked in a cast iron pan. Lodge Manufacturing Company of Tennessee makes cast-iron cookware and is well known and appreciated in the South. My husband uses a cast iron skillet to bake cornbread and we love the wonderful crisp crust that is formed by the skillet.
This recipe looks easy and is a great choice for people like me that just aren’t that good at rolling out dough and then cutting it with a biscuit cutter.
I will tell you another cook’s secret. In the South, we don’t always roll the dough out on a floured board and cut it with a biscuit cutter. When I make up biscuit dough, I pinch off a portion, roll it in a ball and then flaten it and put it in the pan. That is the way my grandmother and mother made biscuits. It is also the way my husband’s mother made biscuits.
Hmmmmmmmmmm!!!!!!!!!!!!!!!!! Must be a Southern thing!!!!!!!!!!!!!!! Happy Monday Everyone!!