Old Timers skillet Biscuit Bread / By Pa Brown

do it right, the first thing I want to do is take a sip of coffee. I made myself some cowboy coffee and you can, if you listen very closely, you might hear me slurping. I love sipping hot coffee, man, that's good coffee. I'm going to cook this. Good morning I'm going to make some

skillet

bread

it's a really simple recipe very few ingredients and we're going to cook it on top of the stove so to start we're going to start with two cups of self raising flour if I can get two cups. I don't want to take two cups or not, two cups of self-rising flour and we're going to put a quarter cup, a quarter cup of cold butter, the cold butter cut into small pieces this year and we're going to take this fork to mix. and we're going to mix it, I'm going to mix it a little bit, but this butter and that

bread

make it good.

Everyone remembers Justin Wilson. I still occasionally see him cooking Louisiana Cajun and it used to tickle me. He was talking, he said he was going to get hay for the cow that was over the fence and I said I was going to throw some hay over the fence to the cow, but Justin Wilson said he was going to get some of hay over the fence for the cat, I know what you're saying, I throw, I don't even know what I said, but pass over the fence some hay to the cow, something like that, but anyway, what I said first, so yesterday I went fishing and caught about 12 bass. small male bass in the river first time I've had to go to the river in a while and the bass in the river are moving towards the bed and the males were in this area I was fishing now I don't know if it's a second round.

I didn't find any larger female bass yesterday, so that's okay, so I mixed this butter with this flower. I didn't find any big bass, but I saw some males making beds, so I'm not sure. exactly which female will move there I know, if they haven't already, most of them spawn, I don't know what's going on, the river has risen so much, so let's go have some buttermilk, this is a cup of whey. I'm going to put in about 3 quarts cold three quarts peasant I can't talk three quarts a cup here. I'm going to stir it up a little bit as I go, that might be a little more than three quarters, but we.

I'm going to stir it up to see what it looks like. I think it will take everything. I think I'm getting ready to put my fingers here. What I'm fixing to do my hands and, uh, do me a little bit. I think it will be. At least drink all this buttermilk today just by looking at it, if it's not shaggy enough I'll get you some more, it may not be, maybe you know how things are, sometimes some days more liquid is needed, It's like my coffee, some days like this. in the morning I wanted it to overflow some days making my cowboy coffee it doesn't overflow and some days you can hardly stop it from wanting to overflow I think you need a little more buttermilk just a minute this here is nice stranger let me see what I'm going on because it's going to be pretty hairy it's pretty dry I think I'm going to have to take a little more buttermilk it's there on the bottom shelf you want me to give it to you you have got cookie hands now I've got gold all over my cookie I'll put it in in my hand anyway, okay, so we put in another quarter cup of buttermilk and my wife calls it hairy, but it's wet, you can't pour it, but it's kind of a wet dough, so what are we going to do? do?

What we need to do is get our pan ready, we're going to put in a couple tablespoons of bacon grease, I guess you could use crisco or whatever oil you use, we'll use a little bit of bacon. grease and we're going to put it on low, medium low, I think on our stove it's about four and a half plus medium low, some people see that yeah, put that bacon grease on, put on the bacon grease, go get some over the fence, he didn't. that go, I didn't forget, I had it in my mind twice, go get hay over the fence, get the cow, some hay over the fence or something like that, so there was a gentleman named uh Mr.

Gray I don't know where he lived, not even a mile, probably from where we used to live on the farm and he used to make this bread. I think every morning he made this bread himself, his wife could cook and everything, but he was working. At that time he was already retired and I would go to his house sometimes and eat this bread and I love this bread. I ate it with molasses with honey or just with a lot of butter any of my favorite breads and it's an easy bread and we're going to put it here we're going to let this fat be melting and I'm going to roll it up so it rises a little on the sides from the pan and I'm preparing to pour this batter in there and let it cook.

You can put it in the oven if you prefer, probably at about 400 degrees for about 25 minutes. We'll see how long it takes to cook on top of the stove because I don't remember, so I'm going to take this and my allowance and put it on there. My bacon grease is all melted and we're going to smooth it out, flatten it a little bit, you want to flatten it out, what? Is this a 10 inch pan? Yes, it is one of our best seasonal pans and the factors caused my fat to rise. You could put too much fat in there.

Yes, you can't put too much bacon grease, I already have it. Is better. It will be fine, it will

brown

on top you'll see I'm not very talented at this I'm doing a good job the cook isn't very talented he can't cook like this wonderful woman here filming me that's for sure not I know you could have quite a

skillet

loaf Well. I'm cooking egg again. You make better sauce than me. Anyway it looks good. I'm going to leave it like this right there at medium low, medium low temperature and we're going to put this top part on.

If it's like an oven, leave a little air space and let it cook we'll see what happens we'll come back and look at it and eat a little maybe we'll let it cook until it's

brown

ed on the bottom, then it's browned on the bottom we'll turn it over and We will let it cook a little more. We could put a little butter on it when we turn it over and what would Justin say about that? I don't know what he would say. Say yes, I could say I'd say something I promised, okay, I'm getting ready to make one of my favorite things and Miss Laurie's favorite things to eat are molasses and butter, so let's have some butter.

I'm going to take some molasses and this is unsulfured molasses and one difference between them is that this is a mature cane molasses, it is very mature, they don't have to add sulfur dioxide, if they use young cane, they will add sulfur dioxide and molasses is, you can make it, you have molasses, you have molasses on the back strap, the back strap is dark in color and it's the number of times you boil it, so when you cook it, you take the water out of it. It's probably about 70 percent sugar, but you can keep boiling it again and you can make what they call dark black strap molasses which is about 45 percent sugar and it may taste bitter and you wouldn't know it.

I don't prefer to use it to eat like that right here, so we have that bread mixed in that's almost ready, so our bread is separating from the sides and I looked underneath, it's time to turn it over and I go. to try to flip it you can touch it on the top and it's already cooking, it's ready to flip and I'm probably going to break it into all the pieces. I'm going to try to flip it, good job, so look how nice and golden it is. good and golden, ready to go, put the lid back on and it's cooked, let's say 10 it cooked about 20 minutes 15 20 minutes on that side, so we're getting close to about 20 minutes on one side when it set to firm on the top, well, we think.

We could flip it and we flipped it and then we cooked it probably another 10 minutes, it was probably done less than that, but you can take your knife, stick it in there and see that it comes out clean. We let it cook. a little more because I like it to brown on the other side, maybe a little more so you can take it and cut it into pieces like you would with cornbread or you can do like I've done many times, take it like that right there and just break it. Take it off and eat it, it doesn't have to be pretty, mmm, how good it was.

They cut out a big old pacemaker. They ripped your face off. Are you going to help me warm it up? Why what do you think? Look how pretty he got and got. Brown the top too nice and soft, good and soft, done, good skillet cookie bread and we can take just a little bit more butter, just a little bit more butter there, it's not like we're making some butter for dipping. . of softened butter or you could have put it on top in the pan, so let's eat, so let's have a piece of this bread. He's talking about how dark molasses is.

It's quite rich. Molasses. It's quite rich. grandma comes from the store grandma's molasses or something like that I like to use it when I make gingerbread and things that are good for this it tastes pretty good it's not like it's not my back strap but of course it's darker, richer that the molasses, well, like you said on the back, I mean the back straps are a little bitter, aren't they? A little more is better, yes, it always has to do with the cooking process. It's very good, what about skillet bread? what I'm talking about is specialized bread, delicious, I love that kind of bread, it's simple, it doesn't take long to cook and it's good, kind of good, some people would think it's a poor man's breakfast, but we are very lucky and lucky of having this good food and we thank God every day for the ability we have to provide for ourselves and realizing that all the blessings come from him, I want to wish you all a good day and a few more days until we see again and god bless everyone