How about cat head biscuits to serve the conserve on!

Cat Head Biscuits

2 cups self-rising flour
1 cup buttermilk
1 tablespoon solid shortening (butter, margarine, lard, or solid vegetable shortening)

Directions:

Place flour in a large mixing bowl. Push the flour to the sides of the bowl to form a depression in the center. Place the shortening and a little of the milk in the center and start stirring with a big spoon. When the shortening is blended, add the rest of the milk, mixing jut until blended and dough forms a ball.

Place wax paper on a flat surface and sprinkle it with flour. Roll the dough out on the wax paper. Do not handle the dough any more than you have to as it makes the biscuits tough. The less you handle it and the more moist the dough, the better the biscuits will be. Pat dough gently until it's about 1 1/2 inches thick.

Cut out biscuits and place them in a greased pan. Be sure the pan is small enough so that the biscuits are touching. Bake in a 400 degree F oven until biscuits are light brown

Geez Glenda, they sound too easy for words. 3 ingredients? My kind of biscuits!

I make my fried hoe cakes with the exact recipe Glenda.

Deb

Deb, what do you do to Glenda's recipe to make them hoe cakes instead of biscuits? I don't think I've ever had a hoe cake so am very interested.

Hungry minds want to know!
Laurel

I put about 1 cup self rising flour with perhaps 1 tablespoon oil and enough buttermilk to make a semi-stiff dough. Looser than a bisquit dough. I put some flour down on the counter to keep it from sticking, dump my dough onto that flour, roll it around to coat it and then put it in a hot skillet to brown with a tsp of grease swirled around that pan. After it is a golden brown(lift side of hoe cake to peek), flip it over to brown on other side. After it is brown put it on a cooling rack until ready to eat.

I was raised eating this hoe cake when Mama didn't want to make bisquits. If feeding more than 2 people I would use the 2 cups of flour and just increase the buttermilk and oil. I would make 2 hoe cakes with this instead of just one huge one though.

Deb

debn, I've never had hoe cake made that way. Please post recipe.

My hoe cake is always with cornmeal and hot water, cooked on a bacon greased griddle!

Cooked in bacon grease is good with this hoe cake too. I make that corn bread hoe cake too Glenda.

I make with the same ingredients you posted above. The batter is looser than a bisquit dough but not runny. You have to roll it around a light dusting of flour on the counter, pat it into a flattish looking ball and put it in the hot skillet. I press it out to fit the bottom of the skillet with the bread being about 1/2 inch thick and it will rise nicely as it browns. Flip it to brown on the top side after putting a little grease on the top of the bread. I love this kind of bread with bacon and eggs.
I was raised eating country food, Mama and Daddy raise a huge garden and put it in the freezer each summer. I find it funny now that everyone is going organic ga-ga over food....I was raised eating organic food and didn't even realize it till now. LOL

Deb