No, It's not Cornbread, It's a Giant Biscuit!

My mother made this to go with center cut ham and it has taken me several months to get the texture just right. I searched every where for guidance, but could only find recipes for drop biscuits. This is cooked like cornbread, but is made with flour and turns out like a giant biscuit.
The cast iron skillet in this photo belonged to my grandmother and is the type I recommend for many of these recipes. This is a basic recipe that is much easier than biscuits and is very tasty. You'll find that I like quick and tasty and most of my recipes will follow that line of thought. :)




No,It's not Cornbread,
It's a Giant Biscuit!

2 cups buttermilk
1/2 cup Crisco shortening
2 cups self-rising flour (do not pack flour tightly into cup)

Preheat oven to 375◦

Oil a medium to large cast iron skillet and place in oven while oven is preheating (any pan will do, but cast iron is best for this or cornbread)

In a medium sized bowl:
Cut the shortening into the flour until the flour looks like small white pebbles.
Add 2 cups buttermilk and mix until mildly soupy (not runny, not thick)
Remove cast iron skillet from oven (with mitts, it's hot) and pour batter into skillet

Let cook for approximately 15 minutes, then test center with a toothpick. If toothpick comes out clean, turn oven to broil and allow top to brown, watching the entire time to ensure the top doesn't burn.

When the top is light brown, remove, cool, cut and eat!

Try with cane syrup or home made jams and jellies