Hi Sweet Friends, Learn How to Make Skillet Biscuit Bread. No Oven, No Yeast, and No Eggs Required to make this Stovetop Hoecakes Recipe. ➡SUBSCRIBE to my channel: th-cam.com/users/marysnest WATCH NEXT➡ th-cam.com/play/PLkRuW3pBo2U2ZMwEY3TKaXUNNTkAqDeYK.html ➡➡➡Preorder Your Copy of my new book: THE MODERN PIONEER COOKBOOK marysnest.com/my-cookbook/ ➡Be sure to head over to my TH-cam channel's Home Page where I share lots of organized playlists of videos that I think you will enjoy: TH-cam.com/MarysNest 🍎RECIPE: marysnest.com/how-to-make-skillet-biscuit-bread/ ➡FREE 36-PAGE ESSENTIAL TRADITIONAL FOODS PANTRY LIST: marysnest.com/free-traditional-foods-pantry-list/ ➡SUBSCRIBE TO THE FREE MARY'S NEST NEWSLETTER: marysnest.com/newsletter/ ➡JOIN THE TRADITIONAL FOODS KITCHEN ACADEMY (Optional Membership Community): th-cam.com/users/marysnestjoin NO EMAIL REQUIRED FOR ANY OF THE FREE DOWNLOADS BELOW: ➡FREE FOUR CORNERS PANTRY INVENTORY AND SHOPPING LIST: marysnest.com/why-you-need-to-stock-up-on-these-top-15-foods-now/ ➡FREE BAKING PANTRY CHECKLIST: marysnest.com/how-to-stock-your-baking-pantry-with-the-best-ingredients/ ➡FREE EMERGENCY FOOD SUPPLY LIST AND MEAL PLAN: marysnest.com/how-to-build-a-2-week-emergency-food-supply/ ➡RELATED VIDEOS: ▶ Super Soft No Knead Sandwich Bread: th-cam.com/play/PLkRuW3pBo2U2ZMwEY3TKaXUNNTkAqDeYK.html ▶ How to Adjust Liquid When Baking with Whole Grain Flour: th-cam.com/video/iljFHpwEg30/w-d-xo.html ▶ How to Bake with Soaked Flour: th-cam.com/video/Qh4jxkJJKs8/w-d-xo.html ▶ How to Render Animal Fat: th-cam.com/play/PLkRuW3pBo2U1ERKk2YHA_Z7LJxgtsPhnp.html ➡POPULAR VIDEO SERIES: ▶MASTER THE BASICS OF TRADITIONAL NUTRIENT DENSE FOODS COOKING SERIES: th-cam.com/play/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y.html ▶THE ULTIMATE PREPPER PANTRY SERIES: th-cam.com/play/PLkRuW3pBo2U0WCxRNWm60Yt0ihEQbfpUl.html ▶HOW TO STOCK THE TRADITIONAL FOODS KITCHEN PANTRY: th-cam.com/play/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc.html ▶HOW TO GROW MEDICINAL HERBS AND MAKE HOME REMEDIES: th-cam.com/play/PLkRuW3pBo2U3eCyTEJqM_wyfxWl-E1b08.html ▶RECENT VIDEO UPLOADS: th-cam.com/users/MarysNestvideos As an Amazon Associate I earn from qualifying purchases. Some of my links below are affiliate links, which means if you click through and make a purchase, I'll receive a small commission. It does not affect the price you pay. ✳ MARY'S NEST AMAZON SHOP: Visit www.amazon.com/shop/marysnest ➡➡➡Preorder Your Copy of my new book: THE MODERN PIONEER COOKBOOK marysnest.com/my-cookbook/ ✳FAVORITE KITCHEN SUPPLIES FOR MAKING SKILLET BISCUIT BREAD: Favorite Aprons: www.amazon.com/shop/marysnest/list/1TY5Q86EU2YT3 Cuisinart Portable Burner: amzn.to/3mPNpQp 10-Piece Glass Bowl Set: amzn.to/3O4c42s Magic Whisk: amzn.to/44Svopd Cast Iron Skillet: amzn.to/3PPRsfF Spatula: amzn.to/3D1EGTR Pancake Spatula: amzn.to/3D6HOOh ✳RECOMMENDED READING: The Modern Pioneer Cookbook: amzn.to/3MBU8fo Nourishing Traditions: amzn.to/2PLIXTG ✳LATEST DISCOUNT CODES: marysnest.com/shopping-guide/ Get up to 15% off discounts from US Wellness Meats, Mockmill Grain Mill, Masontops, Cultures for Health, Survival Garden Seeds, Redmond Real Salt, and More! ✳VIDEO GEAR/SERVICES: marysnest.com/video-gear-and-services/ ❤SOCIALIZE WITH ME: Facebook: facebook.com/marysnest Facebook Private Group: facebook.com/groups/171869080205145 Instagram: instagram.com/marysnest Pinterest: pinterest.com/marysnest 📬CONTACT: marysnest.com/contact/ Thanks for watching! Love and God Bless, Mary
I'm a large guy - almost 7 foot. When I think of this recipe, it's only half of my thoughts. I like to make a skillet biscuit and a pan of sausage gravy. Peas and carrots. I eat half the biscuit for breakfast and the other half warmed in the oven with some apple butter for a snack a few hours later. You offer so many tips in one video to make a successful biscuit dough. Anyone paying attention will be able to make a tasty biscuit.
This really brings back memories for me. My mother cooked this all the time. She called it “hoecake” We would put her homemade plum, blackberry, mayhaw, & other jellies on a piece! You just broke off a piece. Or we put homemade syrup on our serving. I miss my mother so bad watching this. She was the BEST!!!!
Wonderful recipe to have in your back pocket for a quick bread. I've been making this for years, but it's also known as "bannock," a quick bread that originated centuries ago in either Scotland or the north of England. You can also turn this bread into a sweet breakfast treat by adding a little sugar and some dried fruit. It's almost like a huge "skillet scone." 😊
My wife agree's she's Metis Canadian and she calls this Bannock which translated comes from the Gaelic for bread. Many indigenous ppl in Canada and stateside do this. There's as many different ways of making this as there are indigenous women up to and including " fry bread ". Very versitile....she was the most popular when camping due to this bread and her traditional camp coffee. Stores well and yes water can be used in place of cream as well as dried milk powder ( wife was poor, cream was a treat ). You can also make smaller rounds like individual " bisquit's "
Oh, this is going to be lovely! We are a family of 13, and we use a 20-inch Lodge skillet to make so many dishes! I'm definitely trying this! I'm happy I found you through the VRA family!💕
Wow, that's a lot of people to cook for. As a family of two, I'm impressed. How do you arrange a heat source to accommodate a 20-inch skillet and still heat evenly on the bottom?
Thank you SO much for making this video! My ex husbands aunt used to make biscuit bread all the time and sadly I didn't get the recipe before she died. She used buttermilk and bacon grease I do remember that and she would heat up the cast iron skillet before putting the dough in it so it would crisp up the bottom, and then she'd bake it in the oven. They were from Kentucky and Ohio. Hers was a way wetter dough though kinds like those boxed red lobster drop biscuit mix
Mary I was happy to see this segment. Want to tell you about a current finding.75 percent of honey sold in USA stores is cut with water added and corn syrup.I would expect it won't be As long term storable. But thought you would like to know this.
I can't wait to try this! My husband LOVES biscuits, especially with sausage gravy. This would make a nice breakfast without heating up the oven. Here in MN it's strawberry picking season, so this would also make wonderful shortbread. Cover with strawberries and add whipped cream - delicious! I think I'll also try cutting the recipe in half to use with a smaller pan and make this on one of our camping trips! Thank you so much for sharing this recipe!
I use this identical recipe to make perfect cut biscuits every week. Using only self rising flour, and heavy cream. So easy, only I bake mine in the oven. They turn out lightly browned in a round iron griddle, with ghee warmed ahead of time. Great recipe!
Sometimes my mother used cornmeal, she called it hotcakes too, my mother never made hot water cornbread and I am glad she didn't because I don't like hot water cornbread. My husband and grandkids love it so I make it for them only.
Mary…that skillet biscuit bread looks amazing. I will have to try it. My mom and gramma made regular biscuits and hot water cornbread, I don’t recall this one. We missed out.
Hi Mary, good to see you again. I use this recipe for my biscuits. I am able to get self rising flour so that's what I use. Thank you so much for another wonderful video.
Wow! Love all your recipes! Definitely going to try this! Considering it’s so hot out and hate using the oven! Thank you my dear for sharing! Glad you are feeling better!
Mary- I made Becky’s of H.K. biscuit bread recipe. Very similar to yours. I made sausage gravy and put on individual bread with scrambled eggs this morning. I don’t have heavy cream so I use milk or buttermilk. I used olive which I have. It’s a very avertible recipe.
Mary, you are such a thoughtful person, I'm sure you carefully considered ingredients and cooking style among other things. So you have probably thought about the things I'm going to ask. What about shaping the dough on a piece of parchment and lowering that into the pan? What about cooking individual biscuits as opposed to one big one? When I am flipping similar things, I like to flip it onto a flatish pan lid for two reasons. One, there is no plate to break if I am being clumsy, and two, there is a handle in the middle of the receiving surface to help balance it. Some people use a board, but again the handle is an advantage to me. Also, I love baked biscuits and would use this method for camping or a power outage. I would not have cream around, light or heavy, so is there something shelf stable I could substitute? Evaporated milk? Coconut cream? Other ideas? I loved your presentation.
Evaporated milk works great, but due to its lower fat compared to double cream, add extra fat to the liquid. Mix a tablespoon or two of melted butter, melted bacon grease, melted shortening, etcetera. Coconut oil would taste great if making dessert with the bread. I've used olive oil with excellent results but you're going to taste the olive oil, which I like!
Oh, forgot to emphasize that if using another fat, use as a wet ingredient mixed with the evaporated milk, then combine with the flour. Individual biscuits work well but expect them to be more crusty with less fluff inside. Great texture with gravy!
Mary, I made the biscuits and they were so good they were so high I just loved them thank you for putting that recipe out I was wondering do you have some other things that can be made with different green flowers like almond or oat whole wheat flax things like that? You are awesome.
I have a flipping trick. When you lift it up with your spatula, slide a plate under the big biscuit and then use a second plate to flip it, then you can just slide it back into the skillet 😀
That's a good question. The cream serves a dual purpose for both the liquid and the fat. So I'm not sure about dairy free milk. Maybe others will chime in! Love, Mary
Looks amazing! I want to make this right now but need heavy cream. I’m wondering if the cream top on top of raw milk would be enough or should it be store bought whipping cream/heavy cream?
Hi Mary. I only have a 7 1/2 cast iron skillet. Will that work? Also, I tend to substitute evaporated milk for cream when baking. Will that work? Thanks
Mary, thank you for sharing another wonderful recipe! My question is can you add sugar (1/4 cup) to create shortbread type biscuit? Or would that cause it to burn? Thanks
May I ask a question please : if I don’t have the heavy cream, is it possible or doable to use milk instead? Preferably %2 milk (which is what I usually have 🙈). Thanks
Mine is about 25 years old so I don't have a link. However, I would recommend that you search online for the term "universal skillet lid" or "universal pan lid". You should be able to find something similar. Love, Mary
I have not tried it but others have said it has worked. They just needed to watch it very carefully to keep it from burning on the exterior. Keep in mind that the cream serves the purpose of both the liquid and the fat so if you’re just using just milk you may want to add in a little extra butter. Love, Mary
Looks delicious. Got fired from my job yesterday. The bosses in my department had unreasonable expectations. You cannot quickly move pick carts through crowds of people. You cannot instantly fill all of the pick carts when they all come at the same time. Also of course returns pile up in no one does them for two days. Getting onto me on Thursday although I was off Tuesday and Wednesday. I found two potential jobs that may be a better fit. One is helping out at a couple of libraries. I do love books and have the necessary skills. The pay is the same but it's half the hours. Alternatively, I can work with special needs children. I have plenty of experience with that since Daniel is one.
Yes, you can make this with spelt. If I'm usually fresh milled spelt flour, I usually sift out a bit of the bran and the germ but you do not have to do this. I have not tried making this gluten free. Maybe others will chime in. Love, Mary
We called them "hoe cake" & made them w flour, but originally it was cornmeal. ""The simplest are hoecakes, a mixture of cornmeal, water, and salt, so named because they were originally baked on the flat of a hoe over a wood fire.""
@@YeshuaKingMessiah Thanks a lot, you are so kind. Schmalz is a German word and means fat from pigs, geese or chickens or cows. We make no difference. (Schweineschmalz, Gänseschmalz). The fat of cow milk is "Butterschmalz", in English ghee.
You make hoe cakes like my mother used to make it. She used Bisquick or self rising flour and milk and not cream. She formed it into what I call a “tight bread”. She shaped it before she put it into the skillet, liberally coated with Crisco. Her hoe cake had a color pattern similar to pancakes after cooking. She would break it into pieces and feed it to her always hungry sons.
Love the recipe live the pan and ghee but not so much the complicated baking why not just pop It in the oven at 425/452° for 15-18 mins and don’t worry about having to flip It. This would be a good recipe For a BBQ or campfire but it’s too fussy for a kitchen. IMHO. It’s really bannock as we call it here on the Canadian Prairies.
So sorry Bonnie. I teach for the beginner so I like to go into a lot of detail. I understand that as an experienced home cook it’s too much detail for you and I completely understand that you can’t watch my videos. But please know that you’re welcome back anytime Love, Mary ❤️🤗❤️
People who get impatient might could just change the speed setting to 1.25x or 1.5x to follow along without missing any helpful tips! I've been baking for 65+ years, learned from my granny who never measured anything... I LOVE watching your videos because you teach so you can bring everyone along successfully 😍😍😍
I TOTALLY appreciate how she covers a lot of issues that can ensure success for the uninitiated and for people with a variety of cooking backgrounds & supplies 😍
Hi Sweet Friends, Learn How to Make Skillet Biscuit Bread. No Oven, No Yeast, and No Eggs Required to make this Stovetop Hoecakes Recipe. ➡SUBSCRIBE to my channel: th-cam.com/users/marysnest WATCH NEXT➡ th-cam.com/play/PLkRuW3pBo2U2ZMwEY3TKaXUNNTkAqDeYK.html
➡➡➡Preorder Your Copy of my new book: THE MODERN PIONEER COOKBOOK marysnest.com/my-cookbook/
➡Be sure to head over to my TH-cam channel's Home Page where I share lots of organized playlists of videos that I think you will enjoy: TH-cam.com/MarysNest
🍎RECIPE: marysnest.com/how-to-make-skillet-biscuit-bread/
➡FREE 36-PAGE ESSENTIAL TRADITIONAL FOODS PANTRY LIST: marysnest.com/free-traditional-foods-pantry-list/
➡SUBSCRIBE TO THE FREE MARY'S NEST NEWSLETTER: marysnest.com/newsletter/
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▶ Super Soft No Knead Sandwich Bread: th-cam.com/play/PLkRuW3pBo2U2ZMwEY3TKaXUNNTkAqDeYK.html
▶ How to Adjust Liquid When Baking with Whole Grain Flour: th-cam.com/video/iljFHpwEg30/w-d-xo.html
▶ How to Bake with Soaked Flour: th-cam.com/video/Qh4jxkJJKs8/w-d-xo.html
▶ How to Render Animal Fat: th-cam.com/play/PLkRuW3pBo2U1ERKk2YHA_Z7LJxgtsPhnp.html
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▶THE ULTIMATE PREPPER PANTRY SERIES: th-cam.com/play/PLkRuW3pBo2U0WCxRNWm60Yt0ihEQbfpUl.html
▶HOW TO STOCK THE TRADITIONAL FOODS KITCHEN PANTRY: th-cam.com/play/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc.html
▶HOW TO GROW MEDICINAL HERBS AND MAKE HOME REMEDIES: th-cam.com/play/PLkRuW3pBo2U3eCyTEJqM_wyfxWl-E1b08.html
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As an Amazon Associate I earn from qualifying purchases. Some of my links below are affiliate links, which means if you click through and make a purchase, I'll receive a small commission. It does not affect the price you pay.
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Thanks for watching!
Love and God Bless, Mary
I'm a large guy - almost 7 foot. When I think of this recipe, it's only half of my thoughts. I like to make a skillet biscuit and a pan of sausage gravy. Peas and carrots. I eat half the biscuit for breakfast and the other half warmed in the oven with some apple butter for a snack a few hours later.
You offer so many tips in one video to make a successful biscuit dough. Anyone paying attention will be able to make a tasty biscuit.
This really brings back memories for me. My mother cooked this all the time. She called it “hoecake”
We would put her homemade plum, blackberry, mayhaw, & other jellies on a piece! You just broke off a piece. Or we put homemade syrup on our serving.
I miss my mother so bad watching this. She was the BEST!!!!
Wonderful recipe to have in your back pocket for a quick bread. I've been making this for years, but it's also known as "bannock," a quick bread that originated centuries ago in either Scotland or the north of England. You can also turn this bread into a sweet breakfast treat by adding a little sugar and some dried fruit. It's almost like a huge "skillet scone." 😊
Wow! All great tips!! Love, Mary
My wife agree's she's Metis Canadian and she calls this Bannock which translated comes from the Gaelic for bread. Many indigenous ppl in Canada and stateside do this. There's as many different ways of making this as there are indigenous women up to and including " fry bread ". Very versitile....she was the most popular when camping due to this bread and her traditional camp coffee. Stores well and yes water can be used in place of cream as well as dried milk powder ( wife was poor, cream was a treat ). You can also make smaller rounds like individual " bisquit's "
Yum
Was wondering how much butter and olive oil 🤷♀️
@@vivianlloyd4755I
Oh, this is going to be lovely! We are a family of 13, and we use a 20-inch Lodge skillet to make so many dishes! I'm definitely trying this! I'm happy I found you through the VRA family!💕
Welcome!! So happy you are here too!! Sean and the VRA Family are the best!! Love, Mary
Wow, that's a lot of people to cook for. As a family of two, I'm impressed. How do you arrange a heat source to accommodate a 20-inch skillet and still heat evenly on the bottom?
A cast iron skillet will distribute the heat evenly throughout the pan so less issues with hot spots on the pan.
Yes, my mother made that a lot when I was smaller, we called them hotcakes
Yes Mary I agree about shaping it first. It’s the same method as when I make my individual biscuits. Great video!
Your videos are the absolutely best cooking class teacher. Very articulate, no nonsense recipes, that anyone can use.
Wow! Thank you!❤️🤗❤️
Thank you SO much for making this video! My ex husbands aunt used to make biscuit bread all the time and sadly I didn't get the recipe before she died. She used buttermilk and bacon grease I do remember that and she would heat up the cast iron skillet before putting the dough in it so it would crisp up the bottom, and then she'd bake it in the oven. They were from Kentucky and Ohio. Hers was a way wetter dough though kinds like those boxed red lobster drop biscuit mix
Mary I was happy to see this segment. Want to tell you about a current finding.75 percent of honey sold in USA stores is cut with water added and corn syrup.I would expect it won't be
As long term storable.
But thought you would like to know this.
Wow! Fascinating! I am so grateful to have a local source for honey after reading this. Love, Mary
I started to look this video ... and couldn't even finish - i just strated directly do it 😀. wonderful result . Thank you very much ❤
Wonderful!
I can't wait to try this! My husband LOVES biscuits, especially with sausage gravy. This would make a nice breakfast without heating up the oven. Here in MN it's strawberry picking season, so this would also make wonderful shortbread. Cover with strawberries and add whipped cream - delicious! I think I'll also try cutting the recipe in half to use with a smaller pan and make this on one of our camping trips! Thank you so much for sharing this recipe!
Oh this looks great. With no oven, this will be a wonderful bread that I can make. Thank you.
Sounds great!
❤🌻Been Awhile since I checked into Mary's. Luv her sweet voice, so mellow💖⚘🌺
What a a wonderful teacher
Thank you SO much! ❤️🤗❤️
I loved this bread, growing up. So good for lots of different meals. Thanks for sharing, Mary. Have a great weekend
Hey Rob! Hope you and the family are doing great! Yes, this practice so delicious! Love to the SG Family, Mary 🤗
Mary you are such an amazing teacher!
Wow, thank you!❤️🤗❤️
Looks like a great stew dipping biscuit
Oh my! Yes indeed! ❤️🤗❤️
Hello Ms Mary
I love biscuit bread !!!
Have a blessed day ❤
Great video Mary, us Portuguese make cakes like these smaller and we add sugar to them, it’s delicious. My grandmother used to make them all time.
For flipping, my mother always used an oven mit & flat plate, then slide back into the pan. But, I'm going to get one of those pancake spatulas!
😁👍
Your mom was very smart! ❤️🤗❤️
Love your videos. So glad to see your name in the lineup for next years Idaho homestead conference. 👍👍.
I use this identical recipe to make perfect cut biscuits every week. Using only self rising flour, and heavy cream. So easy, only I bake mine in the oven. They turn out lightly browned in a round iron griddle, with ghee warmed ahead of time. Great recipe!
Wonderful!❤️🤗❤️
We love eating ours with apple butter. Yum❣️
I love how you explain everything.
Thank you! ❤️🤗❤️
Perfect timing! I made some soup and wanted to serve a crusty bread but didn't have time to make anything fancy. This was perfect!
Thank you Mrs. Mary
Wow excellent brilliant shareing
Thank you, Precious. Sounds yummy.
Mary thank you so much is super good bless to you nd your family
You are so welcome❤️🤗❤️
Thank you Mary! Will make this soon. ❤️
Sometimes my mother used cornmeal, she called it hotcakes too, my mother never made hot water cornbread and I am glad she didn't because I don't like hot water cornbread. My husband and grandkids love it so I make it for them only.
Mary…that skillet biscuit bread looks amazing. I will have to try it. My mom and gramma made regular biscuits and hot water cornbread, I don’t recall this one. We missed out.
Oh Denise!! Those sound wonderful!! ❤️🤗❤️
Great work Mary thank you.
Hi Mary, good to see you again. I use this recipe for my biscuits. I am able to get self rising flour so that's what I use. Thank you so much for another wonderful video.
I want to try that.
Wow! Love all your recipes! Definitely going to try this! Considering it’s so hot out and hate using the oven! Thank you my dear for sharing! Glad you are feeling better!
Mary- I made Becky’s of H.K. biscuit bread recipe. Very similar to yours. I made sausage gravy and put on individual bread with scrambled eggs this morning.
I don’t have heavy cream so I use milk or buttermilk. I used olive which I have. It’s a very avertible recipe.
Thank you so much for sharing it!😊
Making this for sure!
Wow, this looks downright yummy! ❤ Michele
Oh Michele!! Thank you so much! Love, Mary❤️🤗❤️
Looks delicious.
I just pre-ordered your new book and I am sooo excited to get it
WOW!! Thank you!! Love, Mary
My mom, aunts, and grandparents made this they called it pan bread or skillet bread.
Mary, you are such a thoughtful person, I'm sure you carefully considered ingredients and cooking style among other things. So you have probably thought about the things I'm going to ask. What about shaping the dough on a piece of parchment and lowering that into the pan? What about cooking individual biscuits as opposed to one big one? When I am flipping similar things, I like to flip it onto a flatish pan lid for two reasons. One, there is no plate to break if I am being clumsy, and two, there is a handle in the middle of the receiving surface to help balance it. Some people use a board, but again the handle is an advantage to me. Also, I love baked biscuits and would use this method for camping or a power outage. I would not have cream around, light or heavy, so is there something shelf stable I could substitute? Evaporated milk? Coconut cream? Other ideas? I loved your presentation.
Great tips! Thank you SO much for sharing all of this! Love, Mary ❤️🤗❤️
Evaporated milk works great, but due to its lower fat compared to double cream, add extra fat to the liquid. Mix a tablespoon or two of melted butter, melted bacon grease, melted shortening, etcetera. Coconut oil would taste great if making dessert with the bread. I've used olive oil with excellent results but you're going to taste the olive oil, which I like!
Oh, forgot to emphasize that if using another fat, use as a wet ingredient mixed with the evaporated milk, then combine with the flour.
Individual biscuits work well but expect them to be more crusty with less fluff inside. Great texture with gravy!
@@dawnrobbins5877 Thank for taking the time to make such thoughtful replies. I can keep the fats you mention on hand and I'll be good to go.
Mary, I made the biscuits and they were so good they were so high I just loved them thank you for putting that recipe out I was wondering do you have some other things that can be made with different green flowers like almond or oat whole wheat flax things like that? You are awesome.
I will have to add some of those! Love, Mary ❤️🤗❤️
Mmmm! This made me hungry for biscuits! Thank you, Mary!💖
Mary, do you think this could be made with canned evaporated milk? That is readily available in in my pantry. I've rarely have cream.
#drool 🤤🤤🤤🤤 thank you for this recipe! May have to make this tomorrow morning.
Wonderful! ❤️🤗❤️
Yummy. This looks delicious
I have a flipping trick. When you lift it up with your spatula, slide a plate under the big biscuit and then use a second plate to flip it, then you can just slide it back into the skillet 😀
Great tip!!
Yum!
Can you do with dairy free milk also?
That's a good question. The cream serves a dual purpose for both the liquid and the fat. So I'm not sure about dairy free milk. Maybe others will chime in! Love, Mary
Mary Amazon has these. One mini egg whisk or handheld milk frother (how it is called) is $8.99. Four is $11.99.
Looks amazing! I want to make this right now but need heavy cream. I’m wondering if the cream top on top of raw milk would be enough or should it be store bought whipping cream/heavy cream?
I think the cream top will work! Love, Mary
Cream in the store came off the top of milk lol
@@YeshuaKingMessiah no it doesn’t, cream in the store has additives. The cream from my milk is raw, tots straight from the cow and super delicious.
Great recipe. Could you use parchment paper inside your cast iron skillet if your worried your cast iron isn't seasoned enough?
NO NO NO for stovetop!!! 🔥🤦
Hi Mary. I only have a 7 1/2 cast iron skillet. Will that work? Also, I tend to substitute evaporated milk for cream when baking. Will that work? Thanks
The smaller pan will work. Not sure about the evaporated milk. You might need to also cut in some butter. 🤗
Just pre ordered your cookbook. Can't wait!
Wonderful! Thank you!! ❤️🤗❤️
*I would love to see more recipes using chickpea flour!!!*
Yes indeed! Will do!! ❤️🤗❤️
My mother always used lard in all her baking, biscuits, cornbread, etc. But it's a thing of the past using lard due to health reasons !
Don’t worry. Lard from healthy well-raised pigs has been vindicated. It’s actually good for you. Love, Mary ❤️🤗❤️
It’s a thing of the past to use plant fats
Animal fats are good for you!
@@YeshuaKingMessiah don't let those health nuts hear you say that 😁😁
@@MarysNest ❤️❤️
that looks delicious! Can it be made into smaller, individual biscuits rather than one large? Would the result still be the same?
Yes, and you’ll actually get a bit more rise. ❤️🤗❤️
Mary, thank you for sharing another wonderful recipe! My question is can you add sugar (1/4 cup) to create shortbread type biscuit? Or would that cause it to burn? Thanks
Hmmm…that’s a good question. It might burn. You might have to make it in the oven. Love, Mary ❤️🤗❤️
When I've tried to add a couple Tbsp of sugar to skillet bread from a different recipe it always scorches
I pre-order your book. Do you know the release date please?
Thank you SO much. It will be released August 15! ❤️🤗❤️
May I ask a question please : if I don’t have the heavy cream, is it possible or doable to use milk instead? Preferably %2 milk (which is what I usually have 🙈). Thanks
What about using zucchini flour mixed with regular white or wheat flour
DELICIOUS!
I’m looking for easy recipes I can cook over a rocket stove or grate over a fire. Any cookbooks out there that address this?
Do you have any videos on gluten free breads? My son and hubby are currently on an anti-inflammatory diet and I'm at a loss about where to start.
This might a be a video to help you get started: th-cam.com/video/nFRcUzS7qN8/w-d-xo.html Love, Mary ❤️🤗❤️
Start with cup for cup flour, it's a long relearning process
Go carnivore
Please list a link for the skillet lid. I would love to have one.
Mine is about 25 years old so I don't have a link. However, I would recommend that you search online for the term "universal skillet lid" or "universal pan lid". You should be able to find something similar. Love, Mary
@@MarysNest P.S. I've been watching your subscriber count for months. Almost one million! Yay Mary! I'm rootin' for ya. 😁
have you tryed camu camu berry mary
Hi Mary, can I use full cream milk instead
I have not tried it but others have said it has worked. They just needed to watch it very carefully to keep it from burning on the exterior. Keep in mind that the cream serves the purpose of both the liquid and the fat so if you’re just using just milk you may want to add in a little extra butter. Love, Mary
@@MarysNest Thankyou, this is really helpful❤️
Could this be made with buttermilk in place of heavy cream?
I do want to make this but I think instead of flipping it, I'll stick it in the oven on broil so the top browns.
Looks delicious. Got fired from my job yesterday. The bosses in my department had unreasonable expectations. You cannot quickly move pick carts through crowds of people. You cannot instantly fill all of the pick carts when they all come at the same time. Also of course returns pile up in no one does them for two days. Getting onto me on Thursday although I was off Tuesday and Wednesday. I found two potential jobs that may be a better fit. One is helping out at a couple of libraries. I do love books and have the necessary skills. The pay is the same but it's half the hours. Alternatively, I can work with special needs children. I have plenty of experience with that since Daniel is one.
Oh no!! So sorry to hear this Jean!!
Can you use buttermilk in instant of the cream?
Yes but you will have to cut in some butter since the cream serves as both the liquid and the fat. ❤️🤗❤️
Can you use buttermilk in place of the heavy cream ?
Yes but you will also need to cut in some cold butter. The heavy cream works as both the fat and the liquid. Love, Mary ❤️🤗❤️
@@MarysNest oh ok, thank you !
Hi Mary 💖💖
Have you tried any gluten-free flours? Or how about spelt?
Yes, you can make this with spelt. If I'm usually fresh milled spelt flour, I usually sift out a bit of the bran and the germ but you do not have to do this. I have not tried making this gluten free. Maybe others will chime in. Love, Mary
What about making this into small biscuits ?
Yes, you could definitely do that. Love, Mary
Where did you get the lid for your skillet?
It’s really old but if you search “universal pan lid” you should find one. Love, Mary ❤️🤗❤️
Looking forward to the whole wheat video
We called them "hoe cake" & made them w flour, but originally it was cornmeal.
""The simplest are hoecakes, a mixture of cornmeal, water, and salt, so named because they were originally baked on the flat of a hoe over a wood fire.""
How do I bake bread flour if i dont have dutch oven
Sasuge gravey please
My mother-in-law called this flitter bread.
❤❤
Hi, what's the difference between tallow and lard? Sorry, I'm from Germany, I don't understand this. Thanks a lot.
Lard from pigs
Tallow from cows
Schmaltz from chicken 🙂
@@YeshuaKingMessiah Thanks a lot, you are so kind. Schmalz is a German word and means fat from pigs, geese or chickens or cows. We make no difference. (Schweineschmalz, Gänseschmalz). The fat of cow milk is "Butterschmalz", in English ghee.
Mom called this biscuit bread.
You make hoe cakes like my mother used to make it. She used Bisquick or self rising flour and milk and not cream. She formed it into what I call a “tight bread”. She shaped it before she put it into the skillet, liberally coated with Crisco. Her hoe cake had a color pattern similar to pancakes after cooking. She would break it into pieces and feed it to her always hungry sons.
as I don’t have you experience in flipping over giant biscuit breads i’ll make individual ones to prevent casualties .😂🤣🙏🏻
Aka johnny bread in my family
I am going to try this bread. It is too hot for a oven.
Only recently found out self rising flour is just plain flour with baking powder 😂
Love the recipe live the pan and ghee but not so much the complicated baking why not just pop
It in the oven at 425/452° for 15-18 mins and don’t worry about having to flip
It. This would be a good recipe For a BBQ or campfire but it’s too fussy for a kitchen. IMHO. It’s really bannock as we call it here on the Canadian Prairies.
If your power goes out, no electricity, you can still make it on a butane or propane camp stove. I personally don't like using my oven in the summer.
Great question. It’s over 100°F outside and the last thing I wanna do is put my oven on. 🤗
It’s biscuit bread, you break a hunk off anyway.
Mam you talk to much. We get the point.
You talk alot. Not being rude
You are getting really repetitive. Please start editing so I have time to watch!
Try setting the speed to 1.25x -Still understandable and you won't miss any helpful tips. These are really Teaching videos
Hi Mary, I love your recipes but you talk so long I don’t have time to watch you. I’m sorry.
So sorry Bonnie. I teach for the beginner so I like to go into a lot of detail. I understand that as an experienced home cook it’s too much detail for you and I completely understand that you can’t watch my videos. But please know that you’re welcome back anytime Love, Mary ❤️🤗❤️
She always has the recipe link in the description
Get the book!
People who get impatient might could just change the speed setting to 1.25x or 1.5x to follow along without missing any helpful tips!
I've been baking for 65+ years, learned from my granny who never measured anything...
I LOVE watching your videos because you teach so you can bring everyone along successfully 😍😍😍
Over explaining sorry
I TOTALLY appreciate how she covers a lot of issues that can ensure success for the uninitiated and for people with a variety of cooking backgrounds & supplies 😍
too much yapping and teaching, not enough cooking haha.