Hoecake ~ West Virginia Style
In my neck of West Virginia, hoecake is made with simple biscuit dough. Any biscuit recipe will do, including the one on the Bisquick box, if that's what you like. No one is going to judge you here. (I know other parts of the country make hoecake using cornmeal. I don't know why.)
Forget the fast food chains! Hoecake stuffed with ham, bacon, scrambled eggs, cheese, and/or tomatoes is REAL breakfast food. Pass the jam! =^..^=
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- 2 c
- all-purpose flour
- 1 tsp
- 1 Tbsp
- baking powder
- 1/3 c
- 2/3 c
- milk or buttermilk
- extra flour for sprinkling
ANY BISCUIT RECIPE WILL DO... OR TRY THIS ONE:
2When you have something resembling small gravel, slowly add the milk, stirring unti it makes a soft dough.
3Spray a cookie sheet with cooking spray, if it's not non-stick. Pour the biscuit dough onto the sheet.
4Sprinkle the dough with a little flour so it won't stick to your hands, then pat the dough fairly evenly to about 1/2" or so.**
**This will raise, but if you like a thicker biscuit or if you've doubled the recipe, take a sharp knife and divide the dough lengthwise, then separate the halves. Mom also made a few shallow cuts across the dough to allow it to cook evenly.
5Bake at 425 degrees F for about 8 minutes, then check for doneness. The hoecake should be golden brown & done on the bottom. Depending on how thick you made it, it might be done or it might need another few minutes.
Just watch it carefully so you don't overcook it, which would dry the hoecake out. (If you do, just add LOTS of butter and no one will notice. Don't ask me how I know this.)
7Now the fun part... A traditional hoecake sandwich would be stuffed with whatever was left over from supper the night before or breakfast that day. Fried ham & tomato sandwiches are a personal favorite. Or, as seen here, a hoecake to go along with the final tomato from the garden, with butter & a few drops of honey. =^..^=