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! =^..^=
- 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:
*It's the giant fork on the left in the picture.
**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.
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.)
Silly JAP photo settings would only show about 3/4 of the hoecake. Imagine it about 25% bigger...