This "cake" is actually one big biscuit, but the kids loved thinking they were getting "cake"! I would say this recipe ties with the Cream Biscuits for my favorite biscuit recipe. It is quick, easy, light, flaky and just delicious. We ate with eggs and jam, but it would be good with a sausage gravy, too.
You can use whatever "fat" you want in the pan. I used bacon grease and it was beyond words good, but you could also use butter, coconut oil or whatever other healthy fat you like.
|The top view -- just out of the oven|
I don't use "regular" shortening because the ingredients scare me, but organic shortening is much healthier and works just as well, if not better, than Crisco. But if you are still using Crisco or the likes, you can use it in place of the organic shortening.
I baked mine in a cast iron skillet, but an 8 inch round cake pan or pie tin would work just as well.
|Flipped over and ready to eat!|
2 cups flour
3 teaspoons baking powder
2 teaspoons salt
1 teaspoon sugar
1/2 cup organic shortening
1 cup milk
Pour a thin layer of fat (oil, butter, etc) in an cast iron skillet or 8" pie/cake pan. Put the pan in the oven. Turn oven on to 425 degrees and allow to pre-heat.
Meanwhile, whisk together flour, baking powder, salt and sugar. Cut in shortening with a fork or pastry cutter. Create a well in the flour mixture. Add in milk and mix just until wet.
Remove pan from oven and pour batter in to it. Bake for 15-20 minutes or until golden brown. Invert cake on to plate and cut into wedges to serve.
Adapted from Southern Plate.