A classic Southern meal in the old days always included bread. Bread was a great meal stretcher and even the poorest of sharecroppers usually had the ingredients to make it thanks to the staples of 25 pound sack of flour provided by the land owners (look for a quote from my Great Grandmother Lela about this at the bottom of this post). Although I don’t have bread with every supper nowadays, more often than not we do. Here are some of my favorite dinnertime bread recipes, some classic and some new fangled. I hope you’ll find at least one or two new ones to make for those you love.
Drop Biscuits – And How Your Mama Did It Just Right
This is a recipe that is always considered a treat at my house, met with the same zeal as a dessert even though it is just a bread. A variation on my Mama’s hoe cake, she often mixed up the same batter and made drop biscuits instead.
This recipe is from friend and Southern Plate Family Member Terri. I have never had cornbread so moist in all of my born days. I feel certain that no small amount of my existance has been wasted up until tasting this.
Jordan Rolls – And why interruptions are the key to my success
This is my personal roll recipe, that I serve whenever an occasion calls for them.
How To Make Buttermilk Biscuits
If you have had problems in the past with your biscuits turning out to be more like hockey pucks than our beloved southern staple, this recipe is the one for you.
When you’ve got a family of rumbling stomachs and the meal about to go on the table these rolls come in handy. If you work fast, you can have them ready from start to finish in about ten minutes using ingredients you probably already have on hand.
When I first posted these lots of folks said they served them with butter and honey.
This bread is one of my dear favorites and I’d hate to think that some of you have never had it. It is among a list of recipes I love so much that I’d like to ask you to make them as a personal favor to me. My family’s hoe cake uses flour and produces a bread much like buttermilk biscuits in flavor only with a lighter and fluffier texture and crispy outsides.
Seeded Yeast Rolls, Ready From Your Freezer Anytime!
These rolls are absolutely delicious but my favorite part is the seeds. I LOVE wheaty bread with seeds inside, it’s my favorite. For this recipe, you can use what seeds you prefer or the combination I used. Everything is nicer when you customize it to your own tastes.
“Mama always said many a family would have starved to death back
then if not for biscuits and gravy.”
~My Grandmother, Lucille Pockrus, quoting my great grandmother, Lela Sanders.
You’re “killin” me with these fabulous recipes!!! And they all look (and I’m sure taste) just like Mama’s!!!
I am in love with your hoe cake recipe! I have to say though, that there’s a huge typo in your book in the self-rising flour recipe. It says 1 teaspoon of salt/cup of self-rising flour. It’s wrong. Later in the book, it says 1/2 teaspoon of salt/cup of self-rising flour in a different recipe. So the typo is on the actual hoe cake recipe, but later in the book it’s corrected with the recipe for making your own self-rising flour recipe. Does this make sense? The first time I made your hoe cakes it was incredibly salty but delicious. The second time, I halved the salt and it was divine! 🙂
YUM! The hardest part about seeing all these bread recipes, is not making ALL of them, right now!!! I adore bread…~pass the butter please~ !!
Nothing says home-cooked in the South to me, than a big basket/ plate of Dixie cornbread/rolls/or biscuits! Food for the soul and it all makes my heart sing. Thanks for posting this, all in one little tidy package for all of SouthernPlatedom to enjoy! Love ya ‘Bama girl and come see me in Georgia!! XOXO
Oh, Christy, I must admit I am so “bread challenged.” I consider myself a pretty darn good cook, but when it comes to anything where yeast or kneading is involved, I can always figure out a way to ruin it. Last night, I even managed to mess up your simple buttermilk biscuit recipe. 🙁 The only way I seem to be able to make decent buiscuts is with bisquick and any other “homemade” bread has to go in the bread machine to come out properly. I was feeling defeated after the buscuits last night, but I am takinig your post today as a sign I should get back up on that horse and try again…thinking I will start with the hoecake. Thanks for generously sharing your recipes!
Keep Trying! You can do it!!!!
the secret to great biscuits is to NOT overwork the dough …my Mom’s recipe calls to knead the dough 9x that’s it!
I absolutely love your hoe cake recipe! There were 12 kids in my family so we had to learn to cook at an early age. Ofcourse bread was one of the first things I learned to make. Biscuits, hoe cake, cornbread; fried,baked, it didn’t matter as long as it was bread! I love your buttermilk biscuit recipe also, yummy! I bought your cookbook and I love it! Love you, Debbie.
The best part of eating a hoecake of cornbread is crumbling it up in a glass pouring sweet milk over it the next morning! Yum!!!
I am so hungry! We just love the Hoe Cake. I can’t wait to get home to try the ten minute rolls.
I love your recipes!! Drop biscuits are a staple in my house.