Mama and the grandmama's used self rising flour in most all of their baking. I guess that is why I gravitate to it myself when in a hurry.
You know those Southern cooks had to have their biscuits always! A joy to them was when the self-rising flour became available for them to use. It saved them time and they worked so blame hard they needed that time.
My Grandma Cora used to say, "Your granddaddy expects to put his feet under the table three times a day, and he expects a fresh baked biscuit always!" The woman was a saint! I laughed when I heard her say that. It was the harshest thing I ever heard her say about him.
A little Southern Family Tradition there. Check out this quick and easy recipe for a thick fluffy inside crispy outside waffle.
1 cup self rising flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
Pinch of salt
1 teaspoon sugar (I use less sugar but you can add up to 1/3 cup if you wish)
1/2 stick butter melted
1 teaspoon real vanilla extract
1 cup heavy cream
- Heat waffle iron
- Separate egg yolks from whites. Place two egg yolks in medium bowl and three egg whites into a small bowl. (use the 3rd yolk if you wish I just chose not to.)
- Whip egg yolks
- Add cream, melted butter and vanilla extract mixing well
- Whisk flour, salt, baking powder, baking soda and sugar together
- Whip egg yolks and cream into flour mixture
- Beat the egg whites until you have very soft peaks
- Fold egg whites gently into batter just until blended
- Pour correct amount into heated oiled waffle iron and cook as directed.
- Eat immediately for best taste
NOTE* If you aren't able to eat almost immediately
- Turn oven onto warm 150-170 degrees F
- When you get one cooked place onto baking sheet and place in oven
- Crack oven door if you would like a crispy crust on them
- Close oven door if you want soft edges
Continue cooking the rest of batter
I ended up with four large 4-section waffles
Refrigerate or freeze.
They freeze well and you can microwave or heat in oven when you wish.
* Use frozen, you don't have to thaw to reheat them.
The Scoop 313