Posted on March 3, 2013 by
1
Eat at home: Our family almost never eats out & we try to make as much of what we eat from scratch, so we save things like drippings, stocks etc to make soups, broth, gravies, marinades etc & this is another great way to use them.
When you have drippings this is a great recipe, variations are also availablebelow, you can use all-purposeflour, bread flour, baking flour, wheat flour, rice flour, oat flour etc as you like. You can make it a healthier option by using healthier ingredients. I do not make this often because it is so yummy we eat it all. Play around with it & try to keep it healthy
- 1/4 cup real butter (real butter is healthier, but if you do not want butter add unsweet applesauce or just add more sour cream)
- 3/4 cup sour Cream(or 1/2 c buttermilk or 1/2 c to 3/4 c milk kefir if adding buttermilk you may need to add extra flour)
- 3 cups all-purpose flour (or one of the others listed above)
- 2 cups milk (for healthier alternatives use whole raw milk, almond milk, coconut milk etc)
- 1 tsp natural unrefined sea salt (if the drippings are from any salted meats you can skip the salt)
- 5 eggs (use the whole egg even the yolks, & better yet fresh free range eggs, duck eggs etc)
Mix all ingredients with a hand mixer until smooth. Place in fridge for 10 to 30 minutes. can also be left over nite
Set oven temperature to 425′
Spoon off 1/2 cup beef , pork or poultry drippings etc
To replace the dripping:You can also use broth or saved stock they will usually work fine with 1/2 tbspof olive oil or coconut oil etc mixed in. If you don’t have enough dripping you can also add, melted butter or oil to get to the 1/2 cup. or you can use this Cream of “something” soup mix recipe Here(sometimes when using these alternatives you may need to add more flour)
Heat 9×13 metal pan in oven (do not use glass). Pour in drippings and heat till it just begins to bubble. Quickly add batter.
Bake 35 to 40 minutes until golden brown. Don’t open the oven door, as this will cause the bread to fall.
Serve immediately.
Batter should rise like a popover while cooking, but will flatten some when removed from the oven. If your pan is not flat or your oven not level, it will not cook properly.
To make the 1/2 cup of buttermilk if you do not have it, simply add the 1/2 cup milk to a measuring cup & add 1/2 tbsp of apple cider vinegar or lemon juice & wait 10 to 15 minutes before using.
Variations:
- #1 sprinkle garlic on top just before cooking, then ten min before done sprinkle cheese on top
- # 2 mix 11/2 cup combined peas carrots etc with chunked meat of your choice into batter before cooking. decrease milk by half cup and flour by 3/4 cup.
- #3 mix 1 cup parboiled brocoliin batter,Sprinkle cheese if desired on top just before done. decrease flour and milk by 1/2 cup each.
- #4 Add 1 cup cooked scrambled hamburger, onions & Peppers to batter, Decrease Milk & flour 1/2 cup each, Can also put cheese on top of this one.
- #5 Put 3/4 cup butter 1 tbspcinnamon, 1/4 cup brown sugar & 1/8 cup sugar in bottom of pan instead of drippings. Add 1 cup sugar, 2 tbspcinnamon & 3 tbsp brown sugar to mix, decrease Flour and milk by 1/2 cup each
To pin this recipe on pinterest
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FAQs
The original shortnin' bread, according to some, was a savory cornbread layered with bacon. It is now categorized as a sweet dessert, and encompasses all from Scottish Shortbread to regular sugar cookies.
What is the meaning of the nursery rhyme Shortnin bread? ›
Shortnin' Bread was a song that originated in the 1800s. It was a plantation song about slaves. The original lyrics were blatantly racist, and they were recorded by John Avery Lomax.
What is Shortnin bread made of? ›
Shortening bread refers to a bread made of corn meal and/or flour and lard shortening.
What is the history of shortnin bread? ›
Shortnin' Bread was originally made by American slaves and it was deep fried in lard or hog fat. It consisted of corn meal, some flour, eggs, and a large amount of lard or hog fat as Shortnin'. Slaves had little to eat and little to makes food with.
What's the difference between Scottish shortbread and regular shortbread? ›
As mentioned above, the main differences between the two styles of cookies are butter content and inclusion of leavening agents. These differences result in very different texture and taste experiences. No matter your preference, you can be sure to get a quality product from Walkers Shortbread.
What is shortbread called in America? ›
Americans are the outlier on how we use "biscuit"
To most of the rest of the English-speaking world, a biscuit is what Americans would refer to as either a cookie or a cracker. Biscuits can be sweet (shortbread) or savory. They're baked in the oven, and they're crisp, not chewy.
What is the most known nursery rhyme? ›
1. Humpty Dumpty. The nursery rhyme: One of the most popular rhymes of all time, this classic story of the unfortunate egg is simple to learn and sing along.
What is the meaning of the three little monkeys? ›
The three wise monkeys are a Japanese pictorial maxim, embodying the proverbial principle "see no evil, hear no evil, speak no evil". The three monkeys are. Mizaru (見ざる), who sees no evil, covering his eyes. Kikazaru (聞かざる), who hears no evil, covering his ears. Iwazaru (言わざる), who speaks no evil, covering his mouth.
Is it better to use butter or shortening for bread? ›
Shortening traps more air bubbles and has a higher melting point than butter, so recipes using shortening tend to produce baked goods with more lift and that hold their shape during baking. Interior texture will also be softer and lighter.
Why do bakers slash bread? ›
The weakest spots in the dough's surface — whether intentional or accidental— will give way and crack open. Most bread bakers score the dough with a blade (or lame) to create a weak point and direct the rapid expansion. Without this step, dough can open in unexpected areas and in a rather chaotic manner.
Shortening is created from liquid oil by hydrogenation. Hydrogenation is the process of adding extra hydrogen atoms to the vegetable fats, consequently turning them into solids from a liquid state. In short, turning previously unhydrogenated oil into a partially-hydrogenated oil (PHO) with trans fatty acids.
What is the history behind the song Mama's Little Baby Loves Shortnin bread? ›
The most common version of “Shortnin' Bread” is by the Andrews Sisters, released in 1938. Those lyrics are tame, but still questionable compared to the original, which was an American folk song dating back to the 1800s. The original was thought to be sung as the enslaved worked in the fields to pass the time.
Who wrote Mama's Little Baby Loves Shortnin bread? ›
So I followed those bread crumbs and quickly learned that the first published version of the song, attributed to the poet James Whitcomb Riley, begins with lyrics so utterly vile that I will not write them here.
Where was short bread invented? ›
Shortbread originated in Scotland. Although it was prepared during much of the 12th century, and probably benefited from cultural exchange with French pastry chefs during the Auld Alliance between France and Scotland, the refinement of shortbread is popularly credited to Mary, Queen of Scots in the 16th century.
What is the new name for shortbread? ›
Trefoils (formerly Shortbread) Thin Mints.
Why is shortbread called bread? ›
Shortbread was classified as a bread by bakers to avoid paying the tax placed on biscuits. The Scottish custom of eating shortbread on New Year's Eve derives from an ancient pagan ritual of eating Yule Cakes.
What was shortbread originally called? ›
The story of shortbread begins with the medieval “biscuit bread”. Any leftover dough from bread making was dried out in a low oven until it hardened into a type of rusk: the word “biscuit” means “twice cooked”. Gradually the yeast in the bread was replaced by butter, and biscuit bread developed into shortbread.
Is shortbread considered bread? ›
In simple terms, shortbread is a type of cookie classified by its high butter content. It is named shortbread due to its short, or crumbly, structure—which is caused by the high proportion of fat. The traditional recipe, developed in Scotland, consists of one part sugar, two parts butter, and three parts flour.
