Years and years ago we went to St Simon’s on a little R & R trip…because it was close to home. Thomas was a little baby. We did not want to go far just wanted to just get away. We stayed at a little place on the beach and just more or less stumbled on to Sweet Mama’s one morning. We were on the way to the beach and ask what they had for breakfast and she says Pork Pop’s what’s that a biscuit with sausage, bacon and cheese. Okay how could it get any better so we all got one and they are tiny and oh so yummy. We went back up to the counter and ordered 12 more. Marsha laughed and said see you liked them huh. So…this was the first of many trips there. Many years we would return at least 3 times a year. We loved it here it was just like Mayberry or at least in my mind it was. We would rent bikes and strap Thomas in a child seat on the back and we would not get in a car the whole week. Wonderful too us!! Heaven!! To feel the breeze of on your face smell the honey suckle in the air. The birds singing and making music so lovely!
We learned the pork pops would sale out some days and we would be so disappointed. We would get Marsha to hold 15 a day for us each day while we were there. We would call her on our way to St Simon’s each time…crazy. This got to be a tradition with us. Then after Thomas got to be a teenager she would send frozen ones in a bag home with us….oh dear me this was so wonderful to us. I begged her for the recipe she would never part with it.
Oh My Goodness….this is one I have looked for and looked for the right recipe and have had to just roll up my sleeves and try and make them. I have made 100 batches of these silly things to get close enough to go to print with them. They will still be a work in progress and as I make changes I will change here too. I have tried them with Bisquick, flour, white lilly, milk, buttermilk all combos.
2 cups all-purpose White Lilly Flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon sugar
1 teaspoon salt
7 tablespoons COLD unsalted butter + 1 tablespoon for pan
1 cup cold buttermilk
1/2 cup shredded cheddar cheese
1/2 cup chopped cooked sausage
1/2 cup crumbled cooked bacon
Preheat oven to 425
I take all dry ingredients and mix together with whisk, the flour, baking powder, baking soda, sugar and salt. I grated 7 tablespoons of the butter in small fine pieces and place it in the freezer for a few minutes, while I am repairing my pan. I like to use a black cast iron skillet which I wipe out and then coat with 1 tablespoon of butter.
Then I take the butter out of freezer and put into the dry ingredients and mix well should be like small peas in the flour. Add the cheese to the dry mixture, mix well with hands then add the sausage and bacon coat well in the flour. Then add enough buttermilk just to bring together. This is important do not over mix, just mix until it will somewhat hold together. Place your dough on a floured spot and roll or pat out with hands to about 3/4 inch think. Cut with a floured biscuit cutter and place in buttered skillet. I do bush the tops with either additional butter or cream to give a nice browned top. Bake at 425 for about 20 ~ 25 minutes. Severe right away.