Johnny Cakes

Instructions

1. 1
   Combine the dry baseline: In a large mixing bowl, whisk together the all-purpose flour, baking powder, sugar, and fine salt until completely incorporated.
2. 2
   Cut in the fat: Toss the cold butter cubes into the dry mix. Using your fingertips or a pastry blender, rub the butter into the flour until the mixture resembles fine, sandy breadcrumbs.
3. 3
   Form the dough ball: Pour the cold whole milk in a steady, slow stream while mixing with a spatula. Stop mixing as soon as the flour gathers into a cohesive dough and clears the sides of the bowl.
4. 4
   Knead with care: Transfer the shaggy mass onto a lightly floured surface. Knead gently for 2-3 minutes just until smooth and pliable (do not overwork, or the gluten will make the rolls tough).
5. 5
   Portion the rounds: Divide the smooth dough ball into 6 equal portions and roll them into smooth spheres between your palms.
6. 6
   Shape into discs: Use the palm of your hand or a rolling pin to flatten each ball into a rustic disc about 1.5 cm thick, keeping the edges soft and rounded as displayed in `Johnny Cakes.png`.
7. 7
   Prime the skillet: Heat a wide skillet over medium-low heat and coat the bottom with a thin layer of vegetable oil or shortening.
8. 8
   Sear the first side: Lay the dough discs into the hot skillet without crowding them. Cook for 5-7 minutes. You will watch the rolls puff slightly as a deep, distinct golden-brown patch browns the center base.
9. 9
   Flip and finish: Use a spatula to flip the johnny cakes over. Cook the reverse side for another 5 minutes, regulating the temperature so the inside cooks through perfectly while the crust stays tender.
10. 10
    Drain and serve warm: Transfer the cooked biscuits from the skillet into a basket or container lined with patterned paper to wick away residual oil. Serve hot at the center of the table.