Best Old Timey Skillet Biscuit Bread Recipes

Skillet Biscuit Bread Recipe - (4.2/5) image

Provided by AllysKitchen

Number Of Ingredients 5

2 1/2 cups self-rising flour (I recommended either Martha White or White Lily!)
1/2 teaspoon sea salt
2 teaspoons baking powder
1 1/4 cup buttermilk
4 tablespoons melted butter (divided)

Steps:

In a large mixing bowl combine the flour, salt, baking powder and blend with your fingers. Add the buttermilk and blend in making a thick lumpy gooey batter. Add 2 tablespoons of the melted butter and blend. Pour into a well-greased skillet (I grease with Crisco). Bake in a preheated 400 oven for about 20 minutes then drizzle on top the remaining 2 tbl of melted butter. Continue baking another 5-10 minutes or until the top becomes crusty and begins to crack a little. Remove and let cool slightly. Flip from the skillet and cut into wedges and serve. This bread is good for a couple of days. Keep in a plastic bag. It's great for toast, grilled for sandwiches, and if there's any leftover, save it for Thanksgiving dressing!

Skillet Biscuit Bread image

Provided by Vicki Wacasey

Time 20m

Number Of Ingredients 4

2 c unbleached self-rising flour
3/4 to 1 c buttermilk
1/4 c vegetable oil
2 to 4 Tbsp bacon drippings (to grease the skillet )

Steps:

1. Combine flour, buttermilk and oil in a large bowl; stir with a fork to combine. Do not over mix. With floured hands, gently knead dough in bowl to form a ball; dough will be sticky.
2. Generously grease with (bacon grease), a straight-sided heavy 8- or 9-inch skillet and set over medium heat. Pat dough into skillet.
3. Cook over medium heat until set and browned in spots on the bottom, 7 to 8 minutes. Using a spatula, slide or lift onto a plate. Invert into skillet and cook until other side is browned in spots and bread is thoroughly cooked, 5 to 6 minutes. Transfer to a plate and cut into wedges. Serve hot, warm or at room temperature.