This recipe comes to us by way of food writer Emily Horton, of Washington, D.C.. It was a dinner staple in her grandparents' home. Emily learned to make it from her grandmother, who learned to make it from her own mother who served it regularly to her 10 children. According to Horton, "Its method is simple, its results eminently satisfying, and it's equally suited to sopping up a plate of 'pot liquor' as it is to drizzling with tupelo honey." Although most of us are familiar with the practice of baking cornbread in a cast-iron skillet, this skillet-cooked biscuit bread is less widely known. Emily thought it was time to change that. We agree.