Skillet Biscuit Bread
- Yield 8 servings
- Prep 5 mins
- Cook 12 mins
Three ingredients and just a few minutes to hot, tender Southern bread.
This recipe comes to us by way of food writer Emily Horton, of Washington, D.C. 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."
- 2 cups unbleached self-rising flour
- 3/4 cup buttermilk
- 1/4 cup vegetable oil
- Combine flour, buttermilk and oil in a large bowl; stir with a fork to combine. Do not overmix. With floured hands, gently knead dough in bowl to form a ball; dough will be sticky. Generously oil a straight-sided, heavy 8- or 9-inch skillet and set over medium heat. Pat dough into skillet.
- 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.