Old Timey Skillet Biscuit Bread

By msippigrl

Tender, rustic biscuits that require no kneading, not even turning on the oven! Just mix together and cook in a cast iron skillet on top of the stove!

Ingredients

• 2 teaspoons bacon fat (for the skillet)
• 2 1/4 cups self-rising White Lily flour
• 1/2 stick (4 T) very cold butter, cubed (I used salted)
• 2 tablespoons cold vegetable shortening (I used Crisco)
• 1 to 1 1/4 cups cold buttermilk (I used half buttermilk, half whole milk)
• 2 tablespoons melted butter, for brushing top
• A 10-inch well-seasoned cast iron skillet with a cover that fits
• (Note: Can use all butter, omitting the shortening, if desired.)

Preparation

Step 1

Put the cubed butter, shortening, and flour in a mixing bowl and place in the freezer while you prepare a floured work surface* and get the skillet ready.

Add the bacon fat to the skillet over medium-low heat to preheat while making the dough. (The skillet needs to be hot before adding the dough, but keep an eye on it, reducing the heat if necessary).

Remove the bowl from the freezer and quickly cut the fats into the flour with a pastry cutter until well incorporated. Make a well in the center and gradually stir in 1 cup buttermilk just until it forms a ragged dough (do not overmix), adding a little more buttermilk if needed. (I ended up using 1 1/4 c).

Dump the dough out onto the floured work surface, sprinkle the top lightly with flour, and shape into a circle that is about 1" smaller than the bottom of your skillet. Using a wide spatula*, transfer the disc of dough to the hot skillet.

Place cover on the skillet and reduce heat to the setting between low and medium-low. Cook without lifting the cover for about 10 minutes or until browned. (Lift an edge to check.) Flip* over and cook the other side for another 5-10 minutes. Brush melted butter over the top when done.

To serve, break off in irregular pieces and serve hot.

*NOTES
I don't have a wide spatula so here's how I managed to get the fragile dough in and out of the skillet. Just disregard if you have one.

First, I floured a square of foil (a little larger than the skillet) and when I was finished patting the dough into a disc I brushed the excess flour off the foil then carefully inverted the disc of dough into the skillet. (You should have just enough bacon fat in the skillet to grease it well but not be puddled anywhere, so next time I may invert the skillet over the dough then flipping it).

When I was ready to brown the other side, I slipped the bread out of the skillet onto a plate then inverted the skillet over it and then flipped it over. All this was trial and error, but it worked!! Maybe, it's time to buy a wide spatula! lol