Skillet Biscuit Bread
By AllysKitchen
In Southern West Virginia it’s called a ‘pone’ …in the South it’s called a ‘hoecake’, and it’s typically made in a cast iron skillet There’s a version of this in the Caribbean called ‘Bake.’ And, my sweet Algerian darling shares with me that growing up her Mama made a similar big skillet biscuit, and it was served with soup. Seems lots of cultures have their own version of a big biscuit made in a skillet. It makes for an interesting bread because you can cut it in wedges or squares if you like…you can bake it in a skillet, a pot or a bread pan.
![Skillet Biscuit Bread](/media/54/2e/788842e0b8b4407c496650f37a985b0b3f78.jpg/rh/skillet-biscuit-bread.jpg)
Ingredients
- 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)
Details
Adapted from allyskitchen.com
Preparation
Step 1
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!
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