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.

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!