Skillet biscuit bread, also known as pone bread, is a type of quick bread, similar to a biscuit, that is baked in a cast iron skillet. It's characterized by its crispy, golden crust and soft, tender interior. It's a versatile bread, often enjoyed with butter, jam, or alongside savory dishes like gravy, soups, and stews.
EQUIPMENT
- 1 (10") Well-seasoned cast iron skillet You can also use another type of non-stick pan.
- 1 Large spatula
INGREDIENTS
- 2 cups All-purpose flour
- 1 tbsp Baking powder
- 1 tsp Salt, fine ground
- 1 – 1 1/2 cups Heavy Whipping Cream
- 2 tbsp Ghee or other fat for frying (bacon grease, butter or butter mixed with olive oil, lard, or tallow)
DIRECTIONS
- In a large bowl, whisk the dry ingredients together.
- Make a well in the dry ingredients, and add 1 cup of the cream.
- Mix the dry and wet ingredients together until a shaggy dough forms. If the dough is dry, add additional cream up to the remaining half cup.
- Place the ghee in a skillet set to medium heat on the stovetop.
- While the ghee is melting, turn the dough out onto a floured surface and shape it into a large biscuit that is slightly smaller than the diameter of the skillet.
- Once the ghee is melted, place the shaped dough gently down into the skillet. Using a large spatula can help with this step.
- Cover the skillet with a lid that has vents or slightly tilt the lid to allow the steam to escape.
- After 15 minutes, check the bread. Make sure that the underside is browning. If the bread appears to be browning too quickly, lower the heat to low. Recover the skillet and allow the bread to cook for an additional 5 minutes.
- Remove the lid and using a large spatula, flip the bread over and allow the underside to turn golden brown. This can take approximately 5 minutes.
- Turn off the heat and transfer the biscuit to a serving plate using a large spatula. Serve while warm by tearing off the desired portions.
- You can eat the skillet biscuit bread plain or with various toppings, including butter, honey, or molasses or a combination of butter mixed with honey or molasses. Jam also makes for a tasty topping.
- Skillet biscuit bread is best eaten when made, but you can store leftovers in the refrigerator well-wrapped for 2 to 3 days, or in the freezer well-wrapped in a freezer-proof bag for 2 to 3 months. Rewarm by placing it in a 200°F (93°C) oven until heated through.
NOTES
- There are two ways this can be cooked. In the oven or on the stove:
- on the stove: medium-low heat, 20 minutes or until brown on one side, flip cook 10 more minutes, until done in middle
- in the oven: 400F for 20 to 25 minutes
- If you don't have self-rising flour you can make it.
- If you don't a cast iron skillet they are pretty affordable.
Here's another version with fewer ingredients and far less steps!
This 3-Ingredient Skillet Biscuit Bread is a fantastic way to get fresh, hot bread on the table in a snap. It’s great for breakfast, lunch and dinner!
Ingredients
- 2 cups self-rising flour
- 1/2 cup vegetable oil
- 1 cup milk
- 2 tablespoons butter or milk (for brushing the top)
Directions
- Pre-heat oven to 400℉ In a large mixing bowl, use a wooden spoon to gently combine all of the ingredients.
- Generously grease a ten-inch cast iron skillet with butter or non-stick cooking spray. Transfer batter to the prepared skillet.
- Use a pasty brush to gentle brush butter or extra milk on the top of the biscuit bread. Bake for 18 – 20 minutes or until biscuit bread appears done. If the top has not browned, switch the oven to the broil setting. Keep underneath the heat for one or two minutes to help the top to brown.
- Remove pan from the oven and allow to cool for 10-15 minutes before serving. Enjoy!
3-Ingredient Skillet Biscuit Bread
