Skillet Biscuit Bread

Vicki Wacasey


This is from Emily Horton, of Washington, D.C.. It was a dinner staple in her grandparents' home. Emily learned to make it from her grandmother, who learned to make it from her own mother who served it regularly to her 10 children.
3 ingredients, so quick and simple

★★★★★ 2 votes
5 Min
15 Min


2 c
unbleached self-rising flour
3/4 to 1 c
1/4 c
vegetable oil
2 to 4 Tbsp
bacon drippings (to grease the skillet )


1Combine flour, buttermilk and oil in a large bowl; stir with a fork to combine. Do not over mix. With floured hands, gently knead dough in bowl to form a ball; dough will be sticky.
2Generously grease with (bacon grease), a straight-sided heavy 8- or 9-inch skillet and set over medium heat. Pat dough into skillet.
3Cook 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.

About Skillet Biscuit Bread