Skillet Bread

cindy sandberg


There are lots of recipes for "skillet bread" floating around out there, but I decided to just use my own trusty, tried and true, drop biscuit recipe for the batter. My family loves those biscuits because they are so light and fluffy and never dry and crumbly. I hoped the skillet bread would be the same and it was!(You can see in the picture I took of a wedge of this bread what the texture is like.) A big hit and easier than making individual biscuits! The one bite i tried made me wish I wasn't wheat-sensitive and could butter up a whole slice for myself!


★★★★★ 1 vote

10 Min
20 Min


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  • 3 c
    ap flour
  • 3 tsp
    baking powder
  • 3/4 tsp
    baking soda
  • 3/4 tsp
  • 1 1/2 tsp
  • 3/4 c
    butter or shortening(i use spectrum organic palm shortening)
  • 1 1/2 c
    buttermilk(or make sour milk using 1 1/2 tbs. or vinegar or lemon juice and adding milk to make 1 1/2c)
  • 2 Tbsp
    butter or shortening to grease skillet

How to Make Skillet Bread


  1. Preheat oven to 400F
  2. Combine the flour, baking soda, baking powder, sugar and salt and whisk.
  3. Cut the butter or shortening into the flour mixture until the mixture is crumbly.(I use my food processor for this)
  4. Add the buttermilk/sour milk and process/stir until it is just combined and a stiff batter is formed.
  5. Melt the 2T butter in a cast iron skillet(12 in) and brush it over the entire inside of the pan.
  6. Spread the batter over the bottom of the skillet. Score the dough into triangles(like a pie)with a sharp knife. Bake for 20-25 min. until golden brown.

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