Skillet Biscuit Bread

Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 8 servings
  • Prep: 5 mins
  • Cook: 12 mins

This recipe comes to us by way of food writer Emily Horton, of Washington, D.C. According to Horton, "Its method is simple, its results eminently satisfying, and it's equally suited to sopping up a plate of 'pot liquor' as it is to drizzling with Tupelo honey."


2cups unbleached self-rising flour
3/4cup buttermilk
1/4cup vegetable oil


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

Recipe by Emily Horton.

Nutritional Info *per serving

  • Calories 180
  • Glycemic Load 0
  • Fat 7g
  • Saturated Fat 0.5g
  • Polyunsaturated Fat 4.5g
  • Monounsaturated Fat 1.5g
  • Cholesterol 0mg
  • Sodium 420mg
  • Potassium 75mg
  • Carbohydrate 24g
  • Fiber 1g
  • Sugars 1g
  • Protein 4g
  • Trans Fat 0g
  • Vitamin A 0%
  • Vitamin C 0%
  • Calcium 15%
  • Iron 8%