Skillet Biscuit Bread Recipes

IRON SKILLET BUTTERMILK BISCUITS

Steps:

• 1. Sift together dry ingredients, flour , baking powder, salt,(sugar optional), in a large bowl. Reserve 1/4 cup for rolling dough on counter.
• 2. After Dry Ingredients are sifted, make a well in the center of the flour mixture. Start incorporating the Crisco and Milk until blended. Use your hands (take off rings first). Then when all are blended add flour.
• 3. DO NOT OVER WORK THE MIXTURE, THE BISCUITS WILL BECOME TOUGH!
• 4. Spread reserved flour on counter and spread into about a 12 inch rectangle. Dump bowl of biscuits on the floured surface. Gently knead and hand roll into a twelve inch circle. Cut with biscuit cutter or top of clean glass. You can also, pinch off the biscuits from the bowl and roll in palm of your hands. This is the way that Momma did them. Personal Preference.
• 5. Make sure that you have already heated your oven to 450 degrees. Use Real Butter to Grease the Inside of your Iron Skillet really well.
• 6. Place the finished biscuit dough into the iron skillet, crowded together. Should make at least 10 nice sized biscuits. I butter tops of Biscuits one they are removed from the oven. Let them rest for 1 minute and then serve on platter or plate.
• 7. Serve with Apple butter and or Jelly, or just slather with butter and top with honey. Fix you a pan of sausage gravy, they are a staple dish around here. Enjoy! Happy Cooking

OLD TIMEY SKILLET BISCUIT BREAD RECIPE - (4.5/5)

Steps:

• Put the cubed butter, shortening, and flour in a mixing bowl and place in the freezer while you prepare a floured work surface* and get the skillet ready. Add the bacon fat to the skillet over medium-low heat to preheat while making the dough. (The skillet needs to be hot before adding the dough, but keep an eye on it, reducing the heat if necessary). Remove the bowl from the freezer and quickly cut the fats into the flour with a pastry cutter until well incorporated. Make a well in the center and gradually stir in 1 cup buttermilk just until it forms a ragged dough (do not overmix), adding a little more buttermilk if needed. (I ended up using 1 1/4 c). Dump the dough out onto the floured work surface, sprinkle the top lightly with flour, and shape into a circle that is about 1" smaller than the bottom of your skillet. Using a wide spatula*, transfer the disc of dough to the hot skillet. Place cover on the skillet and reduce heat to the setting between low and medium-low. Cook without lifting the cover for about 10 minutes or until browned. (Lift an edge to check.) Flip* over and cook the other side for another 5-10 minutes. Brush melted butter over the top when done. To serve, break off in irregular pieces and serve hot. *NOTES I don't have a wide spatula so here's how I managed to get the fragile dough in and out of the skillet. Just disregard if you have one. First, I floured a square of foil (a little larger than the skillet) and when I was finished patting the dough into a disc I brushed the excess flour off the foil then carefully inverted the disc of dough into the skillet. (You should have just enough bacon fat in the skillet to grease it well but not be puddled anywhere, so next time I may invert the skillet over the dough then flipping it). When I was ready to brown the other side, I slipped the bread out of the skillet onto a plate then inverted the skillet over it and then flipped it over. All this was trial and error, but it worked!! Maybe, it's time to buy a wide spatula! lol

SKILLET BISCUIT BREAD RECIPE - (4.2/5)

Steps:

• 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!

SKILLET BISCUIT BREAD

Steps:

• Combine flour, buttermilk, and oil in a large bowl and stir with a fork (do not overmix).
• Using 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.
• 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 a skillet and cook until other side is browned in spots and bread is thoroughly cooked, 5 to 6 minutes.
• Transfer to a plet and cut into wedges; serve hot, warm or at room temperature.

SKILLET BISCUIT BREAD

Steps:

• 1. Combine 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.
• 2. Generously grease with (bacon grease), a straight-sided heavy 8- or 9-inch skillet and set over medium heat. Pat dough into skillet.
• 3. 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.