Best 3 Skillet Biscuit Bread Recipes

Indulge in the delightful aroma of freshly baked bread with our skillet biscuit bread recipe. This classic Southern-style bread is made with simple ingredients and cooked to perfection in a cast-iron skillet. Its golden-brown crust and soft, flaky interior will transport you to a cozy kitchen filled with warmth and comfort.

In this article, we'll guide you through the step-by-step process of making this delectable bread, providing detailed instructions and helpful tips to ensure a successful baking experience. We'll also explore variations of this recipe, including a cheesy biscuit bread, a savory herb biscuit bread, and a sweet cinnamon biscuit bread, each offering a unique twist on the classic.

Whether you're a seasoned baker or a novice in the kitchen, our skillet biscuit bread recipe is sure to become a staple in your baking repertoire. So gather your ingredients, preheat your oven, and let's embark on a culinary journey that will fill your home with the irresistible aroma of freshly baked bread.

Check out the recipes below so you can choose the best recipe for yourself!

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

Old Timey Skillet Biscuit Bread Recipe - (4.5/5) image

Provided by msippigrl

Number Of Ingredients 8

Ingredients

2 teaspoons bacon fat (for the skillet)
2 1/4 cups self-rising White Lily flour
1/2 stick (4 T) very cold butter, cubed (I used salted)
2 tablespoons cold vegetable shortening (I used Crisco)
1 to 1 1/4 cups cold buttermilk (I used half buttermilk, half whole milk)
2 tablespoons melted butter, for brushing top
A 10-inch well-seasoned cast iron skillet with a cover that fits
(Note: Can use all butter, omitting the shortening, if desired.)

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

Skillet Biscuit Bread image

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

Provided by Vicki Wacasey

Categories Other Side Dishes

Time 20m

Number Of Ingredients 4

Ingredients

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

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.

SKILLET BISCUIT BREAD

Skillet Biscuit Bread image

Taken from Relish magazine, Jan/2010. Credited to Emily Horton. I haven't tried making this one yet.

Provided by tinebean21

Categories Breads

Time 20m

Yield 8 serving(s)

Number Of Ingredients 3

Ingredients

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

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.

Tips:

Ensure you use cold butter or margarine, as this will help create flaky layers in your biscuit bread.
Work the butter or margarine into the flour mixture quickly to avoid overworking the dough, resulting in tough bread.
Use a large skillet to ensure the biscuit bread cooks evenly and has enough space to rise.
Do not overcrowd the skillet with biscuit dough; leave some space between each biscuit to allow for proper rising and cooking.
Cook the biscuit bread over medium heat to prevent burning and ensure it cooks thoroughly throughout.
Flip the biscuit bread halfway through cooking to ensure even browning on both sides.
Serve the biscuit bread warm with your favorite toppings, such as butter, honey, jam, or gravy.

Conclusion:

Creating delicious and fluffy skillet biscuit bread at home is easy with the right ingredients, techniques, and a bit of patience. Remember to use cold butter or margarine, work the fat into the flour mixture quickly, use a large skillet, and cook the biscuit bread over medium heat. With practice, you'll be able to enjoy freshly baked skillet biscuit bread whenever you crave it.