OLD TIMEY SKILLET BISCUIT BREAD RECIPE - (4.5/5)
Provided by msippigrl
Number Of Ingredients 8
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
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Mirembe jemima
[email protected]I can't wait to make these biscuits again.
jeff raper
[email protected]These biscuits are a must-try for any biscuit lover.
Mdyeaisn Kobir
[email protected]I could eat these biscuits every day.
Maruo Makwane
[email protected]These biscuits are the perfect comfort food.
Amir kalancy
[email protected]I love that these biscuits don't require any special ingredients.
Ngozi Nwadiugwu
[email protected]These biscuits are so easy to make, even a beginner can do it.
Kabonge Gerald
[email protected]I've never had skillet biscuits before, but I'm definitely a fan now.
Wahid Rehman
[email protected]These biscuits are so versatile. I've used them for sandwiches, sliders, and even croutons.
Russell Alexander
[email protected]I love the crispy edges of these biscuits.
Olebogeng Molusi
[email protected]These biscuits are a great way to use up leftover buttermilk. They're also a great side dish for any meal.
Hafiz Jii
[email protected]I've been making these biscuits for years and they're always a hit. They're perfect for a quick and easy breakfast or dinner.
M.F_Editts creations
[email protected]These biscuits are delicious and so easy to make. I love that I can just throw everything in a skillet and have fresh, hot biscuits in no time.
Fact Cap
[email protected]I'm not much of a baker, but these biscuits turned out great! I followed the recipe exactly and they were perfect. My family loved them.
Sahil Waseem
[email protected]These skillet biscuits are a game-changer! They're so easy to make and come out fluffy and golden brown every time. I've made them for breakfast, lunch, and dinner, and they're always a hit.