Skillet Biscuit Bread
Bring the comfort of homemade bread to your table with this Skillet Biscuit Bread, a quick and fuss-free alternative to classic biscuits. This recipe combines simple pantry staples—like all-purpose flour, baking powder, and cold butter—and transforms them into golden, buttery goodness, thanks to an oven-safe skillet (preferably cast iron) that crisps the edges to perfection. With a prep time of just 10 minutes and minimal kneading, this bread is easy enough to whip up on busy weeknights yet impressive enough for weekend brunch. Score the top for easy slicing and serve it warm with butter, jam, or alongside hearty soups and stews. Perfectly rustic and endlessly versatile, this skillet bread is your next go-to comfort food.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 tablespoon Baking powder
- 0.5 teaspoons Salt
- 6 tablespoons Unsalted butter, cold and cubed
- 0.75 cups Milk (preferably whole milk)
- 1 tablespoon Butter or neutral oil for greasing the skillet
Instructions
Preheat your oven to 400°F (200°C).
In a large mixing bowl, combine the all-purpose flour, baking powder, and salt. Stir to evenly distribute the ingredients.
Using a pastry cutter, fork, or your fingertips, cut the cold, cubed butter into the flour mixture. Continue until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.
Create a well in the center of the dry mixture and slowly pour in the milk. Stir gently with a wooden spoon or spatula until the dough just comes together; do not overmix.
Lightly flour a clean surface and turn the dough out onto it. Gently knead the dough 3-4 times to form it into a cohesive ball.
Grease a large, oven-safe skillet (preferably cast iron) with 1 tablespoon of butter or neutral oil.
Press the dough evenly into the bottom of the skillet, spreading it out to the edges.
Score the top of the dough with a sharp knife, cutting it into wedges or squares for easy serving after baking.
Bake in the preheated oven for about 20 minutes, or until the top is golden brown and the edges pull slightly away from the skillet.
Remove the skillet from the oven and let the biscuit bread cool for 5 minutes. Slice into wedges or squares and serve warm.
Nutrition Facts
Calories |
1715 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.1 g | 114% | |
| Saturated Fat | 55.2 g | 276% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 235 mg | 78% | |
| Sodium | 2618 mg | 114% | |
| Total Carbohydrate | 198.6 g | 72% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 9.6 g | ||
| Protein | 31.6 g | 63% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 261 mg | 20% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 520 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
