Bread doesn’t get any faster, easier or simpler than this. There are no special ingredients or equipment needed. Just a few minutes in a skillet on the stove and you can have fresh hot bread for sandwiches or to serve with dinner any time of the day without heating the house up with the oven.
My Granny would usually make this for lunch if all the breakfast biscuits got gobbled up in the morning. In the days before we all lived air conditioned housed, we didn’t turn the oven on in the middle of the day during Summer. This skillet baked bread saved us from starvation. We ate everything from peanut butter and jelly to hamburgers on it.
This is a really good all-purpose bread. The texture and flavor are between an oven baked biscuit and yeast bread. Because it is cooked fast and the crust is heated by the skillet’s surface, the bread has a slightly crisp outside and a slightly chewy texture inside. Letting it rest a little before you cook will make it lighter and give it a little spring to the texture.
This recipe and cooking technique are both as old as the hills. Any recipe that has survived as long as this bread is good enough to hang on to and eat often.
Put God First
Ingredients:
2 cups Self-Rising Flour
1 cup Buttermilk
¼ cup Oil