Skillet Biscuit Bread Food

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 SODA BREAD

Steps:

• Whisk 2 cups flour, 1/4 cup sugar, 3/4 teaspoon baking soda and 1/2 teaspoon kosher salt in a bowl. Work in 2 tablespoons cold diced butter with your fingers. Stir in 1 beaten egg, 3/4 cup buttermilk, 1/4 cup chopped walnuts and 1/2 teaspoon grated lemon zest. Pat into a buttered 8-inch ovenproof skillet using floured hands and score an X in the top. Bake at 375 degrees F until cooked through, 30 to 35 minutes.

SKILLET BREADS

Steps:

• Combine flour, yeast, and 1 tablespoon salt in a bowl. Gradually pour in oil, then water, and mix until dough comes together.
• Knead dough on a lightly floured surface until smooth and elastic, about 5 minutes. Shape dough into a ball, and transfer to a lightly oiled bowl. Let stand, covered with a towel, in a warm place until doubled in volume, about 1 hour.
• Roll out dough to a 6-by-12-inch rectangle (about 1/4 inch thick) on a lightly floured surface. Cut dough into nine 2-by-4-inch rectangles. Transfer to a floured surface. Let stand, covered with a kitchen towel, in a warm place until doubled in volume, about 1 hour.
• Heat a cast-iron skillet set over a campfire or on a medium-high grill. Working in batches, cook rolls until puffed and undersides are browned, about 5 minutes. Flip, and cook until undersides are browned, about 5 minutes more.

SKILLET BISCUITS

Steps:

• Mix together dry ingredients in a large bowl.
• Cut in shortening or butter.
• Add and lightly mix buttermilk.
• Turn dough onto a floured surface and knead gently for 1/2 minute.
• Pat the dough to a thickness of 1/4 inch.
• Cut with a biscuit cutter (or knife, depending on what shape you like).
• If you want to bake the biscuits, bake 10-12 minutes at 450.
• For skillet biscuits:.
• Cook the biscuits on a lightly greased hot skillet/griddle about 1 inch apart.
• Use your best judgement as to the heat - I generally use a more moderate flame and brown biscuits 3 to 4 minutes each side, though the original recipe says to brown them for 5-7 minutes each side over high heat.
• As mentioned above - the biscuits will not be light and fluffy like with baked biscuits - so don't wait for them to rise and be puffy. They will be more dense.
• The best approach is to keep an eye on them and turn them when they are browned and dry-looking on one side before turning them over.

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.