Also known as hoecake bread, this old-fashioned biscuit bread is flaky, buttery and all things delicious.
The secret is cooking it in a hot cast iron skillet.
It gets this incredible crispy crust on the outside, while staying extra soft and fluffy inside. One bite and I’m transported back to my grandma’s kitchen table.
Old-Fashioned Skillet Biscuit Bread
When people think of Southern cooking, they often imagine fried chicken and sweet tea. Maybe they throw in apple pie and cornbread.
But this old-fashioned biscuit bread is as quintessentially Southern as it gets. It’s been around since before the Colonial era, and its simple ingredients reflect that.
It consists of flour, baking powder, milk, salt, and butter. Some people add sugar, but that’s entirely up to you. Besides that, all you need is something to grease your pan.
For authentic biscuit bread, that “something” is bacon grease. You can always use butter or oil, though. Either way, it’s delicious.
Ingredients
Fun fact: There are no actual biscuits in biscuit bread. It takes its name from its appearance, which looks like a single large biscuit.
Here’s what you need to make it:
- Butter or oil – For greasing the pan. Traditionally, Southerners use bacon grease. If you have some, it’ll make it taste even better.
- Flour – Regular, all-purpose flour is fine for this recipe. There’s no need to get fancy with cake flour or anything like that.
- Baking powder – The leavening agent to make the bread rise.
- Salt – A flavor enhancer to make the bread taste better.
- Sugar – It’s a totally optional ingredient. If you want your biscuit bread to have a bit of natural sweetness, add it. If not, don’t worry about it.
- Butter – Remember, the butter should be cold and cubed! Don’t melt it or set it out beforehand to soften it.
- Milk – The recipe calls for whole milk, which adds a ton of flavor. However, you can substitute buttermilk for an even richer taste.
How to Make Biscuit Bread
Making biscuit bread may not be as simple as 1, 2, 3, but it’s not difficult, either! Follow these steps:
1. Prepare. Preheat the oven to 425 degrees and grease an 8 or 9-inch cast-iron skillet.
2. Make the dough. Mix the flour, baking powder, salt, and sugar (if using) in a large bowl. Whisk them together, then add the butter and work it in by hand or with a pastry cutter.
Finally, stir in the milk, being careful not to overmix.
3. Knead and shape the dough. Turn the dough out onto a lightly floured surface. Knead it, then shape it into a 1-inch-thick round shape.
4. Bake. Transfer the dough to the skillet. Bake for 20 to 25 minutes or until the bread turns golden brown.
5. Cool and serve. Let the bread cool in its pan for a few minutes at room temperature. Then, place it on a wire rack for another several minutes.
Finally, serve with your favorite toppings and enjoy!
Recipe Tips and Variations
Here are my best tips (and variations) for biscuit bread:
- Don’t skimp on the skillet. Cast iron helps regulate heat distribution better. It will ensure your bread cooks evenly all the way through.
- No cast-iron skillet? While cast iron works best, it isn’t your only option. Any oven-safe skillet (or even a cake pan) will work.
- Flavor it up. Try adding mix-ins to the batter for more flavor. Herbs and spices, like garlic, onion powder, or cayenne, all work well. You could also try grated cheeses or sliced jalapenos.
- Score the dough. “Scoring” is a simple process of making shallow cuts into the top of the dough before baking it. Doing so will make separating the bread into pieces after baking easier.
How to Store
Place the leftovers in an air-tight container or Ziploc bag. (Remove as much air as possible from the bag.) Store the bread at room temperature for 1 to 2 days.
More Easy Bread Recipes
Can’t get enough homemade bread? Here are some other delicious (and simple!) recipes:
Native American Fry Bread
Cinnamon Raisin Bread
Garlic Bread
Condensed Milk Bread
Cottage Cheese Bread
Biscuit Bread
4
servings15
minutes25
minutes40
minutesThis old-fashioned biscuit bread never goes out of style! Made in a skillet, it’s quick, easy, and so delicious.
Ingredients
2 cups all-purpose flour, plus extra for dusting
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon sugar, optional
1/3 cup unsalted butter, cold and cubed
3/4 cup whole milk
Butter or oil, for greasing
Instructions
- Preheat the oven to 425°Fahrenheit (220°Celsius). Lightly grease an 8- or 9-inch cast-iron skillet with butter or oil (or a 9-inch cake pan).
- In a large mixing bowl, add the flour, baking powder, salt, and sugar (if using. Whisk together until well combined.
- Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs. It’s okay if some larger pieces of butter remain—they’ll help create flaky layers.
- Pour the milk into the mixture and stir just until the dough comes together. Be careful not to overmix, or the bread will be tough.
- Turn the dough out onto a lightly floured surface. Gently knead it a few times to bring it together, then pat it into a round shape about 1 inch thick. If desired, you can use a rolling pin for a smoother top.
- Carefully place the dough into the cold, prepared pan or skillet. If you like, you can score the top of the dough with a knife to create portions that are easier to separate after baking.
- Place the pan in the preheated oven and bake for 20 to 25 minutes. The bread should be golden brown and a toothpick inserted into the center should come out clean.
- Remove the biscuit bread from the oven and let it cool in the pan for a few minutes. Then, transfer it to a wire rack to cool slightly.
- Serve warm with butter, jam, or your favorite spread, and enjoy!
Notes
- For a richer flavor, use buttermilk in place of some or all of the liquid.
- You can add a variety of seasonings to the dough, such as herbs, spices, jalapeños, or grated cheese.
- If you don’t have a cast iron skillet, you can use a regular oven-safe skillet. However, cast iron gives the best results in terms of heat distribution and crust.
- This bread is best served warm, but leftovers can be stored in an air-tight container at room temperature for up to 2 days.
Am I missy the size of the skillet? Cast iron skillets come in many sizes. Thanks 😊
Hi Deb!
Thanks for catching that 🙂
I used an 8-inch skillet because I like it thick. But a 9-inch skillet would work well too.
I’m not clear on if the dough is placed in a cold skillet or is it pre heated
Hi Trace!
Use a cold skillet.
They’re nice and thick and heat up more evenly, so the bread will come out perfectly cooked on all sides.
I’ve added this to the post, so thanks for catching that!
This is definitely good with sausage gravy! I am from Charleston, SC and never was good at the three most southern things: biscuits, rice and sweet tea. This recipe works for me!
I loved reading your comment, Martha, because I’m an Alabamian born and raised. And I still opt for canned biscuits over homemade and ONLY drink unsweetened tea (by choice!). Haha. I can fix rice fairly well, but I’m definitely the odd man out in Alabama for the other two.