30-Minute Skillet Old Fashioned Biscuit Bread

Prep: 10 minCook: 15 minmediumAmerican
Skillet Old Fashioned Biscuit Bread with Bacon Fat

This rustic skillet bread combines the flaky texture of biscuits with the convenience of a single loaf. Made with bacon drippings for rich flavor and cooked entirely in a cast iron skillet, it creates a golden, crispy crust while staying tender inside. The shaggy dough requires minimal handling, making it perfect for beginners. Serve warm with butter and honey for breakfast, or alongside hearty soups and stews for a comforting side that brings Southern charm to any meal.

Nut-Free

Ingredients

  • 2 teaspoons bacon drippings
    vegetable oil1:1vegetarian

    less flavor

  • 2 cups self-rising flour
    all-purpose flour + 2 tsp baking powder + 1/2 tsp salt1:1pantryadds gluten

    same results

  • ¼ cup unsalted butter, very cold, cubed
  • ¾ cup cold buttermilk
    regular milk + 1 tbsp vinegar1:1pantry

    slight tang difference

    Full guide →
  • 2 tablespoons unsalted butter, melted(optional)

Instructions

  1. 1

    Melt bacon drippings in well-seasoned 8-inch cast iron skillet over medium high heat

  2. 2

    Cut cold butter into flour until mixture resembles coarse crumbs

  3. 3

    Add just enough buttermilk to form shaggy dough

  4. 4

    Turn dough onto floured surface and sprinkle lightly with flour

  5. 5

    Shape quickly into disc slightly smaller than skillet

  6. 6

    Flip dough over, sprinkle with more flour and tighten disc shape

  7. 7

    Transfer dough to hot skillet using wide spatula

  8. 8

    Cover and reduce heat to medium-low, cook until bottom browns

  9. 9

    Flip bread over and add melted butter on top if using

  10. 10

    Cover and cook until second side browns

  11. 11

    Break into pieces or cut into wedges to serve

Tips

Tip 1

Keep butter very cold and work quickly to maintain flaky texture in the finished bread

Tip 2

A well-seasoned cast iron skillet prevents sticking and creates the best crust

Tip 3

Don't overwork the dough - a shaggy texture is exactly what you want for tender results

Good to Know

Storage

Cover and store at room temperature for 2 days or refrigerate up to 1 week

Make Ahead

Best served fresh and warm, but can be reheated in skillet over low heat

Serve With

Serve warm with butter, honey, sorghum syrup, or your favorite preserves

Common Mistakes

Watch

Don't overmix the dough to avoid tough, dense bread

Watch

Keep heat at medium-low after initial browning to prevent burning before center cooks through

Substitutions

self-rising flour→
all-purpose flour + 2 tsp baking powder + 1/2 tsp salt1:1pantryadds gluten

same results

bacon drippings→
vegetable oil1:1vegetarian

less flavor

Full guide →
buttermilk→
regular milk + 1 tbsp vinegar1:1pantry

slight tang difference

Full guide →
Find more substitutions →

FAQ

Can I make this without bacon drippings?

Yes, substitute vegetable oil or additional butter, though you'll lose the smoky bacon flavor that makes this bread special.

What if I don't have a cast iron skillet?

Use any heavy-bottomed oven-safe skillet, but cast iron gives the best crust and even heat distribution.

How long does this bread keep?

Best fresh, but stores covered at room temperature for 2 days or refrigerated for up to a week. Reheat gently to restore texture.