Skillet Biscuit Bread
2 cups unbleached self-rising flour
3/4 cup buttermilk
1/4 cup vegetable oil
Combine four, buttermilk and oil in a large bowl; stir with a fork to combine. Do not overmix. With 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 skillet and cook until other side is browned in spots and bread is thoroughly cooked, 5 to 6 minutes. Transfer to a plate and cut into wedges. Serve hot, warm or at room temperature. Serves 8.
I used powdered buttermilk. I added a couple pinches of salt...just seemed like something was going to be missing if I didn't. I think I overmixed just slightly and one side was a little tough. Be careful with the mixing and kneading and don't overdo.
This may well become the new family from-scratch biscuit recipe. I have tried lots of biscuit recipes and have yet to find one that I was pleased with...until now. It makes one big huge biscuit and it's GREAT and SO EASY!