Soft, flaky buttermilk cookies are a staple in the south. Some people may be intimidated by making homemade cookies, with the mixing, rolling, cutting and baking. What if you could make biscuit bread in a skillet in about 20 minutes? You can!
This easy cookie bread recipe is just four simple ingredients, easy to prepare, and baked to tender, moist perfection in a cast iron skillet. Heat the pan before adding the batter and reduce the heat so that it becomes golden brown. If you don’t have bacon drippings, you can use vegetable shortening. To always have bacon grease on hand, simply pour the bacon grease into a container after the bacon is cooked. I keep mine in the freezer.
Serve this cookie bread recipe with butter, jam, jelly, honey or syrup for breakfast or brunch or dinner with fried chicken, fried chicken steak or your favorite southern dish.
Type of cuisine: American
Preparation time: 10 minutes
Cooking time: 8 to 12 minutes (approximately)
Total duration: 18 to 22 minutes
- 2 teaspoons bacon juice
- 2 cups self rising flour
- 1/4 cup (4 tablespoons) butter, cubed
- 3/4 – 1 cup buttermilk (I used all of 1 cup)
- melted butter, for the top
Here’s how to do it:
- Melt the bacon juice in a cast iron skillet over medium-high heat. Put the flour and butter in a mixing bowl. Cut in butter.
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