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Skillet Biscuit Bread

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“Taken from Relish magazine, Jan/2010. Credited to Emily Horton. I haven't tried making this one yet.”
READY IN:
20mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine flour, buttermilk, and oil in a large bowl and stir with a fork (do not overmix).
  2. Using floured hands, gently knead dough in bowl to form a ball; dough will be sticky.
  3. Generously oil a straight sided, heavy 8 or 9 inch skillet and set over medium heat.
  4. Pat dough into skillet.
  5. Cook over medium heat until set and browned in spots on the bottom, 7 to 8 minutes.
  6. Using a spatula, slide or lift onto a plate.
  7. Invert into a skillet and cook until other side is browned in spots and bread is thoroughly cooked, 5 to 6 minutes.
  8. Transfer to a plet and cut into wedges; serve hot, warm or at room temperature.

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