If you love homemade biscuits, but hate the process, this pone bread is for you. Also known as skillet biscuit bread, it tastes like a big biscuit but requires half of the effort.

Spatula lifting first slice of pone bread out of cast iron skillet showing soft interior and golden brown crust.

Pone bread is a quick bread that is cooked in a skillet. The texture and flavor is a lot like a biscuit and it is perfect served with soup, stew or chili.

It is also great topped with butter, or drizzled with honey. I can imagine a smearing it with jam would also be a treat.

Pretty much any way you would enjoy a biscuit or slice of skillet cornbread, you could use pone bread in its place. You could even top it with some homemade sausage gravy for a yummy and filling breakfast.

Ingredients including flour, sugar, salt, baking powder, milk, butter, and lard ready to be made into skillet biscuit bread.

MiMi introduced us to this recipe a couple of months ago. She served it at family dinner and the entire loaf disappeared.

Everyone went back for seconds and some people might have had thirds. You know it’s a good when there are only crumbs left on the plate.

Bowl with butter and lard cut into the cry ingredients to make a crumbly mixture next to a measuring cup with soured milk inside.

Sticky pone bread dough in cast iron skillet, ready to go in the oven.

So, of course I had to ask for the recipe. She had found the base recipe in a cookbook, but the original recipe used self-rising flour and was missing some important details like what size pan to use.

I don’t know about you, but I don’t keep self-rising flour in the pantry. I do always have all-purpose and I happen to know how to make that work!

Cast iron with baked pone bread in it fresh from the oven, showing golden brown crust on top.

Spatula lifting out first slice of pone bread showing soft biscuit like texture on the inside and golden brown top.

Also, the recipe calls for lard. We make our own lard when we process hogs, so we always have some.

It is great for things like lard pie crust, lard biscuits, and even lard chocolate chip cookies. However, don’t worry if you don’t make it.

Hand holding piece of pone bread with plate of eggs and bacon in the background.

Slice of pone bread topped with butter and honey with cast iron skillet containing more bread and a jar of honey in the background.

You can find it in grocery stores or at the butcher shop. Or you can use shortening or more butter in its place.

You’ll have to let me know what you think about it after you make it. I can’t wait to hear!

Cast iron skillet with golden brown biscuit bread inside.

Pone Bread {Skillet Biscuit Bread}

Servings: 12 Servings

Author: Carlee

If you love homemade biscuits, but hate the process, this pone bread is for you. Also known as skillet biscuit bread, it tastes like a big biscuit but requires half of the effort.

5 from 2 ratings

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Prep Time 5

Cook Time 25

Total Time 30

Equipment

Ingredients

1¼ cup milk
1 Tablespoon vinegar or lemon juice
2½ cups all-purpose flour
3½ teaspoons baking powder
1 teaspoon salt
4½ teaspoons granulated sugar
¼ cup butter
¼ cup lard

Makes: 9inch round

Instructions

Preheat oven to 450℉ and grease an 8 or 9-inch cast iron skillet.
Stir together milk and vinegar or lemon juice and set aside.
1¼ cup milk, 1 Tablespoon vinegar or lemon juice
In a medium mixing bowl, stir together flour, salt, sugar, and baking powder.
2½ cups all-purpose flour, 3½ teaspoons baking powder, 1 teaspoon salt, 4½ teaspoons granulated sugar
Cut the lard and butter into the dry ingredients using two knives or a pastry cutter. Stop when you have about pea sized crumbles.
¼ cup butter, ¼ cup lard
Add the soured milk and stir until just incorporated. The dough should be thick, but its okay if it is a little bit sticky.
Spoon into skillet and bake 20-25 minutes or until the top is golden.
Cool 5-10 minutes, then cut into slices and serve.

Notes

You can use buttermilk in place of the soured milk if you have it.

If you don’t have a cast iron skillet, try using a pie plate or a cake pan.

You can use shortening or additional butter in place of the lard.

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Nutrition

Serving: 1ServingCalories: 148kcalCarbohydrates: 23gProtein: 3gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 13mgSodium: 356mgPotassium: 61mgFiber: 1gSugar: 3gVitamin A: 189IUVitamin C: 0.3mgCalcium: 101mgIron: 1mg

Nutritional Disclaimer

“Cooking With Carlee” is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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5 from 2 votes (1 rating without comment)

Karen @karenskitchenstories

Monday 22nd of April 2024

You process hogs and make your own lard? You are a girl of many talents!! This looks delicious.

Carlee

We do! My parents raise a few each year on their farm and then we all get together to process them one weekend during the winter. It is a lot of work, but its fun to fill the freezer with meat you know the origins of.

Sandy

Sunday 14th of April 2024

We all love this recipe! Just as good as biscuits without the rolling and cutting

That's what I love about it too!