If you love homemade biscuits, but hate the process, this pone bread recipe is for you. Also known as skillet biscuit bread, it tastes like a big biscuit but requires half of the effort.
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.
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.
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.
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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!
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.
You can find it in grocery stores or at the butcher shop. Get leaf lard if you can find it, otherwise any lard should do.
If you can’t find lard, just use shortening or more butter in its place. It will still taste fabulous!
You’ll have to let me know what you think about it after you make it. I can’t wait to hear!
Pone Bread {Skillet Biscuit Bread}
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
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
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My husband loved it. Simple and quick to make.
Yay! It’s always nice when the husbands like something easy!
I remember my Grandmother making this bread and we’d have it with her homemade strawberry preserves. It was one of my fondest childhood memories. I never knew what it was called. She just called it “bread”. No one else made it and I’d wanted it for years. Thank you so much for this recipe! Pure nostalgia
Yay! It would be perfect with homemade strawberry preserves, too. I am glad you were able to find it.
excellent recipe. super easy & delicious !
Thank you!
The pone was delicious!
Yay! I am glad you liked it!
Don’t use lard…use sour cream .. makes a better, healthier pone bread..
That’s the beauty of cooking for yourself, you can make it however you like it!
Looking forward to baking this pone biscuit.. my question is, that I only have a 10 inch cast-iron pan or I have a 9 inch spring form pan wondering which one I could bake it in and get a better result. If I do use the 10 inch skillet can I modify the recipe enough to increase the volume of the biscuit so it fits the 10 inch pan and what would those measurements look like? I appreciate anyone who can help me with this thank you
I would probably use the 10-inch skillet, keep the ingredients the same, and start checking it at about 15 minutes.
You process hogs and make your own lard? You are a girl of many talents!! This looks delicious.
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.
We all love this recipe! Just as good as biscuits without the rolling and cutting
That’s what I love about it too!