Skillet Biscuit Bread

Step 1

In a large bowl, whisk the dry ingredients together.

Step 2

Make a well in the dry ingredients, and add 1 cup of the cream.

Step 3

Mix the dry and wet ingredients together until a shaggy dough forms. If the dough is dry, add additional cream up to the remaining half cup.

Step 4

Place the ghee in a skillet set to medium heat on the stovetop.

Step 5

While the ghee is melting, turn the dough out onto a floured surface and shape it into a large biscuit that is slightly smaller than the diameter of the skillet.

Step 6

Once the ghee is melted, place the shaped dough gently down into the skillet. Using a large spatula can help with this step.

Step 7

Cover the skillet with a lid that has vents or slightly tilt the lid to allow the steam to escape.

Step 8

After 15 minutes, check the bread. Make sure that the underside is browning. If the bread appears to be browning too quickly, lower the heat to low. Recover the skillet and allow the bread to cook for an additional 5 minutes.

Step 9

Remove the lid and using a large spatula, flip the bread over and allow the underside to turn golden brown. This can take approximately 5 minutes.

Step 10

Turn off the heat and transfer the biscuit to a serving plate using a large spatula. Serve while warm by tearing off the desired portions.

Step 11

You can eat the skillet biscuit bread plain or with various toppings, including butter, honey, or molasses or a combination of butter mixed with honey or molasses. Jam also makes for a tasty topping.

Step 12

Skillet biscuit bread is best eaten when made, but you can store leftovers in the refrigerator well-wrapped for 2 to 3 days, or in the freezer well-wrapped in a freezer-proof bag for 2 to 3 months. Rewarm by placing it in a 200°F (93°C) oven until heated through.