Learn how to make this deliciously moist on the inside and crispy on the outside Skillet Bread. Just dump and bake! Perfect for the beginner, a quick and easy side, or around the campfire. You’re going to love it!
Skillet Bread & the Cowgirl in Me
When I discovered this recipe, it was introduced to me as “Old Timer’s Bread”. For me, this brought about visions of cowboys sitting around a fire while the chuck wagon cook, many times called “cookie”, was mixing, dumping, and baking this delicious pull-apart bread over the fire. The smell of strong coffee and bacon fills the air. Then comes the sound of the bread dough as it enters the hot bacon grease of the Dutch Oven. You can hear the cows mooing in the distance as the stars are twinkling overhead and I wait in anticipation of this warm, bacon flavored bread to warm my lips and soothe my empty stomach.
Oh man, I really went deep! Well, now you know one of my happy places and this bread deserves to be there, because it really is that good. But in my everyday life you’ll find below how and where it fits.
How to Make Skillet Bread & Back to Reality
While that’s a fun dream for me, let’s get back to reality and the beauty of this bread in our current daily life. It’s super quick and easy to make. No kneading or shaping or flouring the countertop. No pulling out gadgets and gizmos to cut the perfect biscuit. It’s truly mix…dump…and bake! Do I dare say fool proof? Absolutely! This bread is my go-to when recommending a bread recipe for beginners, when I need a quick meal (couple of eggs on the side, done). Going camping and need something easy and yummy to feed the family? Skillet Bread it is!
How to Make Skillet Bread
To begin, set your oven to 450 degrees. Add 1 to 2 T of bacon grease in the bottom of an 8″ cast iron skillet and place in the oven allowing it to heat as the oven heats.
In a medium mixing bowl, add 2 c. all-purpose flour, 1 T baking powder, 1/4 t. baking soda, and 1 t. salt. Whisk to blend the ingredients and fluff the flour. Grate 1/2 stick cold, unsalted butter into the flour. Use a fork and NOT your hands to incorporate the butter into the flour ensuring that the butter is coated with the flour. Make a well in the middle of flour mixture and pour in 1-1/4 c. buttermilk. (See NOTES below for alternatives.) Mix with a fork until all of the flour is moist and the dough has a shaggy appearance. Set to the side until the oven is heated and ready.
Time to Bake
Once the oven has reached 450 degrees, CAREFULLY remove the skillet from the oven and scrape the bread dough into the hot pan. Spread and smooth as best you can but remember, this is a rustic kinda recipe so it doesn’t have to be perfect, just distributed across the skillet. Bake for 10 minutes. Remove from the oven and again, carefully, flip with a large spatula. Return to the oven and bake for another 10 to 15 minutes or until golden brown.
Wanna a fun alternative? Keep reading because this is easy, yummy, and your family is going to love it.
How to Make Skillet Bread over a Campfire
In the recipe above and the printable recipe below, we are using an oven. But YOU CAN bake this Skillet Bread over a campfire as well and here’s how:
- Let the campfire burn down to strictly coals.
- Place 1 T bacon grease in the bottom of the Dutch Oven and place lid on top.
- Put Dutch Oven with lid on top of the coals.
- Allow to heat while you mix up your Skillet Bread batter.
- CAREFULLY, remove the Dutch Oven from the fire.
- Remove lid and scrape the bread dough into the hot Dutch Oven.
- Replace lid and put the Dutch Oven back on the coals. Cover the lid with hot coals and let bake.
Bake time will differ depending on how hot your fire is. Take a look after 15 minutes has passed or the Skillet Bread begins to smell like it’s done. Once you’ve been baking for awhile, you will begin to rely on your nose more than the timer.
- 8″ Lodge Cast Iron Skillet
- Lodge Deep Camp Dutch Oven, 8 Quart
- Heavy Duty Stainless Steel Mixing Bowls
- Wide Slotted Spatula
- Measuring Cup
- Measuring Spoons
Find More Helpful Homesteading Links Below:
- How to Make the Best Sourdough Bagels
- How to Make Delicious Cream Corn from Scratch
- How to Make Cheddar Biscuits
- Let’s Get Dirty in the Garden
- Easy & Rich Country Vanilla Ice Cream Recipe
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Skillet Bread. Just Dump & Bake.
- cast iron skillet
- medium size bowl
- measuring cup
- measuring spoons
- large spatula
- 2 c. all-purpose flour I prefer King Arthur.
- 1 T. baking powder
- 1/4 t. baking soda
- 1 t. salt Kosher is my fave.
- 1/2 stick unsalted buter
- 1-1/4 c. buttermilk shake before using
- 1 to 2 T. bacon grease
- Place 1 to 2 T. bacon grease in skillet and then place skillet in the oven. Preheat oven to 450 degrees with skillet inside.
- Add all-purpose flour, baking powder, baking soda and salt to mixing bowl. Whisk to together well. Grate cold butter into the flour mixture and incorporate with a fork, fluffing and coating butter with flour as you go. Create a well in the middle of the flour mixture and pour in buttermilk. Mix well with fork until the dough reaches a shaggy consistency. DO NOT overman. Set aside until the oven has reached it's temperature.
- Once the oven has reached 450 degrees, CAREFULLY remove the skillet and pour the Skillet Bread dough into the pan. Spread and even out as well as you can but don't sweat it. Rustic is good! Return to the oven.
- Bake for 10 minutes and remove from oven. Use a large spatula and quickly flip the bread in the skillet. If the bread is not yet firm enough to flip, return to the oven and bake for an additional 5 minutes before trying to flip the bread again.
- Once the Skillet Bread has been flipped, return to the oven for an additional 10 to 15 minutes.
- Ovens cook differently. If you’re oven cooks things in a short amount of time, check before the time is up in this recipe. If it runs cool, cook for a longer period of time. What we’re looking for is a golden brown crust and a smell that is heavenly.
- Keep hands out of the flour/butter mixture. Warm hands will cause the butter melt.
- Buttermilk Alternative: 1 c. whole milk, or you can make your own buttermilk by adding 1 T white vinegar to 1 c. whole milk and let sit for 5 to 10 minutes before adding to the flour mixture.