Easy Biscuit Bread Recipe (Southern Skillet Pone Bread)

3-Ingredient Southern Biscuit Bread You’ll Love!

If you’ve ever struggled with making perfect biscuits or just want something easy, quick, and incredibly tasty—this biscuit bread recipe is about to become your kitchen hero. With just three simple ingredients, this Southern classic known as pone bread is made in a skillet and turns out perfectly crispy on the outside, fluffy on the inside, every single time.

No rolling, no cutting biscuits, just pour and bake! When I first tried this recipe, I honestly couldn’t believe how simple and delicious it was. The crispy crust you get from pouring batter into a sizzling-hot cast iron skillet is something dreams are made of. I grew up eating homemade biscuits, but this easy method has truly changed the way I bake biscuits forever.

Serve it warm with butter and honey, alongside chili or soup, or as a comforting breakfast with eggs and bacon—this biscuit bread goes with just about everything!

Do you call it biscuit bread, pone bread, or something else in your family? Drop your name for this classic dish in the comments below!

Why You’ll Love This Biscuit Bread Recipe

Only 3 Ingredients: Simple pantry staples—self-rising flour, lard, and buttermilk.
No Kneading or Cutting: Just mix, pour, and bake in a skillet!
Perfect Texture: Crispy edges with a soft, fluffy center.
Great for Beginners: Absolutely foolproof and easy enough for first-time bakers.

Golden skillet biscuit bread (pone bread) sliced and served with sorghum syrup on a checked tablecloth – easy biscuit bread recipe

Ingredients You’ll Need

2 cups self-rising flour (sifted if you prefer)
¼ cup melted lard (or shortening, but lard gives the best flavor!)
1½ cups buttermilk

Step-by-Step Instructions for Easy Biscuit Bread

Preheat & Prep Skillet:
Preheat your oven to 375°F. Add about a tablespoon of lard or shortening to a 9- or 10-inch cast iron skillet. Place the skillet in the oven as it heats up—this creates the perfect crispy crust!
Mix Batter:
In a mixing bowl, stir self-rising flour, melted lard, and buttermilk until combined. The batter should look thick but pourable, like pancake batter.
Pour Batter:
Carefully remove the hot skillet from the oven (be cautious—it’s hot!). Pour the batter into the skillet; it should sizzle immediately—exactly what you want for a golden crust.
Bake:
Bake for about 30 minutes, until the top turns golden and edges are crispy.
Serve Warm:
Turn the finished bread onto a serving plate. Slice, spread with butter, and enjoy!

Tips for Perfect Biscuit Bread (Pone)

Use Cast Iron: The hot cast iron skillet gives that unbeatable crispy crust.
Hot Skillet & Grease: Don’t skip heating the skillet first—key to that crunchy bottom!
Sifting Flour: Not mandatory, but it gives lighter, fluffier bread.

Serving Ideas for Your Biscuit Bread

Butter & Honey: Warm bread, a generous pat of butter, and a drizzle of honey—perfection!
Savory Side: Ideal for dipping into hearty soups, stews, or chili.
Breakfast Heaven: Pair with scrambled eggs, sausage gravy, bacon, or homemade jam.

Storage

Room Temp: Wrap leftovers and store at room temp for up to 2 days.
Freeze: Wrap slices tightly, freeze up to 2 months, and reheat gently.

FAQ

Q: Can I use regular flour instead of self-rising?
A: Yes! For every cup of flour, add 1½ teaspoons baking powder and ¼ teaspoon salt.

Q: Can I use butter instead of lard?
A: Absolutely! Melted butter works beautifully, though lard gives a more authentic Southern flavor.

Q: What exactly is pone bread?
A: Pone bread is Southern-style biscuit bread cooked in a skillet, traditionally simple and rustic with crispy edges and a tender crumb.

Let’s Chat!

What’s your favorite way to serve biscuit bread? And what does your family call it? Share your stories and ideas in the comments. If you loved this biscuit bread recipe, pin it or share on Facebook—let’s spread the biscuit love!