This 3-Ingredient Biscuit Bread (Pone) Will Change the Way You Make Biscuits
Y’all, I have to tell you about this biscuit recipe because it’s seriously too good not to share. I’ve made biscuits every way you can think of over the years, but this one? This recipe blew my mind! It’s the easiest, most foolproof way to make the crispiest, fluffiest biscuit bread, with just three ingredients. That’s right—no rolling out dough, no cutting, just mix, pour, and bake. It couldn’t be simpler.
If you’re looking for the perfect, no-fuss biscuit, this is it. And I’m convinced you’ll be making it again and again, just like I do now!
Biscuit (Pone) Bread Recipe
What You’ll Need
- 2 cups self-rising flour, sifted (if you have time!)
- 1/4 cup melted lard or shortening (I use lard for the best flavor)
- 1 1/2 cups buttermilk
Directions
- Preheat Your Oven
Preheat your oven to 375°F. Put about a tablespoon of lard or shortening in a 9- or 10-inch skillet (a cast iron skillet is ideal here!) and place it in the oven to get hot. This will help give the bread that crispy edge. - Mix It All Together
In a bowl, stir together the self-rising flour, melted lard, and buttermilk until everything is just combined. The batter should be thick but pourable, kind of like pancake batter. - Pour and Bake
Carefully take the hot skillet out of the oven (it’ll be really hot, so be careful) and pour in the batter. It should sizzle a bit as it hits the pan—that’s what gives it a nice crust. Put it back in the oven and bake for about 30 minutes, or until the top is golden brown and beautiful. - Turn Out and Enjoy When it’s done, turn the bread out onto a plate. Slice it up, add a little butter if you want, and dig in!
A Few Tips
- Cast Iron Skillet for the Win: If you have a cast iron skillet, definitely use it here. It helps give the bread that amazing crispy crust on the outside.
- Hot Grease, Hot Pan: Make sure your skillet and the grease are nice and hot before adding the batter—that’s key to getting that golden crust.
- To Sift or Not to Sift: Sifting the flour isn’t essential, but it does make the texture a bit lighter. Totally up to you!
Why This Recipe Is a Keeper
This recipe is my new go-to for biscuits, hands down. It’s so easy and the flavor is amazing! The outside gets perfectly crispy, while the inside stays soft and fluffy. And because you don’t have to roll or cut anything, it’s perfect for those times when you just want something fast and simple.
Serving Ideas
This biscuit bread goes with everything. Here are some of my favorite ways to serve it:
- With Butter and Honey: Classic and delicious. A little sweetness really brings out the flavor.
- With Soup or Stew: It’s perfect for dipping, especially with a hearty stew or chili.
- As a Breakfast Side: Serve it with eggs, sausage, or bacon for an easy breakfast. It’s also amazing with a little jelly or jam.
Share Your Biscuit Bread!
If you try this recipe, take a photo and share it! Tag it with #BiscuitBread or #SouthernCooking on Instagram, Facebook, or Pinterest. It’s so satisfying to see that golden crust, and I know your friends will want the recipe too.
Final Thoughts
Once you make this, you’ll see why I’m so excited about it. It’s so simple, but it really delivers on flavor and texture. Whether you’re a pro in the kitchen or just looking for an easy recipe, this biscuit bread is a winner. Enjoy it hot out of the oven, and let me know how you like it!
Happy cooking!
