Biscuit Bread

| September 23, 2018 | 41 Comments

Biscuit Bread Recipe

Step-by-step, photo illustrated instructions for making this old fashioned, three ingredient Biscuit Bread. Printable recipe included.


Biscuit Bread, enjoy.
Three simple ingredients make up this old fashion Biscuit Bread recipe.


Biscuit Bread, slider.

This is probably the easiest bread you can make. I mean, with only three ingredients, how much simpler can it get?

If you’ve been wanting to make biscuits, but still haven’t got up the nerve to try it, then let me suggest you give this quick and easy recipe a try. I think you’ll enjoy the results.

I found this particular recipe in an old cookbook, but failed to jot down the name of the book. I do know that it was submitted by a Ruth H. from Maggie Valley, North Carolina. Maggie Valley is in the mountain area of our state. It’s a great place to visit if you ever get the opportunity.

The recipe caught my attention because it sounded like a bread that my Mama use to make. However, she cooked hers on top of the stove and this one is baked in the oven. I was curious to see if it would be anything like what I remember her making in my much younger days. It was close.

Some folks might call this a Hoe Cake, but those are more of a cornbread to me. Because of the taste of this, I can see where the name Biscuit Bread pretty well describes it. I kept going back for another bite once it came out of the oven. Smile.

I did let it cook a bit longer than needed, so be careful, it could burn before you know it. But, that’s just part of cooking. It happens to us all. I’m sure you will do better.

Spread some melted butter over the top when it comes out of the oven, then enjoy it with some molasses, or honey, or whatever suits your fancy. Smile.

So, if you’re looking for a really quick, easy, delicious bread, I believe you just found it.

Ready to give it a try? Alright then, let’s head on out to the kitchen, and… Let’s Get Cooking!


Biscuit Bread, you'll need these ingredients.
Biscuit Bread – You’ll need these ingredients.


Biscuit Bread, add the flour to a mixing bowl.
Place the flour in a large mixing bowl.


Biscuit Bread, add the milk.
Add the milk.


Biscuit Bread, add the oil.
Then, add the oil.


Biscuit Bread, mix well.
Grab a sturdy spoon and mix everything together. You’ll have a few lumps, but don’t worry about those. Just mix it well.


Biscuit Bread, heat your skillet.
Heat up your skillet, then add some oil or butter.

I placed my skillet on top of the stove and heated it up first. The pan needs to be hot before you add the batter. Once hot, I added about a Tablespoon of butter to the pan and let it melt.

It would probably be better to just use a little more oil instead of butter. I think it caused the edges of my bread to burn a bit. I’ve listed oil in the printable recipe, but you can decide which you prefer. Smile.


Biscuit Bread, add batter to the skillet.
Pour the batter into the hot skillet. Then use the back of your spoon to spread it out almost to the edges of the pan.


Biscuit Bread, bake at 400 F degrees for 18 to 20 minutes.
Place the skillet in your pre-heated oven. Let it bake at 400F degrees for about 18-20 minutes or until golden brown on top.


Biscuit Bread, let cool.
When done, remove the bread from the oven and place on a wire rack or folded towel to cool a bit.

The bread should easily remove from the skillet. Serve while still warm.


Biscuit Bread, enjoy.


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Old fashioned Biscuit Bread recipe, as seen on Taste of

Biscuit Bread

  • Author: Steve Gordon
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 6 servings 1x
  • Category: Bread
  • Method: Bake
  • Cuisine: American


Quick and easy, step-by-step, photo illustrated recipe for making this old fashioned Biscuit Bread.



  • 2 cups Self-Rising Flour
  • 1 cup Milk
  • ½ cup Vegetable Oil


Pre-heat oven to 400F degrees.

  1. Place flour in a large mixing bowl.
  2. Add the milk.
  3. Add the oil.
  4. Mix well with a sturdy spoon until fully combined.
  5. Heat your skillet, then add a light amount of oil to coat the bottom.
  6. Pour the batter into the hot skillet.
  7. Spread the batter out evenly, just to the edges of the skillet.
  8. Bake at 400F degrees for 18-20 minutes or until golden brown.
  9. When done, remove from oven and place on wire rack to slightly cool.
  10. Serve while warm for best results.
  11. Enjoy!


It’s not included in the recipe, but a 1/4 teaspoon of Salt might add to the flavor. Spread some melted butter over the top once it’s removed from the oven if desired.

Keywords: Biscuit Bread, easy bread, old fashioned biscuit bread, skillet bread


Your Comments:

Have you ever tried to make a bread like this? Do you remember it from your youth?

Share your memories of this great Southern dish with us. It will only take a minute or two for you to leave your comments in the section below.

Just remember, all comments are moderated.  That just means that I personally read each and everyone before they are approved for viewing on our family friendly website. Thank you in advance for sharing.

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Be Blessed!!!


You might also like: Mama’s Buttermilk Biscuits

Or, maybe this one:  Skillet Cornbread Recipe

OK, how about this:  Cornbread with Eggs


Tags: , , , , , , ,

Category: Breads

About the Author ()

Award Winning Food Preservationist, Fisherman, Author of three cookbooks. "From Mama's Big Oval Table, From Mama's Big Oval Table - BOOK TWO and Carolina Christmas Sweets and Appetizers." Online Contributor to Our State Magazine Newsletter.

Comments (41)

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  1. Ken says:

    I grew up eating this in Georgia. I still cook it when I am in a hurry. And when I am feeling fancy, I add shredded cheddar and saute chopped garlic in butter and brush the top with it.

  2. Lin says:

    Thank you so much for this wonderful recipe! I did a search for hoe cake and your recipe is just what I was looking for. I had bread like this many years ago and am so happy that I found your recipe and can now make it for my family! We love it! I do add garlic salt to it in the bread and also the top and the bottom. It gives it an extra burst of flavor.

  3. Eva Hamrick says:

    My great-grandmother made biscuit bread this is the first time I’ve heard someone calling it biscuit bread. Now the pan your using is small compared with how my great-grandmother made it. First the pan was a jellyroll pan (she always called it a cookie sheet). It was filled with the dough then scored with a hash mark for breaking. Hot bread will “cry” if you use a knife. Her grandmother taught her and she made this bread 3 times a day, one pan a day because the family would eat it up at each meal.

    • Steve Gordon says:

      Hi Eva, Thank you for sharing your memories of this recipe with us. Imagine making it 3 times a day. Smile. I do appreciate your visit today and I hope you’ll visit with us often. Be Blessed!!! -Steve

  4. Kathleen Welch says:

    Hi Steve, Even though I am a great grandmother now I remember, when my mother would be “laid up” usually after having a baby, at home, my daddy was responsible for seeing that we children were fed. He never learned to make biscuits, but he always made, what he called, batter bread. I loved it! I also love to see your recipes. they look so good! Looks like old timey country cooking. I also love the fact that you are a Christian and not ashamed to show it. God bless you. Keep up the good works.

    • Steve Gordon says:

      Hi Kathleen, Thank you for sharing your comments and memories with us. I bet your dads batter bread was very tasty. And, old time country cooking is exactly what we do. It’s all I know. Smile. I do appreciate your comments and your visit today. I trust you’ll visit with us often. Be Blessed!!! -Steve

  5. Jamie Locklear says:

    I’m Lumbee Indian from Lumberton NC. Our version of this recipe is called Flour Bread. I make it all the time and eat it with sausage and pure cane syrup or sorghum syrup with butter mashed in the syrup. I use self rising flour,lard,crisco or butter or a combination of the three. And sweet milk or buttermilk. I usually use half of each. I make the dough a little wetter than biscuit dough and cook in a cast iron skillet with a little vegetable oil. So good.

    • Steve Gordon says:

      Hi Jamie, Thank you for sharing your comments with us. I haven’t tried it yet with sorghum syrup, but I do have a small jar. I’ll have to make another batch just so I can try it your way. It’s simple, but good. Smile. Thank you for taking the time to write. I appreciate your visit and hope you’ll stop by again… real soon. Be Blessed!!! -Steve

  6. Shirley Nemeth says:

    Well, I’ve never heard of anything called Biscuit Bread. My Mama made Buttermilk Biscuits exactly like you did on your post a while back. When I watched your illustration, I could remember her doing the exact same thing. She used self rising flour, lard and Buttermilk, and never measured anything. I guess she didn’t need to measure after making them every day of hr adult life. Sometimes, if she was too tired to make them or in a hurry, she made hoe cakes which I think was similar to biscuit dough, only had more liquid to make it “runny” and spooned it like pancake batter into cast iron skillet . Cooked a few minutes and flipped it over for a few more minutes. These were good but we kids preferred Biscuits. She made something similar using cornmeal and we called them cornbread fritters. Now that’s my memory of hoe cakes and cornbread fritters. I plan to try your biscuit bread though. Even though I printed your recipe for Buttermilk Biscuits, I’ve never gotten up my nerve to attempt to make them. Glad you and your friends are doing better.

    • Steve Gordon says:

      Hi Shirley, I do hope you’ll try the Biscuit Bread, but I’m really waiting for you to try Mama’s Buttermilk Biscuits. You can do it. I’ll be waiting to hear your results. Smile. Thank you for sharing your memories with us. As I mentioned, my mother made something similar to this, but she cooked it on top of the stove instead of baking it in the oven. What I know as Hoe Cakes, were made with corn meal and were like small pancakes in shape and size. I’m finding there were lots of variations on those and it just seems to have depended on where you lived as to what name you knew them by. Thank you for your note on my friends. I appreciate that, and I appreciate your visits. The door is always open for you, so please stop by again… real soon. Be Blessed!!! -Steve

  7. Anthony B. says:

    Old Tom, a shell shocked WW 1 veteran was our cow and hunting camp cook from when I remember in the 1940’s until his passing in 1959. He made this in a Dutch oven or spider on the open fire. Using corn flour, leavening, any kind of fat, be it Crisco, lard, tallow or bacon grease. The liquid may be fresh milk, sour milk, buttermilk or sourdough. We still make it with our own heirloom corn flour, any of the liquids are good. Cleaned up the fat though with healthy oil.

    • Steve Gordon says:

      Hi Anthony, Thank you for sharing your memories of Biscuit Bread with us. I bet it was awesome cooked over an open fire the way you describe. Smile. I appreciate your visits and do hope you’ll continue to stop by often. Be Blessed!!! -Steve

  8. Ginnny says:

    I couldn’t find what size skillet anyplace. For your 3 ingredient bread. I even looked at comments to see if you addresses this.

    • Steve Gordon says:

      Hi Ginny, I’m sorry I didn’t mention it, but I’m using a 10 inch cast iron skillet. The bread was a bit thin, so a 8 inch skillet would probably be better if you have one. I hope this helps. Thank you for asking and for your visit today. I hope you’ll stop by again… real soon. Be Blessed!!! -Steve

  9. Debbie says:

    My Mom made this all time, we called it “flour” bread, she cooked it on the stove in a cast iron skillet. It was so good, a giant big delicious biscuit. It was made with the lard we had from the hog killings we did every year in January, my Dad was a pig farmer. Thanks for bringing back the memories. Hope your feeling better each day.

    • Steve Gordon says:

      Hi Debbie, I’m glad we could bring back some good memories for you with the Biscuit Bread recipe. My mother also cooked her’s on top of the stove instead of in the oven. Thank you also for the well wishes, we are indeed doing a bit better. Been awhile though. Smile. Thank you for being a subscriber to the Newsletter and for all of your visits and support. I do hope you’ll stop by again… real soon. Be Blessed!!! -Steve

  10. I make Strawberry Shortcake with biscuits. This will be a good recipe to use with much less effort. I have bad arthritis in my shoulders and I’m glad for a recipe where I do not have to use a rolling pin.
    Love and look forward to your online column, recipes and reminisces

    • Steve Gordon says:

      Hi Linda, Thank you for sharing your comments with us. I’m sorry to hear of your problems with “Arther” I fully understand. I appreciate your visits to Taste of Southern and hope you will continue. It’s greatly appreciated. I do hope you’ll stop by again… real soon. Be Blessed!!! -Steve

  11. Priscilla Swayngim says:

    I make this if I don’t want to roll dough and cut biscuits. I make mine a bit thicker and, using a fork, pierce the top of the dough before baking. Why? I have no idea why. That’s the way all cooks in my family have always done it since wood stove times. Delicious!

    • Steve Gordon says:

      Hi Priscilla, I’m glad you’re familiar with the Biscuit Bread. Hadn’t thought about the fork in the dough, but I’m sure it might have helped. Isn’t it funny how we continue to do things just because it was what our parents did? I’m pretty much the same with adding a bit of sugar to lots of my recipes. It helps though. Smile. Thank you for sharing your memories with us. I appreciate your visit today and I do hope you’ll stop by again… real soon. Be Blessed!!! -Steve

  12. Karen Miller says:

    I forgot to explain that the co-op abundance we are sharing is leaving for North Carolina today.

  13. Pharris says:

    Here’s a recipe I have used a lot.
    Mama’s famous biscuits

    Put about 4 lbs self-rising flour in a big bowl.Make a “well” (hole) in the center with hands. Add baking powder and milk. Dip fingers into the can of shortening and pick up enough to reach the second knuckle on your fingers (if you have small hands you may need to go deeper). Still using hands, put this in the “well” and start working the flour, milk, and shortening together until you make a soft ball. Wash and dry hands thoroughly. Flour your hands and choke off small balls of dough, rolling to biscuit shape. Place in greased pan and bake until brown at 350 degrees. So good with butter and Mayhaw jelly. Sift flour that is left and make gravy with it.

    • Steve Gordon says:

      Hi Pharris, Thank you for sharing your Mama’s biscuit recipe with us. Sounds a lot like the one I’ve posted here on Taste of Southern the way my mother taught me to make them. I do appreciate you taking the time to write. I appreciate your visit today and I do hope you’ll stop by again… real soon. Be Blessed!!! -Steve

  14. Joan Graef says:

    Hi everyone. Love the simplicity of this recipe. I am going to try it tonight. I just made a pot of bacon, butter bean, tomato sauce that is rather delicious. People were serving it over cornbread. Steve, not being familiar with biscuit bread, would biscuit bread be a suitable replacement for cornbread? I do plan on using buttermilk instead of whole milk. What do you think? Glad to read you, Jan and Billy are improving and that you escaped the worst of the storm. Keep the faith!!

    • Steve Gordon says:

      Hi Joan, Hope those butter beans turned out great for you. They sound mighty tasty. The biscuit bread is just a quick way of making a bread similar to a biscuit. I’m sure it would serve your purpose, but it’s a lot different than cornbread. Let me know if you try it with the buttermilk and what you think about it. It’s an old recipe, so you will not hurt my feelings if you don’t like it. Smile. Thank you for the questions though. Thank you also for being a subscriber to the Newsletter and for your kind words about my friends. We were indeed blessed to have missed the most of Hurricane Florence in my area. I appreciate your visit today and I do hope you’ll stop by again… real soon. Be Blessed!!! -Steve

  15. Lucinda S Reams says:

    Hi, Steve. I can’t wait to try this easy recipe. I believe I will try it with buttermilk though. Buttermilk will make it extra tasty. Thank you for sharing your wonderful recipes. I always look forward to your newsletter.

    • Steve Gordon says:

      Hi Lucinda. Several folks have suggested they will use buttermilk instead of the whole milk. I guess I need to try that myself. Let me know if you do it and what you think of the results. Thank you for being a subscriber to the Newsletter, it’s greatly appreciated and I will always be thankful for your support of Taste of Southern. I appreciate your visit today and I do hope you’ll stop by again… real soon. Be Blessed!!! -Steve

  16. Marilyn Allison says:

    Hi Steve, glad to hear about Jan and Billy getting better, and I hope your vertigo will be a zero soon! I love bread of all sorts, (too much so) and hoe cakes or hot water cornbread, are so delicious and so simple. A biscuit that you can make in a cast iron skillet with three ingredients has got to be good. Wow, I can’t wait to try it!

    • Steve Gordon says:

      Hi Marilyn, Thank you for your kind words about me and my friends. I will most certainly be happy to be totally clear of this way too long bout with Vertigo. I’m with you on the bread, I love it all as well. I do hope you’ll get to try the Biscuit Bread soon, and be sure to report back and let us know what you think of it. Thank you for being a subscriber to the Newsletter and for all of your support of Taste of Southern. I will be forever thankful and grateful for that. I do hope you know the door is always open, so we’ll be looking for you to drop by again… real soon. Be Blessed!!! -Steve

  17. Karen Miller says:

    Hey Steve
    Glad to hear your vertigo has eased up some. I know what you have been going through because I had it after a fall and concussion. Mine is only infrequently now.
    I haven’t ever had biscuit bread but it will be on our table this week. Thanks for sharing!
    I belong to a weekly food co-op and Our group is getting double order this month. Through a local church we are sharing our abundance.
    God is good.

    • Steve Gordon says:

      Hi Karen, Thank you for your kind words. I’m glad you’re no longer bothered with Vertigo. It’s no fun at all that for sure. Smile. I hope you’ll get to try the Biscuit Bread and if you do, please let me know what you think of it. It’s great that you are sharing your food items. Please keep up the good work. That’s awesome. Thank you for being a subscriber to the Newsletter, I appreciate your support. Feel free to drop by any old time, as you know, the door is always open. We hope to see you again… real soon. Be Blessed!!! -Steve

  18. Sandra Lowry says:

    Hi Steve, glad your Vertigo is getting better and that Jan and Billy are doing well. Good news about all three of you.
    This recipe is something a couple of my family members and I have been talking about that our Grandma made. We remember it as Hoe Cake and she cooked it on top of the stove. A wood stove I might add! Thank you for sharing this one and for all the ones you share with us.
    Wishing you continued improvement with the Vertigo. You’ve had a tough summer.

    • Steve Gordon says:

      Hi Sandra, Thank you for your comments today. It’s always good to hear from you. My mama made something very similar to this, but I seem to remember that she made it on top of the stove instead of in the oven. I’ve got another recipe similar to this that I hope to post soon. I do appreciate your comments and your concern for me and my friends. That’s greatly appreciated by us all. I do appreciate your visit and I trust you’ll stop by again… real soon. Be Blessed!!! -Steve

  19. Autumn says:

    I’ve never had or heard of anything like this, but it sounds good. I’ll try to make some soon. Good to hear you’ve been safe during the storm and rains. Prayers for all those affected.

    • Steve Gordon says:

      Hi Autumn, Thank you for your prayers for everyone following Hurricane Florence. My area was very fortunate but others in our state were not and they have a long way to go to fully recover. I do hope you’ll try the Biscuit Bread recipe and be sure to let me know how it turns out for you. I appreciate your visit and trust you’ll stop by again… real soon. Be Blessed!!! -Steve

  20. Jim says:

    Steve, Thanks for another easy & tasty recipe!
    Hope you are feeling 100% soon! I’m missing the stories about fishing and delivering cookers : )

    • Steve Gordon says:

      Hi Jim, Thank you for being a subscriber to the Newsletter. I too am looking forward to being able to get back out and on the road, and to hopefully catch at least one fish this year. Haven’t caught one single one this year, so you can imagine how much I miss trying. I do appreciate your concern and your comments. Thank you for your support and remember that the door is always open, so stop by again… real soon. Be Blessed!!! -Steve

  21. BJ Adamson says:

    Sounds like my grandmother’s….good.

  22. Terrie Trull says:

    My Mom use to make it and she did call it a hoe cake. Could I use buttermilk in lieu of milk?

    • Steve Gordon says:

      Hi Terrie, I don’t see any reason for not using buttermilk. I’m pretty sure it would work just as well. I hope you’ll let me know if you try it. Thank you for the question and for your visit today. I do hope you’ll visit with us again… real soon. Be Blessed!!! -Steve

      • Cyndi says:

        My Mama made it often with Buttermilk. It was just as delicious as it is with whole milk. You really should try it.

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