Appalachian Pone Bread Recipe
Appalachian pone bread is a biscuit type bread traditionally baked in a cast iron skillet. Often called skillet bread, biscuit bread or even dog bread, this recipe has roots back to colonization time of North America. The Powhatan tribe is contributed with both the name and the core foundation of this Appalachian bread recipe.
Servings: 16 slices
Ingredients
- 3 cups (450g) self-rising flour*
- 1 ¼ cups (300mL) buttermilk
- ½ cup (113g) butter
- ¼ cup (56g) lard or vegetable shortening
- 1 tbs (12.5g) sugar
- ½ tsp (2.5g) salt
Instructions
- Repeat the last two steps until all pancakes are cooked. Serve while still warm.
Notes
*Substitute for self-rising flour: Add 1 tsp of baking soda (6g) and 2 tsp of baking powder (8g) to the flour. If you are not using buttermilk, use 1 tbs (12g) of baking powder and omit the baking soda.
You may omit the salt to reduce the salt intake of this bread, especially if using self-rising flour as some brands have a lot of sodium content.
If you do not have buttermilk, you can use any type of milk or even water. The recipe tastes best with buttermilk.
Sugar is optional for this bread and can be omitted or substituted for other sweeteners such as honey, molasses or even sugar substitutes.
Nutrition
Serving: 1 slice | Calories: 169.7 kcal | Carbohydrates: 17.5 g | Protein: 3.3 g | Fat: 9.4 g | Saturated Fat: 4.9 g | Polyunsaturated Fat: 0.7 g | Monounsaturated Fat: 0.1 g | Sodium: 408.6 mg