Ingredients:
- 2 cups self-rising flour (like Martha White’s or White Lily)
- 1 tablespoon vegetable oil (Wesson or any light-tasting oil)
- ¾ to 1 cup buttermilk (start with ¾ cup and add more as needed)
- Softened butter or bacon grease, for greasing the pan
- 1 tablespoon melted butter, for brushing on top
Directions:
- Preheat your oven to 350°F (175°C). If using a cast iron skillet, place it in the oven while preheating for a nice crispy bottom crust.
- Mix the dough: In a medium mixing bowl, combine the self-rising flour and oil. Gradually pour in the buttermilk, stirring gently with a wooden spoon or your hand until a soft, sticky dough forms. The texture should be wetter than biscuit dough but still able to hold its shape when patted out.
- Prep your pan: Remove the hot skillet (carefully!) and generously grease it with softened butter or bacon grease. This adds incredible flavor and helps prevent sticking.
- Shape the pone: Drop the dough directly onto the greased skillet or pan. Use lightly oiled fingers to pat it out into a rough circle about ½ inch thick. Don’t worry about perfection—this is rustic country bread!
- Butter the top: Brush the surface of the dough with melted butter to help it brown and add a delicious finish.
- Bake: Place the skillet in the oven and bake for 20 to 25 minutes, or until the top is golden brown and the center is set. You can tap the center lightly—it should sound slightly hollow and spring back.
- Cool and serve: Let it cool for a few minutes before slicing into wedges or breaking apart by hand. It’s perfect with soup, beans, collard greens, or just a smear of butter and drizzle of honey.
Prep Time: 5 minutes | Cooking Time: 20–25 minutes | Total Time: 25–30 minutes
Calories per serving: Approx. 220 (based on 8 servings) | Serves: 6–8
