biscuit bread

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

Biscuit Bread

Self-Rising Flour

Milk

Vegetable Oil

Mix well with a sturdy spoon until fully combined.

Heat your skillet, then add a light amount of oil to coat the bottom.

Spread the batter out evenly, just to the edges of the skillet.

Bake at 400F degrees for 18-20 minutes or until golden brown.

When done, remove from oven and place on wire rack to slightly cool.

Pre-heat oven to 400F degrees.

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.

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.

The decadent rich flavor of figs, complemented with toasted pecans in a delectable pull apart biscuit bread

Fig Pull Apart Bread

OZ Grands flakey refrigerated biscuits (16 oz)

Fig Preserves

pecans, lightly chopped (optional)

sugar

half and half

vanilla

cardamom

Heat oven to 350 degrees F.

Line a 9"x5" loaf pan with parchment paper or spray it liberally with non-stick cooking spray.

Gently divide each biscuit in half by its layers, creating 16 biscuit halves.

Spoon about a tablespoon of the fig preserve filling onto each biscuit piece.

Stack the biscuit piece on top of one another, forming fig-filled short stacks.

Sprinkle with coarsely chopped pecans (or walnuts), if using.

Cover with foil and bake for 30 minutes.

Remove the fig pull apart bread from the oven and remove the foil, then bake the bread until it is golden brown (about 5-8 minutes). If the filling seeps out and touches the pan, it can burn; this is why you want to place the filling in the center of each biscuit piece.

Let the loaf cool for 5 minutes in the pan, then gently grasp the sides of the parchment paper, lift the bread out and place it on a cooling rack to finish cooling completely.

Top 3 biscuit bread recipes from across the web

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Biscuit Bread

Biscuit Bread

Fig Pull Apart Bread

Top 3 biscuit bread recipes from across the web

The most viewed biscuit bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Biscuit Bread

Biscuit Bread

Fig Pull Apart Bread

The most viewed biscuit bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine