Griddle bread

Here’s a quick recipe for what amounts to basically a giant biscuit. Definitely serve it fresh and warm; this goes great with some homemade cherry butter, or even better, leftover gourmet butters. I’ve done a couple variants on this, using regular unbleached flour, corn meal, and whole wheat flour. S liked the regular the best, but I like the nuttiness of the whole wheat, so I might try a 50/50 split.

Griddle Bread (from Forgotten Skills of Cooking)

1 3/4 cups flour
1/2 tsp salt
1/2 tsp baking soda
3/4 cup buttermilk (if you don’t have buttermilk, add about 1 Tbsp lemon juice or white vinegar to 3/4 cup regular milk)

Combine the dry ingredients. Add the buttermilk and stir until everything is well incorporated, but still a bit sticky. Plop the entire mess into a skillet (or griddle), and cook over medium to medium-low heat for 5-10 minutes per side (just keep an eye on it so it doesn’t burn). Cover with fresh butter and/or fruit spreads and enjoy.

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One thought on “Griddle bread

  1. I have this book, but have never made this recipe. Half the members of our household don’t eat wheat bread, so it seems like a waste of time to make it. Though my older son and I could probably eat the whole thing ourselves. It looks really good. And come to think of it, it’s pretty similar to the all-cornmeal cornbread I make.

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