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A large homemade skillet bread with a soft, fluffy center and a lightly golden, rustic crust, baked directly in a black cast-iron pan.

Cast Iron Hoecake (Giant Skillet Biscuit)

A large, golden cast-iron hoecake (skillet biscuit) with a crispy crust and tender, flaky interior. Simple ingredients, no shaping required, and pure comfort.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8 wedges
Course: Bread
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups self-rising flour
  • ¼ cup shortening or cold butter cubed
  • ¾ to 1 cup buttermilk
  • 2 tablespoons butter or oil for the skillet

Equipment

  • 10-inch cast iron skillet

Method
 

  1. Preheat oven to 450°F.
  2. Cut shortening or butter into flour until coarse crumbs form.
  3. Stir in buttermilk until a soft, slightly sticky dough forms.
  4. Heat butter or oil in a 10-inch cast iron skillet over medium heat.
  5. Press dough into an even 1-inch round in the hot skillet.
  6. Cook on stovetop 2–3 minutes until the bottom begins to set.
  7. Transfer skillet to oven and bake 20–25 minutes until golden and hollow-sounding.
  8. Cool 1 minute, slice into wedges, and serve warm.

Notes

Use cold fat for flakiness. Add buttermilk gradually. A hot cast iron skillet creates the signature crust. Best served warm. Self-rising flour can be substituted with all-purpose plus baking powder and salt.