Skillet Biscuit Bread

Taken from Relish magazine, Jan/2010. Credited to Emily Horton. I haven't tried making this one yet.

• Ready In: 20 mins
• Serves: 8

Ingredients

• 2  cups  unbleached self-rising flour
• 3⁄4 cup buttermilk
• 1⁄4 cup  vegetable oil

Directions

1. Combine flour, buttermilk, and oil in a large bowl and stir with a fork (do not overmix).
2. Using floured hands, gently knead dough in bowl to form a ball; dough will be sticky.
3. Generously oil a straight sided, heavy 8 or 9 inch skillet and set over medium heat.
4. Pat dough into skillet.
5. Cook over medium heat until set and browned in spots on the bottom, 7 to 8 minutes.
6. Using a spatula, slide or lift onto a plate.
7. Invert into a skillet and cook until other side is browned in spots and bread is thoroughly cooked, 5 to 6 minutes.
8. Transfer to a plet and cut into wedges; serve hot, warm or at room temperature.