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  1. Thursday, November 4, 2010

    Skillet Biscuit Bread

    Despite the fact that Nate and I used to be addicted to the show Good Eats, we actually hardly ever watch any food shows on TV. One of the cooking shows that has had staying power for us, however, is Jacques Pépin’s More Fast Food My Way on PBS. Jacques shares low-key, simple food and I especially like it when his daughter is on the show with him. Their interactions are so, I don’t know, un-produced and we love it. On a recent episode, Jacques made a simple skillet bread. I paused the TV, got out a pen and piece of paper and wrote down everything he did. The result? Today’s recipe for skillet biscuit bread.

    Quick and easy biscuit skillet bread recipe, inspired by Jacque Pepin, from This Week for Dinner

    I am so happy I took notes and tried out this skillet biscuit bread. It was really good. By the way, Jacques did not call this skillet biscuit bread himself. I’m renaming it because the bread tasted a lot like biscuits, minus all the stress that goes into making biscuits! This bread is really so easy to throw together and my 2-year-old Anna couldn’t stop eating it! Three cheers for skillet biscuit bread!

    How to make biscuit skillet bread like Jacque Pepin from This Week for Dinner

    Here’s a side shot so you can get an idea of the texture. The outside is quite crusty and cripsy, while the inside is very moist and biscuity (how’s that for an adjective?). So, if you’re tight on time and ingredients and want a simple biscuit-like bread to go with dinner, give this a try.

    Jacque Pepin's Skillet Biscuit Bread, easy and tasty weeknight bread!

    Skillet Biscuit Bread
     
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    As described by Jacques Pépin on More Fast Food My Way
    Author:
    Recipe type: Side Dish, Bread
    Ingredients
    • 1½ cup flour
    • 1 teaspoon baking powder
    • ½ teaspoon salt
    • 1 tablespoon olive oil
    • 1 cup water + a few more tablespoons
    Instructions
    1. Mix the dry ingredients, then add water and mix.
    2. Pour about 1 tablespoon of olive oil (I have also used butter with great success) in a 9-inch non-stick skillet over medium heat. Immediately pour the batter into the pan, spreading evenly and letting some of the oil come on top as you press the dough down. Add a few tablespoons of water around the edge of the bread then cover with a lid.
    3. Cook for about 7 minutes (until browned), flip and and then cook covered about another 7 minutes or so. Bread should be browned on both sides.
    4. Cut up, butter the bread and enjoy! Would also be delicious with a bit of honey!

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    EQUIPMENT I USED TO MAKE THIS RECIPE:

     

    Posted by Jane Maynard at 6:00 am   99 Comments
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