Ingredients Jump to Instructions ↓

  1. 4 cups flour

  2. 2 Tbsp sugar

  3. 1 tsp salt

  4. 1 tsp baking soda

  5. 4 Tbsp butter

  6. 1 egg , lightly beaten

  7. 2 cups buttermilk

Instructions Jump to Ingredients ↑

  1. Preheat oven to 425°F.

  2. Sift together the flour, sugar, salt, and baking soda into a large mixing bowl.

  3. Using a pastry cutter or two knives, work butter into flour mixture until it resembles coarse meal.

  4. Make a well in the center of the flour mixture. Add beaten egg and buttermilk to well and mix in with a wooden spoon until dough is too stiff to stir. Dust hands with a little flour, then gently knead dough in the bowl just long enough to form a rough ball. If the dough is too sticky, sprinkle in a little more flour. Do not overknead! Transfer dough to a lightly floured surface and shape into a round loaf.

  5. Transfer dough to a large, lightly greased cast-iron skillet or a baking sheet. Using a serrated knife, score top of dough about ½" deep in an “X” shape. Bake until bread is golden and bottom sounds hollow when tapped with a knife, about 35-45 minutes.

  6. Tip: If the top is getting too dark while baking, tent the bread with some aluminum foil.

  7. Transfer bread to a rack to let cool briefly. Serve bread warm, at room temperature, or sliced and toasted.

  8. *If you do not have buttermilk on hand, you may use 2 cups of milk with 2 Tbsp white vinegar mixed together and set aside until slightly thickened.


Send feedback