Southern Pone Bread
Pone bread is easy to make and is so good I make it several times a week. I grind my own flour, but I know most of you can’t do that. I recommend using White Lily Self-Rising Flour for this recipe. You also have to use real butter – none of that fake stuff.
- 2 cups of Self-Rising Flour
- 4 tablespoons of REAL butter
- Enough Buttermilk to make a thick paste
That’s it! Just cut the butter into the flour until the pieces of butter are the size of peas. Add buttermilk until you have a sticky paste.
I use an 8 inch lodge cast iron skillet that I grease with butter, but you can use crisco, lard or tallow. Bake at 450 degrees until golden brown. It usually takes about 22 – 26 minutes in my oven depending on the time of year and the humidity levels.
I eat mine right away either plain or with butter, apple-butter or honey.
Growing up, I remember how Mama use to make this everyday. She would make herself and us kids smaller “biscuit” sized pieces and daddy would get the big one like you see in the picture.
