**Pone Bread**
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This recipe is based on using leftover dough from making biscuits or dumplings, but you can easily make a dedicated batch!
**Yields:** 1 Pone Bread
**Prep time:** 5 minutes
**Cook time:** 20-25 minutes
**Ingredients:**
- 2 cups Self-Rising Flour (like Martha White’s)
- * 1 tablespoon Wesson Oil (or other vegetable oil)
- * ¾ to 1 cup Buttermilk (you want a wet dough, so start with ¾ and add more if needed)
- * Softened Butter or Bacon Grease, for greasing the pan
- * Melted Butter, for brushing on top
**Instructions:**
- **Preheat the oven:** Set your oven to 350°F (175°C).
- 2. **Mix the dough:** In a medium bowl, mix the self-rising flour and Wesson oil. Gradually add the buttermilk, stirring until you have a wet dough consistency. It should be the same mixture you would use for biscuits or dumplings. Add a little more flour if it’s too wet, or a little more milk if it’s too dry.
- 3. **Prepare the pan:** Generously grease a cast iron skillet or a flat baking pan with softened butter or bacon grease.
- 4. **Shape the bread:** Turn the dough out onto the greased pan. Using your hands, pat the dough out into a flat circle, about ½ inch thick.
- 5. **Brush with butter:** Brush the top of the dough with melted butter.
- 6. **Bake:** Bake in the preheated oven for 20-25 minutes, or until the pone bread is golden brown and cooked through.
- 7. **Serve:** Let it cool slightly before cutting and serving. Enjoy!
Blessings!