You'll need only four ingredients to fix this time-easing bread. "We like it with scrambled eggs and fried potatoes for breakfast," remarks Theresa Sanchez from Franklin, Tennessee. Or dunk it in soup or serve it with coffee.
- 3 tablespoons butter
- 1 cup self-rising flour
- 1/2 cup buttermilk
- All-purpose flour
- Place butter in a 12-in. ovenproof skillet; place in a 450° oven for 2-3 minutes or until melted.
- In a bowl, combine flour and buttermilk just until moistened. Turn onto a surface dusted with all-purpose flour; knead 4-5 times. Pat dough to 1/4-in. thickness. Cut with a 2-1/2-in. biscuit cutter. Place in a single layer in prepared pan; carefully turn to coat.
- Bake at 450° for 12-13 minutes or until golden brown. Yield: 8 servings.
Originally published as Tennessee Fry Bread in Quick Cooking July/August 2000, p47
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