- 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.
Reviews for Tennessee Fry Bread
"Holy crap! I tried this recipe out of boredom, thinking it wouldn't be worth a hill of beans. I used it as a base for Navajo Tacos, and it was good, but it's even better by itself. Make two pans--people will fight over it! Plus, it's not deep fried like traditional fry bread"
"Oh my goodness this was delicious. So fast and easy and full of wonderful flavor!"