Tennessee Fry Bread Recipe

5 3 4
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Tennessee Fry Bread Recipe

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5 3 4
Publisher Photo
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.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 3 tablespoons butter
  • 1 cup self-rising flour
  • 1/2 cup buttermilk
  • All-purpose flour

Directions

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.
Editor's Note: As a substitute for 1 cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.
Originally published as Tennessee Fry Bread in Quick Cooking July/August 2000, p47

Nutritional Facts

1 piece: 94 calories, 4g fat (3g saturated fat), 12mg cholesterol, 239mg sodium, 12g carbohydrate (1g sugars, 0 fiber), 2g protein.

  • 3 tablespoons butter
  • 1 cup self-rising flour
  • 1/2 cup buttermilk
  • All-purpose flour
  1. Place butter in a 12-in. ovenproof skillet; place in a 450° oven for 2-3 minutes or until melted.
  2. 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.
  3. Bake at 450° for 12-13 minutes or until golden brown. Yield: 8 servings.
Editor's Note: As a substitute for 1 cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.
Originally published as Tennessee Fry Bread in Quick Cooking July/August 2000, p47

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Rabid_Monkey202 User ID: 5374101 70490
Reviewed May. 30, 2014

"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"

MY REVIEW
pearlrvr User ID: 1256058 78533
Reviewed Feb. 3, 2011

"The flavor you can get out of four simple ingredients is amazing! These were sooo good; crispy, chewy, and buttery all at once! I served them for lunch with beef salad. Yum!"

MY REVIEW
sto99002 User ID: 1348351 78531
Reviewed Jun. 19, 2008

"Oh my goodness this was delicious. So fast and easy and full of wonderful flavor!"

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