Ingredients

The following ingredients have 4 Servings
  • 1 ¾ Cup Buttermilk
  • 1 Large Egg
  • 4 ¼ Cup all-purpose flour
  • 2 Tablespoons Granulated Sugar
  • 1 Teaspoon Baking Soda
  • 1 Teaspoon Salt
  • 5 Tablespoons Unsalted Butter (chilled and cubed)
  • 1 Cup Currants or Raisins (optional)

Instruction

  • Preheat the oven to 400°. Get out a 10 to 12-inch cast-iron skillet or line a baking sheet with parchment paper. Alternatively, you can use a 9-10 inch cake pan that has been lightly greased.
  • In a small bowl, beat the buttermilk and egg together until combined and set aside.
  • In a large bowl whisk together the flour, sugar, baking soda, and salt until combined. Add the cubed butter to the flour mixture and cut in using a pastry cutter or fork. Work the butter into the flour until it becomes crumbly. Stir in currants or raisins.
  • Pour the buttermilk mixture into the flour mixture and fold using a spatula until the dough becomes thick. Lightly flour your hands and remove the dough from the bowl onto a floured surface. Gently knead the dough for about 1 minute until all the flour has been incorporated.
  • Place the dough onto the cast iron skillet or prepared pan and use a very sharp knife to cut an X on top.
  • Bake for 45 minutes until the bread becomes a nice golden-brown color all over. If it begins to brown too quickly, place a loose tent of foil over the top. The internal temperature should be 190-200F.
  • Remove from the oven and let cool for at least 10 minutes before slicing.