Drop Biscuits Recipe So Easy
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This Drop Biscuits recipe that is always considered a treat at my house, met with the same zeal as a dessert even though it is just a bread.
Similar to Hoe Cake
A variation on my Mama’s hoe cake, she often mixed up the same batter and made drop biscuits instead. When I first served hoe cake to my in laws, hot from the oven with generous helpings of homemade apple butter, they declared it a hit. They loved the crispy outer layer and soft as clouds biscuit inside. But the next day when I made them drop biscuits with buttermilk and they assured me that the drop biscuits with apple butter were their new favorite.
Recipe Ingredients:
- Self rising flour
- Vegetable shortening (I like to use Coconut oil these days but use what you want)
- Buttermilk (you can use regular milk if you like)
- Some vegetable oil for the pan
Isn’t it amazing how all of the best Southern recipes have the fewest and most simple of ingredients?
Now take your ugliest baking sheet, one with a bit of a lip around the edges, and pour some vegetable oil on it.
You just need enough to coat the bottom.
Use Your Ugliest Baking Pan 🙂
You know that really ugly baking sheet you have that you make sure you don’t use when company comes? That is the one we want for this. Mine is so old and ugly I covered it in foil so you wouldn’t see! Bless it’s little heart, its a workhorse of a pan though! I normally do not cover my pan in foil so don’t feel that you have to.
Place that baking pan in your oven while it preheats to get the oil good and hot.
Measure your flour into a bowl.
Add your shortening.
Cut your shortening into the flour by repeatedly pressing down with a fork and stirring it up a bit as you do so.
Long Tined Fork Does Just Fine
I’ve mentioned before that you can buy a fancy pastry cutter for this but I find a long tined fork works just as well and I don’t have one more thing to keep up with. Simple is better here at Bountiful.
It’ll look like this when you are done.
Now pour in your buttermilk.
I used the very last bit of milk I had for these drop biscuits! Been so busy lately I haven’t had time to get groceries.
Stir it up until you have a batter that is just a little softer than regular biscuit batter.
It will be lumpy but that is perfectly fine so don’t go frettin’ over it.
Drop globs by large spoonful onto heated baking sheet.
The oil should be hot enough to sizzle a little bit when you add the batter.
How Do I Get The Tops Crunchy?
Tilt your pan a bit until some of the heated oil pools in the corner and spoon a bit of that oil over each biscuit.
This will get us nice and crunchy tops!
Here are our drop biscuits all ready to go.
These are pretty good sized ones and this recipe ended up making about eight of them.
If you make them a little smaller you could get a dozen.
Bake at 425 until golden brown, 10-15 minutes.
Ingredients
- 2 cups self rising flour
- 1 cup buttermilk any milk will do
- 1/2 cup vegetable shortening I used coconut oil but use what you like
Instructions
- Preheat oven to 425. Pour a thin layer of oil to cover the bottom of a large baking pan and place in oven to heat.
- Cut shortening into flour well. Pour buttermilk in and stir until wet – add a little more milk if needed.
- Drop by large spoonfuls onto well heated pan and spoon a bit of hot oil over each one.
- Bake for ten to fifteen minutes or until browned.
Nutrition
You may also enjoy these biscuit recipes:
Sausage Biscuit with Cheese Southern Style
Buttermilk Biscuit Recipe Light and Buttery
Garlic Cream Biscuits with Bacon Gravy
Happiness is like potato salad,
when shared with others – it becomes a picnic!
Submitted by Southern Plate reader, Kathi.
I almost cry every time I use my mother’s beloved cast iron skillet for cornbread. And still, it just isn’t as good as hers! My grandmother (lived all her life in Birmingham) used to cook what we called “greasy green beans.” I’m aching for some! I do like the less-cooked, slightly-crunchy beans that are fashionable today, but would so love a pot of these beans. I think she just added fatback and cooked them forever. And of course, added MawMaw’s love.
I bet these would be good with some cheese and garlic powder in them. I had an old camping buddy that used to do cheesy drop biscuits and the were as good as Red Lobster. Thank you Christy!
What??? No bacon grease??? Christy, you’re slipping here. I’m here to tell you, when I make these there won’t be ANY vegetable oil! It’s bacon grease all the way….Oh, I can just taste them now. myum, myum, myum.
My mama was a Yankee lady, bless her heart. Now HER mama, my Nana, was from Maryland and she was a good cook. Except biscuits. Have mercy. The woman made WOP biscuits. Nasty things they are, too. Every night we’d have the same conversation:
Nana: Darlene, don’t you want some biscuits.
Me: No thank you, Nana. I don’t care for canned biscuits.
Nana: But Darlin’ I made them JUST FOR YOU!
Me: But Nana, I don’t LIKE canned biscuits.
Nana: Ok, well then, I’ll eat yours.
EVERY NIGHT for 16 months and then whenever I was home on leave. She NEVER got it that I DON’T LIKE CANNED BISCUITS! lol That or it made a good excuse to make them and have a double portion! lol
Now if anyone knows how to make fricasseed chicken, PLEASE let me know. It’s one thing of hers that I failed to learn to make. I know she fried them and then did something and added some water, covered and let cook ??? long? But the meat was moist, tender and had a nice thick gravy – without her actually making gravy and putting it over the meat. It was just the scraps from the bottom of the pan and water cooked together. At least, that’s the way I remember it.
my mom is from tennesse and has never been much of a baker, so what i learned about cooking/baking i learned from my grandmother (affectionately nicknamed Granny Pig). my granny could whip up anything and everything with very few ingredients. but passing on the torch to cook/bake has been both a curse and a reward…a curse becuase everyone wants me to bake or cook something, and the reward is…you know everyone enjoying what i prepare. when i bake or cook, i do it from scratch and it’s made with love, although some don’t understand why i make things from scratch…it’s not hard, just a little time put in and it’s all good. so thanks christy for bringing me back to my southern roots and keep those recipes coming.
My mom is no longer with us either. I really regret not asking her to give me copies of her recipes, or writing them down myself, because now they are lost to me. She was Irish but she made the BEST Italian food…and delicious pies, cakes, and the like. When I was a kid she used to make great pepper relish…sweet, a bit tart, made with diced up red and green peppers and onion. It was great stuff.
Bet these biscuits would be good with a little cheese mixed in, or sprinkled over the top before baking them. Yum. 🙂
Christy, I have added some finely shredded Cheddar cheese to the batter and you will have Cheddar Biscuits just like the ones served at your local Red Lobster. Talk about something being yummmmmo. 🙂
Love it when you post stuff that I already have all the ingredients! Makes it so much more fun when I can just run into the kitchen and have some ASAP! Baking as I type! Smells awesome! So for me it wasn’t my Mom cooking it was my Dad! How about them apples? He was a decent cook but not an inventive one! I honestly think that that is why I lust after new recipes and ideas in the kitchen because I grew up eating the same 10 meals all made EXACTLY the same way each time! No variations! I’m bound and determined that my three boys grow up and talk about MY cooking though! I may eventually have to give them up to their wives but I intend to make those girls sweat trying to cook as well as I do! 😉