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.
my mom made similar like yours, Christy, but for variety, she adds in some corn and sugar for the kids and for the adult, she adds in corn and chili flakes to make it spicy!!!! its a great hit in the house and we ate it as snack during tea time with ice cold tea!! yummy!!!
my mom is a homemaker and i always remember how hard she struggled to take of 6 of us and still make sure the house is spotless without any dishwasher or a washing machine! my dad is great too because after he came back from work (he’s a teacher), my mom would dump all kids to him and he would bath us, feed us dinner and make sure my mom gets her rest or do her social activities without a single complain! i guess that’s how a marriage should be, by cooperation! as a single gal, i wonder if i could meet a man like my dad!
my mom is a great woman, fine, she nags all the time about why i am not married yet but no one can beat her in the cooking category! i guess no one can beat our own mom!! she’s a cheeky, brave and doesnt look her age at all! i love my mom!
I’m thinking of making a bunch of these to freeze.
I’ve always been a pretty good cook. I had to do the family cooking because my Mom worked night shift and Daddy came home from his first job to eat before he went to his second job. I got a pretty good education in cooking from myh Mom, tho. Now I’m a good, simple , home cooking kind of cook. When I first married, nearly 40 years ago, I made some canned biscuits for my husband & my dinner. My Mom had always made “real” biscuits, but I was working and trying to fix a good dinner after I got home. What I remember, my husband said “These taste just like Mom’s”. I wasn’t too fond of the canned biscuits, and I told him “Well, they ought to, they came out of a can.” His mother was an excellent cook, but she never made a good biscuit. She would put oil in the pan and coat both sides of the dough in oil and then bake them They were hard as hockey pucks. Early in our marriage, he would tell me something as as “good as Mom’s”. Now, I have my daughter calling me to ask how to make something. I guess it goes full circle. When I was cooking for my Dad, those years ago, he ate my learn-how’s. But I had watched and helped my Mom as I was growing up and I pretty well knew what I was doing. You never get over the lonliness of losing your parents. Cooking brings back memories.
All these poignant posts brought tears to my eyes. The impact our mothers have on our lives seems to last a lifetime and our fondest memories are derived from what were perceived as the simplest of moments. Thank you, Christy.
My mother was a wonderful cook. She made the best cakes, pies, cookies, etc. And her everyday cooking was great, too. She made me sit and watch her cook as a child, so I learned to make a lot of different things. Unfortunately, I didn’t know how to make a small amount of anything.
My mother-in-law was a pretty good cook, at least with most things. She made wop biscuits, and ruined those. She poured oil in the pan, put the biscuits in, then turned them over so they had oil on both sides. They came out really dark and hard on the bottom, and my husband doesn’t like them like that. She made wonderful cakes (the best Italian Cream Cake), but the crusts on her pies were always burned. She gave us a homemade pecan pie at Christmas time one year. We had to chip the filling out. (Could have used a chisel.) But we told her it was delicious.
Miss them both so much.
My mom died 13 years ago–before I was married or had a family of my own. I always enjoyed her cooking. I loved walking in the door, home for the weekend from college, and smelling what was cooking. She didn’t make a lot of desserts, but she was a great pie maker–pecan, lemon & chocolate meringue, peach cream. . . I’ve often wished I could go back and get a lesson from her on making pies! My mother-in-law is known for her pies, but they’re just not like MY mama did it.
I too have been a failure at making bisuits but will give this a shot! My husband loves tomato gravy over biscuits…so here goes!
Thanks Christy for the great recipes..I just found you and have shared you with family and friends here on the Mississippi Gulf Coast!
Tomato gravy {{drool}}. Even my mid-western hubby loves it. My Aunt Gypsie didn’t thicken hers with flour like everyone in the family. I like her way best.