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.
When me and my little sister where in elementary school. Our momma would get up extra early on the first day of school and make us breakfast. What always made it special was she would break out the her wedding china from when she married my dad. I really need to give her an extra squeeze for that next time I hug her.
What a precious Momma you had Cory, give her a squeeze for me as well!
i loved these. i added cheese and my pickled jalapenos to a batch for my husband and they were a hit. but i was thinking that next time i’d try adding some salt. how much do you think would be a good amount for this recipe?
How much oil is in the bottom of the pan? I needed enough to be able to spoon some on top…that caused almost a frying effect on the biscuits. They were still very good, just a bit concerned about the oil levels in the pan… I used a pizza pan and it worked fine.
These stories remind me of “how it went” in our family. I could make a meat loaf that everyone would think was good but I would say that my mother’s was always better. My mother would say that she never could make her’s as good as my grandmother’s. And when my grandmother was still alive, she’d tell you that her’s wasn’t as good as her mother’s! My great-grand mother lived to be 95 years old & my grandmother was 104 when she passed away. We were very blessed to have our good cooks around for a very long time!!!
You were blessed indeed Jo-Ellen!!
We do the exact same thing, but make them into muffins instead of biscuits! They are wonderful!!!!!!
Hi Christy, These biscuits reminded me of a fun story I like to tell about a big family dinner with my husband’s aunts, uncles, and cousins in Winchester, TN. They had a big affair everytime we came to visit as if we were the king and queen of something, but that is a different story. Those aunts and cousins were the queens and princesses of country cooking for me. So like you.
The biscuits were amazingly delicious. I asked who made them and Eddie’s cousin said in her wonderfully southern voice, “I did.”
I asked her for the recipe and here it is. Christy, you must read it in your best southern voice for full effect. :-)))
“Well, you take a cup a’ self-risin’ flour, a hen egg of crisco, and just enough milk to make it right.”
Thirty-nine years later, I am still using that recipe, but it will never be as good from my kitchen as it is from Patti’s.
I LOVE it Janie!!!!!
All of these great comments about you Mothers makes me miss mine. I lost her 10 years ago she was almost 87. When we were little (11 of us kids) she made gravy and biscuits, oatmeal, bacon, and sausage every morning for breakfast. sometimes she would cut up bologna and put it in the gravy or cut up tomatoes in it. My Mom loved to cook and to bake. Everybody wanted to come to our house to eat because my Mom made 3 big meals a day. We never knew we were poor cause we ate better than anyone we knew. She taught me to cook b4 I started school. I would love to spend 1 more day in the kitchen with my Mother.
Thanks you Christy for posting some of the recipes my Mom made while I was growing up.