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.
You may regret this Christy because I think we’re fixing to find out how long one comment on WP can be. *ahem*
I love to brag on Mama as much as a mama loves to brag on their babies but don’t get the chance to do it often because I don’t get out much. Mama is such a great mama that every once in a while I have to remind her of the time she accidentally smacked me in the face with a badminton racket, frogged me in the face, or that the only time she’s ever made cream puffs I couldn’t eat any because I had strep throat just to keep her from getting a case of the big head.
Most of my mama memories are centered around food. Every Christmas we would make dozens of cookies in at least three varieties, homemade fudge, and pumpkin, banana, and zucchini breads. That was just for giving to other people as gifts not what we ate at Christmas dinner. I was about seven or eight the first time I ever made pie crust.
I also remember late nights eating cook and serve chocolate pudding and watching WKRP in Cincinnati which came on tv around midnight and made me feel very grown up when I was twelve. And the year I volunteered her to make a cake for the cake walk at my school’s fall festival, and the ice cream cone cupcakes she made to take to my class for my seventh birthday.
One thing Mama cooks that I can never get to turn out the way she does is fried potatoes. Mine end up greasy or burnt sometimes both. Her butter beans also taste better than mine. She doesn’t cook too much anymore because she is a smart woman and has me do it for her. 🙂
I am very blessed to have her and I really don’t deserve how good she is to me. If I am ever blessed with children I hope to be ten percent of the mom she is. I don’t see how she managed to take care of two young children and elderly father and step-mom but she did and most days didn’t complain the first bit.
Alas my Momma (God rest her soul) was not a good cook. But she worked hard and raised five children on her own. My Grandmother was a wonderful cook and actually had a small diner during the depression, but Mom hated cooking it was a chore that she did because she had to feed us, she worked nights and it was done in a rush prior to her having to leave for work. When we grew up we used to tease her that her best recipe was “Swanson” tv dinner. There is a famous family story about Mom making a cake for my Sister’s birthday she decided to try to make a “boiled icing” she did not realize she had over cooked it until the cake was frosted and decorated with lovely little gum drops. When it came time for Sis to blow out the candles not only could they not be removed but Mom had to use an ice pick to crack the frosting off so we could eat cake. I am laughing now writing this and Mom always laughed the loudest when we recounted the story. I miss her laughter much more than her cooking. Thanks for letting me share that.
I think what I remember most about my mom is that she was such a good cook on such a small amount of grocery money. We had five kids in our family and not much money but we always ate well and the meals were nutritious and varied. We had a lot of beans and potatoes and used a lot of ground beef . We canned everything we could get our hands on in the summer and even young ones were expected to help. Our baked goods including bread were all homemade and we used little or no convenience food or mixes. I remember when I started to school I would envy kids that had store bought Wonder bread and Twinkies and such as I had thick slices of homemade bread and chewy, sugared molasses cookies. I would trade them away never realizing how much better much better my lunch really was.I cook very much like my mom did and I have always loved doing it. Cooking for a family is truly a love offering and it doesn’t have to be extravagant to be delicious. Comfort food is made with heart and served with feeling.
I think my favorite thing that Mom use to make was her fresh vegetable soup in the summer chocked full of lima beans, corn, tomatoes everything fresh from the garden.
Well, I’ve just had a good cry and now I can finally see the computer screen again! My Mom died 2 years ago and boy, do I miss her! I’m smiling now thinking of how I had to stay close to her in the kitchen when she made her cornbread stuffing…although never stuffed in a bird, always baked in a 9×13 pan :)YUM!! As she would add an ingredient,I would have to measure it and write it down…the only way I would know how to make it later! She was the kind of cook that put delicious foods together with no recipe!!Sadly,I did not inherit that trait from her:).I agree,there is nothing quite like our Mama’s cooking or hugs!!
Bountiful Blessings!
Well I remember the best thing Mom did was her holiday dinners, especially her bread dressing, she always seemed to season it just right and it always came out moist. Funny thing, she never ate the dressing, she didnt like it at all, but she sure could cook it. I guess it was because Gramma made her eat oyster dressing when she was younger. I now make that dressing, as well as the whole holiday spread twice a year, just like she did. I just picked up on it by watching her do it, and it comes out perfect pretty much every time. Talk about passing good cooking from one generation to the next!!!
I’m glad you’ll understand when I say my grandma’s biscuits were absolutely positively the best!! Us yankees didn’t have self-rising flour, so she added baking powder and salt. She was one of those cooks who never measured anything either, yet her biscuits (dropped or patted and cut with a glass) were always wonderful. And her pie crusts!! Lemon meringue pie from scratch!! And her pancakes!!! All three of us kids used to love when she made pancakes for supper – we never guessed it was because there wasn’t anything else in the house. Some people would think we grew up poor, but we had Grandma and were very rich indeed.