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 mother was a good cook and always loved to cook for her family, especially after I was married,it was a treat for a holiday meal. She has gone to heaven,but all her love and good advice will remain. The older I get,,I realize how important life really is and memories gets me through the tough days.
She made those drop biscuits,eggs and gravy. How good that was!!
Thanks for your site,, I read it everytime it is sent to me. Enjoy it so much!!!
Heard about some lady wanted to use the bathroom at your brother’s business after hours. HA. Loved the story in the paper,,but now he has another memory piece to display at the store.( a part from her car).
Keep up the great news and recipes!!!!!!!!
My mother was a wonderful cook and baker. She passed away in 1997 at 81 years old. Everything was homemade from scratch. Many dishes were made with no measuring. Some of her best were chicken and dumplings, dried apple custard pie, caramel icing on plain cake, dressing, new potatoes, and the list goes on.
This morning I chatted online with my son in Afghanistan. He is coming home for R&R in early September. I asked him what he wanted to eat. He replied – chicken and dumplings!! I said “and where is grandma?”.
God bless my mom and God bless my son.
How I miss my Mamma…she passed away almost 8 years ago. As far as I was concerned, she was a Saint. There were 5 kids to feed and she knew how to stretch a dollar till it hurt – plus we had a huge garden and raised chickens, etc. Every morning Mamma would make homemade biscuits – as light as a feather and huge – she would take any small scrapes of leftover dough and make “tiny” biscuits tucked into the larger biscuits – each day a different child was the honoree of those mini biscuits.
She also made a mean pot of lima beans – thank goodness I can duplicate her recipe – even though she never wrote the ingredients down – just by watching her prepare them for so many years, I just have the amounts down pat. Not a day went by without having cornbread for supper – my Daddy was from East Texas and it was a given that one had biscuits in the morning and cornbread at supper.
Thank you Christy for keeping the southern recipes coming. Cherish every moment with your Mom. I’ve so grateful I have beautiful memories of my Mamma. Blessings to you….. Judy
My Mom only knew how to make apple pie when she got married. Her mother was a fabulous cook but never taught her children how to cook. Mom learned cooking basics from Grandma-her mother in law. Then she watched cooking shows like The French Chef and Galloping Gourmet and became an excellent cook. Oh her pork roasts were magnificent. Now she is more interested in baking. I had to tell her not to give me any of her homemade banana or zucchini bread. She asked if there was something wrong with it. I had to tell her the truth….it is so delicious that I eat too much and then don’t feel good!
My mama and my granny are gone… and you are right no body cooks like your mama and your granny… now I am the granny and have to try.. and boy do I use a lot of your recipes because they remind me of home and my mama..My granny never had any fancy thing to cook with..so hers was very plain.. just like these or your regular biscuits.. my granny and my mama put up gardens…and made jelly.. and I will never be the woman they were..
And the only time I ever disagreed with you was back when you posted about making fried potatoes and I said you left out the bacon grease.. …cause you can’t have fried potatoes without bacon grease, haha.. my granny and grandpa raised hogs so everything they had…was fried in bacon grease.. or cooked with it, or ham… and the diet people are right it did kill them….they were in their 90’s but it did kill them for sure, haha..
Thanks for the memories Christy.
love ya girl
jo in Sapulpa
My mom wasn’t much of a cook, I grew up with ALOT of fried pork chops and mac and cheese. She always made cornbread from a box and vegetables from a can so that is how I learned to cook and I hated it. I have been married for 20 yrs and could own stock in Hamburger Helper and Jiffy mix. I was sick to death of it and realised that I was raising unhealthy kids. One day, I stumbled on this sight and it changed my life. I am changing the way I cook and am teaching my kids that good food is simple to cook and actually costs less to make. So thank you for what you do. I am forever in your debt. LaPaula
I love talking about my Mama, I love her so much. I thank God that I am blessed to still have her very actively in my life. She is only 65 and very young at heart. My Mother is a wonderful cook. What I realize now that I didn’t when I was young were the meals my Mama made when money was tight. I remember having light bread with brown gravy on it with some kind of beans. I loved it! I never realized then that she was just doing what she could do at the time. I have so many recipes that have special memories tied to them. I really believe that food is so much more than just food! I love cooking for my four boys and most everything I make is a recipe from my Mom, Granny or my Mammaw. My Grandmother’s are in heaven now and I miss them terribly but I can make some of their recipes and the smell of the food cooking makes me feel like they are in the kitchen with me. Thanks again for giving us the opportunity to talk about our Mamas!