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 Mama would tell you she’s not the best cook and never had been and that cooking was a chore to her. I’m here to tell you and anyone that ever crossed her path in her 81 years that she is waaaaaay too modest for her own good. My parents moved me from Missouri to California when I was 6 weeks old. I grew up on her beans and cornbread, green beans with bacon grease, boilin’ beef with potatoes, biscuits (my God they were the best), white gravy and sliced white bread and she made the absolute best Cornbread dressing I will ever taste in my life. She has a collection of recipes she’s collected over the years that I would give my eye teeth to have .. if she could only remember where they’re located. I must make it a point to go on a hunt and try to retrieve them! She doesn’t cook very much now that she isn’t able to see as good as she used to and is petrified of burning my sister’s house down in an attempt to cook. Even though she thought it a chore .. 😉 I miss my Mama’s cookin’ ..
I just love this site because it reminds me so much of the good food my Granny, Aunts, and Mom made the recipes are very similar to the ones they used and your stories are so precious. Of course they never used recipes they just did all from memory and I didn’t pay close attention so I am glad I found you so I can relive all those wonderful tastes from my childhood.
TOTAL SUCCESS !!! Light as a feather and crispy on the bottom, moist in the middle biscuits for the 1st time in my life! Best sunday morning treat in a long time. I will be forever grateful for your recipe. I have always tried to make it difficult with too many ingredients, I guess. You’re the best.
The one thing I have never mastered is biscuits. Rolled and cut or dropped. I am going to the kitchen now to try your simple recipe. I can’t believe it is just 3 ingredients. Wish me luck. I’ll get back to you when I have my family give them a taste test. LOL
I lost my mama when I was in my early 20’s. What I learned from her about home cookin’ would fill a large cookbook. I have many fond memories of our old Roper stove with the side oven. I have had a passion for cooking ever since. She could cook ANYTHING. My dad always said that she could cook dog mess and make it delicious. I have spent the last 50 years doing what she loved and hopefully pleasing my family and grandchildren as much as she did me. Nobody made it like mama, but Southern Plate comes very close. Thank you for a wonderful website and congratulations on your TV appearance. Awesome!!
Christy-
Your website SO reminds me of my granny’s cooking! I lost my granny when I was 13, and I lost my mom just 5 years ago. They were both VERY important women in my life & both had a love for southern cooking ! Alot of things you talk about, I have heard or seen them do! I always used to hear about hoe cakes when I was little! It was always so good with a pot full of pinto beans!! Your recipes bring back memories & give me the chance to try to make these wonderful recipes on my own ( i never got the recipes from granny before she passed away, and some of them mom didn’t have written). For example, my granny used to make an awesome cake with peanut butter icing- and for years I have searched for someone that can make it like she did. Amazingly, I am that person now- thanks to your recipe- it tastes just like it !!!
Thanks Christy & keep those awesome recipes comin’ !!!
Tracy
Hi Christy,
My mom was wonderful at everything. She didn’t make biscuits often but she did make hoe cake in her cast iron skillet. She would top it with butter and we would eat it with Steens Cane Syrup. Another thing and my favorite was her red beand and rice. I am from south Louisiana and everyone has red beans on Mondays. My moms are still the best though.
She is 74 and I am 43 and my two sisters and our children have to eat at our moms house at least once a week.
I love your site. Keep doing what your doing.
Kennie.
By the way my most favorite doll was named Christy.