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.
Using half that recipe, you can use a 12 hole Muffin pan and make 8 to 12 small biscuits that cooks in 10-12 minutes and is a perfect size for sausage patties. I spray a short shot of oil in each hole first.
My mom is a wonderful cook, as were both of my grandmas. They all have their specialties, too. I learned some things from each of them and have “specialties” of my own now. I remember talking to my Grandma Raabe about how to do certain things. She would answer, “Oh, you take a little of such and such . . .” She would then smile and say, “I know. That’s frustrating. I used to feel the same way when I’d ask my mother or grandmother.” She ended up measuring out how much she used the next time she made a certain dish so that I would have a better idea. I have several pages of notes and recipes that she wrote down for me.
I wanted to reply to every comment-great stuff ya’ll. My Mom grew up in a difficult situation and her Mom didn’t do much to feed the 6 kids and when she did it was with little effort and poor results. When my Mom left home and had her own kitchen she became a great cook and fed us wonderful meals with homemade bread and desserts daily. She still has friends in to eat every week. She loves to cook for the family when we can make it home. To my Mom love is food and lots of it.
I have loved and enjoyed all of the Southern Plate posts since I found you Christy, but this one tugged at my heartstrings and I had to (like the previous poster) wait to stop crying to reply. I lost my mom three years ago and miss her every day. she was an excellent cook and I was lucky enough to learn a few of her “specialties” before she died. On my last birthday with her, in spite of being sick with cancer, she made me a big pan of chicken and yellow rice (one of my favorites) and nothing will ever match or even come close to being how good it was, not because it was in a four-star restaurant or made with exotic ingredients, but because I know what an effort it was for her in her state to make it for me. well shoot, so much for not crying…..
Sherry, I share your pain today, because my sweet mom is gone too, and she was just like yours. She suffered, not from cancer, but from osteoporosis, and her little spine was just crumbling. She would get in the kitchen and make buttermilk cornbread and a big pot of pinto beans, which we all loved. It was so hard for her to get around, but she would mix it and then someone would carry it to the oven for her. She had to use a walker to get around, so she couldn’t carry it, but boy, she sure could make a goooood pan of cornbread. I can never match it. All her life she could make the simplest food taste so wonderful. I figure it was all the love she put into it. She made the best chocolate and coconut cream pies I ever ate. And a funny story: Our cousin was staying with us for the summer, and he was a teenage boy who was hungry all the time. Mom always cooked liver and onions once every couple of weeks. My brother and I actually liked liver, but even if we hadn’t, we would have had to eat it anyway, because picky eaters weren’t catered to in our household. Well, my cousin ate it like he would never get enough, and when supper was over, he said, “Aunt Cordie, that was the best steak I ever ate!” My brother fell out of his chair laughing and Mom told him to just be quiet. If he thinks it is steak, just let him go on thinking it. So you know she was a good cook if she could make LIVER taste like steak. You know that we never get over missing our dear moms and dads when they are gone, so I hope everyone who still has theirs calls them today or hugs them today if they are near enough, because if you don’t you will sure wish you had done it more when they are gone. Well, shoot, now I’M crying, Sherry!
Christy,
I am from Alabama and love that soouthern cooking. My Mother was a wonderful cook. She could cook anything and never use a recipe. She would cooko fried chicken and it would almost melt in your mouth. During the holidays she would make cakes,pies of all kinds. My favorite was a peppermint cake. She make her on frosting with powder sugar anad would frost her cake , the crush peppermint candy and sprinkle on the cake. the next day she would make holes in the cake and squeeze fresh orange juice on it.
She would do this several days and then wrap the cake in cheese cloth for Christmas day when we would have lots of company from her family and my father’s family. My dad would tell her she could take a pan full of rocks and cook them and make great food from them ( so to speak). She is cooking for Jesus now and I know he is Loving every minute of it.
( Love you Mother and Daddy).
My mom didn’t cook that much, as she worked long hours as a single mom. But when she did cook, it was wonderful. And her biscuits were the best I’ve ever tasted. She used the same ingredients as above, just “eyed” the quantities and patted/cut them out. My favourite part was that at the end she would always use the scraps to form a J. It made me feel so special. Thanks for this post and the recipe. You seem to be a very gracious person.
As I’ve siad before Christy you are wise beyond your years as the following statement you made above will attest to:
“It’s not like Mama’s” is not so much about missing the food as it is missing the person.