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.
I’m blessed to still have my mother with me as well. In fact she reads all your posts and loves your recipes as much as I do. And she’ll read this message I’m sure and laugh at me some more when she calls. I remember well the day she taught me to make biscuits. Mine turned out much “grumpier” than hers. And I was disturbed enough by that to ask why my biscuits look like they have arthritis or something!! So for years I would hear “some of your arthritic biscuits sure would go good with this”. Of course I remember this every single time I make biscuits now, and it never fails to make me smile. Thanks Mom, for one of my favorite memories <3
I make my drop biscuits in a cast iron “biscuit maker”; heavy, heavy cast iron; it’s round with 8 round biscuit “holes” to put the dough into; they rise more like a cupcake, instead of spread out; which ever way you make ’em:cast iron biscuit maker, or an old cast iron skillet or on a baking sheet, they are wonderful. P.S., I cut in olive oil and/or cold butter, instead of shortening.
LOVE your column and your face book thingies. Thank you!
I love what you’ve said about our Mamas! Mine is 90 (or as she says “almost 91”) and still cooks biscuits every day!
You wanted to know about our mamas, about how they cooked for us and about their hearts, but you don’t have enough space for me to tell you about that. I’ll just say that her heart is so full of love that THAT is the reason she still cooks every day, at almost 91. People who know her know that they can go by and have a biscuit and bacon almost any time. Her life has been one of sacrifice for others and I’m blessed to call her Mama.
Thanks for the wonderful things you’ve allowed us share with one another.
Well, You taught me how to make ‘hoe cakes’ now I find I can make biscuits the exact same way, can’t wait to fix them for supper tomorrow.
Heck, I don’t think I can wait until tomorrow I will whip up a batch after Church tonight.
I am a senior citizen but I am not to old to learn new things..
Thank You so much
I just think we are never too old to learn Mary and I hope I never get to that point where I think I can’t learn something new.
These are my daughters favorites. She calls them Rocks because they look like it. And we make them big. Christy, I am so lazy, I use Bisquick. Now I gotta go make some. Think I’ll had a handful or two of shredded cheese to the dough. MMM-MMM-MMM-MMM-MMM
At our house a hot biscuit like this would be served with syrup and fresh sweet cream….soppin’ good! Wish I had some right now.
This calls for shortening, but I dont have any, can I use butter or canola oil instead??
I think butter will work just fine. The texture might be ever so slightly different but if anything it will be better 🙂
Thanks!! Im making them tonight!!