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.
When I was growing up (in the 60’s) we had a flour barrel that was so big, one of us kids would use it to sit on at the supper table! Sometimes we fought over who would get to sit on it 🙂 Inside was not only a lot of flour, but mom’s big flour bowl that she used to mix up her biscuits in. She would put a lot of flour in, shortening, etc, mix it up, and “choke off” biscuits and place them in a baking pan. There was always a lot of flour left in the bottom and up the sides of the bowl. I hae never been able to make biscuits like Momma’s!
What wonderful memories Vickie!! Did you keep her biscuit bowl and flour barrel?
Christy!! Thank you so much for posting this recipe!!! My granny, who is from the south, used to make drop biscuits and chocolate gravy for us when we would go to visit her in the summer. That was always the hilite of our visit.She passed away 4 years ago and this is the last thing she cooked for me when I went to visit her as an adult! 🙂 Brings back good memories!!!
Oh how precious Kim, I know you will treasure those memories always!!
Both my parents taught me to cook; my father having taught my mother when they married. Later, my mother learned some of her mother’s recipes and passed them on to me as well.
My mother paid me the highest compliment before she passed away by telling me that I made her recipes better than she did, and some of them even tasted like my grandmother’s.
There is no greater compliment than that.
Thank you, Christy, for your website. It reminds me of my family.
What a precious mother you had Margo!! I agree, there just isn’t a better compliment, I know you cherish it and all the memories dearly.
This recipe is delicious! Just fixed up half a batch to test how they taste, and I will definitely be doubling the recipe to fix for my family tonight! Yummy! Perfectly light & fluffy. Definitely rate this recipe a perfect 10!
My mom always made these – and apologized to company that they weren’t “pretty” biscuits. Oh my – wish I had some hot out of the oven right now! My brother and I always fought over who got to lick the bowl!
Lol isn’t it something how apologetic our moms were when didn’t need be? Course now, I’m the same way 🙂
I just love these stories. My mom passed young. She was only 52. I was only 18. I too never had the chance for the grown up friendship. I do remember her bread pudding. It was wonderful! Ive never since
been able to find a recipe as good as hers. I remember one time, I was wanting some so bad. She
use to use day old bicuits to make it. She had none, but she made biscuits special just so she could make me that pudding. That was just 1 of many special things she did for me. She’s been gone for 23 years now, and I still miss her very much.
Kim Stepp ~ I was raised by my grandmother, and she, too, used cold biscuits to make her version of bread pudding. I sure loved it….and it ruined me for any other kind. If Christy doesn’t have a biscuit pudding recipe, try Google search.
can you use buttermilk instead of plain milk for drop biscuits?