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Drop Biscuits

Dec
28

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I’m slightly on a biscuit craze due to my biscuit deprivation during the Great Power Outage of 2009. Drop biscuits are a sort of biscuit cheat–cutting out the cutting out (and rolling out and so on). It saves a little mess, and a little time. It makes a bit of a messier-looking biscuit (more rustic), too, but it gets that biscuit in your belly that much faster! And when you’ve been under biscuit deprivation, that’s all that matters.


Here’s how I make drop biscuits using my homemade Quick Mix recipe (and I’ve set out the entire from-scratch recipe just in case you aren’t a biscuit mix devotee). You can make almost any biscuit recipe variation into drop biscuits simply by increasing the milk.

Try all my Quick Mix recipes here.

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How to make Drop Biscuits:

2 cups all-purpose flour
2 teaspoons baking powder
2 tablespoons sugar
1/2 teaspoon cream of tartar
1/2 teaspoon salt
1/2 cup shortening, lard, or (softened) butter
1 1/3 cups milk

Note: To use a baking mix, replace first 5 ingredients with 2 cups baking mix.

Place first 5 ingredients (or 2 cups baking mix) in a large bowl and work in the shortening, lard, or butter with a pastry cutter then pour in the milk. Drop biscuits are all about the extra milk!
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Spoon biscuit dough into a lightly greased pan or onto a baking sheet. I’m using a cast iron skillet here, with a little bacon grease. My mother always used to dip (rolled and cut out) biscuits in a cast iron skillet after frying bacon, flipping to coat each side with extra flavor, then put them on a baking sheet. (Yum.)
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Bake at 450 degrees for 15-20 minutes. These biscuits are moist, so they take a little longer to bake. Your actual bake time will vary depending on the size you make your biscuits and even the type of pan used. Always keep an eye on biscuits while they’re baking!

*Recipe makes one dozen biscuits.

You might want to have some Biscuits & Gravy.
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(And why wouldn’t you???)

See this recipe on Farm Bell Recipes and save it to your recipe box.


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Posted by Suzanne McMinn on December 28, 2009  

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Comments

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  1. 12-28
    3:45
    am

    Oh my that looks so good!

  2. 12-28
    4:40
    am

    I am about to mess around with this recipe of yours so I can turn it into Drop Dumplings. My mom would just drop Bisquick into the boiled chicken and that was our dumplings. I don’t have the time to make the regular ones for the Turkey Frame Soup so I am experimenting with your biscuits. Cross your fingers.

  3. 12-28
    5:25
    am

    I so totally cheat. I learned this trick from my former mother in law. I make regular biscuits, but DON’T roll them out. I take a heaping giant spoonful (about 1/4 cup) and drop it into my flour container. Put some flour over it, pick it up and make a “cathead” biscuit out of it by rounding the sides and tucking them under to make a 1/2 round shape (ball cut in half). Put it on the baking sheet with the “seam side” down and repeat until the dough is used up. Saves the mess on the table. Works with any recipe that you would normally roll out. I’ve also seen it to where people pat the dough out into a square or rectangle right on the cookie sheet itself then cut it into squares and bake like that. Either way, the biscuits turn our very tender because they’ve not been handled so much that it’s gotten the gluten working in the flour. (Low gluten/protein level is why brands like “White Lilly” work so well. They can not get as tough because there’s not as much gluten available if you over-handle it.)

  4. 12-28
    5:51
    am

    :snowman: :woof: :snowman:

    Good morning, we are have biscuits and sausage gravey this morning as well.
    The first time I made biscuits, my step son said “what are these?”, so I didnt try again for years, I used those things in the tubes you buy from the super market, they have got to be the most awful excuse for biscuits ever.
    Once you make a batch of good homemade biscuits, there is no going back to the artificial ones in the tubes.
    The nice thing about your recipes is that you show good close up pictures of each step, that is such a great help to trying a recipe for the first time, I am one of those “show me” kinda people.
    I think so many times folks just figure they cant “do that” but you make it easy, and for that, we thank you.
    We had a nice snow here in central Ohio dring the night, so this will be the perfect breakfast.
    Have a good day all.
    JO

  5. 12-28
    6:25
    am

    To me, biscuits and gravy is living proof that there is a God. It don’t get no betta!

    Love all of your mix recipes. Thanks so much Suzanne!

  6. 12-28
    6:40
    am

    Good morning! Biscuits and gravy…Yum! Glad you got your biscuit fix. They sure look good.

  7. 12-28
    7:03
    am

    Nothing better than sausage gravy and biscuits. I used to use the canned biscuits but they really aren’t biscuits. Now my family gets real biscuits. Oh, on another not, Suzanne, your reindeer cookies were a huge hit with my daughters class for their Christmas party. She helped make them and was so proud of them. Thanks again

  8. 12-28
    7:05
    am

    NEEEEED some biscuits and gravy this morning!
    What good ideas you have!! :woof:

  9. 12-28
    7:23
    am

    I learned biscuit making from my first mother-in-law who was from Brewton, Al. You take an enamel dishpan (where all REAL cooks keep their self-rising flour)…kinda waller out a well in the middle of that flour (no measuring and don’t take the flour out of the dishpan). Scoop some Crisco (about 3/4 cup) into the well and begin working the flour into the Crisco with your fingers until you have a ‘fair amount’. Then take about a cup or so of good, rich buttermilk and pour it into the well. Now comes the tricky part…the part that will separate the wheat from the chaff… you take and sort of ‘work’ the flour into the buttermilk/Crisco mix in the dishpan using your hands and fingers. It’s a kind of scooping motion that you work around the pan, adding more flour until the dough ‘feels right’. Once that happens, you ‘pinch off’ a piece of dough, roll it in your hand to make a nicely rounded ball then, like your mother, Suzanne, you put it in a bacon-grease coated baker, first on one side then turn it over so the top gets a nice amount of bacon grease. Tuck them all in together and bake in a hot oven til they are beautifully done. OMG!!!! Nothing better. Mrs Raines made the absolutely best, tenderest, most perfect biscuits in the world.
    Did I learn how to make these beautiful biscuits? No. She tried many times to teach me but it just wasn’t happening. I can make great biscuits but I use 2 cups of self rising flour, 2/3 cup Crisco and 1 cup of buttermilk. I use a bowl to mix in and I use a fork to cut in the flour and then stir in the buttermilk. Almost the same but not quite. Looking back, I wish I would have video-taped her biscuit making process. She made a fresh pan of biscuits every single day of her adult life. I use the same kind of pan for baking…a cast iron round griddle, well seasoned from bacon grease.
    Enjoy your biscuits, Suzanne! `

  10. 12-28
    7:31
    am

    Oh that sounds and looks good!!! Never thought of using the cast iron pan for biscuits…..but it works so well for the cornbread (made that yesterday!), it surely would for the biscuits!!!!

    You should try your biscuits in your cast iron on top of the woodstove WHILE you have electricity to see if it will work…..then you may never have to be deprived again!! ;)

  11. 12-28
    8:18
    am

    I use the method described by Darlene, shape the lump of unkneaded dough into one big square gently with hands, slice it into little squares and have square biscuits. No rolling out and no cutting out circles. I use sourcream instead of buttermilk. Makes great biscuits!

    Hubby is trying desperately to lose some weight so I am not making biscuits right now.

    I might try that drop biscuit recipe. I like drop biscuits baked on top of things, like stew. Sort of like shepherd’s pie with bicsuits instead of potatoes.

  12. 12-28
    8:35
    am

    I’m considering a low carb diet for the new year, but I love, love, love biscuits. Your pictures are making me reconsider!

    Susan

  13. 12-28
    8:37
    am

    I make drop biscuits all the time. My biscuits and gravy :hungry: is how I won my husband’s heart :heart: in the first place. tee hee

  14. 12-28
    8:42
    am

    Mmmmm….think I’ll make some biscuits and gravy for breakfast this morning now that I’ve seen your picture Suzanne. Nothing like a ‘visual’ to give you ideas! :hungry2:

  15. 12-28
    8:43
    am

    Those bisquits look so good.

    That is how I make my fried hoe cake. I make the same moist dough, scoop the dough out on a floured paper towel, roll it around a bit(very lightly floured) and then plop it into a greased frying pan. Moderate heat, brown the bottom, grease top of bread before flipping to brown the other side. Delicious with anything!

    Deb

  16. 12-28
    8:44
    am

    I forgot to say that you mash the dough into a disc in the frying pan. It isn’t just a big ole blob of browing dough…LOL

    Deb

  17. 12-28
    8:52
    am

    Oh CindyP you bring back such memories! My grandmother always used the “well” method in her dishpan and she always let me help. I remember how she taught me to use the spoon to scrape off a thin layer of that flour all the way around the bowl, work it in, then repeat. Once her dough was ready, she would roll it out and let me cut out the biscuits with an old tin watering cup. Then, bake in a cast iron skillet. Her biscuits were the best I ever had.

    Thank you for the drop biscuit recipe Suzanne. It will save a lot of time when my boys are up and READY for breakfast!

  18. 12-28
    9:22
    am

    This is what I was talking about when you were deprived of biscuits during the snowstorm… only cook them on top of the stove, low heat, covered and they will bake up nice….
    I actually use skim milk, oil, to lessen the fat calories and an egg to puff them up, make a thick drop like your picture they bake and taste awesome…we love them…..
    I’ve made them in the oven as well..spaced out and dropped but the effect is not the same as in a skillet….on top of the stove..

  19. 12-28
    9:40
    am

    Yummy yummy yummy, a visual treat for the eyes that my mouth wishes it could share.

  20. 12-28
    9:54
    am

    I love making biscuits! They are so easy and so tasty!

  21. 12-28
    10:19
    am

    Yum! :french: I’ve made drop biscuits in Home Ec. and they are delicious! 8)

  22. 12-28
    10:41
    am

    Biscuits and gravy is the best comfort food. I am definately trying your drop biscuits! :hungry:

  23. 12-28
    10:57
    am

    I rarely make the roll-out biscuit recipe … drop style is quicker and cleaner for me and family isn’t fussy. After all, they’ve got BISCUITS! I use a large 1/4 C scoop to measure and plop the dough spaced a little on a baking pan as family likes the crusty dome. Drizzled with butter, sprinkled with Parmesan cheese.

    I am impressed with multiple relatives described above with creating biscuits right in the open flour. Had a great grandmother of similar talent in what is truly a baking art of the pioneer era. My ancestor was described as having a series of bowls from teacup size to quart to press the hollow in the flour required for “2 biscuit” up to “dozen ‘n half” to be baked in a wood stove. That certainly had to have daily practice! It is good to hang on to some of these basics if not revive them during this recession. Thank you, Suzanne!

  24. 12-28
    11:56
    am

    To my mind drop biscuits are infinitely superior to rolled biscuits because they crunch. Not so much to my family’s mind however. Now I am so torn, I’ve left over bacon from potato soup in my fridge but sausage and gravy over biscuits is my very favorite. Ultimate Breakfast casserole or Biscuits and Gravy, hmmmm…

  25. 12-28
    12:09
    pm

    Oh man those look good! My Hubby will love this recipe! :snoopy:

  26. 12-28
    12:43
    pm

    I can’t remember the last time I “baked” but those sure look good.

  27. 12-28
    1:58
    pm

    Your biscuits look wonderful, so does the gravy yum! I should make it more often, it is a “treat” around here when we have biscuits. I will make yours later this week. We actually have some snow here! Around 4 inches, which is not much after seeing your blizzard but we are excited. :snoopy: :snoopy:

  28. 12-28
    2:05
    pm

    Mm mmm! Biscuits n gravy! And biscuits in bacon fat! Yum! That’s the ambrosia I grew up on … and still get hungry for! I’m planning a fridge-cleaning here, so will probably make sweet tater biscuits (due to leftover baked sweet taters). I like drop biscuits best too. It’s that rough crunchy surface thing. Cheers!

  29. 12-28
    2:55
    pm

    My husband loves this…think I’ll fix it for supper tonight since he’s been so good to me! Is your power back on yet? Stay warm..come say hi :D

  30. 12-28
    4:06
    pm

    I’m so hungry for biscuits now! Biscuits and gravy, sour cream raisin biscuits, cinnamon streusel biscuits, Cheddar Bay biscuits, etc., etc. I’ve had fun reading your recipes, Suzanne, and looking at all the wonderful photos of your scrumptious goodies. I’ve gained at least 5lbs! Thank you very much :pinkpig:
    I need some exercise now so I’m off to the snowfilled outdoors to get the mail!
    I hope you’ve enjoyed your day so far :cowsleep:

  31. 12-28
    4:11
    pm

    Oh yeah. My mom made her biscuits this way and so do I sometimes when I’m running short on time. BTW, is that a WAGNER’S iron skillet I see in your last pic? I have a couple of WAGNER’S. WAGNER’S and GRISWOLD skillets are the very best I think. I love my iron skillets and I use them every day for every thing that can be fried or baked.

  32. 12-28
    7:48
    pm

    Never heard of using the bacon grease for the tops and bottoms of the biscuits, but I have to try it out right away. It sounds like they would be wonderful. LOVE biscuits and gravy!! :snoopy: :woof: :snoopy: :woof:

  33. 12-29
    7:46
    am

    Everytime we make biscuits in my Basics Foods class, I wonder how something with such simple ingredients can taste so good. I like how you have made yours in the skillet.

    Have a terrific Tuesday ~Natalie

  34. 1-4
    9:04
    am

    oh man – i made these over the weekend. i used my large cookie scoop to make them round. they came together in a snap. all i need now is a nice cast iron pan like yours, suzanne. we had them in the morning with sausage and and jelly and pear butter and anything else i could put on them. then we had the leftovers (its just me and my bf (and my cat) so we actually had leftovers) with chili soup (from the amish market). it was wonderful on a cold windy day. im definitely putting this in my recipe book :) thanks bunches!!

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