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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!
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.)
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.
(And why wouldn’t you???)
See this recipe on Farm Bell Recipes and save it to your recipe box.
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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
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Love all of your mix recipes. Thanks so much Suzanne!
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What good ideas you have!!
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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! `
7:31
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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!!
8:18
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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.
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Susan
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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
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Deb
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Thank you for the drop biscuit recipe Suzanne. It will save a lot of time when my boys are up and READY for breakfast!
9:22
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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..
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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!
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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
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Have a terrific Tuesday ~Natalie
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