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!
Servings: 1 dozenPrep Time: 10 minutes Cook Time: 15-20 minutes
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
This is a Quick Mix recipe.
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. 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!
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