Drop Biscuits
Submitted by anitalall
Old-fashioned drop biscuits made with just five pantry staples. No rolling, no cutting, no fuss. Scoop and bake in 20 minutes flat, then split them for a quick strawberry shortcake.
YIELD
14 servingsPREP
8 minCOOK
12 minREADY
20 minDrop biscuits are the answer to every home cook who wants fresh biscuits but doesn’t want to deal with rolling pins and biscuit cutters. You sift the dry ingredients, cut in the shortening, stir in milk, and drop spoonfuls straight onto the baking sheet. That’s it.
They bake up golden and tender in about 12 minutes. The edges get lightly crisp while the insides stay soft and fluffy.
Split them warm, add butter and honey for breakfast, or pile on fresh strawberries and whipped cream for an emergency shortcake that looks like you planned it all along.
Kitchen Tips
- Don’t overmix the dough. Stir just until the flour disappears. Overworking develops gluten and makes your biscuits tough instead of tender.
- Use cold shortening and cut it in with a pastry blender or two forks until the mixture looks like coarse crumbs. Those little fat pockets create flaky layers.
- For sweeter biscuits that work even better as shortcake, stir in 2 tablespoons of sugar with the dry ingredients.
Ingredients
Directions
Sift flour, measure, and sift with baking powder and salt.
Cut in shortening.
Add milk, stirring sufficiently to blend well.
Drop by teaspoonfuls onto well-oiled baking sheet.
Bake in hot oven (450 F) about 12 minutes.
These biscuits may be split, buttered, and used with various fruits as the basis for an emergency shortcake.
14 servings.
Comments
I add a couple of tablespoons of granulated sugar to the batter and drop by heaping tablespoons to make 8 biscuits suitable for strawberry shortcake.