No kneading, rolling, dusting, or cutting for these biscuits. Simply drop biscuits from your spoon into a cast iron skillet and then bake in the oven. Perfectly warm and delicious biscuits! No stressing over if they’ll rise like biscuits should. Try this easy drop biscuit recipe for your next breakfast and see how great it is for yourself.
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Ingredients
- self-rising flour (learn how to make it with just 3 ingredients here!)
- Heavy whipping cream
- butter
- bacon grease or avocado/olive oil
Materials Needed
- cast iron skillet
- mixing bowl
- mixing spoon
- spatula
Let go of biscuit perfection
Ever made a hockey puck of flour? Then you’ve probably tried to make homemade biscuits at some point.
At least that has been my experience.
Making the perfect southern biscuit was not a skill passed down to me by my mother (I don’t think she can make homemade biscuits, not that I’ve ever seen. She’s a Sister Schubert’s fan) nor my Nana but I know she can make them. That woman used to make them every. single. morning. for my grandaddy Curle. Perhaps that is why she don’t make them anymore.
Maybe someone needs to take my “southern woman” card since I can’t make the perfect round biscuit like you’d find at Bojangles.
But I stand 10 toes down that a biscuit does not need to be pretty if it tastes good.
The drop biscuit will help you let loose any biscuit perfection you may be holding onto. Or may be holding you back (like in my case) from making biscuits at all.
This recipe is an easy alternative to the southern buttermilk biscuit that tastes good and doesn’t take a lot of time or ingredients.
How to make drop biscuits
Drop biscuits are the easiest breakfast food in the world!
Even easier than these quick breakfast biscuits!
Start by making self-rising flour if you need to then grate butter into the flour. Using a pastry cutter or two forks, cut the butter into the flour as best you can. No perfection required! Then mixing together all of the ingredients well while the cast iron skillet is heating up bacon grease or oil and the oven is preheating to 400 degrees Farenheit.
Bacon grease adds additional flavor to the biscuits that avocado or olive oil just can’t. Can I get my southern woman card back yet with the bacon grease trick?
Using a large spoon, dollop a spoonfuls of biscuits into the hot skillet. Drop those biscuits! Use your index finger to push the sticky dough off the spoon into the skillet. Yes, the biscuit dough will be very sticky. Trust me here. Go with it.
Allow the biscuits to cook in the skillet for about 2 or 3 minutes. Do not burn the biscuit bottoms! Use a spatula to lift up the biscuit to check. When the bottom of the drop biscuit is golden brown to your liking, turn off the eye and carefully put the skillet into the heated oven.
Now, bake the biscuits for about 15 minutes or until golden brown on top like you prefer.
Lastly, remove the skillet from the oven and immediately coat/cover/drench those hot biscuits in butter.
How to adorn drop biscuits
The fun part is what to put on (or in) those drop biscuits!
Using a knife, slice open the biscuit to add a healthy amount of butter and leave it as is. But why would you do that?
The options are plentiful in filling these biscuits! Try adding a healthy dollop of any of your favorite jams, jellies, or preserves.
Alternatively for a savory breakfast option, fry an egg and some bacon.
Slice some cheddar or pepper jack cheese and make a cheese biscuit.
Another great option is to cover those drop biscuits with homemade red eye gravy.
Don’t discount a warm apple butter! Dang near perfection when it comes to a warm from scratch biscuit.
Lastly, a drop biscuit can never go wrong when you adorn it with a healthy drizzling of local raw honey.
Can I make drop biscuits using freshly milled flour?
Yes.
I often make drop biscuits using 25-50% freshly milled soft wheat berries flour. Making the other 50-75% with all-purpose flour and continuing to add the other ingredients to make self-rising flour as the directions state.
There is a science to swapping all-purpose flour with freshly milled flour by a certain ratio but I simply swap one for one and haven’t had an issue yet.
If the recipe calls for 1 cup of AP flour, I will swap 1/2 cup of it for freshly milled soft white wheat berries.
Important notes about freshly milled flour:
- the texture will be different in your final baked product than with white flour
- if using soft wheat berries, use 2/3 cup of wheat berries to make 1 cup of all-purpose flour
- 1 oz wheat berries = 1 oz flour
Your kitchen, your rules! Play around and experiment with recipes and swapping freshly milled wheat berries with flour and see what you get. Most recipes won’t be a complete bomb. And if they are: gift them to the chickens, dog, or the compost pile so it’s not a “waste”.
If you liked this, you may also like:
Cinnamon Rolls with Cream Cheese Frosting
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Easy Drop Biscuits
Ingredients
Equipment
Method
- Start by grating butter into the self-rising flour (if you need to make SRF, do that first then grate butter into it). Using a pastry cutter or two forks, cut the butter into the flour.
- Heat cast iron skillet up with bacon grease or oil and the oven is preheating to 400 degrees F.
- Mix together the rest of the ingredients into the flour and butter.
- Using a large spoon, dollop a spoonfuls of biscuits into the hot skillet. Use your index finger to push the sticky dough off the spoon into the skillet.
- Allow the biscuits to cook in the skillet for about 2 or 3 minutes. Do not burn the biscuit bottoms! Use a spatula to lift up the biscuit to check. When the bottom of the drop biscuit is golden brown to your liking, turn off the eye and carefully put the skillet into the heated oven.
- Now, bake the biscuits for about 15 minutes or until golden brown on top like you prefer at 400 degrees F.
- Lastly, remove the skillet from the oven and immediately coat/cover/drench those hot biscuits in butter.
Notes
