Easy Drop Biscuits from Still We Rise

"Drop biscuits have the same chemical makeup as my go-to rolled buttermilk biscuit, using both baking powder and baking soda. However, we're opting to use a ¼-cup measure to scoop and drop the dough onto a baking sheet instead of rolling and cutting out the biscuits. Drop biscuits are coarser in appearance and texture and have a crunchy exterior that makes them great with gravy."

- Erika Council

My kids are very into their biscuits, especially Noah. They like these easy drop biscuits because they're fast and they go with everything. There's no need to roll out the dough and cut the biscuits. Just scoop them onto a baking sheet and send them straight to the oven.

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Still We Rise

These deep-fried drop biscuits are from Still We Rise: A Love Letter to the Southern Biscuit with Over 70 Sweet and Savory Recipes by Erika Council.

My first biscuit-baking attempt was a disaster. In my defense, I was eight or nine - at the most. I added so much shortening and butter that the mixture boiled over the baking sheet and dripped onto Granny's oven floor. The smoke alarm went off before the timer did, and Granny came running into the kitchen with a broom and waving a towel. Clearly she thought there would be more than a biscuit mishap to greet her as she turned the corner. Nope, just me and a burned pan of dough rocks.

However, Granny took those burnt bicuits out of the oven, grabbed some orange marmalade, and sat down and ate them. They were absolutely terrible. She told me not to give up and to keep trying until those biscuits turned out how I wanted them to. Everything in life takes patience and persistence, and sometimes a fire extinguisher.

How to Make Easy Drop Biscuits

Ingredients

• flour - all-purpose flour works best
• baking powder
• sugar
• salt
• baking soda
• buttermilk - need a sub for buttermilk
• butter - unsalted butter is preferred, melted

Equipment

• baking sheet
• parchment paper
• prep bowls
• kitchen scale
• measuring spoons
• whisk
• ¼ cup measure
• cooking spray
• pastry brush

Prep the Baking Sheet & Oven

Wash your hands with soap and water. Place the oven rack in the center position. Preheat the oven to 450 degrees Fahrenheit. Line a baking sheet with parchment paper. Lightly grease with cooking spray as desired.

Combine the Dry Ingredients

Use a kitchen scale to weigh the flour in a clean bowl. Use measuring spoons to add the baking powder, sugar, salt, and baking soda. Whisk to combine.

Melt the Butter

Add the butter to a small saucepan and melt over medium-low heat. Turn off the stove when finished. Transfer the butter to a small bowl.

Combine the Buttermilk & Butter

Add the buttermilk to the bowl with the warm butter. Stir the mixture until you see small clumps and it looks curdled. Be sure to leave enough butter to brush the biscuits after baking.

Add the Buttermilk Mixture to the Flour Mixture

Add the buttermilk mixture to the flour mixture. Stir with a spatula to combine until the mixture pulls away from the edges of the bowl.

Scoop the Dough onto the Baking Sheet

Grease a ¼ cup measure with cooking spray. Scoop the dough onto the baking sheet, about 1 inch apart, so the biscuits can expand as they bake.

Bake the Biscuits

Transfer the baking sheet to the oven. Bake these easy drop biscuits for 15 to 17 minutes. Rotate the pan halfway through to ensure even baking. The tops will be golden brown when they're finished. Turn off the oven and remove the baking sheet. Brush the tops of the biscuits with the remaining butter. Serve warm.