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Drop Biscuits Recipe

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This recipe for Drop Biscuits is from Renewed Life Outreach Center & Community, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups White Lilly self-rising flour
1 cup chilled buttermilk
1 stick of butter, melted and slightly cooled (I use salted butter)
Directions:
Directions:
Preheat oven to 375º-425º. Oven temperatures vary, so you may need to adjust the temperature according to your oven.

Put the flour in a large bowl.

In a separate bowl, stir together the chilled buttermilk and melted butter until the butter forms small clumps and the mixture looks curdled.

Stir the buttermilk mixture into the flour with a rubber spatula just until the ingredients are blended, and the mixture slightly pulls away from the edge of the bowl.

Drop Spoonfuls of the mixture into a well-greased iron skillet or pan. If using an iron skillet, you may want to pre-heat your iron skillet first and drop the dough in once the skillet is hot.

Bake the biscuits until the tops are golden brown, about 13-20 minutes (ovens vary).
I start with a lower temperature until the biscuits are about done and bump up the temperature to brown,

Once done, remove from the oven. Serve warm.
Personal Notes:
Personal Notes:
Don’t over mix the dough. Mix just until everything is combined. A few little lumps and bumps are just fine.

Since these are “drop biscuits” – you don’t need to roll out the dough or cut out the biscuits. The dough literally gets dropped right into an iron skillet.

 

 

 

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