Soft and tender drop biscuits are wonderful! Growing up, my mother always made regular homemade cut-out biscuits, which were a tiny bit more involved than making drop biscuits. At the age of nineteen, (yesterday), I ate my first drop biscuit when I had just finished a year of college and renting my first place on my own…oh, and very poor at the time. My wonderful landlady, Mrs. Thomas invited me to Sunday dinner and made drop biscuits while I watched. I couldn’t get over how quick she mixed them up and dropped them by spoonfuls onto a cookie sheet. The biscuits and the meal were delicious, partly because they just were…and partly because my fridge was almost empty and I was really missing my mother’s cooking. Now each time I make these easy but wonderful biscuits I think of Mrs. Thomas.
Don’t worry, if you’ve never made a homemade biscuit in your life, you can make these Soft and Tender Drop Biscuits, my friends…It takes about 1 minute to pop open a can of biscuits and 10 minutes to mix these up. You can make these in no time, I promise.
Here’s how I made them…
First I preheated my oven to 400 degrees and greased a cookie sheet with solid shortening…
Then I got a cold stick of butter from the fridge…
Next I used a sharp knife and started at one end and cut the butter into three long strips, then I turned the butter over one turn and did it again…
Next I started at one end and sliced off pieces of butter no more than about 1/4 inch in thickness…
The butter should be handled as little as possible…it needs to stay cold…
Next I measured and leveled off some flour with a knife and poured into a large bowl…
Then I added some salt and baking powder and mixed it together real good with a whisk….
Then I placed the butter in with the flour and used a pastry blender to cut the butter into the flour…
I kept cutting it in until the butter flour mixture was mostly the size of small peas…
Next, I poured the milk in….
Then using my pastry blender, I mixed it just until it came together, and all of the dough was wet. It’s important to not over mix, if you want soft and tender biscuits….
Next, I used a large spoon and dropped the dough by heaping spoonfuls onto the greased cookie sheet leaving some room between each mound of dough…the dough is enough for eight large biscuits…
Then I baked them for about 20 minutes until the biscuits were golden brown on both the bottoms and tops. I brushed the tops with some melted butter and VOILA! So easy…peasy…
Do you see how soft and tender these wonderful quick and easy drop biscuits are…now do you really want to pop open a can when you can have these!
These drop biscuits are just what they say, soft and tender, and so quick and easy to make.
- 1 stick real butter, cold
- 2 cups all purpose flour
- 3/4 teaspoon salt
- 2 tablespoons baking powder
- 1 cup full fat buttermilk, or milk if you don’t have buttermilk
- Preheat oven to 400 degrees.
- Grease a cookie sheet with solid shortening.
- Cut the butter into small pieces, trying to handle as little as possible, and set aside.
- Measure and level off flour and place it in a large bowl. Add the salt and baking powder and mix well.
- Using a pastry cutter, cut the cold butter into the flour until the mixture resembles small peas.
- Add the milk to the mixture and mix with the pastry cutter, just until the mixture comes together and forms a wet dough. Do not over mix.
- Drop the dough by heaping spoonfuls onto the greased baking sheet.
- Bake for 18-20 minutes until the biscuits are golden brown on the tops and bottoms.
- Remove from oven and brush the tops with butter and serve.
- For a soft and tender biscuit, make sure you mix just until the mixture forms a wet dough and stop mixing. This should only take a few seconds.