Southern Drop Biscuits

When it comes to southern cooking, there are so many varieties, and they are all delicious. I think my favorite thing is biscuits. I love them and could eat them all day, every day. I know that is not a plausible thing for me to do, but I could… Just saying. lol. Whether slathered with jam or butter with honey… I love them. They are so good. There is nothing more to say about that.

Oh… Did I mention I love biscuits? lol.

Any who let me share with you how to make some yummy drop biscuits. Now, before we begin, I do have to say that these are not my grandmother’s biscuits, and I learned how to make them a few years back, so I am sharing with you how I make them. Let’s get started.

INGREDIENTS:

2 cups Self-rising flour (any brand- I use unbleached)
1 Tsp. Salt
3 tbsp Lard- melted and cooled
1 C. Buttermilk or Whole milk
water

DIRECTIONS:

1. Preheat the oven to 425*. Grease an oven-safe skillet with lard. I typically just melt the lard in my cast-iron pan and then remove the lard to a bowl. I spread the remaining lard in the skillet and set it aside.
2. To a large bowl, add the flour and salt. Mix well.
3. Create a well in the center of the flour and add the buttermilk or milk along with 1 1/2 tbsp of the lard. Reserve the rest for later.
4. With a spoon, start to mix the batter. If the batter is too stiff, add a bit of water until you get a thick and sticky batter. It should be thicker than pancake batter but thinner than brownie batter. This is how you want your batter.
5. Take a large spoonful of the batter and spoon it into the skillet. It should make about 10 to 12 good-sized biscuits. If you have any remaining batter, just add it to the tops of the biscuits.
6. Once you have your biscuits spooned into the pan, take the remaining lard and either brush the lard on top of the biscuits, or you can gently spoon it on top. Either works just fine. This just helps them from getting hard on top while baking.
7. Place the biscuits into the oven and bake for 20 minutes. Remove and place under the broiler for 1 minute or until the top is golden brown. Keep an eye on them because they will burn rather quickly under the broiler.
8. Remove and carefully remove the biscuits to a serving bowl and cover with a tea towel.
9. Enjoy!

• You can enjoy these light and fluffy old-school easy drop biscuits however you please.
• This recipe is one that you want to play around with the consistency. You want the dough to be thick enough to mostly hold its shape in the pan, but thin enough that it can slightly spread a little bit. I go for consistency between pancake batter and brownie batter. I find I like the outcome and fluffiness a bit better this way.
• I store these on the counter overnight in a well-sealed bowl. I then place them in a zip-top bag in the fridge. They will last about 1 week. We tend to eat them pretty quickly. Let them cool completely before storing.