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I have searched the world far and wide for the perfect biscuit recipe. I love a very fluffy biscuit with a buttermilk taste. Recently on a camping trip, after three attempts in three days, I discovered how to make the perfect biscuit. The process is surprisingly quick, and the entire family loves them. Also, one of the best smells in the world to me is mixing buttermilk into a flour mixture. Each time you make these “Good to the Last Drop” biscuits, you will get that smell.
I never thought that my perfect biscuit would be baked using a drop biscuit recipe. I have rolled biscuits for years, adding more ingredients than I can list. It should be no surprise, however, that perfection consists of three simple ingredients. With roll and cut biscuits, you use significantly more flour, which absorbs the buttermilk. You don’t use as much flour with this simple recipe, and the buttermilk taste shines through. I hope that you love this recipe as much as I do. I am very excited to share it with you!
Buttermilk Drop Biscuits
2-1/3 cup of White Lily Self-Rising Flour
1-1/3 cup of buttermilk
3/4 stick (or 3/4 cup) of Crisco shortening
Preheat oven to 450 degrees. Mix the flour, Crisco, and buttermilk into a large mixing bowl.
Stir the batter thoroughly. A secret that I find important is to give the batter time to rest. I usually let all batters, including pancake, muffin, and waffle mix, sit for at least 5 minutes before placing them in the oven. During rest time, the batter thickens. You will have a better opportunity to see how thick the batter is after the dough has completely absorbed the liquid ingredients and has had a chance to firm up. If the batter is too thick after the flour absorption, you can add more liquid so that you don’t have a dry baked good.
This is where the drop biscuit also keeps its buttermilk taste. You want to keep a careful balance of flour and buttermilk. It is ok if the dough looks a little too thin at first. Give it some time and see if it firms up before adding more flour. The flour will take away from that delicious buttermilk taste.
I love Silpats. I have different sized Silpats for different pans that I use frequently. If you drop the biscuits on the Silpat, they will brown appropriately with a more even cook. In addition, the biscuits will not stick to the Silpat, making them very easy to grab off the pan. I also recommend using a pan with sides. As the shortening melts, you don’t want it to run off the pan and into the oven.
With a spoon, dollop the dough onto the Silpat. It is your choice if you leave space between the biscuits. I often cover the Silpat with the dough and bake as a sheet rather than individual biscuits.
Bake the biscuits for 10-15 minutes and eat them while they are hot out of the oven. Have your butter and jelly ready to spread to enjoy these biscuits at their pinnacle of perfection!
What is your favorite type of biscuit? We would love to hear from you! Please drop us a line in the comment section below!