Drop Biscuits (from scratch)

I’ll admit it…sometimes I “cheat” and just use good ole Bisquick…but sometimes ya just GOTTA have homemade biscuits! And, since I don’t live close enough to have Mama’s homemade biscuits, I make these. (They’re almost as fast as using Bisquick!)

They’re definitely not Mama’s biscuits…but they come mighty close! 🙂

Mix together the flour, sugar (if using), salt and baking powder.

Mix together the flour, sugar (if using), salt and baking powder.

With a pastry blender or two knives, cut in the shortening til the mixture looks like coarse crumbs.

With a pastry blender or two knives, cut in the shortening til the mixture looks like coarse crumbs.

Pour in the half & half.

Pour in the half & half.

Mix just til everything is incorporated. Don't over mix! Then, drop the dough by spoonfuls onto your prepared baking sheet.

Mix just til everything is incorporated. Don’t over mix! Then, drop the dough by spoonfuls onto your prepared baking sheet.

As soon as they come out of the oven, brush the tops with melted butter.

As soon as they come out of the oven, brush the tops with melted butter.

As my hubby used to say to our daughters when they were little, "Yummy yummy, to my tummy!"

As my hubby used to say to our daughters when they were little, “Yummy yummy, to my tummy!”

Drop Biscuits (from scratch)

1/4 Cup Shortening

2 Cups All-Purpose Flour

1 Tbls Sugar (optional)

3 tsp Baking Powder

1 tsp Salt

1 Cup Milk

2 Tbls Butter, melted

1. Heat oven to 450°F. Lightly spray a cookie sheet with cooking spray. Set aside.

2. Mix together the flour, sugar (if using), baking powder and salt. Using a pastry blender (or two knives), cut the shortening into the flour mixture til it resembles coarse crumbs.

3. Pour the half & half into the crumb mixture. Stir just til everything is incorporated. Don’t over mix!

4. Drop the dough by spoonfuls onto your prepared baking pan (cookie sheet). Bake for 10-12 minutes til tops are light, golden brown. Remove from oven and brush the melted butter over the tops of the biscuits.

**RECIPE AND PHOTOS BY RENEE’S GOURMETS**

©Renee Norris 2015

All rights reserved.

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