Drop Biscuits

This is what I served with the Copycat Olive Garden Zuppa Toscana last week. They are quick, easy, and the recipe halves very well, which seems to be a criteria for things I cook lately. The recipe comes from my 1983 Betty Crocker Cookbook. The link here is the newest version of the old standby which I have up at the cabin, but I'm a fan of the older versions, probably because I've used them more and my go-to recipes are in them. I have a 1960 version that belonged to my grandmother and it still has the best chocolate chip cookie and yellow cake recipes. This is the recipe for regular baking powder biscuits and I use the variation for Drop Biscuits, which people might say is the lazy way to make them. I will roll them and cut them out if I really need to, but if I don't then I'm all for dropping them.

Drop Biscuits

• 1/3 cup shortening (can substitute butter, which I do more often than not)
• 1 3/4 cup flour
• 2 1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 1 cup milk

Preheat oven to 450°. (And no, that's not a typo. It's actually 450°). Cut shortening into flour, baking powder and salt with pastry blender until mixture resembles coarse crumbs. Stir in milk. (Start with about 7/8 cup and add more if needed so it's not too "loose.") Drop by spoonfuls onto greased cookie sheet and bake for 10-12 minutes, until biscuits are golden. Makes about 12, depending on how big your spoonfuls are.

 These are good torn up and dropped in your soup.

Or if your mother makes homemade raspberry jam, you might want to put that on them.

Comments

[your favorite son's wife]

we've tried several variations since you gave us the recipe--- and I've found it speeds up time in the kitchen while still yielding a delectable biscuit! Thank you!

[Lil Sis]

Im a fan of the dropped in the soup AND the jam! Yummy!

[JulieP]

I love homemade biscuits. Haven't made them in forever.

[Andrea]

Made these last night. Thanks! So great.