drop biscuits

This is for Ghracena. I promised this tutorial some time back in December, and as you all know, I’ve just not been blogging. So, I’m getting off my ass and finally posting this! I’ve never written a tutorial before, so bear with me!

I freely admit that I use Bisquick or Jiffy mix to make my biscuits. I’ve learned that the real trick to this shortcut is adding, depending on the size of the box you use, a cup of all purpose flour into to the mix. (Add a cup of flour into the mid-sized box)

This is for making drop biscuits. They’re quicker than and not as messy as rolled/cut biscuits. Besides, I like watching their little peaks brown in the oven. You can use this recipe to make rolled biscuits and ‘hand-shaped’ biscuits. For rolled, you’ll want just a little bit more mix and a nice floured surface, a rolling pin, and a biscuit cutter. For ‘hand-shaped’, you need extra flour for your hands; you just flour your hands good and get out enough dough for one biscuit, shape it to your satisfaction, and place it into the pan. Lather, rinse, repeat.

You will need:

2 cups baking mix
1 cup milk
large mixing bowl
good-sized spoon

(also preheat the oven to 450*)

grease or oil for the bottom of the pan

8″ cake pan (9″ is better)

I use ‘heaping cups’ of biscuit mix. Just ignore the orange juice in the background. I always drink orange juice while I’m fixing breakfast; it’s my morning must-have.

Make a little ‘crater’ in the mix with the spoon. Pour your cup of milk into it.

Then mix it all together good. It’s homemade biscuits. It’s going to be a little lumpy no matter what you do to it.

If you know what canned biscuits look like, that’s about the texture you want your biscuit dough to be. Like I said above, homemade biscuits are going to be a little lumpy.

Next you want to drop them out by the heaping spoon full into your prepared pan. I like to prepare mine by picking it up and telling it, “Look, I’m going to put grease into you, then I’m going to put biscuit dough into you, then I’m sticking you into a very hot oven.” I mean, it has the right to know what’s happening to it, right?

Depending on how you drop them, you’re going to come out with anywhere from six to ten biscuits. Seriously. Put them into the oven. Bake them for about fifteen minutes – depending on your oven, of course; some are quicker, and some take longer.

While the biscuits are baking, make eggs and gravy – and bacon or sausage and maybe some small pancakes.

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Author: Mari Adkins

Appalachian gothic fiction writer - my works reflect a love of literature flavored by the darkness and magic residing in these ancient mountains. In my spare time, I'm a Simmer, I tumbl, I journal, but I always have a very strange sense of humor. I have lived away from the mountains and lived deep in the mountains. I currently live in Central Kentucky with my lifepartner and his cat. The mountains, their culture, their superstitions, their particular magics, will always be in my blood.