Drop biscuits are a way of getting the deliciousness of biscuits with so, so much less work. You’re literally dropping a spoonful of biscuit onto the baking sheet, there’s no rolling out or cookie cutters. There is one technique to learn, cutting in the shortening. Once you master that, it’s easy peasy. They’re best served warm from the oven with butter and/or jam, but there’s never really a bad time for biscuits!
You might notice they are not as pretty as the fancy biscuits you roll out and use a cookie cutter to shape. My family says they look like Hagrid’s rock cakes from Harry Potter. They still devour them and think they’re delicious. They just also like to give me a hard time.
- 1 cup Tapioca starch
- 1 large egg
- 1/2 cup milk
- 1/4 cup oil
- 1 pinch kosher salt or sea salt
- 1/2 cup Parmesan cheese
- Mini muffin tin
- Measuring Cups
- Nonstick oil spray
- Pot holders
Preheat oven to 450ºF. The recipe calls for not greasing the baking sheet. I still use parchment paper because it’s part of my routine and it’s easier for clean up. You may notice in the video that I’m using brown parchment paper. For some reason, I can get 70 feet of unbleached parchment paper for $4, and the 35 foot bleached parchment paper is $3. The inexpensive unbleached parchment paper is called “If You Care,” which I think is really passive-aggressive, but it’s still a bargain, so I buy it anyway.
In a medium bowl combine flour through salt. Whisk to combine. I kinda forgot about this step in the video. It works fine if you forget it, too.
This is the part that’s hard to describe in text. If you don’t know how to cut in shortening or butter, it’s not hard, but watch the video for a demonstration. Cut shortening into cubes and drop into the bowl. Use a pastry blender or 2 knives to cut in the shortening. Continue to cut in until the shortening lumps are well combined and no larger than pea-size.
Add milk or buttermilk and stir until they’re just combined. Do not over-mix the dough, it can get tough instead of light and flaky.
Drop biscuits by the spoonful onto baking sheet. Bake for 10-12 minutes, until the edges are golden brown. Serve with butter.
- Medium mixing bowl
- Cookie sheet/baking sheet
- Pastry blender OR 2 knives
- Measuring cups, measuring spoons
- 2 cups All purpose flour Gluten-Free or Gluten-Full
- 1 TBS Baking powder
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 1/3 cup Shortening
- 1 cup Milk or Buttermilk Any milk or milk substitute works fine
- Preheat oven to 450ºF.
- In a medium bowl combine flour through salt. Whisk to combine.
- Cut shortening into cubes and drop into the bowl. Cut in until the shortening lumps are well combined and no larger than pea-size.
- Add milk or buttermilk and stir until they’re just combined. Do Not Over Mix
- Drop biscuits by the spoonful onto baking sheet. Bake for 10-12 minutes, until the edges are golden brown. Serve warm