Linda'S Drop Biscuits
Linda's Drop Biscuits are flaky, tender, and easy-to-make biscuits with a buttery flavor, perfect for breakfast or as a side with hearty meals, suited for all biscuit lovers.
Ingredients
Instructions
- Blend the self-rising flour and Crisco well.
- Add buttermilk as needed to thin the mixture to a drop consistency that falls off a spoon.
- Grease a medium iron skillet and preheat it.
- Drop spoonfuls of the batter into the prepared skillet.
- Bake for 9 to 10 minutes on the top rack at 500°F.
Tips & Substitutions
For a richer flavor, consider using butter instead of Crisco. If you don't have buttermilk, you can substitute with regular milk mixed with a tablespoon of vinegar or lemon juice. Ensure the dough is not overmixed to keep the biscuits tender. For added texture, fold in some shredded cheese or herbs. These drop biscuits are perfect for serving with dishes like Creamy Baked Cabbage.
Serving Suggestions
These drop biscuits are best enjoyed warm, straight from the oven. They pair wonderfully with soups, stews, or even alongside a hearty breakfast. Consider serving them with honey or jam for a sweet touch. They also make a delightful addition to a holiday meal, especially when served with dishes like Holiday Cranberry Pineapple Desert.
Storage & Reheating
Store any leftover biscuits in an airtight container at room temperature for up to two days. If you want to keep them longer, wrap them tightly and freeze for up to a month. To reheat, place them in a preheated oven at 350°F for about 5-7 minutes until warmed through and slightly crispy on the outside.
Nutrition & Diet Analysis (per serving)
Each serving of Linda'S Drop Biscuits contains roughly 83 calories, with 3g protein, 12g carbohydrates, and 2g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these biscuits ahead of time?
Yes, you can prepare the dough ahead of time and refrigerate it for up to 24 hours. Just drop the biscuits onto the skillet when you're ready to bake. If refrigerated, you may need to add a bit more buttermilk to achieve the right drop consistency before baking.
What is the best way to tell if the biscuits are done?
The biscuits are done when they are golden brown on top and a toothpick inserted in the center comes out clean. If you want a crispier texture, you can leave them in the oven for an additional minute or two, but keep an eye to prevent burning.
Can I use whole wheat flour instead of self-rising flour?
You can use whole wheat flour, but you will need to add baking powder and salt to mimic the properties of self-rising flour. For every cup of whole wheat flour, add about 1.5 teaspoons of baking powder and 0.5 teaspoons of salt to ensure the biscuits rise properly.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).