A Southern Tradition

Drop biscuit recipes are favored in the south. Photo/auntjojoSimple, easy, quick and sooo good. Serve with breakfast or top with Chicken a la King for fast dinner.

Drop biscuit recipes are my favorite. Fast, good and simple. This one takes about 60 seconds longer than a mix and is simple enough even a beginner can make delicious biscuits on their first try.

This is an easy recipe for sure. You don't have to kneed or roll out dough. Just "drop" the dough on a cookie sheet and bake. That's why it's called a drop biscuit. It's not considered one of your traditional low calorie foods but for a quick biscuit recipe, this one is very good, 110 calories per biscuit.

This southern treasure allows the outer texture of the biscuit to be rough. That makes for a golden brown crispy biscuit. If you want classic southern biscuits and gravy, this recipe is a stunner. Very good.

DROP BISCUIT TIP: For the best flavor, use organic, unbleached flour. Drop biscuits are made from the classic baking powder biscuit recipes with extra milk so the dough can be "dropped" on the cookie sheet. Too much milk and the biscuits have no texture, too little milk and they don't hold together. Start with the amount listed in the recipe and add more if needed. Dough should be light and fluffy, not sticky.

SERVE WITH: For breakfast add milk gravy (with or without sausage), fruit spead or jam, grilled ham slice or bacon, fresh fruit. For a quick lunch or dinner top with Chicken a la King.

VARIATIONS: For bacon biscuits, add 1/3 cup crumbled, crisp bacon to batter. Or for cheese drop biscuits, add 1/2 cup grated cheese to dry ingredients.

CALORIES: 110 per biscuit.

Drop Biscuit Recipe

  • 2 cups all-purpose flour
  • 2 t. baking powder (double-action type)
  • 1 t. salt
  • 2 T. butter, cold
  • 1 cup milk (more if needed)
  1. Preheat oven to 450F. Butter cookie sheet or muffin tins.
  2. Sift together flour, baking powder and salt. With pastry blender or fork, work in shortening. With fork, quickly stir in milk. Add up to 1/4 cup more milk if dough is too stiff to drop by spoonfuls.
  3. Drop by spoonfuls onto cookie sheet spaced 2 inches apart, or in muffin tins. Makes 12 biscuits.
  4. Bake 12-15 minutes.

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