Drop Biscuits

This post was spawned from this post, due to my friend Egghead requesting a biscuit recipe.

This post is for my friend and those of you who would like to make drop biscuits, but have no idea how to start.

Some people call these drop biscuits, spoon biscuits or pull-apart bread. I like this type of biscuit better for breakfast.

I’ve never had a recipe, I just kinda watched what others did and mimmicked them. Because at one time I had no idea how to make bread either.

But for you…my TEAMMATES…I have put together a recipe. For the first time I have measured everything to make these biscuits.

First of all, what you need is my favorite flour. Hudson Cream Self-Rising flour.  It’s hard to find here in the south. It’s what I used before I moved from West Virginia. And everytime one of us goes there to visit, we have to come back with it. I have tried MANY other brands, nothing comes close to Hudson Cream Flour. It’s also the flour my Dad recommended. Mom could only make hockey pucks. And yes, we teased her about it.

You can use others. It will make biscuits. But not like MY biscuits.

And you need bacon grease. You can use vegetable oil. But the bacon grease gives it a little touch of flavor. And a little color. I usually start the bacon frying, and when enough grease has built up in the pan, I’ll start the biscuits. That is if I don’t have any saved up from previous bacon frying.

So, here’s how I make drop biscuits.

Preheat oven to 400F.

Coat the bottom of the pan with bacon grease, pouring out any extra. Set aside.

Mix together 2 1/2 cups of Hudson Cream Self-Rising flour, 2 cups water, and mix well. Batter will be lumpy, not smooth.  Then add 1 tablespoon of bacon grease and mix well.

That’s all ya need…flour, water and bacon grease.

In making biscuits other people add milk or dry milk. I never have.

 The object is to make a thick batter that will not run all over the pan. The thicker the less it runs, the thinner, the more it runs.

Don’t worry if it’s too thin. It will bake just the same. It’s just harder to keep it to individual biscuits.

 

Drop by spoonful into greased pan. You kinda have to drop fast, cause the biscuit batter will run somewhat. Don’t worry if you don’t use up all the batter. You can top off the biscuits once you have the pan full of drop biscuits. Just drop the remaining batter onto the top of what you have already dropped.

Like this…

 

Then, with more bacon grease, lightly coat the top of the biscuits, for browning purposes and so the tops don’t dry out during baking, making a tough crust.

Then bake. This is the tricky part. The longer they are in the oven, the tougher they get. Basically, I keep an eye on the bread, while preparing other parts of the meal.  When it begins to turn golden brown around the edges, I turn on the broiler and brown the tops.

But stay with it, don’t walk away. It doesn’t take long.

One thing that really ticks me off, is to burn the bread!!! It ruins my whole day!

So there.

Now you can make homemade drop biscuits.

You can also make the batter a little thinner by adding more water and just pour it into the pan, top with grease and bake what I call batter bread. It’s like one great big biscuit. Just pull peices off like you would an uncut loaf of Italian bread.

Go to a local farmer and get some fresh eggs. Fry some bacon and everyone can enjoy a Sunday breakfast just like at my house.