This Gal Cooks

Recipe: Drop Biscuits – From Scratch

Biscuits are one of those things that I used to purchase from the frozen food section of the store. Why not? They taste great and they are super easy to make. And with almost no clean-up of mixing bowls and utensils required, how can you resist? Well, the foodie in me decided that it just wasn’t very foodie of me to buy frozen biscuits when I could make my own fresh biscuits.I made my first fresh biscuit recipe a few months ago: Honey Biscuits. Those turned out pretty good. In fact, I think they turned out rather fantastic. 
This past weekend I decided I wanted to make biscuits and gravy for breakfast. Now I’ve made homemade sausage gravy before but I always slathered it atop frozen biscuits. That wasn’t going to happen this particular weekend. I broke out my handy Better Homes and Gardens New Cookbook and searched for a biscuit recipe. Since I didn’t want to fool with rolling and cutting dough, I opted for the drop biscuit method. The result was fantastic biscuits that weren’t award winning when it came to looks but they were award winning when it came to taste. These moist, dense gems paired well with my sausage gravy. Stay tuned for that post. It will go live at noon today!


via Better Homes and Gardens New Cookbook
makes 12 biscuits

  • 2 C all purpose flour
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • 1/3 C shortening
  • 1 C milk
  • Combine flour, salt and baking powder.
  • Cut in the shortening until the flour resembles course crumbs (I just used my hands to do this. I find it easier to do than using a fork.)
  • Make a well in the center of the flour mixture and pour in the milk. Mix together with a fork.
  • Drop the dough into tablespoon drops onto a parchment paper lined baking sheet. 
  • Bake at 450 for 10-12 minutes. Allow to cool for a few minutes before serving.


I’d love to hear what you think about this recipe. Leave a comment to share your thoughts!
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3 comments on “Recipe: Drop Biscuits – From Scratch”

  1. I made this recipe for dinner and we did not care for these biscuits at all. I followed the recipe to the T and they came out extremely heavy and after 18 minutes, were still sort of ‘raw’ in the middle. Any suggestions as to why or is that normal? Either way, most likely will not make again.

  2. Shorting as in like Crisco in the blue can or something different.