The best thing about drop biscuits is that there is no rolling and cutting involved.
Unless you count a warm biscuit with butter and a drop of local honey. Yeah, THAT is the BEST thing! :)
Buttermilk Drop Biscuits
2 Cups Unbleached Flour
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
3 Tablespoons cold vegetable shortening
1 tablespoon cold butter
1 cup non-fat or low-fat buttermilk
Baking sheet and Sil-Pat liner
Preheat the oven to 425°. Line baking sheet with sil-pat liners. In a large bowl, combine flour, baking powder, baking soda and salt. Whisk to combine. Cut the shortening and butter into small pieces and use your fingers to rub them into the flour mixture until they are about the size of small peas. Pour the buttermilk into the flur mixture and stir until a soft, sticky dough forms. Drop by heaping teablespoons onto the sil-pat liners. Bake until lightly golden brown; about 12-14 minutes. Enjoy!
A bowl full of warm Buttermilk Drop Biscuits
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I have never had great success with drop biscuits, but maybe I will give it a try! (visiting from Crafterminds)
I LOVE them because there is no rolling and cutting. The downside is that you can’t split them exactly in half to add butter. You just kind of have to rip off the top and put it on. LOL!