Nothing beats Grandma’s recipes, and that definitely holds true for these fluffy, tender Easy Drop Biscuits.
I recently searched my Pinterest pins for biscuits and found no less than 20 different recipes I’ve pinned over the past few months. My search for a good biscuit has been a long and rocky road. I’ve made decent biscuits, and even good biscuits, but none of them quite felt like my biscuits. That probably makes no sense, but there’s no other way to describe it. I wasn’t just looking for a good biscuit, I was looking for the biscuit. The one I would turn to on rainy days and busy weeknights. The one I would dunk in soup, and sandwich around a fried egg, and smear with strawberry jam.
I happened to mention my search efforts to my mom a few weeks ago, and she proceeded to tell me she’s been in possession of my grandmother’s biscuit recipe all these years! Mom tells me the recipe originally came from a Mennonite cookbook dated back to 1950. These biscuits really are classics, and apparently, they’re one of the few things which caused my dad to commit the ultimate husband faux pas- asking his wife to make biscuits like his mom’s. Luckily, they’re so good mom didn’t even care.
Of course, this changed everything. So many weeks of searching and baking and eating biscuits (<<<no regrets on that front), and my grandmother’s biscuit recipe was there all along! Of course, I decided to make them the very next day, and I knew immediately these were my biscuits. They are so easy to make and they yield a fluffy, tender biscuit that just’s begging to be slathered in butter and eaten with eyes closed and feet propped up.
I love the idea of a drop biscuit, because you can completely skip the rolling and cutting. With that out of the picture, this recipe can be in and out of the oven in about 30 minutes. The other thing I love? The recipe is simple enough that after just a few times making it, it’s already committed to memory.
Plus, they’re the perfect vehicle for all sorts of additions. I like to sprinkle some with black pepper for a savory version, or increase the sugar a bit for a sweet biscuit. You can also add cheese, herbs, or garlic (<<then ship some to me because YUM!).
My grandmother passed away before I was born, so I never had the privilege of meeting or baking with her. But when I’m sifting flour and cutting in butter, I love to imagine her doing the same, preparing to delight her gaggle of children with fresh-from-the-oven homemade biscuits.
I’m sure it was a treat then, and it remains a treat today. I like to make a batch and enjoy one (or three) straight from the oven smeared with butter and really good jam. Then, I’ll make a breakfast sandwich or a batch of sausage gravy to finish off the rest. These are best served fresh, but you can always reheat them in a 300 degree oven or toaster oven to regain that golden crisp outside and warm, buttery center.
Later this week, I’ll be sharing one of my favorite comfort food meals, featuring none other than these biscuits. So go ahead and get a practice batch in today. Trust me, they’ll be gone by Wednesday.
Recipe by NeighborFood