My grandmother, MaMa, made original drop biscuits for breakfast every time we visited. They were delicious with butter and homemade jam. This is a version with cheese and garlic that can be served at lunch or dinner time with soup or a meal. My sister, Martha, told me the recipe that was handed down to her by MaMa. MaMa never wrote any recipes down, she had them all stored in her brain. It is amazing how women of the early 20th century cooked and baked by memory.
1In a large mixing bowl, add flour, salt and garlic powder. Mix together. Place Crisco* into bowl and, using the back side of a salad fork, mix the Crisco* and the flour mixture until all the Crisco* is broken up into tiny pieces and the flour is moistened by the Crisco*.
2Add the butter milk into the mixture. The consistency of the mixture should be doughy. If too moist, add a little more flour. If too dry, add a little more milk.
3When satisfied with the mixture, add the cheese.
NOTE: You can omit the garlic powder and/or the cheese. If you omit both, you have original drop biscuits.
4Using a nonstick cookie sheet, drop the dough by tablespoonfuls onto the cookie sheet. The batch of dough should make 12 drop biscuits.
5Bake at 400 degrees for about 25 minutes. Serve hot.
Note: you can save leftover biscuits in a baggie and warm up later.
Flaky, fluffy, fresh, light, melt-in-your-mouth biscuit deliciousness! Even for those who are biscuit-challenged, these homemade biscuit recipes are easy and sure to impress. We can ensure you won't be buying...