Fluffy Buttermilk Drop Biscuits

 Y'all.

This day is so sunny and gorgeous, you would never think that a hurricane is coming.

And it's hard for me to get motivated to do my million plus list of preparation items when I am looking at straight sunshine.

Go away, Isaac!  You're raining on my parade!

Before I go to check the generator, stock up on bottled water, and mow because everyone knows that it's easier to pick up debris out of short grass than tall grass, here's my new favorite easy biscuit recipe.

Biscuits are my total comfort food.  It's a little unsettling how many of them I can put away in one sitting.  Jelly, tomato gravy, just plain butter--it's all good.  And I've tried all kinds of recipes over the years, but I have been making this one the last few months because I am slightly lazy busy.  These biscuits have fluffy, moist insides and crispy bottoms. 

And I know everyone is all "butter is better", but that's not always the case to me.  I like to grease my skillet in butter and brush them with melted butter at the end, but I use all shortening in the dough and the taste and texture is fabulous.   I'm not saying these are the best in the whole universe, but it's a good, solid recipe when you don't want to spend too much time.

I slightly adapted this from the back of the White Lily bag. 

Here are my notes:

-Make sure the Crisco is chilled.  Why don't you just store a stick or two in the freezer right now so it will be ready when you are?

-Why we are on the subject, Crisco baking sticks = Brilliant.  I remember the dark days of baking when we had to scoop out the shortening into a measuring cup.  Has the baking world come a long way or what?!  (LIGHTBULB!!!!!  Why doesn't someone come out with peanut butter sticks???!!!   Just think how easy it would be to bake up a batch of peanut butter cookies if you could just slice the peanut butter into the dough?  Let me contact Jif and see if we can make this happen.)

-Want to be all awesome and roll these out and cut them with a biscuit cutter?  Just decrease the buttermilk by 2 tablespoons, then turn the dough out onto a well floured cutting board.  Knead a few times, then roll it out to about 1 inch thick.  Use a round biscuit cutter to cut out circles and place them in the pan the same way.

-I wouldn't bake them over 10 minutes.  Just put them under the broiler if they are not dark enough.

 -I generously grease my skillet with butter.  Generously.  This will give it that nice crispy bottom.

 -I use an ice cream scoop to scoop out the dough.  Much easier and more uniform than using two spoons.

Fluffy Buttermilk Drop Biscuits

(Slightly adapted from White Lily)

Printable Recipe

Butter for greasing skillet and melted butter for brushing tops

2 cups White Lily Self-Rising Flour (can substitute with other self-rising flour)

1/4 cup ice cold vegetable shortening

3/4 cup plus 2 tablespoons cold buttermilk

Preheat oven to 450 degrees.  Grease a cast iron skillet or baking sheet generously with butter.

In a large mixing bowl, place the flour and cut in the shortening using a pastry cutter or using fingers until shortening is evenly dispersed and looks like pea size crumbs.  Stir in the buttermilk.  Dough will be sticky.

Drop by ice cream scoop (I used a scoop that measured 1/4 cup) onto greased skillet or baking sheet about 3/4 to 1 inch apart.   Bake for 8-10 minutes or until golden brown.  If they are not golden brown after ten minutes, place under broiler until desired color is reached, watching carefully.  Brush generously with melted butter immediately after removing from oven. 9 biscuits, but yield will depend on the size scoop used.