Super simple drop biscuits bake up fluffy, tangy, and moist, all the things a good biscuit must be—at least, that is, if it wants to impress a Southerner. In this drop biscuits recipe, the dough gets a lot of flavor and moisture from buttermilk, and the ratio of shortening and butter makes for a biscuit that is light and cloudy but still substantial enough for any classic biscuit topping (we’re looking at you, sausage gravy).

Drop biscuits should be tall and fluffy, though they won’t have the traditional flaky layers of classic buttermilk biscuits. Still, they taste great, and they’re ready in much less time, whether you need them for breakfast or as a side dish for a creamy casserole.

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INGREDIENTS

3 cups (about 12 oz.) soft wheat self-rising flour (such as White Lily)
1 Tbsp. granulated sugar
1/2 tsp. kosher salt
6 Tbsp. (3 oz.) cold unsalted butter, cubed
1/4 cup vegetable shortening (such as Crisco)
1 1/4 cups whole buttermilk
2 Tbsp. salted butter, melted

STEPS

Combine dry ingredients:

1) Preheat oven to 475°F. Whisk together flour, sugar, and salt in a large bowl until no lumps remain.

Cut butter and shortening into dry ingredients:

1) Add cold butter and shortening; use a pastry cutter to cut butter and shortening into flour mixture until fully coated and butter is the size of peas.

Add buttermilk:

1) Gradually add buttermilk; stir until just combined. (Batter should be wet but hold some structure.)

Scoop biscuits:

1) Scoop golf ball-sized portions (about 2 heaping tablespoons each) onto a large baking sheet lined with parchment paper, spacing 1 to 2 inches apart.

2) Evenly brush tops of biscuits with melted butter.

Bake biscuits:

1) Bake in preheated oven until golden brown, 14 to 16 minutes, rotating baking sheet halfway through bake time. Cool on pan 5 minutes before serving.