This very simple, very old-fashioned recipe from Marilyn Geraldson works only with cast iron and is for all Southerners who love their biscuits.–The Lodge Company
LC (Almost) Instant Gratification Note
The search stops here. That’s what we’re hearing from folks who’ve spent the better portion of their lives seeking a tender, buttery, quick drop biscuit recipe.
And is it just us, or did we detect a measure of skillet snobbery in the above note from the otherwise kind folks at Lodge? We’re no strangers to the charms of those blackened and wizened skillets, thank you. But the part about how this recipe works only with one sort of precious metal seems a little presumptuous. While we find there’s no substitute for a cast-iron skillet when there’s a rib eye to be seared, when it comes to these biscuits, we found that you can get by just dandy by dropping blobs of this batter on a baking sheet.
Buttermilk Drop Biscuits
- Quick Glance
- 15 M
- 35 M
- Makes 6 to 8
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 2 teaspoons sugar
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 cup butter, margarine, or vegetable shortening, cold, cut into small pieces, plus more for the pan
- 1 1/4 cup buttermilk (either low-fat or full-fat)
- 1. Preheat the oven to 450°F (232°C) and lightly butter one large or two smallish cast-iron skillets or a single baking sheet.
- 2. Whisk or stir together the dry ingredients, smashing any lumps. Cut in the butter with a pastry blender or fork until the mixture resembles coarse crumbs. Add the buttermilk and gently toss the liquid and dry ingredients with the fork just until everything is blended and a soft, sticky, blobbish dough forms.
- 3. Drop blobs of the dough onto the prepared pan, spacing them about an inch or two apart. Bake until browned on top, about 20 minutes. Let cool slightly. Chances are you’ll need to swat hands away.