Miracle Drop Biscuits

04 Mar

Miracle Drop Biscuits

M: There is an art to making biscuits. Cold butter. A narrow window of consistency in which to mix wet and dry ingredients, all pressed and folded oh so carefully. Some are born with it and scratch their heads when neophytes repeatedly miss the mark. Others develop the skill with a whole lot of practice, willing to eat their way through many a sub-par biscuit until getting it just right. For those don’t fall into either of those categories, there is the drop biscuit.

No careful folding involved and that window of consistency opens pretty wide. Mix the dough, scoops globs onto a baking sheet and toss it in the oven. It ain’t always pretty, but the results are generally more delicious than the effort should allow and if I’m in a hurry or just can’t be arsed to make a proper biscuit, my sloth is rewarded with an effortless gravy sopper. It’s funny just how often that happens.

So what’s the miracle here? Look at that list of ingredients. I don’t know about your drop biscuits, but mine generally have at least half a dozen ingredients. Flour, buttermilk, butter, salt, baking powder and baking soda. I didn’t think you could get much simpler than that, but I stand corrected. For those who cannot be arsed to make a drop biscuit, I give you the Miracle Drop Biscuit.

Two ingredients. Two.

It certainly isn’t beautiful and it’s far from the best drop biscuit I’ve ever had. You know what though? It’s not bad. Pretty good, in fact. Did I mention it only has two ingredients? I wasn’t even sure it would hold together.

This is not the biscuit I’ll be making when company comes to call. If I’m scrambling to put dinner together on a busy day, though? You betcha.

I don’t know if this biscuit quite qualifies as a miracle, though. We’ll see what the new pope has to say.

Still. Amazing.

Recipe: Miracle Drop Biscuits

Summary: Two ingredients. Biscuits. From The Southern Foodways Alliance Community Cookbook


  • 2 c Southern Soft Wheat Self-Rising Flour
  • 1 1/4 c Chilled Heavy Cream


  1. Preheat oven to 475 degrees.
  2. Line baking sheet with parchment paper.
  3. Place flour in a medium bowl and form a well in the center.
  4. Pour cream into well and stir to form a soft, wet dough.
  5. Bring dough together with a spatula (handling as little as possible) and drop into six equal lumps on baking sheet.
  6. Bake until golden brown (about 12 minutes).

Posted in Bread


Leave a Reply


  1. Debbie

    March 10, 2013 at 10:14 pm

    I will be trying these as soon as I remember to buy these two things! You’ll know I got them right if you see a puff of white smoke. :D

    • Communal Skillet

      March 15, 2013 at 2:54 pm

      I just shot cheerwine out my nose.