Fully self-sustaining families would be growing wheat, milking a cow and churning their own butter to make biscuits. We are not there yet. Truth is, we’ll probably never be all there and that’s ok. A self-sustaining lifestyle has a wide spectrum and on the Dosher Family Farmstead, we are all over that spectrum.
For us, self-sustaining often means just skipping the processed version of what we want and making that thing ourselves. In this case, I am referring to biscuits in a can. I’m not here to bash them. They have their place. I have made many a mean pig-in-a-blanket with them and probably will again.
However, I have, for the most part, “dropped the can” for our regular biscuit needs, which is pretty much every Sunday lunch. The first time my brother-in-law heard my kids mention drop biscuits, he infamously said, “What’s a drop biscuit? I think I want one!” He is a man who appreciates good food and these little biscuits did not disappoint. They only have 3 ingredients, come together about as quickly as it takes to open the can from the store and bake up even quicker.
I first started making these biscuits using a recipe from a cookbook given to me by a dear friend nearly 35 years ago. It’s in one of those cookbooks with a collection of recipes that family and friends submit typically for churches or schools. I have found those collaborative cookbooks are just the best when you want comfort food or need something to take to a potluck! I like the glossy paged books with beautiful pictures as much as the next guy, but, when I am in a pinch and need something no fail and no fuss, I will almost always reach for the books that are filled with recipes like Mildred’s Chicken Casserole or Betty’s Lemon Meringue Pie.
This biscuit recipe could not be easier, and I have amended it to make it my own. It has three ingredients and the dough is dropped on a baking pan. You can roll the dough out and cut them too, but honestly, I don’t see a need to when they come out just as tender, flaky and delicious dropped on a pan. Here’s what the result looks like followed by what you need and how you do it:
Print3 Ingredient Drop Biscuits
- Prep Time: 8
- Cook Time: 12
- Total Time: 20
- Yield: 8
- Category: Breakfast, Dinner, Lunch
- Method: Baking
- Cuisine: American
Ingredients
- 1 1/2 cups of self-rising flour (plain flour may be used by adding 1 tsp of salt and 3 tsp of baking powder)
- 4 tablespoons of mayonnaise (2 tbs of whole milk plain yogurt may be substituted for 2 tbs of mayonnaise)
- 3/4 cup of whole milk
Instructions
- Preheat oven to 400 degrees
- Mix all ingredients together. Dough will be sticky.
- Allow to rest 3-5 minutes. This allows the leavening to activate for lighter, fluffier biscuits.)
- Use a large cookie or ice cream scoop to drop dough on baking pan.
- Bake for 12 minutes
- Allow to sit for 3-5 minutes before serving. This allows the carry over cooking process to occur and avoids a crumbly biscuit.
Notes
Tip – You can flavor these up however you like. I have mixed in herbs and spices, cheese, etc. The possibilities are endless!
Do you have a favorite recipe from an old friend? Share it on one of our social media feeds. We’d love to give it a try!
