Drop Baking Powder Biscuits

"From the New Settlement Cookbook. These are so easy and yummy. Don't overwork the dough or the biscuits get tough. Also make sure they are thick enough. That's what makes them fluffy and soft."
photo by Dienia B. photo by Dienia B.
photo by Dienia B.
Ready In:
12 biscuits




  • Sift dry ingredients together.
  • Blend the shortening into the flour using fingers or a tool for cutting in butter.
  • When uniform crumbly consistency, make a well in the center. Pour all the milk in at once and then stir just until blended. Don’t stir any longer or the biscuits will be tough.
  • Drop by large spoonfuls onto a greased baking sheet or into greased muffin tins.
  • Bake 10-15 minutes at 450 degrees.

Questions & Replies

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  1. Debbwl
    Yep a true tried and true recipe that turned out great and tasted just like the biscuits I grew up eating.
  2. knowall18mom
    I have made these several times since I found your recipe. We love it! Thank you for sharing. I have some in the oven as I write this but this time tried something different. I added some dried parsley, parmesan cheese (put in only half of the salt) and some garlic powder. I will be serving them with ham and bean soup. This recipe is so great no matter what you may add to it Im sure they will still be perfect. Again, thank you for sharing this recipe!
  3. sofie-a-toast
    Super easy biscuit recipe. Great with soup or spread with jam and butter.
  4. Dienia B.
    what i grew up on this is a good basic recipe make these cakepops on parade hope your having fun lol dee
  5. MN Farmgirl
    They were good and quick. I compared the recipe with the regular biscuit recipe from my BHG cookbook and added 2 t. sugar and 1/4 t. cream of tarter.


  1. knowall18mom
    I used some parmesan cheese and only used half of the salt called for, garlic powder and dried parsley flakes.


<p>I&nbsp;live in Seattle, but have also lived in the DC area, the Mid-west, California,&nbsp;the South, and New England,&nbsp;as&nbsp;well as China and India plus travel a fair bit, so I have experienced a good number of cuisines and like them all. I&nbsp;eat mostly vegetarian and mostly do a lot of scratch cooking. I am known for my creative use of leftovers and whatever is in the fridge. Too bad those recipes can't go easily into Zaar.</p>
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