While most breakfast biscuits are typically rolled and cut, there’s nothing better than a giant, fluffy drop biscuit smothered in sausage gravy to start your Sunday morning off right! And when I say giant, I mean ginambus, as Leroy would say. This generous recipe makes about half a dozen large-and-in-charge biscuits that will cover about one third of a standard dinner plate, and while they’re an indulgence for sure, they are sure to dazzle family and breakfast guests alike.
Recipe Card
Sissy’s Famous Sweet Cream Biscuits
Description
These gigantic drop biscuits come together quick and always wow a breakfast crowd! Enjoy with butter and jam or smother in a delicious sausage gravy.
Ingredients
Instructions
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Combine all dry ingredients and sift or mix together well.
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Cut the butter into small pieces as if for pie crust. Break up the pieces and add to the flour mixture, cutting in with a large fork or pastry cutter. The mixture should resemble coarse crumbs. Do NOT overmix at this stage.
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Add the milk and egg and mix until just combined. The batter should be slightly lumpy.
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Using a large spoon, drop generous dollops of the batter onto a greased or lined cookie sheet. Bake for 10-15 minutes or until golden brown on top. Remove immediately to a cooling rack. Serve warm with butter and jam or a generous serving of country gravy. Makes about 6 large biscuits or 12 small biscuits.
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