Every spring Sunday, just after church and before the dandelions really take over the yard, I pull out my old tin baking sheet and make these biscuits. My grandma taught me this recipe in her farmhouse kitchen, windows cracked open to let in the cool air and the sound of meadowlarks. It’s a Southern-style drop biscuit, but it settled happily into our Midwestern table generations ago. You won’t believe it only takes three ingredients—no fussing with cutting in butter, no special tools, just a bowl, a spoon, and a hot oven. The biscuits bake up fluffy inside with a golden, buttery crust that tastes like home and Sunday afternoons all at once.
Serve these biscuits piping hot, right off that old baking sheet, with extra softened butter and a drizzle of honey or your favorite jam. They’re wonderful beside scrambled eggs and crispy bacon, or tucked next to a pan
