drop biscuits
In Appalachian and Southern kitchens, "drop biscuits" are quick, spoon-dropped biscuits made from a wetter dough. They’re rustic, soft, and easier than rolled or cut biscuits.
Hillbilly Dude Says...
If my Momma was spoonin' out 'drop biscuits,' then most likely it was a big breakfast of fried eggs, sausage, bacon, along with biscuits and gravy. That was some good eatin'. Pronunciation
[DROP BIZ-kits]
Meaning & Usage
- Quick, spoon-dropped biscuit (noun)
Mae:
These drop biscuits may look rough, but they’re fluffy inside.
These drop biscuits may look rough, but they’re fluffy inside.
Earl:
Pass the butter an’ honey.
Pass the butter an’ honey.other spellings: quick biscuits, spoon biscuits, rustic biscuits, everyday biscuits, and pan biscuits
★ Drop biscuits are usually crispy on top, crunchy on the bottom, and fluffy in the middle. Think Red Lobster biscuits without the spices and fanciness. ★
Origin
The style goes back to early American cooking, when quick breads were made from simple flour, fat, and milk. The wetter dough was dropped straight on the baking pan or into a skillet.
Notes
Common across Appalachia and the South, especially for everyday meals. Unlike cathead biscuits, drop biscuits are smaller and rougher, but quicker to whip up.
Say It Like a Southerner
Said plain: "drop-bizkits." The "drop" tells you how they’re made - dough dropped straight on the pan.