Drop BiscuitsPosted by The Hillbilly Dude
These Drop Biscuits are what you make when you want biscuits, but you ain’t loaded with time at the moment. You scoop ’em, drop ’em, and bake ’em, and somehow they still come out soft in the middle with crispy edges. Think Red Lobster Cheddar Bay Biscuits, but with the fancy surgically removed.
They’re not for showin’ off. They’re for eatin’ hot, with butter meltin’ down the sides and crumbs all over the plate.
They’re not for showin’ off. They’re for eatin’ hot, with butter meltin’ down the sides and crumbs all over the plate.
synonyms: Spoon-drop biscuits, No-roll biscuits
Hillbilly Dude Says...
These are the only biscuits my Momma ever made growin' up - and usually accompanied by sausage gravy (brown that roux!). Hillbilly Dude Says...
These are the only biscuits my Momma ever made growin' up - and usually accompanied by sausage gravy (brown that roux!). Preparation
No rolling pin needed. No biscuit cutter either. You’ll need a bowl, a spoon, and a pan - and you’ll want that oven good and hot before you start.
Ingredients
- All-Purpose Flour, 2 cups
- Baking Powder, 1 tablespoon
- Salt, 1 teaspoon
- Cold Butter, ½ cup (1 stick), cut into small chunks
- Milk, Buttermilk or Water (your choice - buttermilk makes ’em richest), 1 - 1¼ cups
- Optional: Bacon Grease, 1 - 2 tablespoons (for the pan)
Directions
-
Heat Oven.
Crank your oven to 425°F. If you’re using a cast-iron skillet, slide it in the oven while it heats so it’s nice and hot.
-
Mix Dry Stuff.
In a big bowl, stir together the flour, baking powder, and salt.
-
Cut in Butter.
Drop in the cold butter chunks and work them into the flour with your fingers or a fork. You want little bits of butter still visible - that’s what makes ’em tender.
-
Add Milk/Buttermilk/Water.
Pour in about 1 cup of your chosen liquid and stir just until it comes together. The dough should be thick and sticky, not smooth. Add a splash more if it’s too dry.
-
Grease the Pan.
Carefully pull your hot skillet from the oven and smear it with butter or bacon grease. It might sizzle or splatter, so watch yourself.
-
Drop the Biscuits.
Use a big spoon to scoop and drop mounds of dough into the pan. Don’t worry about shape - ugly biscuits eat just fine.
-
Bake.
Slide the pan back into the oven and bake for 12-15 minutes, until the tops are golden and the bottoms are crisp.
-
Serve Hot.
These are best straight from the oven with butter, honey, or whatever’s nearby. Don’t wait - they won’t either.
★ If you want crispier bottoms, let the skillet get real hot before you grease it. If you want softer biscuits, use a regular pan and don’t overbake. Either way, don’t overthink it. ★
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How to Cite This Page
- APA (7th edition)The Hillbilly Dude. (2025, December 18). Drop Biscuits
Posted by The Hillbilly Dude . HillbillySlang.com. https://www.hillbillyslang.com/southern-recipes/drop-biscuits - MLA (9th edition)"The Hillbilly Dude." "Drop Biscuits
Posted by The Hillbilly Dude ." HillbillySlang.com, 18 Dec. 2025, https://www.hillbillyslang.com/southern-recipes/drop-biscuits. - Chicago (17th edition)The Hillbilly Dude. "Drop Biscuits
Posted by The Hillbilly Dude ." HillbillySlang.com. December 18, 2025. https://www.hillbillyslang.com/southern-recipes/drop-biscuits.
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