Drop Biscuits Recipe So Easy

This Drop Biscuits recipe that is always considered a treat at my house, met with the same zeal as a dessert even though it is just a bread.


Similar to Hoe Cake

A variation on my Mama’s hoe cake, she often mixed up the same batter and made drop biscuits instead. When I first served hoe cake to my in laws, hot from the oven with generous helpings of homemade apple butter, they declared it a hit. They loved the crispy outer layer and soft as clouds biscuit inside. But the next day when I made them drop biscuits with buttermilk and they assured me that the drop biscuits with apple butter were their new favorite.


Recipe Ingredients:

  • Self rising flour
  • Vegetable shortening (I like to use Coconut oil these days but use what you want)
  • Buttermilk (you can use regular milk if you like)
  • Some vegetable oil for the pan

Isn’t it amazing how all of the best Southern recipes have the fewest and most simple of ingredients?


Now take your ugliest baking sheet, one with a bit of a lip around the edges, and pour some vegetable oil on it.

You just need enough to coat the bottom.

Use Your Ugliest Baking Pan 🙂

You know that really ugly baking sheet you have that you make sure you don’t use when company comes? That is the one we want for this. Mine is so old and ugly I covered it in foil so you wouldn’t see! Bless it’s little heart, its a workhorse of a pan though! I normally do not cover my pan in foil so don’t feel that you have to.

Place that baking pan in your oven while it preheats to get the oil good and hot.


Measure your flour into a bowl.


Add your shortening.


Cut your shortening into the flour by repeatedly pressing down with a fork and stirring it up a bit as you do so.

Long Tined Fork Does Just Fine

I’ve mentioned before that you can buy a fancy pastry cutter for this but I find a long tined fork works just as well and I don’t have one more thing to keep up with. Simple is better here at Bountiful.


It’ll look like this when you are done.


Now pour in your buttermilk.

I used the very last bit of milk I had for these drop biscuits! Been so busy lately I haven’t had time to get groceries.


Stir it up until you have a batter that is just a little softer than regular biscuit batter.

It will be lumpy but that is perfectly fine so don’t go frettin’ over it.


Drop globs by large spoonful onto heated baking sheet.

The oil should be hot enough to sizzle a little bit when you add the batter.


How Do I Get The Tops Crunchy?

Tilt your pan a bit until some of the heated oil pools in the corner and spoon a bit of that oil over each biscuit.

This will get us nice and crunchy tops!

Here are our drop biscuits all ready to go.

These are pretty good sized ones and this recipe ended up making about eight of them.

If you make them a little smaller you could get a dozen.

Bake at 425 until golden brown, 10-15 minutes.

Drop Biscuits with Buttermilk

Serve warm with butter, jelly, or homemade apple butter! YUM!
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Appetizer
Cuisine: American
Keyword: biscuits
Calories: 191kcal


  • 2 cups self rising flour
  • 1 cup buttermilk any milk will do
  • 1/2 cup vegetable shortening I used coconut oil but use what you like


  • Preheat oven to 425. Pour a thin layer of oil to cover the bottom of a large baking pan and place in oven to heat.
  • Cut shortening into flour well. Pour buttermilk in and stir until wet – add a little more milk if needed.
  • Drop by large spoonfuls onto well heated pan and spoon a bit of hot oil over each one.
  • Bake for ten to fifteen minutes or until browned.


Calories: 191kcal
Tried this recipe?Mention @southernplate or tag #southernplate!

You may also enjoy these biscuit recipes:

Sausage Biscuit with Cheese Southern Style

Buttermilk Biscuit Recipe Light and Buttery

Pimento Cheese Biscuits

Garlic Cream Biscuits with Bacon Gravy


Happiness is like potato salad,

when shared with others – it becomes a picnic!

Submitted by Southern Plate reader, Kathi.


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  1. Best biscuits I have ever made. I am a terrible cook, I hate doing it and I guess it shows in my final product. Sometimes I get hungry for my mamaw’s cooking and the only way I can have homemade stuff is to do it myself. I don’t have the first clue, I didn’t like cooking back then about as much as I dislike it today and I never learned anything from my mamaw because of it. I found this recipe by chance and it’s the closest I’ve ever come to making something almost like hers. Thank you for this recipe, finally something I can cook from scratch that my family will actually eat without holding them at gunpoint!

  2. I just love this recipe!! Not only is the hoe cake delicious as is, it is also great to use for other variations! I make garlic cheese bread using the same recipe only adding grated cheese and garlic. My daughters love it! I can’t wait to try making a sweet bread with it. Thanks Christy for all your wonderful recipes! I just love your cookbook!

  3. I just lost my Mama and I miss her so much. She was a wonderful cook and never used a recipe or a measuring cup. She made the best candied sweet potatoes, they were so good on one of her biscuits as a after school snack. I watched her make then countless times but have never been able to duplicate. She also had a wicked sense of humor. Her fried apple pies were wonderful and people use to beg her for them. She made a special one for her boss , it was the most picture perfect fried pie you ever saw. She had substituted her yummy dried apple filling with cotton balls. She and her friend hide and watch him take his first bite. 40 years later she would still grin when she told the story. (She did give him another one with apples). I miss her.

  4. This is so wonderful to read all of these stories about everyones mommy. I too had a great mommy and her biscuits were so great. When we were all children ( six children, I am the youngest) she would cook breakfast before everyone left for school and Dad left for work. She would make hot oatmeal, gravy or choclate syrup with hot biscuits. Sometimes my father would wake up real early and say to my mother that he would love to have some hot biscuits and her canned peaches or blackberries and she would get up and make this for him. Before I was married and the only one at home shse would do this and wake me to ask if I wanted to eat with them. Other members of my family says that I cook like my mother and this is the best compliment that they could give me.

  5. I make an even simpler biscuit. 2 cups of self-rising flour with 1 cup of whipping cream. Mix until wet, turn onto floured surface and knead a little bit. Pull off or cut biscuits and place on baking sheet. Place into 500 degree overn for 10 minutes and pull out great moist fluffy biscuits.

  6. I am thankful each day for my Mama…we lost my Grandmother (Daddy’s mother) in January of 2010…by March of 2010 we lost Daddy. About 2 weeks after that, Mama got diagnosed with melanoma. I nearly lost them all, but PRAISE GOD, He healed Mama and she is with us still. My Mama has always worked so hard but has managed to love us, take care of us and, yes, cook for us! Our drop biscuits use either the 1/2 cup of shortening or a stick of butter. Mimi’s (great-grandma) batter bread used shortening of course and was served with red-eye gravy.

  7. Chrisy, I so enjoy reading your writing and the recipes. Some of them are like what my mama made. But the best part of the site is being able to read and learn of others peoples way of doing something. Wouldn’t it be a boring place if we all did everything the very same way. Ever how some ones cooks is right they are never wrong when you make it your own and please your family in the process. Thank you so very much for what you do. I cook the way my mama did but my daughter doesn’t think my stewed potatoes taste like hers. She said mama’s taste better than mine. I am happy she has that memory of her grandma.

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