Drop Biscuits Recipe So Easy

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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. Ok, I have to ask….what’s the history behind the name? I’m from Texas/Oklahoma, but I’ve never heard of cat head biscuits. Lol

    My mama made what we called a cinnamon roll, but it was really more of a long roll which was then coiled into one pan. There must not have been any leavening, because all of it was crusty. I finally asked how she made it, but she couldn’t remember. Looking back later, I realized she had been getting close to end of life, so I’m sure that’s why.

    One year we made 13 types of jams and jellies lol. I miss her

    1. I always heard it’s because you pinch off a piece of dough & roll it quickly between your palms til round ‘about the size of a small cat’s head’ then place them onto your pan & pat them down once gently. Bake.

  2. My mama wasn’t much for hugging, etc. She showed us her love by what she did. Being the best cook in all the world was one of those things. Her “from scratch” biscuits, Fried Chicken, and Apple Pie were just a few things that earned her that title.

    I miss her.

  3. This takes me back ! I never had toast either until I had it at some one else
    home when I was 10 years or so. Last night I made toast and after 55 some years it still felt like a treat !! Thanks.

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