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Drop Biscuits

On the trail, a lot of food prep had to be done without the benefit of tables, counters, cutting boards or other flat surfaces. Drop Biscuits were, therefore, a good thing to prepare in the dutch oven when corn bread was wearing a little thin. Here is a modern recipe for both Drop Biscuits . . . Sausage Gravy (a heavenly, if not entirely low-fat, combination!) goes wonderfully with these!


  • 3 cups all-purpose flour
  • 2 tablespoons baking powder
  • ½ teaspoon salt
  • ¾ cup COLD butter, in small pieces (margarine can be used, but it's not as yummy or successful). I have heard of people substituting solid bacon fat or lard, too, but I am not brave enough to try that yet!
  • 1¼ cup buttermilk (you can also use milk, or, to be a bit more authentic, as our current understanding of buttermilk is the cultured, thick, tangy stuff, while Ma's was the thin, sweeter stuff that was the by-product of making butter each week, you can mix milk and buttermilk in your preferred quantities to get the taste you desire)


Preheat oven to 400 degrees.

Add flour, baking powder, and salt to the bowl of a food processor (or a large bowl.)

Add butter pieces and pulse until butter is completely cut into the flour mixture (or use a pastry cutter if using a bowl.) While pulsing (or stirring) drizzle in the buttermilk until dough just comes together and is no longer crumbly.

Drop in clumps on two baking sheets, then bake for 15-17 minutes, or until golden brown. (Optional: Brush with melted butter when biscuits first come out of the oven.)