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!
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.)