drop biscuits
Biscuits made from wet dough spooned straight onto the pan.
Also called drop biscuit.
Updated September 21, 2026
drop biscuits pronunciation
/DROP BIS-kits/
Meaning
Country biscuits you don't roll and stamp. The dough stays sticky, so you scoop it and drop blobs on a sheet or skillet. They bake up craggy and soft instead of tall and flaky. On a farmhouse morning they are the quick kind, the ones you throw together when hungry folks are already at the table.
How folks use it
- “She whipped up a pan of drop biscuits while the gravy thickened.”
- “We had drop biscuits and sausage for breakfast before chores.”
Origin and etymology
Drop-style biscuits go back to early American home cooking: wetter dough, spooned onto a pan, no kneading or biscuit cutter. The method stuck in Southern and Appalachian kitchens as everyday quick bread. Cathead biscuits are their bigger, hand-shaped cousins.
Frequently asked questions
Are drop biscuits the same as cathead biscuits?
Not quite. Catheads are the big hand-shaped ones. Drop biscuits are usually smaller spoonfuls, faster and more rustic.