Last week I was delighted to share one of our favorite weekend breakfasts which included Homestyle Country Gravy generously poured atop some fluffy down home drop biscuits. So, now that you’ve mastered that scrumptious gravy, it’s time to try your hand at the down home drop biscuits!

down home drop biscuits

There are basically two kinds of biscuits you can make: cut and dropped. Cut biscuits require using a rolling pin to roll out your biscuit dough to an even thickness and then use a biscuit (or cookie) cutter to cut the biscuits out. It is then common to gather the scraps, re-roll them, and cut again until all of the dough has been used. While that will give your biscuits a more uniform look, it is time consuming and unnecessary if you are just going to pour gravy all over them!

The down home drop biscuit has a much more simple process. After the ingredients are mixed, grab a handful or scoop a spoonful on to your baking sheet. No rolling or cutting needed!


Makes four large biscuits

1 ½ cups flour

2 teaspoons baking powder

½ Tablespoon sugar

½ teaspoon salt

3 Tablespoons butter

½ cup milk


Mix together all your dry ingredients: flour, baking powder, sugar, and salt.

Use a pastry blender to cut in the butter. Alternately, you can use softened butter and just stir it with a fork. You could even use melted butter and stir it with a spoon, but you don’t want a lot of butter clumps. Basically, the end result needs to look crumbly and dry. Don’t worry too much about getting the perfect texture. This recipe is fairly forgiving.

biscuit crumb

Add in your milk and mix until it is combined. No need to go crazy with the stirring.

Divide the dough into 4 pieces and scoop or drop those pieces onto a greased baking sheet. We prefer to use a silicone mat, but you can put them directly on the baking sheet as well. You can slightly shape them, but there is no call for rolling them into a neat ball. If you were going for aesthetics, you should have made the other kind of biscuits.

biscuit shape

Bake at 450° for 10-12 minutes. They should be lightly browned on top and cooked through, meaning the dough is not sticky in the middle.


Serve any way you like. Butter and jelly is nice, but of course I recommend serving these down home drop biscuits covered in our homestyle country gravy!

homestyle country gravy and biscuit

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Southern Carolina Family