Drop Butter Biscuits

Drop Butter Biscuits

Apparently, September is National Biscuit Month. A staple in African American homes for generations no matter the month, even when you don’t have eggs, Drop Butter Biscuits are a quick baked treat you can enjoy in just a few minutes.

At almost 60 years of age I still think of biscuit making as too much work because that is what my mother used to say to me when I was growing up. Disregard the fact her mother made biscuits almost everyday. Or the outrageous notion that my 8 year old mother or her 10 year old sister, Aunt Irma might be tasked with killing a chicken, gutting it and then frying it up for noon day dinner. It was too much work. Post traumatic stress disorder transcends generations.

Drop Butter Biscuits


2 Cups Flour ( I used a combination of white flour, whole wheat flour and ground rolled oats)

3 teaspoons Baking Powder

3 teaspoons Salt (I like Real Salt)

1/4 Cup Butter

3/4 Cup Milk


Mix all dry ingredients together. Cut butter into flour mixture until it resembles corn meal (I use my fingers). Add milk and stir until dough forms a ball and leaves the sides of the bowl. Lightly flour the ball and drop onto non-stick baking sheet. Bake at 425 degrees for 12 to 15 minutes. Makes 4 large or 6 medium size biscuits. Slather the Drop Butter Biscuits while they’re hot with more butter and a healthy dollop of Black Strap Molasses or some Strawberry Cardamom Sauce for a new millennia makeover.

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