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Home » In the Kitchen

Easy Deep-Fried Drop Biscuits - Free Printable

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deep-fried drop biscuits with cinnamon sugar on a rack

"These biscuits taste like old-fashioned doughnuts. This recipe utilizes the drop biscuit method, but instead of baking the biscuits, we fry them in bubbling hot grease, which creates a crisp exterior that surrounds the soft biscuit crumb we love. In the summer, we serve a limited supply of these at Bomb Biscuit Co., fresh out of the fryer - rolled in cinnamon sugar with a side of Georgia Peach Mango Jam to dunk each biscuit in before devouring."

- Erika Council

Welcome to the kitchen! This is the third biscuit recipe we've shared with you in our growing collection of recipes and we're feeling pretty good about that. Biscuits are versatile and fun, and the best part, kids love them!

These easy deep-fried drop biscuits are crispy on the outside and soft on the inside. Coat them in cinnamon and something sweet.

Find a free printable recipe with pics for these drop biscuits down at the bottom.

Learn more about cooking with kids.

Contents hide
1 Still We Rise Cookbook
2 Duke's Mayo Biscuits
3 Sweet Potato Biscuits
4 Sky-High Buttermilk Biscuits
4.1 Family & Kids' Cooking Resources
5 Food from Around the World: Free Cooking Lessons
5.1 Free Cooking Course for Families
6 Anson Mills
7 How to Make Deep-Fried Drop Biscuits with Cinnamon Sugar
7.1 Ingredients
7.2 Equipment
7.2.1 Made In Cookware
7.3 1. Make the Cinnamon Topping
7.4 2. Measure Out the Dry Ingredients to Make the Biscuits
7.5 3. Melt the Butter
7.6 4. Combine the Butter and Buttermilk
7.7 5. Add the Buttermilk Mixture to the Flour Mixture
7.8 6. Heat the Oil in the Wok
7.9 7. Deep-Fry The Biscuits in the Wok
7.10 8. Flip Them Over
7.11 9. Remove the Biscuits with the Spider Strainer
7.12 10. Coat the Drop Biscuits with the Cinnamon Mixture
8 Free Drop Biscuits Recipe
8.1 Free Deep-Fried Drop Biscuits Recipe for Pre-Readers & Up
8.2 Montessori Continent Boxes
9 Easy Deep-Fried Drop Biscuits
9.1 Equipment
9.2 Ingredients US CustomaryMetric 1x2x3x
9.2.1 Cinnamon Sugar
9.2.2 Biscuits
9.3 Instructions
9.4 Notes
9.5 Nutrition

Disclosure of Material Connection: Some of the links in the post are “affiliate links.” This means if you click on the link and purchase the item, I will receive an affiliate commission. Amazon links are not affiliate links. You can read my full affiliate disclosure.

Cover of Still We Rise by Erika Council

Still We Rise Cookbook

These deep-fried drop biscuits are from Still We Rise: A Love Letter to the Southern Biscuit with Over 70 Sweet and Savory Recipes by Erika Council.

Erika Council is the granddaughter of Mildred "Mama Dip" Council, (if you've heard of Mama Dip's Kitchen in Chapel Hill, NC you already know what's up) as well as a teacher and activist who cooked to raise money to support the Civil Rights Movement.

This cookbook will help you unleash the creativity in your kitchen w/ recipes like Everything "Bagel" Biscuits & Biscuit Bread Pudding with Whiskey Cream Sauce. There are plenty of process shots included with the recipes, making the results just as attainable as if you were baking alongside Erika.

Sara Strickland Gavin was my maternal great-grandmother. I would be a teenager before I knew what her actual name was, as Big Mama was how she was always referred to, even by those in the community of no kin to us. She was an enigma of sorts; there are no records of her birth, just a story of how she was born on Phelps Alley, which no longer exists in our small town of Goldsboro. There are stories of her ability to "pass," which allowed her to be sent to the whites-only grocery store unnoticed as a young girl, and endless recountings of the resolute woman who baked the best biscuits, sweet potato pie, and crushed pineapple cake, according to everyone. And she kept a pistol in a box by her foot during the riots of '68, according to my mother.

As children, many dream of becoming doctors, lawyers, astronauts. I just wanted to be a Big Mama: an omnipresent figure that would be remembered forever for her biscuits, coconut cake, and Colt .45 pistol.

- Erika Council

More biscuits from Still We Rise:

Mayo biscuits and Still We Rise cookbook open to Duke's Mayo Biscuit recipe

related recipe!

Duke's Mayo Biscuits

The best basic biscuit with the flakiest of layers.

Get the recipe
homemade sweet potato biscuits with benne seeds

related recipe!

Sweet Potato Biscuits

So delicious, they're history!

Get the recipe →

You can find Erika at Bomb Biscuit Co. in Atlanta, where she is chef and owner.

Have you tried these easy buttermilk biscuits from The Prairie Homestead Cookbook?

closeup of a plate with a buttermilk biscuit and eggs on a kid's table

related recipe!

Sky-High Buttermilk Biscuits

Easy farmhouse-worthy biscuits that reach new heights!

Get the recipe →

Stop by our shop to see more Family & Kids' Cooking Resources.

Family & Kids' Cooking Resources

Beautiful and diverse cooking resources for you!

Shop Now ➜
Cover of Everyday Grand cookbook by Jocelyn Delk Adams with Olga Massov

Learn more about allergies and your family.

Looking for more breakfast ideas? Try these Peruvian donuts, mallorcas or scrambled eggs.

Pair these drop biscuits with the perfect cup of chai.

mallorcas, aloo chaat, bbq prawns, rabbit stew, cinnamon roll pound cake, picarones

Food from Around the World: Free Cooking Lessons

Learn from some of the most talented chefs around the world!

    Built with ConvertKit

    Free Cooking Course for Families

    Discover recipes for every continent! Sign up to receive free cooking lessons for the whole family. Learn from some of the most talented chefs around the world and participate in the quality practical life experiences Montessori education is known for.

    Find out more about the cooking course.

    What are Drop Biscuits?

    Drop biscuits are quick biscuits to prepare and fun for kids. The dough is moister than traditional biscuit dough and can be scooped using a ¼ cup measure and dropped onto a baking sheet or, in the case of this recipe, dropped into a wok for deep frying.

    As Erika mentions in Still We Rise cookbook:

    "Drop biscuits are coarser in appearance and texture and have a crunchy exterior that makes them great with gravy."

    Anson Mills Red May Wheat Pastry Flour in the package

    Anson Mills

    Heirloom wheat, rice, farro, oats, corn, and more!

    Shop Now →

    How to Make Deep-Fried Drop Biscuits with Cinnamon Sugar

    Ingredients

    • stevia or sugar - we use stevia to cut down on sugar intake but you can substitute the same amount of sugar for stevia
    • cinnamon - this Peni Miris Cinnamon boasts hints of whiskey, honey, orange blossom, and vetiver
    • flour - we recommend Red May pastry flour for an unforgettable biscuit, but you can use any all-purpose flour you like. We've also used einkorn to make these easy drop biscuits
    • baking powder
    • salt - this recipe calls for kosher salt
    • baking soda
    • buttermilk - full-fat buttermilk works best. No buttermilk, no problem
    • butter
    • oil - Erika recommends peanut or another neutral oil for frying. We used refined coconut oil since that's what we have in bulk

    Equipment

    • prep bowls
    • kitchen scale
    • measuring spoons
    • measuring cup
    • whisk
    • spatula
    • kitchen thermometer
    • spider strainer - perfect for flipping the biscuits while they fry and then removing them from the wok
    • small saucepan
    • wok - my favorite thing about this wok when making these drop biscuits is we don't waste oil. It's also naturally non-stick and lightweight, a perfect choice when cooking over high heat. If you don't have a wok, use a Dutch oven.
    • cooling rack
    • sheet pan
    Noah is adding oil to a wok

    Made In Cookware

    This attractive Blue Carbon Steel Wok will elevate your cooking game!

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    closeup of peni miris cinnamon and a spice spoon from Diaspora Co

    1. Make the Cinnamon Topping

    Wash your hands with soap and water. Use a measuring cup and measuring spoon to measure the stevia (or sugar) and cinnamon. Whisk them together in a medium-sized bowl.

    cinnamon and sugar beside Nature Inspired Learning color by number printables

    If you enjoy these drop biscuits in the fall, pair them with color-by-number printables for the sweetest breakfast experience.

    dry ingredients for making drop biscuits next to Still We Rise cookbook open to the drop biscuits recipe

    2. Measure Out the Dry Ingredients to Make the Biscuits

    Use a kitchen scale to weigh the flour in a large bowl. Measure the baking powder, stevia (or sugar), salt, and baking soda using measuring spoons, adding them to the bowl with the flour. Use a whisk to combine.

    butter melting in a copper saucepan

    3. Melt the Butter

    Place the butter in a small saucepan and heat over medium-low heat. Turn off the stove when the butter is melted.

    buttermilk and melted butter mixture

    4. Combine the Butter and Buttermilk

    Transfer the butter to a small bowl. Add the buttermilk to the bowl using the measuring cup. Stir with a spoon until small clumps form in the mixture. When it looks curdled, move on to the next step.

    dough for making deep-fried drop biscuits in a bowl with a spatula

    5. Add the Buttermilk Mixture to the Flour Mixture

    Transfer the buttermilk mixture into the bowl with the flour mixture. Use a spatula to stir until combined. Erika says the dough will be shaggy and sticky.

    coconut oil in a Made In blue carbon steel wok

    6. Heat the Oil in the Wok

    Add enough oil to the wok so that the level is 1 - 1.5 inches from the bottom of the pan. Turn the stove on medium-high heat.

    kitchen thermometer in a wok with oil

    Use a kitchen thermometer to check the temperature of the oil. When it's 375 °F, move on to the next step.

    a measuring cup with drop biscuit dough inside and a wok in the background

    7. Deep-Fry The Biscuits in the Wok

    Use a ¼ measuring cup to scoop the dough and gently drop it in the wok. Use the spatula as needed to remove the dough from the measuring cup. Add three or more at a time to the wok for frying.

    drop biscuits frying in a wok
    drop biscuits frying in oil in a blue carbon steel wok

    8. Flip Them Over

    After about two minutes, use the spider strainer to gently flip them over in the oil. Remove the drop biscuits when they're golden brown and cooked through.

    fried drop biscuits in a spider strainer

    9. Remove the Biscuits with the Spider Strainer

    Remove the biscuits from the wok using the spider strainer. Place them on a cooling rack for 10 to 15 seconds.

    fried drop biscuits cooling on a rack
    deep-fried drop biscuits with cinnamon sugar on a rack

    10. Coat the Drop Biscuits with the Cinnamon Mixture

    Transfer the biscuits to the bowl with the cinnamon topping and toss them to coat OR if you have young kids, you can roll them around. You may lose fewer biscuits to the floor using option two.

    Erika also recommends shaking the drop biscuits in a paper bag to coat them.

    Place them back on the rack for 5 minutes before serving. While they're cooling, fry the rest of the dough in the wok. Turn off the stove when finished.

    John is devouring his Thanksgiving drop biscuit

    Enjoy!

    inside of a deep-fried drop biscuit
    ingredients snippet for making deep-fried drop biscuits

    Free Drop Biscuits Recipe

    Easy deep-fried drop biscuits to try at home!

      Built with ConvertKit

      Free Deep-Fried Drop Biscuits Recipe for Pre-Readers & Up

      Grab your free printable recipe cards above. Kids can gather ingredients using the ingredient list, gather their equipment with the tools list, and prepare the meal using the step-by-step recipe cards, with assistance as needed.

      The cards are easy to use, include pictures, and encourage confidence and independence in the kitchen. They also make an excellent addition to your Montessori continent box for North America.

      Montessori Continent Boxes

      Explore every continent with these solid maple hardwood boxes.

      Shop Now ➜
      Montessori continent boxes with Schleich animals on top of the Africa and Asia boxes
      deep-fried drop biscuits with cinnamon sugar on a rack

      Easy Deep-Fried Drop Biscuits

      Kristin
      These easy deep-fried drop biscuits are crispy on the outside and soft on the inside. Coat them in cinnamon and something sweet.
      5 from 1 vote
      Pin Recipe Print Recipe
      Prevent your screen from going dark
      Prep Time 20 minutes mins
      Cook Time 10 minutes mins
      Total Time 30 minutes mins
      Course Breakfast, Dessert, Snack
      Cuisine Southern
      Servings 8 people
      Calories 348 kcal

      Equipment

      • Apron
      • Prep Bowls
      • Kitchen Scale
      • Measuring Spoons
      • Measuring Cup
      • Whisk
      • Silicone Spatula
      • Kitchen Thermometer
      • ¼ Cup Measure
      • Spider Strainer
      • Small Saucepan
      • Blue Carbon Steel Wok
      • Cooling Rack
      • Sheet Pan

      Ingredients 
       

      Cinnamon Sugar

      • ½ cup stevia or sugar
      • 1 teaspoon cinnamon

      Biscuits

      • 2 cups Red May wheat pastry flour
      • 2 teaspoon baking powder
      • 2 tablespoon stevia or sugar
      • ¾ teaspoon kosher salt
      • ½ teaspoon baking soda
      • 1¼ cups buttermilk full-fat
      • 1 stick unsalted butter melted
      • oil for frying

      Instructions 

      • Make the cinnamon topping: Wash your hands with soap and water. Use a measuring cup and measuring spoon to measure the stevia (or sugar) and cinnamon. Whisk them together in a medium-sized bowl.
      • Measure the remaining dry ingredients: Use a kitchen scale to weigh the flour in a large bowl. Measure the baking powder, stevia (or sugar), salt, and baking soda using measuring spoons, adding them to the bowl with the flour. Use a whisk to combine.
      • Melt the butter: Place the butter in a small saucepan and heat over medium-low heat. Turn off the stove when the butter is melted.
      • Combine the butter and buttermilk: Transfer the butter to a small bowl. Add the buttermilk to the bowl using the measuring cup. Stir with a spoon until small clumps form in the mixture. When it looks curdled, move on to the next step.
      • Add the buttermilk mixture to the flour mixture: Transfer the buttermilk mixture into the bowl with the flour mixture. Use a spatula to stir until combined. Erika says the dough will be shaggy and sticky.
      • Heat the oil in the wok: Add enough oil to the wok so that the level is 1 - 1.5 inches from the bottom of the pan. Turn the stove on medium-high heat. Use a kitchen thermometer to check the temperature of the oil. When it's 375 °F, move on to the next step.
      • Deep-fry the biscuits in the wok: Use a ¼ measuring cup to scoop the dough and gently drop it in the wok. Use the spatula as needed to remove the dough from the measuring cup. Add three or more at a time to the wok for frying.
      • Flip them over: After about two minutes, use the spider strainer to gently flip them over in the oil. Remove the drop biscuits when they're golden brown and cooked through.
      • Remove the biscuits with the spider strainer: Remove the biscuits from the wok using the spider strainer. Place them on a cooling rack for 10 to 15 seconds.
      • Coat the Biscuits with the Cinnamon Mixture: Transfer the biscuits to the bowl with the cinnamon topping and toss them to coat OR if you have young kids, you can roll them around. You may lose fewer biscuits to the floor using option two.Erika also recommends shaking the drop biscuits in a paper bag to coat them. Place them back on the rack for 5 minutes before serving. While they're cooling, fry the rest of the dough in the wok. Turn off the stove when finished.

      Notes

      • Never leave cooking food unattended
      • Always have good ventilation when using a gas stove
      • See more guidelines at USDA.gov.
      • Full Lesson Info and Pictures at:  https://happyhomeschooladventures.com/drop-biscuits

      Nutrition

      Calories: 348kcalCarbohydrates: 29gProtein: 5gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 34mgSodium: 434mgPotassium: 164mgFiber: 3gSugar: 2gVitamin A: 418IUVitamin C: 0.01mgCalcium: 118mgIron: 1mg

      Estimated nutrition information is provided as a courtesy and is not guaranteed.

      Tried this recipe?Let us know how it was!

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      Kristin from Happy Homeschool Adventures

      Hi, I'm Kristin!

      I'm a Montessori homeschooler of 4 living in the beautiful Pacific Northwest. I'm a nature lover and environmental minimalist sharing my experience in guiding kids from the back of the boat.

      More About Me ➜

      Our Land Acknowledgement

      We reside on the ancestral lands of the Kalapuya and Luckiamute Tribes as well as the Confederated Tribes of Grand Ronde and the Confederated Tribes of the Siletz Indians.  The land was ceded in the Ratified Indian Treaty #282 on January 22, 1855.  The languages of the Indigenous peoples of this area are Kalapuya and Chinuk Wawa.


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