Get ready to bake some of the best drop biscuits with self rising flour you have ever tasted! You don’t need a special occasion to make hot and flaky biscuits, because they’re delicious with any meal of the day. You’ll be happy to know that all you need are 3 ingredients, this simple recipe, and 15 minutes to bake them up!
Renae didn’t grow up knowing how to make tender, flaky biscuits. In fact, it took her years to understand how flour, baking powder, and fat come together to create tall, high rising biscuits.
Read her funny biscuits story.
Content Covered Here
What are Drop Biscuits with Self Rising Flour
You might be wondering, what are drop biscuits? Well, biscuits and scones generally fall into two types: cut and drop.
To make cut biscuits, you roll the dough, then use a cutter or knife to separate the dough into individual pieces. A pan of cut biscuits is shown below:
Use sweet biscuits as easy cobbler topping in dessert recipes. And savory for things like chicken dumplings and beef stew, or as breakfast sandwiches. Our favorite is to use them to make biscuits and sausage gravy.
Making Biscuits with Self Rising Flour
This 3 ingredient biscuit recipe calls for self-rising flour. It is an essential ingredient to making them. And, these baked goods are so absolutely delicious that you’ll want to keep a bag of self-rising flour in your pantry at all times.
But, it’s very simple to make self-rising flour if you want to.
What Does Self Rising Mean?
Simply put, self-rising (or self-raising) flour has baking powder and salt added in. Baking powder is a leavening agent (to make the biscuits rise) for baked goods.
- self-rising flour – to use all-purpose flour, see above
- whole milk – for amazingly light biscuits
- cold butter – the colder, the better
If you have buttermilk on hand, try our buttermilk drop biscuits recipe!
Tips for the Best Drop Biscuits
First, measure the flour and add it to the bowl. Then, grate the cold butter right over the bowl. Using very cold butter is essential for the fluffy, tender texture you want.
🎯 TFN Pro Tip – Use cold ingredients.
Place your butter in the freezer for 15 minutes before making the recipe. It will be easier to grate.
🎯 TFN Pro Tip – Use a light touch.
For the most tender, flaky drop biscuits with self rising flour, use a light touch. The best biscuit dough is created from minimal stirring.
Make a well in the middle of your flour mixture, and add the milk. Mix the dough until it’s come together and pulls away from the sides of the bowl. This takes about 30 seconds.
Scoop dough with a large tablespoon or ice cream scoop and drop it on a prepared baking sheet.
Bake at 450ºF for 15 minutes, until lightly golden brown, and serve warm.
If you are lucky enough to have any leftovers, wrap them tightly in plastic wrap or beeswax wrap and store them at room temperature for up to 3 days.
Or wrap in foil and freeze biscuits for up to 3 weeks. To reheat, bake them at 300º for 10 minutes.
Drop Biscuits Recipe FAQ
I like using parchment paper or a Silpat (silicone sheet). When baking at 450º the bottoms of the biscuits may brown, especially if you use a thinner baking sheet. Using the Silpat ensures a more even, golden color to biscuits.
Yes, you want the biscuit batter to look lumpy. It’s important not to over-stir the batter. Just 30 seconds or less of stirring is all it takes.
Sure! Some people like using a pastry cutter to mix in the butter. Alternatively, you can use two knives to cut the butter into the flour. The butter should be pebble-sized.
There are a few reasons I prefer to use self-rising flour for making biscuits. It simplifies the process because there are fewer ingredients to measure. And the flour, baking powder, and salt are premixed, so less mixing is involved.
I do not recommend non-fat milk without modifying the recipe. If you must use non-fat milk, use 3/4 cup milk and 3/4 cup butter for the best biscuit. high fat content is what helps make a flaky, tender biscuit.
Drop Biscuits with Self Rising Flour
- Baking Sheet
- mixing bowl
- 2 cups self-rising flour (for all purpose flour, see notes below)
- ½ cup butter
- 1 cup milk (whole is recommended for best results)
- Preheat oven to 450ºF.
- Using a medium-sized bowl, add 2 cups of self rising flour. Unwrap stick of cold butter and grate butter over the flour, then stir to evenly distribute the butter.
- Create a well in the center of the dry ingredients (flour and butter). Pour the milk in the well and stir, just until the dough comes together and way from the walls of the bowl – about 30 seconds. For the flaky, tender biscuits, do not over mix.
- Grease or line baking sheet with parchment paper. Using a tablespoon or ice cream scoop, scoop batter onto the baking sheet. This recipe makes 8 – 10 biscuits.
- Bake for 13-15 minutes, until golden in color. Serve warm.