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Drop Biscuits with Self Rising Flour

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You don’t need to wait for a special occasion to make biscuits, because you are just 3 simple ingredients and 20 minutes away from the best drop biscuits! This easy drop biscuit recipe uses self rising flour (though I’ll share how to make them with all purpose flour). But, trust me when I say these biscuits are so absolutely delicious that you’ll add a bag of self rising flour to the cart on your next grocery trip. So, let’s get baking and make some hot and flaky drop biscuits with self rising flour!

close up of drop biscuits

I didn’t grow up knowing how to make tender, flaky biscuits. In fact, it took me years to understand how flour, baking powder, and fat come together to create tall, high rising biscuits. Read my funny biscuits story here.

Once I understood the basics of biscuit making, I challenged myself to create easy biscuit recipes with just a few simple ingredients. After all, everyone loves a good biscuit!

My first biscuit recipe was the Easy 3 Ingredient Biscuits recipe that I shared with you last November. 

Then came my Cheddar Jalapeño Drop Biscuits recipe a few months ago.

And, now we have simple, drop biscuits that are perfect at any time and for any occasion!

What Are Drop Biscuits?

You might be wondering, what are drop biscuits? Well, biscuits (or scones) generally fall into two types: cut biscuits and drop biscuits.

When making cut biscuits, you use a biscuit cutter or knife to separate the dough into biscuits. A pan of cut biscuits is shown below:

baking sheet of cut biscuits
Cut biscuits are cut with a biscuit cutter or into squares with a knife.

For drop biscuits, you drop the batter right onto the baking sheet.

Drop biscuits are quick and easy, and they can be used in so many ways, both savory and sweet. Use drop biscuits as easy cobbler topping in shortcake recipes, and on chicken and beef stew, for breakfast sandwiches…I could go on and on. Or use them for biscuits and sausage gravy.

Check out this Strawberry Cobbler with drop biscuits topping:

Strawberry Cobbler with drop biscuits on top
Strawberry Cobbler

Self-Rising Flour Drop Biscuits

As I’ve mentioned, this drop biscuit recipe uses self rising flour. It is an essential ingredient to making these drop biscuits.

But you can easily make your own self rising flour, which is shared below.

What is self rising flour?

Simply put, it is all purpose flour that has baking powder and salt added in. Simple, right? Baking powder is a leavening agent (to make the biscuits rise) for baked goods.

If you love making easy biscuits from scratch, then add a bag of self-rising flour to your shopping list. There are so many other baked goods you can make with self rising flour – muffins, cookies, quick breads, and of course, amazingly easy biscuits.

But, it is really simple and easy to make your own self-rising flour. So, don’t let the lack of self rising flour keep you from baking these delicious drop biscuits!

How to make self rising flour from all purpose (regular) flour

Making self-rising flour takes just three simple ingredients. If I run out of self-rising flour, I usually mix up a batch to keep on hand until I can get to the store.

Make your own self-rising flour: Combine 4 cups of flour, 2 Tablespoons of baking powder, and 1 teaspoon of salt. Mix well, and store in a container at room temperature. This is enough for two batches of biscuits.

drop biscuits with rising flour

Flaky Drop Biscuit Ingredients

This is a 3 ingredient drop biscuit recipe. It is hard to believe that you can make the best drop biscuits with just 3 ingredients! But, once you make them, you will become their biggest fan.

  • Self rising Flour (to use all-purpose flour, see above)
  • Milk
  • Butter
flour, milk, and butter for drop biscuits

TFN Tip: place your butter in the freezer for 15 minutes before making drop biscuits. It will be easier to grate.

Although I love buttermilk biscuits, many of you don’t regularly keep buttermilk on hand.

So, I created this biscuits recipe with simple, common ingredients. Many households will have these ingredients right in their pantry and refrigerator.

If you are looking for an easy, 3 ingredient biscuit recipe without buttermilk or cream, then this is perfect for you.

For savory, cheesy biscuits, check out my Cheddar Jalapeño Drop Biscuits. Make them with jalapeños for a hint of spice, or leave them out for the best cheddar biscuits.

cheesy self rising flour drop biscuits

How to Make Easy Drop Biscuits

This recipe for drop biscuits with self rising flour is so easy! As you’ll see below, it’s literally mix, drop, and bake.

TFN Baking Tip; for making the most tender, flaky drop biscuits use a light touch. The best biscuit dough is created from minimal stirring.

So, let’s make some quick and easy drop biscuits!

  • Preheat oven to 450º.
  • First, measure the flour and add it to the bowl. Then, grate the cold butter right over the bowl. Stir dry ingredients.
ingredients ready for self rising flour drop biscuits
  • Make a well in the middle of your flour mixture, and add the milk all at once.  
  • The goal is to just mix the dough until it’s come together, and comes away from the sides of the bowl. This takes about 30 seconds.
  • Bake for 15 minutes, until lightly golden brown, and serve warm.

You can store biscuits at room temperature, in a sealed bag, for a few days. Get the full drop biscuits recipe below.

basket of self rising flour drop biscuits

Frequently Asked Questions

Is it better to grease the baking sheet or use parchment paper?

I like using parchment paper or a Silpat (silicone sheet). When baking at 450º the bottoms of the biscuits may brown, especially if you are using a thinner baking sheet. Using the Silpat ensures a more even, golden color to biscuits. If my choice is between greasing the baking sheet and parchment, I would go with parchment paper.

My batter is lumpy. Is that okay?

Yes, you want the biscuits batter to look lumpy. It’s important not to over stir the batter. Just 30 seconds or less of stirring is all it takes.

Can I cut in the butter instead of grating it?

Sure! Some people like using a pastry cutter to mix in the butter. Alternatively, you can use two knives to cut the butter in with the flour. The butter should be pebble sized.

What are the advantages to using self rising flour in biscuit making?

There are a few reasons I prefer to use self rising flour for making biscuits. It simplifies the biscuit making process because there are less ingredients to measure. And, the flour, baking powder, and salt are premixed, so less mixing is involved.

Can I use non-fat milk?

I do not recommend non-fat milk without modifying the recipe. If you only have non-fat milk, use 3/4 cup of milk and 3/4 cup of butter for the best biscuit. A high fat content is what helps make a flaky, tender biscuit.

Drop Biscuit Recipe with Self Rising Flour

close up of easy drop biscuit
Print Pin
5 from 16 votes

Self Rising Flour Drop Biscuits

This is the easiest self rising flour drop biscuits recipe! With just 3 simple ingredients and 15 minutes of baking, you'll have the most tender, flakiest biscuits. And, they are perfect for any occassion.
Course Side Dish, Lunch, Dinner, Bread, Appetizer
Cuisine American
Keyword Rolls, Bread, Breads, 30 minute meals, Appetizers, biscuits, homemade biscuits, biscuits from scratch, Dinner
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 8 biscuits
Calories 233kcal


  • Baking Sheet


  • 2 cups self rising flour (for all purpose flour, see notes below)
  • 1/2 cup butter, grated
  • 1 cup milk (whole or 2%)


  • 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.
  • Preheat oven to 450ºF.
  • 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.


To use all purpose flour in place of self-rising flour:
Mix 2 cups of all-purpose flour, 1 tbsp baking powder, 1/2 tsp fine salt


Serving: 1biscuit | Calories: 233kcal | Carbohydrates: 24g | Protein: 5g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 3mg | Sodium: 148mg | Potassium: 77mg | Fiber: 1g | Sugar: 2g | Vitamin A: 557IU | Calcium: 43mg | Iron: 1mg

Now you know how to make the best drop biscuits! And, why self rising flour is something you should keep in your pantry. So, make these easy, delicious drop biscuits today.

One last thing, if you are lucky enough to have any leftover biscuits, wrap them tightly in plastic wrap or bees wax wrap and store 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.

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drop biscuits with rising flour

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12 thoughts on “Drop Biscuits with Self Rising Flour”

  1. 5 stars
    These are so perfect. I’ve been making drop biscuits for years, but they weren’t half as good as these. THANK YOU for this recipe. It will be a regular here.

    • I share a funny story of my biscuit adventures in my early biscuit posts 🙂 I am so glad you enjoyed this recipe and thanks so much for taking the time to do a review!

  2. 5 stars
    These were excellent–crispy on the outside and so tender on the inside, as well as being just the right amount of salty and buttery! I had to use AP flour since I was out of self-rising, but even so, they turned out great. The only problem I encountered was that at 450 degrees, my oven was too hot to use parchment paper. The paper started to burn and almost ruined the biscuits on the bottom. I had to transfer to a regular cookie sheet to finish baking. The next time, I will not use the parchment paper and bake at 400 degrees. Thanks for the recipe!!

    • I’m glad they were delicious! I haven’t even encountered issues with my parchment paper burning at that temparature, but I would recommend not dropping the temperature below 425ºF. Instead, I would use a greased pan or a silicone baking sheet for your biscuits.

  3. I love the appearance of drop biscuits. Could I use this recipe to top my homemade Pot Pies – just plot the batter on top of the chicken mixture, and then bake? I think they would be unique!


    • Hi Virginia, you absolutely could top your homemade pot pies with these biscuits. I use biscuit topping for all my cobbler recipes.

    • I use either. If you’re sensitive to salt, and use salted butter you might want to leave out the salt called for in the recipe. As you might know, self-rising flour contains a small amount of salt.


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