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Drop Biscuits with Self Rising Flour

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You don’t need a special occasion to make hot and flaky biscuits because this simple 3 ingredient recipe takes 15 minutes to bake! So, let’s get baking to make some drop biscuits with this self rising flour recipe.

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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!

Drop Biscuits – What Are They?

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

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:

a pan of freshly baked biscuits

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

Baking sheet of drop biscuits

They’re so quick and easy and can be used in so many ways – savory or sweet.

Use sweet biscuits as easy cobbler topping in dessert recipes. And savory on chicken dumplings and beef stew, or as breakfast sandwiches. Our favorite is to use them to make biscuits and sausage gravy.

You’ll love our Strawberry Cobbler with biscuit topping!

Drop Biscuits with SELF-RISING FLOUR

As I’ve mentioned, this 3 ingredient biscuit recipe calls for self-rising flour. It is an essential ingredient to making them. And, these biscuits are so absolutely delicious that you’ll keep a bag of self-rising flour in your pantry.

But you can easily make your own self-rising flour from all purpose flour with our recipe below.

What Does self-rising (or self-raising) Mean?

Simply put, its 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, add a bag of self-rising flour to your shopping list.

There are more baked goods you can make with our self rising flour recipe. How about cornbread or banana bread, and of course, amazingly easy biscuits – they all call for self rising flour.

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

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

Self rising flour has just three simple ingredients. If I run out of it, I just mix up a batch to keep on hand until I can get to the store.

Make your own rising flour with our How to Make Self RIsing Flour recipe.

3 Ingredient Drop Biscuit Ingredients

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

  • self-rising flour – to use all-purpose flour, see above
  • whole milk – for amazingly light biscuits
  • cold butter – the colder, the better
flour, milk, and butter for drop biscuits

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

If you have buttermilk on hand, try our buttermilk biscuits recipe! But, for an easy biscuit recipe without buttermilk or cream, this drop biscuits recipe is perfect.

How to Make Easy Drop Biscuits

This 3 ingredient recipe for drop biscuits with self rising flour is so easy! As you’ll see below, it’s literally mix, drop, and bake.

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

First, measure the flour and add it to the bowl. Then, grate the cold butter right over the bowl. Very cold (not melted butter) is essential for success.

ingredients ready for self rising flour drop biscuits

TFN Baking Tip; for making 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.

closeup of a biscuits with a pan of them in the background

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.

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 use a thinner baking sheet. Using the Silpat ensures a more even, golden color to biscuits.

My batter is lumpy. Is that okay?

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.

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 into the flour. The butter should be pebble-sized.

What are the advantages to using self-rising flour?

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.

Can I use non-fat milk?

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 rising flour

Self Rising Flour Biscuit Recipe (3 Ingredient)

close up of easy drop biscuit.
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4.96 from 21 votes

Drop Biscuits with Self-Rising Flour

You don't need a special occasion to make hot and flaky biscuits because this simple 3 ingredient recipe takes 15 minutes to bake! So, let's get baking to make some drop biscuits with this self-rising flour recipe.
Course Bread, Appetizer, Side Dish, Lunch, Dinner
Cuisine American
Keyword biscuits, self rising flour recipes, 3 ingredient recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 8 biscuits
Calories 233kcal


  • Baking Sheet
  • mixing bowl


  • 2 cups self-rising flour (for all purpose flour, see notes below)
  • 1/2 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.



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 have the best drop biscuit recipe! So, make them today.

Get more Biscuit Recipes!

You’ll love these easy recipes: Cheesy Drop Biscuits, Bisquick Cheddar Biscuits (Cheddar Bay Biscuits), Buttermilk Drop Biscuits, Biscuits and Sausage Gravy, and Cheddar Jalapeno Drop Biscuits.

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14 thoughts on “Drop Biscuits with Self Rising Flour”

  1. 5 stars
    Absolutely loved the recipe! Will definitely be making these again and again! I substituted the regular all-purpose flour with gluten-free all-purpose flour. This made the mixture a bit thick and I added some extra milk to soften it up. Not much though. They turned out really well.

  2. 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!

  3. 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.

  4. 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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