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.
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:
For self rising flour drop biscuits, you drop the batter right onto the baking sheet.
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
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.
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.
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
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.
Self Rising Flour Biscuit Recipe (3 Ingredient)
Drop Biscuits with Self-Rising Flour
Equipment
- Baking Sheet
- mixing bowl
Ingredients
- 2 cups self-rising flour (for all purpose flour, see notes below)
- ½ cup butter
- 1 cup milk (whole is recommended for best results)
Instructions
- 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.
Video
Notes
Nutrition
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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Jackie says
Awesome flavor, fast to make and will be making these a lot. Wow
*****+
Cass says
Now usually I do not comment on recipes but after seeing you “whole milk is recommended for best results” I had no choice! Buttermilk makes a biscuit a biscuit! This recipe is darn easy and really awesome. Use buttermilk when you make this and you’ll understand why once you taste them!
Jackie says
I tried with 2% and they were great but I will try with buttermilk. Thanks
Julie Ray says
I made this recipe tonight. I was blown away by the taste & the texture of the biscuits. I made 9 total & they rose & got browned on top, was moist also. Delicious best biscuits I’ve made in 11 years. They are usually hard, no taste & looks bad. But the ones tonight are great, a bit fluffed & taste awesome.ill definitely make these again.
Sandra says
Made these biscuits tonight and my husband could not get enough of them. They were fabulous and I am going to make them again. They are so easy and fast to make !!! Thank yiu