Get ready to bake the best drop biscuits with just 3 ingredients. Thanks to self rising flour, this drop biscuit recipe is so easy that you don’t need a special occasion to make hot and flaky biscuits. Plus, you’ll have them on the table in under 20 minutes!
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. So I’m happy to share how I learned to make them!
Content Covered Here
Self Rising Flour Biscuits Video Tutorial
Why You’ll Love This Recipe
- You don’t need a biscuit cutter! Just stir the 3 ingredients together, drop the batter on the baking sheet, and bake.
- They’re foolproof! With my pro tips, you can be assured that you’ll have recipe success.
- Use them as a savory side dish or as a dessert! Add them to the top of your chicken pot pie casserole or as a topping for your favorite fruit cobbler. Or learn how to make biscuits and sausage gravy.
If you’re looking for more inspiration, check out these easy biscuit recipes.
Recipe Ingredients and Substitutions
- self-rising flour – is a must. Check the expiration date to ensure that your self rising flour is fresh. To use all purpose flour, see our how to make self-rising flour recipe.
- whole milk – we recommend using whole milk for amazingly light biscuits. If you only have reduced fat (2%) milk on hand, you can use that but I do not recommend using non-fat milk.
- cold butter – the colder, the better. Keep your butter in the fridge until needed.
Drop Biscuit Recipe Variations
- Add jalapenos and shredded cheese to the dough to make jalapeno cheese biscuits.
- Make herb biscuits by sprinkling 1-2 teaspoons of your favorite dried herbs like rosemary, thyme, or parsley to the top before baking.
- Add 1 tablespoon of sugar to the batter to make sweet biscuits for strawberry shortcake.
If you have buttermilk on hand, try our easy drop buttermilk biscuits recipe!
How to Make Drop Biscuits With Self Rising Flour
- 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.
- 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.
Tips for Making Biscuits with Self-Rising Flour
🎯 TFN Pro Tip #1 – Use cold milk and butter.
Place your butter in the freezer for 15 minutes before making the recipe. It will be easier to grate. Keep your milk in the fridge until you need ir.
🎯 TFN Pro Tip #2 – 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.
How to Store Leftovers
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.
Recipe FAQs
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.
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.
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.
There are other baked goods you can make with self rising flour, too! We have recipes for cornbread and banana bread that call for self rising flour.
If you tried this drop biscuits with self rising flour recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
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
- Place your butter in the freezer for 15 minutes before making the recipe. It will be easier to grate.
- For the most tender, flaky drop biscuits with self rising flour, use a light touch. The best biscuit dough is created from minimal stirring.
- Add jalapenos and shredded cheese to the dough to make jalapeno cheese biscuits.
- Make herb biscuits by sprinkling 1-2 teaspoons of your favorite dried herbs like rosemary, thyme, or parsley to the top before baking.
- Add 1 tablespoon of sugar to the batter to make sweet biscuits for strawberry shortcake.
Nutrition
Save This Recipe!
Enter your email below, and we'll send the recipe straight to your inbox.
Previous
Marisa says
I don’t really bake with self-rising flour, but purchased some for another recipe and wanted to use it. I found this recipe, specifically looking for drop biscuits (didn’t want to knead or cut). This recipe worked beautifully. Fluffy and buttery–and quick to come together. I made 6 biscuits, which upped the baking time by about 3 minutes. THANKS!
Kristin says
These taste just like my mother’s homemade drop biscuits and brings back so many comforting memories!
Jamie says
These are delicious!! We usually use bisquick or canned biscuits but I wanted a healthier, less junk ingredients option. These taste way better than canned or bisquick! Mine were super crumbly the first time so I think I need to add a little more milk to match the consistency of the ones in your video.
Thanks!!
Rebecca Enriquez says
Do you use salted butter if you have to use the all purpose flour method?
Gianne - TFN Team Member says
You can use salted or not.
Chris Valle says
These were amazing and so easy! I added some chopped jalapenos and cheese and they were perfect. Definitely will make these again.