Drop biscuits are really something special because they have the same delicious texture as regular biscuits but are so much easier! And these 3-Ingredient Drop Biscuits in particular are incredibly moist, flaky, and buttery, made with just butter, self-rising flour, and buttermilk.
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Ingredients
(Probably the simplest ingredient list I've ever written!)
- Self-rising flour: my new favorite ingredient that makes baking so much easier - basically a combination of flour, a rising agent, and salt all pre-combined.
- Butter: a key ingredient in biscuits making them, well, buttery. I used Kerrygold butter because I love the richness of it and tend to lean towards preferring a saltier biscuit, but you could use any butter, salted or unsalted.
- Buttermilk: buttermilk helps give fantastic texture to biscuits and the slightest tang that keeps you wanting more.
How to make drop biscuits from scratch
These easy drop biscuits couldn't be more simple and straightforward to make. One bowl, three ingredients, only about 25 minutes, and you'll be in biscuit heaven.
- Preheat your oven to 450℉.
- Combine your flour and butter. In a large mixing bowl, add the self-rising flour. Then add the butter in one of a few ways: cut it into cubes and work it into the flour with your hands until it's evenly distributed and coarse round pieces, or cut it into cubes and work it into the flour using a pastry cutter, or put it in the freezer for a few minutes and using a coarse grater grate it right in and gently mix to combine with the flour.
- Add the buttermilk. To the flour and butter mixture, create a small well and pour in the buttermilk. Mix with a spoon until just combined.
- Drop the biscuits! Onto a parchment paper lined baking sheet, use either 2 spoons or a large cookie scoop, grab about ¼ cup of the dough and drop it right on to the baking sheet. It doesn't need to be placed down nicely or shaped, just simply dropped on!
- Bake. Bake for about 15-18 minutes until nicely golden brown.
What is a drop biscuit?
You might be thinking - how are these drop biscuits different than regular cut-out biscuits? Well, honestly, drop biscuits are so incredibly similar to regular cut-out biscuits. There really is only one big difference, and it's their shape/how they're formed.
With cut-out biscuits – once mixed you turn the dough out onto a floured surface (sometimes create layers by folding it onto itself) and then using a biscuit cutter/knife/other kitchen utensil, cut out circular or square biscuits and place them onto a baking sheet.
With drop biscuits – you just mix the dough together and then simply using two spoons/a measuring cup/a cookie scoop, "drop" the dough right onto the baking sheet. The dough is also a little bit wetter for drop biscuits.
Tips for making great drop biscuits
- Use cold butter: You want to make sure that the butter stays solidified during the prepping process, so using cold butter helps make sure it stays solid. Solid butter is important in biscuit dough because it helps create those flaky layers when baked.
- Cube or grate your butter: There are a few ways to incorporate butter into your flour. You can cube it and work it into coarse pieces with your hands or a pastry cutter, or you can freeze it for about 30 minutes and grate it in using a coarse grater. All ways work great.
- Mix until just combined: It's really important to mix the buttermilk in until just combined with the flour butter mixture. If you over mix, it could make the biscuits tough and less flaky.
- Use parchment paper: This will help ensure the bottoms of the biscuits don't get too brown when they're baking.
What to serve with drop biscuits
There are sooo many different ways you could serve drop biscuits. Below are a few that scratch the surface:
- With your favorite jelly or jam
- With a nice pat of salted butter
- Sliced in half with eggs on top
- Made into a bacon, egg, and cheese sandwich
- Baked with your favorite fruit as a cobbler topping
- On top of dumplings/soups/stews
Biscuit flavor variations
Similar to what to serve with biscuits, the flavor variations are also relatively endless. A few favorites that pop into mind:
- CHEESE! Cheddar would be particularly great
- Cheddar, chive, bacon (cooked bacon)
- Make them sweet with some cinnamon
- Herby with various soft herbs (such as parsley or dill)
FAQs
You can, but I'd recommend only subbing in whole milk if needed.
Yes! Add 1 tbsp white vinegar or lemon juice to a scant 1 cup whole milk and let it sit for about 5 minutes.
No problem! To 2 cups all purpose flour, add 2 tsp baking soda and ½ tsp kosher salt.
Sure can. Make the batter and bake them through, then store them either at room temp, in the fridge, or the freezer.
You have a few options for storing drop biscuits: room temp in airtight container for 2-3 days, in the fridge in an air tight container for 1 week, or in the freezer, individually wrapped and in a freezer-safe bag/container for about 1 month.
From room temp or the fridge you can reheat in the oven at 300℉ for about 10 minutes or in the microwave. From the freezer, let it sit at room temp for about an hour then proceed with either the oven or microwave reheating.
More recipes that use biscuits
Recipe
3-Ingredient Drop Biscuits
INGREDIENTS
- 2 cups self-rising flour
- ½ cup salted butter (1 stick), can use unsalted butter if you prefer
- 1 cup buttermilk
INSTRUCTIONS
- Preheat your oven to 450℉ and prep a baking sheet with parchment paper.
- In a large mixing bowl, add the self-rising flour. Then add the cubed butter and work it into the flour with your hands (or a pastry cutter) until it's evenly distributed and in coarse round pieces. You can also grate the butter in, but freeze it for 30 minutes first.
- To the flour and butter mixture, create a small well and pour in the buttermilk. Mix with a spoon until just combined.
- Use either 2 spoons or a large cookie scoop and drop ¼ cup mounds onto the parchment lined baking sheet. Continue to drop biscuits at least 1" apart (it's ok if they touch when they bake) until there's no dough remaining.
- Bake for about 15-18 minutes until nicely golden brown.
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