3-Ingredient Drop Biscuits

1. Preheat the Oven
Set your oven to 450°F (230°C) and line a baking sheet with parchment paper.

2. Cut in the Butter
Place the self-rising flour in a large bowl. Add the cold butter and cut it in using a pastry cutter, fork, or your fingertips until the mixture looks like coarse crumbs.

3. Add the Buttermilk
Pour in the cold buttermilk and gently mix with a fork until the dough just comes together. Don’t overwork it—this keeps the biscuits soft.

4. Scoop & Bake
Drop the dough onto the prepared baking sheet in ¼-cup portions. Leave a little space between each biscuit.

Bake for 12–14 minutes, or until the tops turn golden brown.

For extra flavor, brush the tops with melted butter right after baking.

Serving Ideas

🥣 With savory meals:
Serve with sausage gravy, chili, or your favorite soup

🍓 For breakfast:
Split open and spread with honey, jam, or fruit butter

🧀 As a side dish:
Pair with roasted chicken, pot roast, or a hearty ham dinner

Storage & Make-Ahead Tips

• Room temperature: Store in an airtight container for up to 2 days

• Reheating: Warm in a 350°F (175°C) oven for 5–7 minutes or microwave for 20 seconds

• Freezing: Freeze baked biscuits for up to 2 months; reheat directly from frozen

Frequently Asked Questions

Q: Can I make these gluten-free?
Yes! Simply use a gluten-free self-rising flour blend.

Q: What if I don’t have buttermilk?
You can make a quick substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using.