Self Rising Biscuits
If you're looking for a quick, easy way to make warm, fluffy biscuits, drop biscuits with self-rising flour are the answer! They’re perfect for busy mornings, holiday dinners, or when you need a side that comes together fast. Plus, no kneading or rolling required! Just mix, drop, and bake!
Slather some Instant Pot apple butter all over these fluffy biscuits for a delicious breakfast!
There’s something so comforting about homemade biscuits, and these drop biscuits are a family favorite! We eat them with breakfast, dinner, or just as a snack with butter and jam, we especially love using blueberry jam in the Summer or pear butter in the Fall!
You aren't going to believe how fast these biscuits come together! You can whip these up in 20 minutes from start to finish. If you have been a little intimidated by making your own biscuits, this is a great place to start! Drop biscuits don’t need any special shaping. Just spoon them onto a baking sheet and throw them in the oven. Doesn't get easier than that!
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What Are Drop Biscuits?
Drop biscuits are the easiest, fluffiest biscuits you can make! Instead of rolling out dough, you just mix everything together, scoop the dough, and drop it right onto the baking sheet. They're super quick, perfect for when you want warm, homemade biscuits without all the extra work. Plus, they still come out soft and flaky!
I love changing up the type of biscuits I make! Have you ever tried making butter swim biscuits? They are a fun twist of classic biscuits!
Ingredients to Gather for Drop Biscuits with Self Rising Flour
You only need a few simple ingredients to make these delicious biscuits.
- 2 cups self-rising flour. You can make your own self rising flour or buy it in the bakery aisle of your grocery store. There are so many recipes with self rising flour that you can make!
- ½ cup cold salted butter. If you are not using salted butter, add ½ teaspoon of salt into the batter.
- ¾ cup Milk (whole milk works best, but you can use what you have. Buttermilk, 2%, or your favorite nondairy milk can be used.)
Be sure to check out the printable recipe card for full recipe information on ingredients and quantities.
Recipe for Drop Biscuits Variations and Substitutions
Cheddar biscuits. Add 1 cup of shredded cheddar cheese and a sprinkle of garlic powder to the dough for cheesy biscuits.
Herb biscuits. Mix in 1 tablespoon of dried herbs like thyme, rosemary, or parsley for an herby twist. If you have some fresh herbs, feel free to chop those and add them to the batter too!
Buttermilk biscuits. Substitute regular milk with buttermilk for a tangier flavor..
Sweet biscuits. Add 2 tablespoons of sugar and add a touch of vanilla for lightly sweet biscuits, perfect for serving with fresh fruit and whipped cream. You can use them to make delicious classic strawberry shortcakes!
How To Make Drop Biscuits with Self Rising Flour
Step 1: Preheat your oven to 425°F and line a baking sheet with parchment paper.
Step 2: Add the self rising flour to a large mixing bowl. Add the cold, cubed butter to the flour mixture. Using a pastry cutter, fork, or your fingers, work the butter into the flour until it resembles coarse crumbs. You want little pea-sized bits of butter throughout for that flaky texture.
Step 3: Pour in the milk and gently stir until just combined. The dough will be thick and slightly sticky. Make sure you don’t overmix!
Step 4: Using a large spoon or an ice cream scoop, drop mounds of dough onto the prepared baking sheet. Leave a bit of space between each biscuit, as they’ll spread slightly as they bake.
Step 5: Bake for 12-15 minutes, or until the tops are golden brown.
Lynn's Tip!
Make sure the butter is small pea size before adding the milk. If the butter is too large, it will melt onto the baking dish and out of the biscuits. You can grate the butter with a cheese grater to make the butter even easier to mix into the flour.
Self Rising Biscuits Tips and Tricks
- Keep the butter cold! Cold butter is key to flaky biscuits. If the butter starts to soften while you’re mixing, pop the bowl in the fridge for a few minutes.
- Don’t overmix the dough! Stir the dough just until the ingredients are combined. Overmixing can make the biscuits tough.
- Use a light hand! When dropping the biscuits onto the baking sheet, don’t press them down. You want to keep that nice, light texture.
Storage Info
Store leftover biscuits in an airtight container at room temperature for up to 2 days. If you want them to last a bit longer, store them in the refridgerator for up to 5 days. To reheat, pop them in the oven at 350°F for a few minutes to warm and crisp up.
You can freeze baked biscuits too! Let the biscuits cool completely, then wrap them individually in plastic wrap and place in a freezer-safe bag. They’ll keep for up to 3 months. To reheat, bake at 350°F for 10-15 minutes.
You can freeze the dough before baking! Drop the dough onto a baking sheet and freeze until solid. Once frozen, transfer to a freezer-safe bag. When you’re ready to bake, pop the frozen biscuits onto a baking sheet and bake as directed, adding a few extra minutes to the baking time.
Frequently Asked Questions
Yes, but you’ll need to add 1 tablespoon of baking powder and ½ teaspoon of salt for every cup of all-purpose flour to make it self-rising.
Tough biscuits usually happen when the dough is overmixed. Be sure to mix just until the ingredients are combined to keep them soft and tender.
You can substitute the butter with a dairy-free alternative, like margarine or coconut oil, and use your favorite plant-based milk.
More Biscuit Recipes
📖 Recipe
Self Rising Flour Biscuit Recipe
Ingredients
- 2 cups Self Rising Flour
- ½ cup Butter Very cold, salted
- ¾ cup Milk Whole Milk
Instructions
- Preheat your oven to 425°F and line a baking sheet with parchment paper.
- Place the self-rising flour in a large mixing bowl, then add the cold, cubed butter. Using a pastry cutter, fork, or your fingers, blend the butter into the flour until it forms coarse crumbs. Aim for pea-sized bits of butter to achieve a perfectly flaky texture.
- Pour in the milk and gently stir until just combined. The dough will be thick and slightly sticky. Make sure you don’t overmix!
- With a large spoon or ice cream scoop, drop mounds of dough onto the prepared baking sheet. Be sure to leave space between each biscuit, as they’ll spread a little while baking.
- Bake for 12-15 minutes, or until the tops are golden brown.
Notes
- You must use self rising flour in this recipe. If you have all purpose flour, you must add baking powder to the dough. Otherwise they will be hard as rocks.Â
- Make sure the butter is very cold. If it's easier, you can grate the butter on a cheese grater instead of cutting it. You want the butter to be mixed with the flour into very small pieces.
- If you don't have whole milk, you can use 2% milk or your favorite non dairy milk.
