Self Rising Flour Biscuit Recipe

Drop biscuits with self rising flour are laid out on a parchment paper lined baking sheet.

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Self Rising Flour Biscuit Recipe

Drop biscuits with self-rising flour are the perfect solution for quick, warm, and fluffy biscuits. Ideal for busy mornings or holiday dinners, these no-knead, no-roll biscuits come together in minutes! Just mix, drop, and bake!

Prep Time5

Cook Time12

Total Time17

Course: Breakfast

Cuisine: American

Servings: Biscuits

Calories: 152kcal

Author: Lynn Polito

Equipment

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.
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.

Nutrition