3-Ingredient Drop Biscuits

I remember the first time I made these biscuits. I was in a hurry and didn’t want to roll dough.

I just needed something warm and simple for dinner. That’s when I realized how easy this 3-Ingredient drop biscuits recipe is.

You only need self-rising flour, butter, and milk. You can have soft, golden biscuits in under 20 minutes.

You don’t need fancy tools or special skills. The dough mixes in one bowl.

Just drop spoonfuls onto a baking sheet. You get a biscuit that’s tender inside with a crisp top.

Serve them with soup, gravy, or just butter and honey. They’re so flexible.

Swap in buttermilk for tang or use salted butter. You can freeze a batch and reheat later.

They’ve become my go-to when I want something quick and homemade. Once you try them, you’ll see why.

Why You Will Love 3-Ingredient Drop Biscuits

You’ll appreciate how simple these biscuits are. Only three ingredients and you’re done in about 20 minutes.

No rolling or cutting here. Just mix, drop, and bake.

If you’ve wanted to try homemade biscuits but felt unsure, start with this easy biscuit recipe.

The steps are simple. The biscuits turn out soft inside with golden edges.

Enjoy them fresh at breakfast with butter and jam. Or serve them at dinner with soup or chicken.

Their mild flavor works for both sweet and savory meals.

A few reasons you’ll enjoy making them:

• Quick prep: Just mix and bake.
• Minimal cleanup: One bowl, one pan.
• Reliable texture: Cold butter and milk make them fluffy.
• Customizable: Toss in cheese, herbs, or honey for variety.

No special tools needed. A spoon or scoop is fine for portioning.

Parchment paper helps prevent sticking. Even if you’re new to baking, this recipe is forgiving.

How To Make 3-Ingredient Drop Biscuits

You only need three basics from your kitchen. With the right tools and a few steps, you’ll have warm biscuits fast.

Ingredients

Start with self-rising flour. It already has baking powder and salt.

If you don’t have it, mix 1 cup all-purpose flour with 1 ½ teaspoons baking powder and a pinch of salt.

The second thing is butter. Cold butter is key for a tender texture.

I like to freeze butter and grate it into the flour. It blends evenly and stays cold.

The last thing is milk. Whole milk works best, but 2% or half-and-half is fine.

The milk brings everything together into a soft dough. It’s easy to scoop and drop onto your baking sheet.

Instruments

You don’t need anything fancy. A large mixing bowl gives you space to stir.

A box grater is handy for the cold butter. It goes quick.

A wooden spoon or spatula works to combine the dough. Don’t overmix.

For baking, line a baking sheet with parchment paper. It makes cleanup easier.

Preheat a standard oven to 450°F (232°C). That helps the biscuits bake up golden.

Step-By-Step Instruction

1. Preheat your oven to 450°F (232°C). Line a baking sheet with parchment.
2. Measure 2 cups self-rising flour into a large bowl.
3. Grate ½ cup frozen butter into the flour. Stir to mix.
4. Make a well in the center and pour in 1 cup milk. Stir just until combined. The dough should look shaggy.
5. Use a spoon to drop dough onto the baking sheet. Leave space between each.
6. Bake for 13–15 minutes, until the tops are golden. Let them cool for 5 minutes before serving.

Tips & Tricks

I’ve made these biscuits a lot. A few small habits help every time.

Keep ingredients cold. Cold butter or cream makes the biscuits lighter.

If the butter gets too soft, the biscuits turn out dense.

Don’t overmix. Stir just until the dough comes together. A few lumps are fine.

The less you handle it, the softer they’ll be.

Space them out. Leave room between each biscuit on the pan.

This gives them space to rise. The edges won’t steam together.

Check early. Ovens vary. Peek at your biscuits before the timer ends.

Pull them out when the tops turn golden brown.

Add simple extras. Cheese, herbs, or a bit of garlic powder can change things up.

I’ve frozen the unbaked dough before. Just scoop portions onto a tray and freeze.

Bake straight from the freezer when you want fresh biscuits.

Ingredient Substitute

Sometimes you don’t have self-rising flour. Make your own by mixing 1 cup all-purpose flour with 1 ½ teaspoons baking powder and ¼ teaspoon salt.

This simple swap keeps the biscuits light.

If you don’t have whole milk, try other options. Buttermilk gives a slight tang and extra tenderness.

Heavy cream works too. It makes the texture richer and softer.

Here are a few swaps to try:

• All-purpose flour + baking powder + salt = homemade self-rising flour
• Buttermilk instead of milk = tangy, soft biscuits
• Heavy cream instead of milk = richer flavor
• 2% milk or half & half = lighter but still good

I’ve tried these when I ran out of things. The biscuits still turned out great.

You can adjust based on what you have. No need to stress.

What To Serve With 3-Ingredient Drop Biscuits

These biscuits work with almost any meal. They fit in at breakfast or dinner.

Their simple flavor pairs well with sweet or savory dishes.

I make them in the morning when I want something quick. Split them and add butter and jam or serve with eggs and bacon.

They’re great under a spoonful of sausage gravy for a classic Southern breakfast.

For lunch or dinner, these biscuits make a nice side. They go well with soups, stews, or chili.

They soak up broth and add comfort to the bowl.

For a lighter meal, serve them with a salad. The biscuits balance out fresh greens.

Try these easy pairings:

• With scrambled eggs and cheese for breakfast
• Alongside chicken noodle soup or vegetable soup
• With chili or beef stew
• On the side of a simple garden salad
• Warm with honey or maple syrup for a sweet snack

You don’t need to do much. Just serve them warm and let them shine.

How To Store 3-Ingredient Drop Biscuits

When you bake a batch, you’ll want to keep them fresh. You have a few options.

At room temperature, use an airtight container. They stay soft for about 1–2 days.

Wrap them tightly in foil or keep them covered.

If you want them to last longer, put them in the fridge. They’ll keep for about a week.

Let them cool before sealing so they don’t get soggy.

For longer storage, freeze biscuits after they cool. Wrap each in plastic or foil, then put in a freezer bag.

They’ll keep for 2–3 months this way.

When you want one, you can:

• Warm in the oven at 350°F for 10–15 minutes.
• Cover with foil while reheating to avoid over-browning.
• Reheat from frozen—no need to thaw.

I’ve found freezing works best when I bake extra. That way, you always have a quick side ready for breakfast or dinner.

Nutritional Value

When you bake these 3-ingredient drop biscuits, things stay simple. They still pack a fair amount of calories and richness.

I think of them as a comfort food to enjoy in moderation. A single biscuit can really vary in size.

If you scoop out about one cup of biscuit (around 237 grams), here’s what you get:

• Calories: about 750
• Protein: about 12–13 grams
• Fat: about 33 grams
• Carbohydrates: about 91 grams

The main ingredients—flour, butter, and milk or buttermilk—bring most of the nutrition. Flour gives you carbs for energy.

Butter adds fat for richness. Milk gives a small boost of protein and calcium.

If you use self-rising flour, salt and baking powder are already in there. You don’t need to add extra, which might help keep sodium balanced.

You can make small changes to adjust the nutrition. Try low-fat milk instead of whole milk to lower the fat a bit.

Swap in unsalted butter to control sodium. These biscuits aren’t low-calorie, but they’re filling.

When you serve them, you’ll see that just one or two really go a long way.