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Easy Drop Biscuits

This post originally brought to you by White Lily Flour

These Easy Drop Biscuits are not only scrumptious but they only require only 3 simple ingredients to make. They’re the perfect no-fuss biscuit to prepare when you’re in a hurry as these drop biscuits skip the rolling and cutting that’s typically required to divide the dough.

Easy Drop Biscuits

Easy Drop Biscuits Using Self-Rising Flour

As a girl, I learned how to make biscuits from my Mom and Grandma’s. Southern buttermilk Biscuits were the house bread of choice and it wouldn’t have been out of the ordinary for them to be served at any meal. Notably, they were most common at breakfast. Whether served smothered with rich sausage gravy, slathered with butter or homemade preserves a homemade buttermilk drop biscuit just makes the meal.  Now that I have a family of my own, the homemade biscuit-making tradition has continued. For me, the smiles and the “oohs” and “aahs” just never get old.

Easy Drop Biscuits

How to Make Easy Drop Biscuits Recipe

September has been declared National Biscuit Month and even though we enjoy homemade biscuits on a regular basis, this is one celebration I would never miss. I believe that making the best homemade biscuit starts with the flour, so my flour of choice is White Lily.  White Lily Flour is a trusted brand and one my pantry is never without.

  • What’s the difference between self-rising flour and all purpose flour? Self-rising flour already has leavening and salt included. Specifically baking powder is already in the flour making it unnecessary to add more.
  • How do I make my own self rising flour? To each cup of all purpose flour add 1 1/2 teaspoons baking powder  and 1/4 teaspoon of salt then proceed with the recipe as written.
  • Can I make my own buttermilk? Absolutely, you can in a pinch. To each cup of whole milk add 1 tablespoon of white distilled vinegar or fresh lemon juice. Let the milk stand on the counter for 5 minutes or so, then stir and continue with the recipe as written. For the amount of milk called for in this recipe, use 2 teaspoons of vinegar or lemon juice to make your own.
  • Other Southern biscuits recipes to add to the menu: Easy Cream Biscuits recipe that uses self-rising flour,  Cornmeal Buttermilk Biscuits, 7 Up Drop Biscuits that use Bisquick in place of flour and classic Fluffy Southern Buttermilk Biscuits.
  • Another biscuit recipe you may enjoy making are these Asiago Herb Biscuits from 365 Days of Baking and more.



Original recipe here on White Lily

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Easy Drop Biscuits
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4.80 from 5 votes

Easy Drop Biscuits

Prep Time10 minutes
Cook Time12 minutes
Total Time27 minutes
Course: Bread, Breakfast, brunch
Cuisine: American
Keyword: easy-drop-biscuits, Southern-biscuits
Servings: 12 biscuits
Calories: 116kcal
Author: Melissa Sperka


  • 2 cups White Lily® Enriched Bleached Self-Rising Flour
  • 1/4 cup Crisco® All-Vegetable Shortening OR cold butter cubed
  • 2/3 to 3/4 cups milk or buttermilk plus additional as needed


  • Preheat the oven to 500°F. Coat a baking sheet with no-stick cooking spray.
  • Measure flour in a large bowl. Cut in shortening or butter using a pastry blender or 2 knives until crumbs are the size of peas.
  • Blend in just enough milk with a fork until the dough leaves sides of bowl. If needed, add more milk to form soft dough.
  • Drop dough by rounded tablespoonfuls onto the baking sheet.
  • Bake for 8 to 12 minutes or until lightly browned.
  • Serve immediately with sausage gravy, butter, honey or jam.


Cooled biscuits can be frozen up to one month in plastic food storage bags. Reheat by placing in oven 5 to 10 minutes or microwave about 1 minute.


Serving: 1serving | Calories: 116kcal | Carbohydrates: 16g | Protein: 3g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 40mg | Potassium: 40mg | Fiber: 1g | Sugar: 1g | Vitamin A: 132IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!




  1. 5 stars
    Made them. Loved them! Perfect! Just like my mother used to make, except Mother didn’t measure anything—and I figured I’d better measure! Thank you so much! Made my day!

  2. 5 stars
    First time I made the drop biscuits. They were great. Will be my way of making biscuits from now on.

  3. 4 stars
    Melissa I need your help!! I’ve been trying to recreate my mom’s drop biscuits for awhile. Your recipe seemed spot on, but as usual, mine turn out hard and crumbly. What am I doing wrong?!?

    1. Dry and crumbly, that could be due to over mixing or not enough liquid. Liquid shouldn’t have been the issue with this recipe so, I’m not sure I have an answer. Unless, you live at a high elevation then the liquid may need adjusting as well as the baking time.

  4. Hi – printed off biscuit recipe – going to try to make them to take to family reunion. I never have made any that are too good from any recipe. Don’t know what I do wrong. Will let you know how these turn out this time. Thanks for the recipe- seems easy, but I am such a screw up – hope I have luck with these.

      1. Great easy receipe. I added shredded cheddar cheese to the batter for a yummy different flavor!

  5. I love new recipes and enjoy trying new ways of preparing food.thanks for adding me to your site. I hope we make lots of food from this site.look forward to even meeting new friends from around the globe.

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