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 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.
How to Make Easy Drop Biscuits
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 ½ teaspoons baking powder and ¼ 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
Ingredients
- 2 cups White Lily® Enriched Bleached Self-Rising Flour
- ¼ cup Crisco® All-Vegetable Shortening OR cold butter cubed
- ⅔ to ¾ cups milk or buttermilk plus additional as needed
Instructions
- 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.
Notes
Nutrition
My name is Melissa and I'm the Creator of Melissa's Southern Style Kitchen. Cooking, baking, developing recipes and kitchen tips is my passion. I love sharing my dishes and connecting with people through the food that I create.
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Sharon
Quick, simple, and excellent
Melissa
Thanks so much!
Charese Pelham
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!
Ronald A Schipper
First time I made the drop biscuits. They were great. Will be my way of making biscuits from now on.
Melissa
Thank you!
Bonnie
Made these they were amazing definitely will be on my breakfast table
Melissa
Awesome, thank you!
Terry
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?!?
Melissa
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.
Mary oubre
Grease muffin tins well bake rises taller and looks great
Patty
Love your website!!
Melissa
Thanks so much!
Linda
These were easy and GOOD!
Melissa
Thanks so much!
Teresa A Bumgarner
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.
Melissa
You can do it!
Cristine Greer
Great easy receipe. I added shredded cheddar cheese to the batter for a yummy different flavor!
Melissa
Cheese is always a great addition, thanks so much!
Cheryl Council
Like your recipes and White Lilly
Linda
I always use White Lily Self-Rising Flour for my baking. I think it is the best flour on the market.
Mary
Love recipes using self-rising flour......this is perfect. Pinned. Thanks!
Frances Johnson
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.