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Easy Drop Biscuits

Easy Drop Biscuits

Course Bread, Breakfast, brunch
Cuisine American
Keyword easy-drop-biscuits, Southern-biscuits
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 12 biscuits
Calories 116kcal
Author Melissa Sperka


  • 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


  • 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