Ingredient Amount Notes
Self-rising flour 2 cups Spooned and leveled—not scooped
Buttermilk 1 cup Cold, full-fat for best results
Unsalted butter ½ cup (1 stick) Melted, slightly cooled
That’s it. No salt (self-rising flour already has it). No sugar (unless you want a touch—see variations).
The Method: Mix, Drop, Bake, Devour
Step 1: Preheat and Prep
Preheat your oven to 475°F (245°C). Yes, that hot! Line a baking sheet with parchment paper.
Step 2: Mix the Dough
In a large bowl, place self-rising flour. Make a well in the center.
Pour in buttermilk and melted butter. Stir with a fork just until the dough comes together. It will be shaggy and sticky—that’s perfect. Do not overmix.
Step 3: Drop
Using a large spoon or a ⅓-cup measure, drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Don’t smooth them—the craggy tops are what make them beautiful.
Step 4: Bake
Bake for 12-15 minutes, until golden brown and puffed.
Step 5: Serve
Serve warm, preferably with butter, honey, or jam.
Pro-Tips for Biscuit Perfection
1. Use Cold Buttermilk
Cold liquid creates steam as it hits the hot oven, which lifts the biscuits and creates flaky layers.
2. Don’t Overmix
Stir just until combined. Overmixing develops gluten and makes biscuits tough.
3. Handle Gently
These are drop biscuits—they’re supposed to be rustic. Don’t try to shape them into perfect rounds.
4. High Heat Is Key
475°F seems crazy, but it’s what creates that quick rise and golden crust.
5. Make Your Own Self-Rising Flour
If you don’t have self-rising flour, make your own:
1 cup all-purpose flour
1½ teaspoons baking powder
¼ teaspoon salt
Whisk together before using.
6. Double the Batch
These disappear fast. Make extra.
Endless Variations
Sweet Drop Biscuits:
Add 2 tablespoons sugar to the flour. Serve with honey butter.
Cheddar Drop Biscuits:
Add 1 cup shredded sharp cheddar to the flour before adding wet ingredients.
Herb Drop Biscuits:
Add 1 tablespoon fresh chopped herbs (chives, parsley, dill, rosemary) or 1 teaspoon dried herbs.
Garlic Drop Biscuits:
