These easy 3-ingredient drop biscuits come from my grandmother Myne, and nothing could be simpler to make. They’re tender and light with a rubbly, golden crust that will have you sneaking an extra one or two from the bread basket when no one’s looking. That’s okay — I won’t tell.
When I was a kid, I spent weekends with my paternal grandmother, Myne. We played Rummy-o, walked down to the dock, and enjoyed her from-scratch cooking. She wasn’t a fancy cook, but everything she made was homemade and made with love — including these drop biscuits.
She served them alongside a steaming bowl of beef and barley soup or a hearty turkey and white bean chili. Piping hot from the oven, we’d slather them with butter and alternate spoonfuls of soup with bites of biscuit. It’s comfort food in the truest sense.
I’ll admit I could eat two or three at a time. Once you try them, you’ll understand the temptation.
Ingredients for 3-Ingredient Drop Biscuits
- Self-rising flour
- Whipping cream
- Salt
That’s it. Believe it or not, you can make warm, tender biscuits with just three pantry staples. No kneading, rolling, or special pastry skills required. This recipe is one you’ll keep in your back pocket for biscuit emergencies, weeknight dinners, or when you want a quick homemade addition to a simple meal.
How to make drop biscuits
- Preheat oven to 400°F (200°C).
- In a small bowl, whisk the self-rising flour and salt together and set aside.
- In a large bowl, beat 1 cup of whipping cream until soft peaks form.
- Add the flour mixture to the whipped cream and gently fold until a shaggy dough forms. Do not overmix.
- Drop rounded tablespoons of dough onto an ungreased baking sheet, spacing them about an inch apart.
- Brush the tops with a little extra whipping cream to help achieve a golden brown finish.
- Bake 10–12 minutes, until lightly browned. Serve warm.
That’s it — homemade drop biscuits in minutes. They’re simple, fast, and reliably delicious.
These drop biscuits may look humble, but they’re tender and flaky with a satisfying crust. A pat of butter brings out their best, but they also pair wonderfully with soups, stews, pan gravies, or a simple salad. Because they’re so quick to prepare, they’re perfect for busy weeknights and for beginner bakers who want great results with minimal effort.
FAQs
You can prepare the dough ahead of time and refrigerate it for a short period, but these biscuits are best served hot straight from the oven.
Leftovers will keep 2–3 days refrigerated. Reheat in a warm 300°F (150°C) oven for 8–10 minutes until warmed through.
Yes. Wrap the cooled biscuits well in freezer wrap or an airtight container. Thaw before reheating in a warm oven.
These are simple, unembellished biscuits, but you can easily add variation if you’d like more flavor or texture. A few ideas to try:
Drop biscuit variations
- Add ½ cup grated cheddar and 1 tablespoon chopped chives to the dough for cheesy chive biscuits.
- Stir in ¼ cup grated Parmesan and ½ teaspoon freshly ground black pepper for a savory twist.
- Mix in cooked bacon bits for smoky flavor.
- Sprinkle cinnamon sugar on the tops before baking to make sweet, spiced biscuits.
- Fold in chopped green chiles and top with cheddar for a Southwestern version.
- Serve warm with jam or preserves for a simple breakfast treat.
More breads and biscuit ideas
- Cheddar chive popovers
- Skillet cornbread with peppers
- Cranberry orange scones
- Simple fried dough
- Homemade crescent rolls
- Blueberry banana quick bread
- Soft Parmesan dinner rolls
3 Ingredient Drop Biscuits
INGREDIENTS:
- 1 cup + 2 tablespoons whipping cream divided
- 1¼ cups self-rising flour
- ⅛ teaspoon salt
DIRECTIONS:
-
Preheat the oven to 400°F (200°C).
-
Whisk the self-rising flour and salt together in a small bowl; set aside.
-
Beat 1 cup of whipping cream in a large bowl until soft peaks form. Add the flour mixture and gently stir until a dough forms.
-
Drop rounded tablespoons of dough onto an ungreased baking sheet. Brush tops lightly with the remaining whipping cream. Bake 10–12 minutes or until lightly browned. Serve warm.
NUTRITION:
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Carbohydrates: 10 g
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Protein: 2 g
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Fat: 8 g
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