Serve these biscuits piping hot, right off that old baking sheet, with extra softened butter and a drizzle of honey or your favorite jam. They’re wonderful beside scrambled eggs and crispy bacon, or tucked next to a pan of sausage gravy for a hearty brunch. In the spring, I like them with sliced strawberries and a spoonful of lightly sweetened whipped cream, almost like a quick shortcake. They also make a comforting side for a pot of ham and beans, chicken and noodles, or a simple bowl of vegetable soup when the weather can’t quite decide between winter and spring.
Southern 3-Ingredient Drop Biscuits
Servings: 8–10 biscuits
Ingredients
2 cups self-rising flour
1 1/2 cups whole buttermilk, well shaken
4 tablespoons salted butter, melted (plus a little extra for brushing on top, optional)
Directions
Preheat your oven to 425°F (220°C). Set an old tin baking sheet (or any sturdy baking sheet) aside. There’s no need to grease it heavily; a light brush of melted butter is enough if you like a crisp, buttery bottom.
In a medium mixing bowl, add the self-rising flour. Make sure it’s loosely spooned and leveled so you don’t pack in too much.
Pour in the buttermilk and about half of the melted butter. Stir gently with a wooden spoon or rubber spatula just until everything comes together. The dough should be thick, soft, and a bit sticky—some small lumps are fine. Don’t overmix or the biscuits will be tough.
Let the dough rest in the bowl for about 5 minutes while the oven finishes heating. This gives the flour a chance to absorb the buttermilk and helps the biscuits puff nicely.
Using a large spoon or a small ice cream scoop, drop heaping spoonfuls of dough onto the baking sheet, spacing them about 1 inch apart. They don’t need to be perfect; the rough, craggy tops will brown beautifully.
Brush the tops of the biscuits lightly with some of the remaining melted butter, reserving a bit to brush on after baking if desired.
Bake on the center rack for 12–15 minutes, or until the biscuits are puffed and the tops are a deep golden brown around the edges. The bottoms should be nicely browned but not burned.
Remove the baking sheet from the oven and immediately brush the hot biscuit tops with the last of the melted butter so they glisten. Let them cool just long enough that you don’t burn your fingers—about 5 minutes—then serve warm, straight from the tin.
