3 Ingredient Drop Biscuits are the easiest biscuits you will ever make. No making huge messes, kneading, rolling, or cutting the dough! Serve them warm with non-dairy butter, gravy, jelly, jam, or honey!
These biscuits come together so quickly. They're perfect for when you want to make a big breakfast but don't want to spend a lot of time in the kitchen. Make them with these Scrambled Eggs without Milk, or some fried eggs with a side of bacon or sausage for a more complete breakfast.
Jump to:
❤️Why You'll Love this Recipe
- Minimal mess: I love that I don't have to get my countertops messy for this recipe. The mess is contained in one bowl. Then, with an ice cream scoop, scoop and drop them onto a pan or skillet!
- Quick and easy: These require minimal effort and only 20 minutes to bake in the oven!
- Delicious: Use a non-dairy butter with a great taste, and you'll have some delicious and fluffy biscuits!
📝Ingredient Notes
- Self-rising flour: Self-rising flour, sometimes called "self-raising flour", is made with all-purpose flour and leavening ingredients like baking powder and salt. You can make your own all-purpose flour if you don't want to buy any from the store. You'll just need 2 cups of all-purpose flour, 1 tablespoon baking powder, and ½ teaspoon salt.
- Non-dairy butter: Use one you like the taste of. The flavor will come through in these biscuits. I like to use Country Crock Plant Butter with Olive Oil (or Country Crock Plant Butter with Avocado Oil). Keep the stick of butter in the freezer until it's frozen solid. Using frozen butter ensures your biscuits will be light and fluffy.
- Almond milk: Use unsweetened and plain almond milk. I like to use my homemade almond milk! It doesn't have any aftertastes like store-bought almond milk; it's delicious!
🥛Substitutions
- Self-rising flour: As mentioned above, you can make your own your own self-rising flour. You can also try making them gluten-free using gluten-free all-purpose flour, baking powder, and salt. While I haven't yet made these biscuits with gluten-free flour, I have used Bob's Red Mill 1:1 Gluten-Free Baking Flour in MANY recipes and it's never failed. This is the gluten-free flour I recommend using!
- Almond milk: Other non-dairy milk alternatives should work fine. Just make sure they're unsweetened, plain, and one you like the taste of. Regular biscuits call for whole milk, 2% milk, heavy cream, half and half, or buttermilk. These are all high in fat. It's my recommendation to also use plant-based milk that's higher in fat as well. Almond and cashew milk are my personal favorites.
🥣Equipment
- Cast iron skillet or baking sheet lined with parchment paper
- Medium-sized mixing bowl
- Wooden spoon
- Cheese grater
- Ice cream scoop or large spoon
🔪How to Make 3 Ingredient Drop Biscuits
- Preheat the oven to 425 degrees Fahrenheit. In a medium-sized mixing bowl, add the self-rising flour and grate one frozen stick of non-dairy butter over the flour.
2. Use your fingers to mix the butter into the flour mixture until well combined. The mixture should be clumpy and you should have small clumps of butter evenly distributed.
3. Make a well in the center of the flour, and add the almond milk. Use a wooden spoon and mix until just combined. Do not over-mix!
4. Scoop the biscuit dough into a greased skillet or baking sheet lined with parchment paper.
5. Bake for about 20 minutes, and broil for the last remaining minute for a golden top. Brush with melted butter after removing from the oven. Enjoy!
🧊Storing + How to Freeze
Store these 3 ingredient drop biscuits in an airtight container for 3 to 4 days at room temperature. Or (once completely cooled) transfer them into a freezer-safe ziploc bag and freeze for up to 2 months.
Reheating frozen biscuits: Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper or use a greased cast iron skillet. Place the frozen biscuits on the pan or skillet and bake for about 15 minutes or until warm throughout.
✅Pro Tips
- Freeze your non-dairy butter: This helps with the rise of the biscuits but also gives them a light and fluffy texture. If you don't want to grate the frozen butter, chop it into cubes and use a pastry cutter to incorporate it into the flour.
- If you want saltier biscuits, add extra salt: Self-rising flour already contains salt, but if you really like extra salt, you can add ¼ teaspoon extra to the flour.
- Be sure the oven is fully preheated before baking: If the oven isn't hot enough when your biscuits go in, it can cause them to melt down and not rise properly.
- Brush the tops with butter immediately after removing them from the oven: The melted non-dairy butter will immediately seep into the hot biscuits, making them a little more moist and extra delicious!
- Use an ice cream scoop with a trigger for easy release and uniform biscuits: Using a regular spoon for drop biscuits totally works! But if you want to keep your hand mess-free and get the same-sized biscuits, use an ice cream scoop with a trigger. It's so much easier!
⁉️Frequently Asked Question
While I haven't tried these biscuits using gluten-free flour, I think this recipe will work perfectly fine with my favorite gluten-free flour: Bob's Red Mill 1:1 Gluten-Free Baking Flour. You'll just need to add a few more ingredients so that the biscuits will rise. With 2 cups of gluten-free flour, add 1 tablespoon baking soda, and ½ teaspoon salt.
You can make drop biscuits without real milk. Plant-based milk such as unsweetened almond milk or cashew milk works great instead!
Yes. You can make your own self-rising flour. You'll need about 2 cups of all-purpose flour, 1 tablespoon baking powder, and ½ teaspoon salt. The batter should be a wetter consistency, but still thick enough to hold its shape when scooped onto a pan. If the batter is too thin, just add a little more flour until it's the right consistency.
⭐️Before you go! If you enjoyed this recipe for 3 Ingredient Drop Biscuits, leave a recipe rating below! I love to hear from you.
📖 Recipe
3 Ingredient Drop Biscuits
Equipment
- Cheese grater or pastry cutter
- Wooden spoon and medium-sized mixing bowl
- Cast iron skillet or baking sheet lined with parchment paper
- Ice cream scoop or big spoon
Ingredients
- 2 ¼ cup self-rising flour 281 grams
- ½ cup non-dairy butter (frozen) plus more for brushing over the biscuits, 112 grams
- 1 cup unsweetened/plain almond milk 250 mL
Instructions
- Preheat the oven to 425 degrees Fahrenheit. In a medium-sized mixing bowl, add the self-rising flour and grate one frozen stick of non-dairy butter over the flour. Or cut the frozen butter into cubes and cut it into the flour using a pastry cutter.
- Use your fingers to mix the butter into the flour mixture until well combined. The mixture should be clumpy and you should have small lumps of butter evenly distributed.
- Make a well in the center of the flour, and add the almond milk. Use a wooden spoon and mix until just combined. Do not over-mix!
- Scoop the biscuit dough into a greased skillet or baking sheet lined with parchment paper.
- Bake for about 20 minutes, and broil for the last remaining minute for a golden top. Brush with melted non-dairy butter after removing from the oven. Enjoy!
Notes
- Store these biscuits in an airtight container for 3 to 4 days at room temperature, or once they've completely cooled, transfer them to a freezer-safe ziplock and freeze for up to 2 months.
- The batter of dough should have a wetter consistency but should hold its shape when scooped out. If your batter is too wet, slowly mix in more flour until it's thick enough.
- Don't over-mix the batter! This can overwork the gluten and make your biscuits tough.
Nutrition
Nutrition Disclaimer: The nutrition label is only an estimate. Amounts may vary based on the products used and different nutrition calculators. If tracking nutrition information is important to you, it's recommended that you plug these ingredients into an online nutritional calculator.
Comments
No Comments