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This small batch biscuit recipe is a quick and easy way to make drop biscuits without the fuss of rolling or cutting. Perfect for one or two people, they bake up soft, buttery, and golden every time.
Why You’ll Love This Recipe
- Quick and Easy: No rolling or cutting—just mix, scoop, and bake.
- Ready in 20 Minutes: From start to finish.
- Perfect for Any Meal: Great with breakfast, dinner, or soups.
- Just the Right Amount: These small batch biscuits are great when you only need a few—perfect for one or two people.
- Scales Easily: Double the recipe if you want more.
I’ve made these small batch biscuits more times than I can count—they’re one of my favorites. There’s something so comforting about pulling a few golden, tender biscuits from the oven, especially when you don’t need a whole batch.
These are true biscuits for two—just the right amount for a small meal.
Looking for more small batch biscuit recipes? Try our garlic and herb Buttermilk Biscuits, Butter Swim Biscuits, Cheddar Biscuits, or Biscuit with Sausage Gravy. We also use these drop biscuits in our Chicken and Biscuits Casserole!
Ingredients
If you have any ingredients leftover from this small batch biscuit recipe, check out our Leftover Ingredients Recipe Finder.
- All-Purpose Flour: This is the base of the biscuits, providing structure. Use regular all-purpose flour for the best texture.
- Baking Powder: Helps the biscuits rise and become light and fluffy. Make sure it’s fresh for the best results.
- Sugar: Adds a touch of sweetness to balance the salt and butter.
- Salt: Enhances the overall flavor.
- Butter: Adds richness and helps make the biscuits soft and tender.
- Milk: Moistens the dough and brings the ingredients together. Any type of milk will work, but I prefer using whole milk or 2% for the best flavor and texture.
Biscuit Variations
It’s easy to change up the flavor of these drop biscuits with a few simple additions:
- Cheddar Biscuits: Mix in shredded cheddar for a cheesy version.
- Herb Addition: Add dried herbs like thyme, rosemary, or parsley.
- Spicy Version: Stir in a pinch of cayenne or chopped jalapeños.
How To Make Drop Biscuits
These photos and instructions help you visualize how to make a small batch of biscuits for two. See the recipe box below for ingredient amounts and full recipe instructions.
Before You Begin: Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). To prevent sticking, line a baking sheet with parchment paper or use a silicone baking mat.
- Mix the dry ingredients: In a large bowl, whisk together the flour, baking powder, sugar, and salt.
- Cut in the butter: Add cold, chopped butter to the dry ingredients. Using your fingers or a pastry blender, work quickly to rub the butter into the flour until it looks like coarse sand.
- Add the milk: Now, pour in the milk and stir it just until the dough comes together. You don’t need to overdo it here, just mix until there are no dry bits left.
- Shape the biscuits: Grab a large spoon and scoop out portions of the dough, dropping them onto your baking sheet. Leave some space between each biscuit for them to expand in the oven.
- Bake until golden: Pop those biscuits in the oven and bake them for 10-12 minutes, or until they’re nice and golden brown. That’s your cue to take them out and enjoy!
Expert Tips
- Use Cold Butter: Cold butter is essential for tender biscuits. As it melts in the oven, it creates steam that forms airy pockets in the dough.
- Mix Gently: Overmixing can make the biscuits tough. Stir just until the ingredients come together for a tender texture.
- Preheat the Oven: Always bake biscuits in a fully preheated oven. The high heat helps them rise quickly and lock in their flakiness.
- Space Them Right: Place the biscuits close but not touching on the baking sheet. This encourages them to rise upward for taller, fluffier biscuits.
Serving Suggestions
These drop biscuits are versatile and pair well with both savory and sweet dishes:
- Sausage Gravy: A classic choice, or try with mushroom gravy for a vegetarian option.
- Jam and Clotted cream: Perfect for a sweet treat at breakfast.
- Italian Chopped Salad: Complements a leafy green or fruit salad wonderfully.
Frequently Asked Questions
Store in an airtight container at room temperature for up to two days. Reheat in a low oven for a few minutes to refresh them.
Yes, baked biscuits freeze well. Allow them to cool completely, then place them in an airtight container or freezer-safe bag. They can be frozen for up to 3 months. To reheat, wrap them in foil and warm in a 350°F oven for 10-15 minutes, or microwave them for 20-30 seconds until heated through.
To make buttermilk biscuits, substitute buttermilk for the regular milk in this recipe. Since buttermilk is thicker, you may need slightly more than 1/2 cup. Start with 1/2 cup, then add a little more as needed until the dough comes together.
Absolutely! Simply double all the ingredients, and the baking time should remain the same.
RELATED: 20 Single Serving Breakfasts Worth Waking Up For
More Small Batch Breakfast Ideas
Try something new for breakfast with these tasty single serving and small batch recipes:
What To Do With Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this small batch drop biscuit recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Small Batch Drop Biscuits
Watch How To Make This
Equipment
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon granulated sugar
- ½ teaspoon salt
- 3 tablespoons cold salted butter cut into ¼-inch pieces
- ½ cup milk
Instructions
- Heat oven to 400 degrees F and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, sugar, and salt.
- Toss butter into the dry ingredients. Working quickly using your fingers or a pastry blender, rub or cut butter into flour until it resembles coarse sand.
- Add the milk and stir just until the dough comes together.
- Using a large spoon, drop spoonfuls of the batter onto baking sheet and bake until golden brown, about 10-12 minutes.
Notes
- Use Cold Butter: Cold butter is essential for tender biscuits. As it melts in the oven, it creates steam that forms airy pockets in the dough.
- Mix Gently: Overmixing can make the biscuits tough. Stir just until the ingredients come together for a tender texture.
- Preheat the Oven: Always bake biscuits in a fully preheated oven. The high heat helps them rise quickly and lock in their flakiness.
- Space Them Right: Place the biscuits close but not touching on the baking sheet. This encourages them to rise upward for taller, fluffier biscuits.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Love this recipe and make these biscuits all the time. I did make two changes regarding the butter. I always use salted butter, so I put in 1/4 teaspoon of salt and use two tablespoons, not three. Biscuits are always delicious. I am so happy I found this site/resource.