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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.

three drop biscuits in a bread basket.

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!

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Ingredients

flour, baking powder, sugar, butter, salt and milk on a table.

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.

  1. Mix the dry ingredients: In a large bowl, whisk together the flour, baking powder, sugar, and salt.
  2. 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.
  3. 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.
  4. 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.
four photos showing how to make biscuit dough.
  1. 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!
baked drop biscuits on a baking sheet.

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:

biscuits on a white plate sliced in half and topped with jam.

Frequently Asked Questions

How do I store leftover biscuits?

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.

Can I freeze baked biscuits?

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.

How do I make buttermilk biscuits?

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.

Can I double this recipe?

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!


Cooking For One Made Easy
Because you’re worth it

Small Batch Drop Biscuits

4.85 from 44 votes
By: Joanie Zisk
Prep: 5 minutes
Cook: 12 minutes
Total: 17 minutes
Servings: 4 biscuits
This small batch drop biscuit recipe is quick, easy, and perfect for one or two people. Ready in just 20 minutes, these buttery, tender biscuits are great for breakfast, dinner, or with soup. No rolling or cutting required!

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
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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

Serving: 1serving, Calories: 203kcal, Carbohydrates: 26g, Protein: 4g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 23mg, Sodium: 379mg, Potassium: 84mg, Fiber: 1g, Sugar: 3g, Vitamin A: 325IU, Calcium: 45mg, Iron: 1mg

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.

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Welcome!

Iโ€™m Joanie, chef, author of The Ultimate Cooking for One Cookbook, and creator of One Dish Kitchen. With 10+ years of experience developing single serving and small batch recipes, Iโ€™m passionate about making cooking for one simple and enjoyable. So glad youโ€™re here!

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4.85 from 44 votes (10 ratings without comment)

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Recipe Rating




106 Comments

  1. Bonnie says:

    Love, love your small bicuit recipe. I don’t like a lot left over and this is perfect for my husband and I.

  2. Michelle says:

    I love these ! They made great breakfast sandwiches for my husband. Quick and easy

  3. Christine Quinn says:

    Thank you for this recipe. I make it all the time and it takes jo time at all. I have even left out the sugar and pit in cheese for a savory scone

  4. KT says:

    Joanie, You’re the BEST! The Drop Biscuits were delicious and light, easy to put together and went well with your Italian Wedding Soup. I had a great meal with no leftovers to fill my small refrigerator. So glad I signed up for your emails and I share your website with friends and family.
    Thank you!! ๐Ÿฅฐ

    1. Joanie Zisk says:

      Thank you so much! I’m so happy to hear you enjoyed the drop biscuits with the Italian Wedding Soupโ€”it sounds like a perfect combination! Iโ€™m so glad youโ€™re finding the recipes helpful, and I truly appreciate you sharing the site with your friends and family. Thanks again for your kind words!

  5. Sadie says:

    These are very good biscuits and take no time to make. They’re nice and crispy on the outside and soft and moist on the inside. The crumb is a bit more dense than some of the biscuits I’ve made. The dough is versatile. I added grated parmesan cheese and basil to the dough and served with a dollop of red pepper jelly.

  6. Joan Weber says:

    They are delicious! I used oat flour instead. It made about 9 biscuits!

  7. Kristie G. says:

    These are so, so good! I must make these at least once a week! If there are any leftover biscuits I just pop โ€˜em in the toaster oven the next morning. Did I mention these are so good? ๐Ÿ˜„

    1. Michelle Roach says:

      Just wow!! Thanks for making a simple recipe that is perfect!

  8. Ruth Manderson Hoernig says:

    5 good sized biscuits, quick and easy.
    Buttermilk with about 1 Tbsp of water.
    400 degrees for 10 minutes, turned up to 425 and cooked 2 more minutes. Really good recipe.

  9. Tammy Peppe says:

    Delicious! I made the 2x recipe resulting in 6 large fluffy biscuits and baked for 15-16 minutes. Definitely could have just made the 1x for two people.

  10. NinaNJ says:

    These are phenomenal – fluffy, delicious and easy to do. Thank you, Joanie!