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This small batch biscuit recipe is quick, easy, and perfect for one or two people. Drop biscuits require no rolling or cutting—just spoon the dough onto a baking sheet. With just 5 minutes of prep and 15 minutes of baking, you’ll have warm, buttery biscuits ready to enjoy. Perfect for breakfast, dinner, or served with soup, these tender biscuits are a great addition to any meal.
Looking for more small batch biscuit recipes? Try our herb-filled Buttermilk Biscuits , rich Butter Swim Biscuits, cheesy Cheddar Biscuits, and savory Biscuit with Sausage Gravy. We also use these drop biscuits in our Chicken and Biscuits Casserole recipe!
Why You’ll Love This Recipe
- Simple: No rolling or cutting—just scoop, drop, and bake.
- Fast: From start to finish in just 20 minutes.
- Versatile: Perfect with breakfast, dinner, or soups.
- Easily Doubled: Make more if needed!
RELATED: 20 Single Serving Breakfasts Worth Waking Up For
Biscuits are a classic American side dish, loved for their soft, flaky texture. Drop biscuits are a quick and easy variation that skips the need for rolling and cutting. Simply scoop spoonfuls of dough onto a baking sheet, and they’re ready to bake.
If you’re looking for biscuits for two, this small batch recipe is just right. It’s perfect when you want freshly baked biscuits without making a large batch. With a handful of simple ingredients and minimal prep time, these buttery, tender biscuits bake up golden and delicious. They’re a great choice for breakfast, dinner, or served with soup or stew.
Ingredients
If you have any ingredients leftover from this small batch biscuit recipe, check out our Leftover Ingredients Recipe Finder.
Recipe Variations
Get creative with this versatile biscuit recipe:
- Cheese & Herb Biscuits: Mix in shredded cheese and your favorite herbs, like chives or parsley.
- Spiced Biscuits: Add a pinch of cayenne pepper for a touch of heat.
- Blueberry Biscuits: Fold in fresh blueberries for a hint of sweetness.
How To Make Drop Biscuits
These step-by-step photos and instructions help you visualize how to make biscuits for two. See the recipe box below for ingredient amounts and full recipe instructions.
- Get the oven ready: 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.
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, love your small bicuit recipe. I don’t like a lot left over and this is perfect for my husband and I.
I love these ! They made great breakfast sandwiches for my husband. Quick and easy
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
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!! 🥰
Thank you so much! I’m so happy to hear you enjoyed the drop biscuits with the Italian Wedding Soup—it sounds like a perfect combination! I’m so glad you’re finding the recipes helpful, and I truly appreciate you sharing the site with your friends and family. Thanks again for your kind words!
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.
They are delicious! I used oat flour instead. It made about 9 biscuits!
These are so, so good! I must make these at least once a week! If there are any leftover biscuits I just pop ‘em in the toaster oven the next morning. Did I mention these are so good? 😄
Just wow!! Thanks for making a simple recipe that is perfect!
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.
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.
These are phenomenal – fluffy, delicious and easy to do. Thank you, Joanie!