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These small batch drop biscuits bake up soft and buttery inside with a crisp bottom crust in under 20 minutes. They’re made from scratch, with no rolling or cutting, and made for one or two people.
Featured Comment
“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.”
– Kristie G.
Quick Look
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Total Time: 17 minutes
- Equipment: Rimmed baking sheet
- Cook Method: Oven
- Servings: 4 biscuits
- Difficulty: Easy
- Flavor Profile: These biscuits taste rich and buttery, with a light saltiness and a hint of sweetness underneath.
I made drop biscuits for my family for years, and this is that same recipe scaled down to a small batch.
Why You’ll Love These Small Batch Drop Biscuits
Drop biscuits skip the rolling pin and the cutter. You scoop the dough with a spoon, drop it onto the pan, and 12 minutes later you have a biscuit with a rough golden top and a tender middle. This recipe makes 4, made for one or two people.
Everything in it is already in your kitchen. The whole list is flour, baking powder, sugar, salt, butter, and milk. Regular milk is all it needs, so there’s no carton of buttermilk to buy for one recipe.
A biscuit is at its best warm from the oven, which is why I’d rather bake 4 than reheat the leftovers from a batch of 12. The recipe halves cleanly to 2 regular biscuits or 1 large one, and that single large biscuit is the same dough we scaled down for our biscuit and gravy for one.
Looking for more small batch biscuit recipes? Try our small batch buttermilk biscuits with garlic, small batch cheddar biscuits, or small batch butter swim biscuits.
Table of Contents
Ingredients
Drop biscuits take 6 basic ingredients, and all of them keep in the pantry or fridge for weeks. For ways to use any leftover ingredients, check out our Leftover Ingredients Recipe Finder.
All-purpose flour: This gives the biscuits their structure. Spoon it into the measuring cup and level it off with a knife rather than scooping, since a packed cup adds extra flour and makes a dry, heavy biscuit. For gluten free drop biscuits, swap in a 1:1 gluten-free flour blend. If you have self-rising flour on hand, see the Recipe Variations below for that swap.
Baking powder: This is what makes the biscuits rise, and it only works if it’s fresh. To check, fill a measuring cup with ½ cup of hot tap water and stir in ¼ teaspoon of baking powder. If it bubbles right away, you’re fine. If nothing happens, replace it before you bake.
Sugar: A little sugar rounds out the flavor and balances the salt and butter.
Salt: Salt brings out the flavor of the butter and flour. The recipe calls for salted butter and a pinch of salt, so if you’re watching sodium, you can skip the added salt and let the butter carry it.
Butter: Butter is where the richness and the tender crumb come from. It needs to be cold, straight from the refrigerator, and cut into small pieces so it stays in little bits through the dough. Those bits melt in the oven and leave the biscuit soft and light.
Milk: Milk brings the dough together. Whole milk or 2% gives the best flavor and texture, but any milk you have will work, and readers have made these with soy and almond milk. For buttermilk biscuits, see the Recipe Variations below.
Recipe Variations
A few swaps change the flavor, the flour, or the number of biscuits in this quick drop biscuit recipe.
Buttermilk Biscuits For Two
Add ¼ teaspoon baking soda to the dry ingredients and use ½ cup buttermilk in place of the milk. The baking soda reacts with the acid in the buttermilk, which gives the biscuits extra lift and a slight tang. If the dough looks dry, stir in another tablespoon of buttermilk.
Drop Biscuits With Self Rising Flour
Use 1 cup self-rising flour and leave out the baking powder and the salt, since self-rising flour already has both. Everything else stays the same.
Cheddar Drop Biscuits
Stir ½ cup shredded sharp cheddar into the dry ingredients after you’ve cut in the butter, then add the milk. The cheese is mixed into the dough, so it won’t burn in the oven.
Drop Biscuits For One
Halve every ingredient and you’ll get 2 regular biscuits, or scoop all of the dough into one mound for 1 large biscuit. Use ½ cup all-purpose flour, ½ teaspoon baking powder, ½ teaspoon sugar, ¼ teaspoon salt, 1½ tablespoons cold salted butter, and ¼ cup milk. Bake time stays at 10 to 12 minutes.
How To Make A Small Batch Of Biscuits
These photos and instructions show you how to make this quick small batch biscuit recipe. See the recipe card below for ingredient amounts and full instructions.
Before You Begin: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat so the biscuits lift off cleanly.
- Mix the dry ingredients: Whisk the flour, baking powder, sugar, and salt together in a large bowl until no lumps remain.
- Cut in the butter: Add the cold butter pieces. Rub them into the flour with your fingertips or a pastry blender until the mixture looks like coarse sand with a few pea-sized bits of butter left. Work fast so the butter stays cold.
- Add the milk: Pour in the milk and stir just until no dry flour is left at the bottom of the bowl. The dough will be soft and a little sticky. Stop there, since extra stirring makes tough biscuits.
- Shape the biscuits: Scoop the dough into 4 equal mounds with a large spoon and drop them onto the baking sheet, leaving space between each one so they have room to spread.
- Bake until golden: Bake for 10 to 12 minutes, until the tops are golden brown and the bottoms are lightly browned. Serve warm.
Expert Tips
Use cold milk, too. Milk straight from the fridge keeps the butter bits firm after they’re mixed in, so they stay separate and give the biscuits a light texture.
A large spoon is all you need. Scoop the dough into 4 rough mounds and don’t fuss over making them the same size. Uneven, lumpy biscuits are the whole point of a drop biscuit, and there’s no measuring cup to wash.
Leave the tops rough. Don’t smooth or pat the mounds. The uneven surface is what bakes into a crisp top.
Bake right after mixing. Every minute the dough sits on the counter, the butter softens, and soft butter means a flatter, denser biscuit. Have the oven hot before you add the milk.
Troubleshooting
Here’s how to get small batch drop biscuits that rise tall, bake up tender, and taste the way you want.
Why did my drop biscuits spread flat?
Drop biscuits spread flat when the dough is too wet or the butter got warm before baking. The dough should hold its shape in a mound when you scoop it. If it slumps off the spoon, stir in another tablespoon of flour. Keep the butter and milk cold, and get the biscuits into the oven as soon as the dough comes together.
Why are my drop biscuits dry and crumbly?
Drop biscuits turn out dry when there’s too much flour in the dough or they bake too long. Spoon the flour into the measuring cup and level it with a knife instead of scooping, which packs in extra. Take the biscuits out as soon as the tops are golden brown.
Why are my drop biscuits dense and heavy?
Drop biscuits come out dense when the dough is overmixed or the baking powder is old. Stir only until no dry flour remains, because every extra stir develops gluten and tightens the crumb. To check your baking powder, stir ¼ teaspoon into ½ cup of hot tap water. It should bubble right away. If it doesn’t, replace it.
Why didn’t my drop biscuits rise?
Drop biscuits don’t rise when the oven isn’t fully preheated or the baking powder has lost its strength. Biscuits need high heat the moment they go in, so wait for the oven to reach 400°F before baking. If the oven was hot and they still stayed low, test the baking powder and check that you spooned the flour rather than scooping it.
Serving Suggestions
Small batch homemade biscuits belong next to a bowl of soup or on a breakfast plate with jam. Here are a few favorites from the site:
- Small Batch Refrigerator Jam and Small Batch Clotted Cream: Split a warm biscuit and spread on both for breakfast.
- Mini Crock Pot Italian Wedding Soup For One: A biscuit on the side makes this brothy soup a full meal.
- Potato Soup For One: A biscuit for dunking turns a bowl of soup into dinner.
- Beef Stew For One: The soft inside soaks up the gravy.
Frequently Asked Questions
Drop biscuits are biscuits made from a soft, wet dough that’s scooped with a spoon and dropped onto a baking sheet instead of being rolled and cut. Because the dough isn’t folded, homemade drop biscuits bake up tender and a little crumbly rather than flaky and layered, and they take about half the time of rolled biscuits.
Halve this recipe and scoop all of the dough into a single mound to make 1 large biscuit. Use ½ cup flour, ½ teaspoon baking powder, ½ teaspoon sugar, ¼ teaspoon salt, 1½ tablespoons cold butter, and ¼ cup milk, and bake at 400°F for 10 to 12 minutes.
Store leftover biscuits in an airtight container at room temperature for up to 2 days. Reheat them in a 350°F oven for a few minutes to crisp the outside again.
Yes, baked drop biscuits freeze well for up to 3 months. Cool them completely, then seal them in a freezer bag. To reheat, wrap a biscuit in foil and warm it in a 350°F oven for 10 to 15 minutes, or microwave it for 20 to 30 seconds.
Yes, double every ingredient to make 8 biscuits. The bake time stays at 10 to 12 minutes.
Yes, half and half works in place of the milk in this recipe, measure for measure. The extra fat makes a slightly richer biscuit with the same soft texture.
More Breakfast Recipes For One
If you liked these biscuits, try another breakfast recipe made for one:
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.
RELATED: 20 Single Serving Breakfasts Worth Waking Up For
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 cold milk
Instructions
- Preheat the oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, whisk together the flour, baking powder, sugar, and salt.
- Add the cold butter pieces and rub them into the flour with your fingertips or a pastry blender until the mixture looks like coarse sand with a few pea-sized bits of butter left.
- Pour in the milk and stir just until no dry flour remains. The dough will be soft and a little sticky.
- Using a large spoon, drop the dough onto the baking sheet in 4 mounds, leaving space between them.
- Bake at 400°F (200°C) for 10 to 12 minutes, until the tops are golden brown and the bottoms are lightly browned.
- Serve warm.
Notes
- Use cold butter and cold milk. Cold ingredients keep the butter in small bits, which is what makes the biscuits light.
- Spoon the flour into the measuring cup and level it off with a knife. Scooping packs in extra flour and makes a dry biscuit.
- Stir just until no dry flour remains. Overmixing makes the biscuits dense.
- Don’t smooth the tops. The rough surface bakes into a crisp crust.
- If the dough slumps off the spoon instead of holding a mound, stir in another tablespoon of flour.
- To halve the recipe for 2 regular biscuits or 1 large one, use ½ cup flour, ½ teaspoon baking powder, ½ teaspoon sugar, ¼ teaspoon salt, 1½ tablespoons cold butter, and ¼ cup milk. Bake time stays the same.
- Store leftover biscuits in an airtight container at room temperature for up to 2 days, or freeze for up to 3 months.
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.
I’ve been trying to make 2 biscuits for years, and they just don’t turn out great. These did! Thank you! Delicious.
Hi! I absolutely love this recipes. Can it be doubled?
Yes, it can.
Love them always looking for small batch recipes that deliver on taste and ease!
Omg!!!
I just made them and Amazing with my eggs over easy beef sausage and cheese grits
I love love love it I ended with melted butter on too and sprinkles of sea salt
*top
Can you use this recipe for chicken and dumplings
Yes, you can use the biscuit recipe for chicken and dumplings and I usually add them 1 hour before the meal has finished cooking. Cut one of the biscuits in half to make sure they are cooked through before eating them.
Is the nutrition calculation listed for 1 biscuit or for the batch?
One biscuit.
Perfect everytime!
Thank you thank you thank you!!
These biscuits never fail! They always come out delicious! Definitely my go to forever!
Love this recipe! The four biscuits are just perfect. The recipe is so simple that it is now my go to whenever I want a quick bread with a meal. Delicious with honeybutter brushed on hot from the oven. Thank you so much!
This recipe is perfect! I needed a biscuit recipe with smaller portions, they are so good. I have been making them all the time.
I feel they are no fail, I’m gluten free so I have tried several flours, they are all amazing.
Wonderful flavor and texture. Also just the right amount for just my husband and myself.
These were so good! I used half the salt because i’m trying to reduce my sodium and they were still delicious. I used my food processor to crumb the butter and dry ingredients. I did need to cook them for 15 minutes to get some browning. These remind me so much of the Bisquick drop biscuits from my childhood.
I’m so happy you enjoyed the biscuits. Thank you.
These are delicious! I followed recipe exactly. It made the perfect amount for two people. I have my own recipe for sausage gravy for one or two if you’re interested!
I made these biscuits and added a 1/2 tsp garlic salt and 1/4 cup shredded cheese. They were delicious!!
Will definitely try these biscuits. Thank you for posting
amazing, I cooled my room temp butter in the freezer while measuring out the dry ingredients, and made 5 big biscuits! Took a little longer to cook in my convection/humid oven, worth the wait. I will definately make them again!
I’m so happy you enjoyed the biscuits. Thank you for your feedback.
The best biscuits that I’ve ever had. Easy prep. Foolproof. Ready in mins. Right amount for a small batch. Thank you thank you!!
I’m so glad you enjoyed them. Thank you for your feedback.
hello this is my fist time making biscuits well my family uses margarine instead of butter can i use it. oh and i can’t find baking powder how can i replace it with something. please help
Yes, you can use margarine but the taste and texture of the biscuits is so much better if you use butter. As for the baking powder, yes you do need to use it with this recipe. The baking powder helps the biscuits rise.
These were so good. Flaky. Buttery. Light. Easy. I used my food processor to make these. This is my go to recipe for biscuits from now on. Thank you for sharing!
I’m so glad you enjoyed the biscuits. Thank you for your feedback.
This was the first time I made biscuits. I loved them. I used cold butter and it was great. The dough was sticky and I had little difficulty dropping them on the baking pan.
That said, husband loved them. Thank you so much.
Mauri
I’m glad you both enjoyed the biscuits. Thank you for your feedback.
I wanted something to go with beef and barley soup but I didn’t want to spend a lot of time rolling out dough. This recipe was perfect, it came together easily with just a few pantry staples!
I used buttermilk powder and whole milk for a nice tang. I also opted to melt my butter and pour it into really cold milk. I prefer this method when I’m short on time.
I’m so glad you loved this biscuit recipe. Thank you for your feedback.
I love this recipe! It’s so simple and delicious! I have made it multiple times a week since I found it. Does this recipe transfer well when doubled/tripled? (If you have done so)
Yes, this recipe doubles and triples well. Glad you enjoyed the biscuits!
I looked for a 3 1/2 qt stand mixer, but I could not find one. Where can I get one?
Excellent. Wonderfully easy for the occasional baker and taste great. Thanks for sharing this!
Easy, only a few ingredients, and very good!
I also topped them with a little Everything Bagel seasoning and ate them with some homemade sausage gravy. So good.
How much milk?? Thanks!
1/2 cup of milk.
I’ve been using this recipe for the past six months. It’s so easy to remember and so satisfying when you want a biscuit but don’t want to make a huge batch. The texture is amazing! Since I’m not a consistent baker, my biscuits come out a little different each time but they’re always soft inside with a light crust on the bottom. I bake them in my toaster oven. They are perfect! I use buttermilk instead of regular milk however. I think the buttermilk really sets them off!!
I’m so glad you love the recipe. Thank you so much for taking the time to let me know and for leaving your feedback.
Tasty! Made these to go with a pot of veggie/beef soup, really hit the spot!
could these be frozen? And if so which stage would you do it make the dough and freeze them uncooked or bake them and then freeze them. I cannot wait to try these
Hi Marda,
I haven’t frozen these biscuits but I have frozen other breads. When I freeze scones, etc. I make the batter and shape them, then I put them on a baking sheet (not touching) and freeze. Transfer them to a zip topped bag or other airtight container and keep in the freezer. Bake when you’re ready to enjoy them. You’ll need to add an additional 5 or more minutes to the original baking time.
I have been looking for a recipe like this for awhile. I am so glad I found it because tomorrow morning I am going to have SOS which I have been craving lately. Thank you.
delicious and easy! thank you
My Mom loves this biscuit recipe! They turn out perfect!
Made these tonight and we ate all 4. They were delicious!
These were excellent! And it was the perfect amount for my husband and me! Will make these again and again!
Planning to make these biscuits tonight to go with a pot of beef stew. Since I am just cooking for myself after 45 years of cooking for my husband and children, it’s nice to have recipes that are “downsized” so I don’t have a lot of waste. Hoping these turn out good, and thank you for the recipe!
Hi, I am so glad that I found this site cooking for one. This morning I wanted a biscuit but, did not want to make a whole batch, this recipe was quick, easy and delicious.Thanks
I’m so happy you found us too! Thanks so much for letting me know that you enjoyed the biscuit recipe. Hope you find many more recipes that you love. Have a wonderful weekend!
I halved this recipe (but not the sugar) and made one good size biscuit. I sprinkled it with sugar and used it for a single strawberry shortcake. Thanks!
AMAZING!!! Thank you for this great recipes my whole family enjoyed it!
I’m so happy you liked the recipe, Rosa. Thank you so much for letting me know!
Awesome Recipe it worked wonderfully I actually added cheese to mines but it’s definitely a great idea for one person or if you like shearin for two. Thanks again for the tips!
Thank you so much for letting me know you enjoyed the recipe, Iris. I love your idea to add cheese, I’ll have to do that next time.
DO YOU HAVE ANY COOK BOOKS
Hi Gary, I have a free eCookbook that I offer to new subscribers. It’s ten of the most popular single-serving recipes that you can download. Here is the direct link https://onedishkitchen.com/cooking-for-one-subscription-full/ – I will never share email addresses with anyone and you can expect to receive at the most, one email a week with new recipes listed. Thanks for asking.
This recipe is awesome. I’ve been making biscuits for a long time and always end up with too much dough. This is perfect for two portions and it tastes great. I didn’t even have milk and had to use water, but it still tastes fantastic. Don’t know why I’ve never thought to add that bit of sugar… It makes such a difference. Thanks for sharing!
I’m so happy that you loved the recipe, Cynthia. Thank you so much for letting me know. Have a great week!
Do you use salted or unsalted butter?
Hi Beth, I use salted butter.
yey! Ive been needing a small batch biscuit recipe. Esp. since its just my hubs and I. Thanks!!
Thanks, Chrysta! Now that my kids are growing up and going away to college, I don’t need to make big batches of foods we enjoy. It’s nice to be able to prepare smaller portions.
I totally agree – sometimes you just need a good biscuit to start your day! And I normally end up making way to many so this recipe is perfect! Pinned and yummed! And trying ASAP friend 🙂
Thanks, Kelley.
I would eat these all up myself for sure. I LOVE biscuits!
It’s the perfect amount, Andi. Thanks!
Perfect for afternoon tea time! These biscuits are gorgeous. Thanks for sharing!
Thank you, Levan. You’re right, they would be perfect for tea time.
Homemade biscuits are the best! These looks so gooood!
They’re so good and easy to make. Thanks so much!
You make it sound so doable! I think I am sold…
Totally doable, Lydia. Hope you try them soon.
Everyone needs a small batch biscuit recipe! Yours look perfect!
Yes they do. Thanks, Trish!
Love that you are sharing a recipe for two, sometimes one is perfect!
Now that my kids are moving out and on with their lives, I don’t have a need to bake “in bulk”. Smaller portion sizes work great for us. Thanks, Amy!
This recipe is so fabulous, Joanie! I’m always looking for recipes for one or two people! Pinning for later!
Thanks so much, Justine.
There is nothing like a biscuit warm from the oven with butter and honey…mmmm…. I love that you are sharing a small batch recipe – SO handy!
So true, Heather. Thanks so much.