My grandma makes these every spring Sunday. You will not believe it only takes 3 ingredients.

This Southern 3-Ingredient Drop Biscuits recipe is a masterclass in efficiency. By using self-rising flour, you bypass the need for measuring out baking powder and salt, while the buttermilk provides both the hydration and the acidity needed for a high, fluffy rise. Unlike traditional “rolled” biscuits, drop biscuits are meant to be craggy and rustic—those little peaks and valleys on the surface turn into crispy, golden-brown “crunches” that are perfect for catching honey or gravy.

Southern 3-Ingredient Drop Biscuits

Ingredients:

• Self-rising flour (spooned and leveled) – 2 cups
• Whole buttermilk (well-shaken) – 1 1/2 cups
• Salted butter (melted) – 4 tablespoons (plus extra for brushing)

Directions:

Step 1: The High-Heat Prep:

Preheat your oven to 425°F. A high temperature is critical for biscuits; it creates a burst of steam that lifts the dough before the crust sets. Lightly brush a sturdy baking sheet with a small amount of melted butter.

Step 2: The “Gently” Stir:

In a medium bowl, combine the flour, buttermilk, and half of the melted butter. Use a wooden spoon to stir just until a shaggy, sticky dough forms.

Tip: Stop stirring the second the flour streaks disappear! Over-mixing develops gluten, which will turn your light, airy biscuits into tough, rubbery pucks. Small lumps are your friend here.

Step 3: The 5-Minute Rest:

Let the dough sit in the bowl for 5 minutes.

Tip: This is the “secret” step. It allows the flour to fully hydrate and the leavening agents in the self-rising flour to start reacting with the acidic buttermilk, ensuring a much better “puff” once they hit the oven.

Step 4: Drop and Bake:

Use a large spoon or an ice cream scoop to drop heaping mounds onto the sheet about 1 inch apart. Brush the tops with some of the remaining butter. Bake for 12–15 minutes until the edges are deep golden brown.

Step 5: The Glisten:

Immediately brush the hot biscuits with the last of the melted butter the moment they come out of the oven. Let them rest for 5 minutes to set their structure before serving.