{"id":30,"date":"2026-08-03T09:23:24","date_gmt":"2026-08-03T09:23:24","guid":{"rendered":"https:\/\/recipes.mealse.com\/?p=30"},"modified":"2026-08-03T09:23:24","modified_gmt":"2026-08-03T09:23:24","slug":"my-grandma-makes-these-every-spring-sunday-you-will-not-believe-it-only-takes-3-ingredients","status":"publish","type":"post","link":"https:\/\/recipes.mealse.com\/?p=30","title":{"rendered":"My grandma makes these every spring Sunday. You will not believe it only takes 3 ingredients."},"content":{"rendered":"
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Every spring Sunday, just after church and before the dandelions really take over the yard, I pull out my old tin baking sheet and make these biscuits. My grandma taught me this recipe in her farmhouse kitchen, windows cracked open to let in the cool air and the sound of meadowlarks. It\u2019s a Southern-style drop biscuit, but it settled happily into our Midwestern table generations ago. You won\u2019t believe it only takes three ingredients\u2014no fussing with cutting in butter, no special tools, just a bowl, a spoon, and a hot oven. The biscuits bake up fluffy inside with a golden, buttery crust that tastes like home and Sunday afternoons all at once.<\/div>\n<\/div>\n<\/div>\n
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Serve these biscuits piping hot, right off that old baking sheet, with extra softened butter and a drizzle of honey or your favorite jam. They\u2019re wonderful beside scrambled eggs and crispy bacon, or tucked next to a pan of sausage gravy for a hearty brunch. In the spring, I like them with sliced strawberries and a spoonful of lightly sweetened whipped cream, almost like a quick shortcake. They also make a comforting side for a pot of ham and beans, chicken and noodles, or a simple bowl of vegetable soup when the weather can\u2019t quite decide between winter and spring.<\/div>\n<\/div>\n<\/div>\n
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Southern 3-Ingredient Drop Biscuits<\/b><\/div>\n<\/div>\n
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Servings: 8\u201310 biscuits<\/div>\n<\/div>\n<\/div>\n
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Ingredients<\/b><\/div>\n<\/div>\n
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2 cups self-rising flour<\/div>\n
1 1\/2 cups whole buttermilk, well shaken<\/div>\n
4 tablespoons salted butter, melted (plus a little extra for brushing on top, optional)<\/div>\n<\/div>\n
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Directions<\/b><\/div>\n<\/div>\n
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Preheat your oven to 425\u00b0F (220\u00b0C). Set an old tin baking sheet (or any sturdy baking sheet) aside. There\u2019s no need to grease it heavily; a light brush of melted butter is enough if you like a crisp, buttery bottom.<\/div>\n<\/div>\n<\/div>\n
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In a medium mixing bowl, add the self-rising flour. Make sure it\u2019s loosely spooned and leveled so you don\u2019t pack in too much.<\/div>\n<\/div>\n
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Pour in the buttermilk and about half of the melted butter. Stir gently with a wooden spoon or rubber spatula just until everything comes together. The dough should be thick, soft, and a bit sticky\u2014some small lumps are fine. Don\u2019t overmix or the biscuits will be tough.<\/div>\n
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Let the dough rest in the bowl for about 5 minutes while the oven finishes heating. This gives the flour a chance to absorb the buttermilk and helps the biscuits puff nicely.<\/div>\n<\/div>\n<\/div>\n
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Using a large spoon or a small ice cream scoop, drop heaping spoonfuls of dough onto the baking sheet, spacing them about 1 inch apart. They don\u2019t need to be perfect; the rough, craggy tops will brown beautifully.<\/div>\n
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Brush the tops of the biscuits lightly with some of the remaining melted butter, reserving a bit to brush on after baking if desired.<\/div>\n<\/div>\n
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Bake on the center rack for 12\u201315 minutes, or until the biscuits are puffed and the tops are a deep golden brown around the edges. The bottoms should be nicely browned but not burned.<\/div>\n<\/div>\n
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Remove the baking sheet from the oven and immediately brush the hot biscuit tops with the last of the melted butter so they glisten. Let them cool just long enough that you don\u2019t burn your fingers\u2014about 5 minutes\u2014then serve warm, straight from the tin.<\/div>\n<\/div>\n<\/div>\n

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Variations & Tips<\/b><\/div>\n<\/div>\n
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If you don\u2019t have self-rising flour, you can make your own by whisking together 2 cups all-purpose flour, 1 tablespoon baking powder, and 1\/2 teaspoon fine salt before adding the buttermilk and butter. For a slightly richer biscuit, increase the melted butter to 6 tablespoons and reduce the buttermilk to about 1 1\/4 cups, adding it gradually until the dough is thick but still scoopable. To give the biscuits a little savory twist, stir in a generous pinch of black pepper or a teaspoon of dried chives or parsley\u2014this keeps you at three ingredients if you count the herbs as part of your flour mix when you measure. For cheese biscuits, fold in up to 1\/2 cup finely shredded sharp cheddar along with the flour, then proceed as written; they\u2019re especially good alongside chili or tomato soup. If you like a slightly crisper crust, bake on a preheated cast-iron skillet instead of a baking sheet. Leftover biscuits can be split and toasted the next morning, then topped with butter and jam or used as the base for a quick breakfast sandwich with egg and ham.<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Every spring Sunday, just after church and before the dandelions really take over the yard, I pull out my old tin baking sheet and make these biscuits. My grandma taught me this recipe in her farmhouse kitchen, windows cracked open to let in the cool air and the sound of meadowlarks. It\u2019s a Southern-style drop […]<\/p>\n","protected":false},"author":2,"featured_media":31,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"fbimg":"","fbimg2":"","fbtext":"","fbtext2":"","source_link":"","video":"","youtube":"","footnotes":""},"categories":[1],"tags":[],"class_list":["post-30","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/recipes.mealse.com\/index.php?rest_route=\/wp\/v2\/posts\/30","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipes.mealse.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes.mealse.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes.mealse.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes.mealse.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=30"}],"version-history":[{"count":1,"href":"https:\/\/recipes.mealse.com\/index.php?rest_route=\/wp\/v2\/posts\/30\/revisions"}],"predecessor-version":[{"id":32,"href":"https:\/\/recipes.mealse.com\/index.php?rest_route=\/wp\/v2\/posts\/30\/revisions\/32"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recipes.mealse.com\/index.php?rest_route=\/wp\/v2\/media\/31"}],"wp:attachment":[{"href":"https:\/\/recipes.mealse.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=30"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes.mealse.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=30"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes.mealse.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=30"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}