I love a single-serve recipe. Something I can just whip up solo for me, myself, and I. You know what I also love? The cozy flavors and vibes of fall. This single-serve drop biscuit recipe? It serves both of those loves.

I hate to give him credit but my brother once made a peach compote situation and poured it over drop biscuits and, well, I’ll admit it was pretty good (it was actually delicious). So, when thinking of ways to play with seasonal fruits, that inspo came to mind.

I’m still the superior child, just to make sure that the record is still straight. So go ahead, whip this up, and then come back and tell me how good it is. I’ll wait.

If you love this recipe, please rate and review it below and tag @accentgolden in your posts on social!

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SINGLE SERVE DROP BISCUIT with SPICED COMPOTE

This is the perfect recipe when you want a spoonful of something cozy, filled with those yummy comfort flavors of cinnamon and cardamom. But with a big bite – which is why you spoon it over a big boy drop biscuit.

The thing I love about a drop biscuit? Once you stir the dough together you just plop it right on a baking tray and off she goes. No rolling or cutting required!

How do you mix shortening into biscuit dough? I like to do this the way my mom taught me, which is to grab two butter knives and hold them together to form an “X.” Pull the knives away from eachother, chopping the shortening down into small pieces into the dry ingredients.

INGREDIENTS

Flour: forms the structure of the biscuit
Baking powder: helps the biscuit rise and become light and fluffy
Salt: enhances overall flavor and balances sweetness
Shortening: makes for a tender soft biscuit
Milk: hydrates the dough and brings the biscuit together
Plum: provides the fruity, sweet and tart base for the compote
Brown sugar: sweetens the compote
Ground cinnamon and cardamom: adds warmth and classic spice to the compote
Lemon juice: the acidity balances the sweetness in the compote
Water: optional to help loosen the compote

My plums aren’t very juicy, what should I do? We want a nice saucy compote that you can spoon over your biscuit. If your plums are less juicy, add a splash of water as needed to loosen your compote when cooking it down.

HOW TO MAKE A SINGLE SERVE DROP BISCUIT w/ CINNAMON PLUM COMPOTE

Start by making your cinnamon plum compote…

Combine the plum, brown sugar, salt, cinnamon, cardamom, and lemon juice in a small pot, stir, and place over medium-high heat. If the mixture looks dry after a minute or two, add a splash of water to loosen it depending on how juicy your plums are.

Bring the plum mixture to a boil and cook until the liquid reduces and thickens. Be careful not to over-reduce, as it will continue to thicken as it cools.

Remove the compote from the heat and immediately transfer it to a bowl to cool at room temperature. This helps stop the cooking process and prevents it from becoming too thick.

To make your single serve drop biscuits…

Preheat your oven to 450°F and line a small baking tray with parchment paper.

In a bowl, stir together the flour, baking powder, and salt, then cut in the shortening using two knives until the mixture resembles fine sand. This step creates a tender, flaky texture in your drop biscuit.

Add the milk and stir until just combined, being careful not to overmix the dough. Drop the dough onto your prepared baking tray for a rustic, bakery-style biscuit.

Bake for about 14 minutes, or until the biscuit is golden with darker brown spots on top. Don’t be fooled by the color and pull too early! This drop biscuit is thick so it needs time to cook through fully.

Serve the biscuit warm, splitting it open and spooning the cinnamon plum compote over the top. My favorite single-serve drop biscuit recipe for a cozy dessert (or maybe breakfast treat?)!

spiced plum compote served over a single serve drop biscuit

3 reasons you’ll love this single-serve drop biscuit treat

Easily swap in your favorite seasonal fruit for drop-biscuits year round
Bakes up in under 30 minutes, for any last minute cravings!
A treat for one that satisfies all the cozy sweettooths

TIPS & VARIATIONS

Your compote will thicken further as it cools, so while you do need to reduce it some in the pot, don’t overthicken it while still cooking.
This recipe is easily converted based on your preferences. Swap in your favorite seasonal fruit and/or different spices, to switch up your compote year round.
This single serve drop biscuit is a big boy. It will get golden and then darken slightly in spots, before it’s fully cooked. If you pull it from the oven too early, you’ll risk it being undercooked in the middle.

MAKING AHEAD & STORING

The cinnamon plum compote will keep in the fridge for up to 5 days. If you make the drop biscuit dough and then change your mind, it will keep in the fridge for a day before needing to be baked.

Once baked, this drop biscuit is best eaten immediately. If you have some leftover, you can store at room temperature for a day or in the fridge for up to three, though it will dry out the longer it sits.

MORE SINGLE-SERVE RECIPES

EQUIPMENT YOU’LL NEED

Prep Time 10

Cook Time 19

Total Time 29

Servings 1

Course Breakfast, Dessert

Cuisine American

The perfect recipe when you want a spoonful of something cozy, but with a big bite. A single serve drop biscuit topped with a warm cinnamon and plum compote for the ultimate small batch comfort bake.

Equipment

Mixing Bowl
Small pot
Spatulas
Baking Tray
Parchment Paper
Measuring Cups
Measuring Spoons

Ingredients

BISCUIT

½ cup flour
¾ tsp baking powder
¼ tsp salt
1 tbsp shortening
3 ½ – 4 tbsp milk

COMPOTE

1 plum
3 tbsp brown sugar packed
⅛ tsp salt
½ tsp ground cinnamon
¼ tsp ground cardamom
½ tbsp lemon juice
½ tbsp water optional

Instructions

Combine all compote ingredients in a pot, stir, and place over medium-high heat. If needed, after you have it on the heat for a minute or two, add water to make the mixture a little juicier (this will depend on how juicy your plums are).
Bring the plum mixture to a boil, boiling until the liquid reduces and begins to thicken. Don’t let it thicken too much, or it will become too thick and sticky. Remember, it will become thicker as it cools
Remove from the stove and immediately pour into a bowl to cool at room temperature
Preheat oven to 450°F and line a small baking tray with parchment paper
In a bowl, stir together your flour, baking powder, and salt before cutting in your shortening (make an “X” with two butter knives and pull them outward, then repeat). You’ll know when to stop cutting when your mixture resembles fine grains of sand (aka no big clumps of shortening)
Stir in your milk until just combined and then drop your dough onto your lined baking tray
Bake your biscuit for 14 minutes. The biscuit will be golden with some darker brown spots. Be careful not to take it out too early and risk your inside not being fully cooked. She’s thick, so she needs the bake time!
Serve warm, opening the biscuit and spooning your plum compote over the top
Enjoy!