These fluffy and tender Herb Drop Biscuits are perfect for any time of day.
Using pantry staples plus a few fresh herbs, these biscuits come together in just one bowl.
A delightful treat you will make again and again!
Whether for breakfast, brunch or with dinner and absolutely delicious with a spread of butter, these herb drop biscuits are super versatile.
What is a drop biscuit?
- Drop Biscuits are generally made in one mixing bowl. The biscuit dough is scooped right from the bowl and ‘dropped’ onto the baking sheet into a mound-shape. Then the biscuits are simply baked so they are just browned on the outside and flaky on the inside.
I love to bake in the Springtime and these drop biscuits do just the trick! They’re fluffy, light and full of herbaceous flavour which I think suits the season. But truly you could make these anytime of year.
You do not need to be a pro-baker to make these – they are EASY to make in just one bowl!
Ingredients in drop biscuits
All-purpose flour: The base of this recipe.
Baking powder & Baking soda: Act together to help the biscuits rise when baked.
Fresh herbs: Bring a dash of flavour to these drop biscuits. But in a pinch, you can also make this recipe using dried herbs too.
Unsalted butter (cold): Make sure to keep the butter cold to allow for a flaky, baked biscuit!
Milk: Whole or 2% milk will work best, but you could try any milk you have on hand.
Salt & garlic powder: Adds a touch more flavour.
Pro-tip to make the best herb drop biscuits
Make sure the butter is COLD! The cold butter ensures the flaky texture of the biscuit when baked.
Easy Herb Drop Biscuits
- 2 cups all-purpose flour
- 3 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1/4 tsp garlic powder
- 1 tsp fresh thyme leaves, roughly minced substitute fresh for 1/4 tsp dried thyme
- 1 tsp fresh rosemary, roughly minced substitute fresh for 1/4 tsp dried rosemary
- 1/2 cup cold unsalted butter, grated coarsely or cubed leave in fridge until ready to use
- 3/4-1 cup milk
- extra milk for brushing
- Preheat the oven to 400F. Line a large baking sheet with parchment paper.
- In a mixing bowl, use a fork to stir together flour, baking powder, baking soda, salt, garlic powder, minced thyme and minced rosemary.
- Grate the cold butter on the coarse side of a cheese grater into the mixing bowl. Then using your hands, rub the flour and butter together until it resembles a coarse meal, about pea-sized pieces. (If you don’t have a cheese grater, cut the butter into small cubes and then mix into the flour as described).
- Pour in ¾ cup of milk and stir gently until the dough comes together into a sticky, shaggy dough. Add in the last ¼ cup of milk if the dough is still a bit dry and all of the flour isn’t yet incorporated.
- Use a 1/4 cup measuring cup to scoop out mounds of biscuit dough onto the baking sheet (it does not need to be measured perfectly, just use it as a scoop). You will get about 8-10 biscuits.
- Brush the tops of each biscuit with a bit of milk and then bake for 16-18 minutes, until the tops of the biscuits just start to turn golden.
- Remove from the oven and let sit on a baking sheet for 5 minutes. Then remove to cool on a baking rack. Enjoy warm or at room temperature.
- Store in a container at room temperature for up to 2 days or in the fridge for up to 4 days. Or, freeze for up to 2 months.
- To make these even more savory, add in ⅓ cup shredded cheddar or parmesan cheese when you stir in the herbs.
When these biscuits come out of the oven they will be hard to resist! I recommend grabbing one and adding some butter to melt, then enjoy immediately.
Saving them for later? You can store the biscuits in an airtight container at room temperature for up to 2 days or in the fridge for 4 days. Or, freeze them for up to 2 months.
More biscuit recipe ideas to love from the blog:
Until the next cooking adventure,