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Easy Herb Drop Biscuits

Easy Herb Drop Biscuits

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Course: Breakfast
Cuisine: American
Keyword: biscuit, drop biscuit
Prep Time: 15 minutes
Cook Time: 18 minutes
Resting Time: 5 minutes
Total Time: 38 minutes
Servings: 8 biscuits
Author: Jess
Tender, fluffy Herb Drop Biscuits speckled with fresh herbs and made in just one bowl for ease. A delicious combination of flavours to enjoy anytime of day.
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Ingredients

  • 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

Instructions

  • 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.

Notes

  • To make these even more savory, add in ⅓ cup shredded cheddar or parmesan cheese when you stir in the herbs.
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