Biscuits are quick and simple to make. They are a classic comfort food and when freshly baked they are impossible to resist. And when made with your favourite fresh herbs they make a delightful side for any savoury dish. You’ll love the ease of making these herb drop biscuits!
My herb garden is in full bloom and every summer I wait with excitement to use as many herbs as I can in as many dishes as possible. I’ve eagerly been waiting to make herb drop biscuits with all of my herbs from the garden. And they did not disappoint.
Making drop biscuits is as simple as it sounds. You simply drop the dough in balls ready to be baked. There is little mess with only one bowl and no kneading, folding or cutting. I baked my biscuits in a hot cast iron skillet but you can also bake them on a baking sheet if you’d prefer (or if you don’t have a skillet). Just watch your baking time as it may take a little longer.
The nice thing about herb drop biscuits are the different flavours you can create. I went with a mix of herbs; dill, rosemary, basil, parsley, chives and thyme. But you can mix and match herbs, add cheeses or chilli flakes. Try using different herbs and cheeses like;
- Herbs de Provence
- Jalapeño Cheese
- Roasted Garlic
- Chives and Green Onion
- Gouda Cheese
What is a drop Biscuit?
A drop biscuit is still a butter biscuit but has slight differences from a rolled biscuit. Drop biscuits don’t rise as much. This is due to the lack of butter layers that are created in rolled biscuits. Instead drop biscuits have more liquid to bring the dough together and then is simply spooned and dropped onto a baking sheet. Drop biscuits normally have more texture and are crisper on the outside than typical rolled biscuits, making them look more rustic.
Herb Drop Biscuits
You’ll love the ease of making these drop herb biscuits! They are quick and simple to make and are a classic comfort food to go with any savoury dish. They are buttery, soft and bursting with fresh herbs. Choose your favourite herbs to create your own variation!
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Yield: 8
- Category: Miscellaneous
- Cuisine: British
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (113 g) unsalted butter, cold and cut into cubes
- 1 cup buttermilk
- 1/2 cup fresh herbs, chopped (dill, basil, rosemary, chives, parsley, thyme)
- butter for skillet
- Preheat oven to 450˚F. Place an 8 inch skillet in the oven to warm up.
- In a large bowl add flour, baking powder, baking soda and salt. Stir to combine.
- Add butter cubes to flour mixture and using a pastry cutter (or two knives) cut butter into flour until fine crumbs form.
- Next, add chopped herbs and buttermilk. Using a fork bring dough together until ragged and just combined. Do not overmix.
- Carefully remove the skillet from the oven, add butter to coat the bottom of the pan.
- Using an ice cream scoop, scoop 8 biscuits and drop them into the skillet.
- Carefully place the skillet back into the oven and bake for 25-30 minutes, or until browned and the middle is baked through.
You can also bake the biscuits on a baking sheet if you don’t have a cast iron skillet. Simply drop biscuits on a prepared baking sheet about 2 inches apart. Bake as instructed (note: you may need to bake your biscuits a few extra minutes).
- Serving Size: 1 of 8
- Calories: 229
- Sugar: 1.6g
- Sodium: 422mg
- Fat: 12.1g
- Saturated Fat: 7.5g
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 25.9g
- Fiber: 9g
- Protein: 4.4g
- Cholesterol: 32mg
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