Herb Drop Biscuits Fresh Herbs

Herb Drop Biscuits are one of my go to sides when I need something quick and comforting. With a handful of fresh herbs and just a few pantry basics you can have warm buttery biscuits fresh out of the oven in less than half an hour. They come together easily for weeknight dinners and also impress at brunch tables.

I first tried these biscuits when my herb garden was overflowing and now they are requested by friends right alongside any homemade soup or salad.

Ingredients

• All purpose flour: adds structure and helps the biscuits puff up look for unbleached varieties for best flavor
• Baking powder: gives the biscuits their signature lift make sure yours is fresh for extra fluff
• Coarse ground black pepper: brings a gentle bite fresh cracking your pepper makes these more aromatic
• Cold salted butter: delivers flakiness and richness cut into small pieces so it coats the flour evenly
• Fresh thyme: offers subtle earthy notes pick sprigs that smell fragrant and have no yellowing
• Fresh parsley: brightens the biscuits and adds a grassy freshness flat leaf parsley has the best flavor
• Fresh chives: give a mild onion touch snip with kitchen scissors for even pieces
• Whole milk or buttermilk: creates tender crumb and moisture whole milk gives richness but buttermilk adds tang

Step-by-Step Instructions

Prep the Oven and Pan:

Preheat your oven to four hundred Fahrenheit and line a baking sheet with parchment or grease it with nonstick spray. This prevents sticking and makes cleanup easy.

Mix the Dry Ingredients:

In a medium mixing bowl combine the flour baking powder and pepper using a whisk until evenly distributed. Consistent blending helps the leavening work evenly in each biscuit.

Add Herbs:

Stir thyme parsley and chives into the flour mixture so that the herbs are evenly coated with flour. This keeps them from clumping together and flavors every bite.

Cut in the Butter:

Add cold butter pieces to the bowl and use a pastry cutter two forks or your fingers to rub butter into the flour until the mix looks crumbly with bits no bigger than a pea. Keeping butter cold ensures flaky biscuits.

Bring the Dough Together:

Gradually stir in milk using a wooden spoon mixing just until the flour disappears. Stop mixing as soon as it comes together to avoid dense biscuits.

Shape the Drop Biscuits:

Use two spoons to scoop balls of dough onto the baking sheet leaving some space between each one for spreading.

Bake:

Slide the tray into the oven and bake for twenty to twenty five minutes until the tops are slightly golden and the biscuits feel firm when gently pressed.

Serve:

Enjoy biscuits warm out of the oven with extra butter or a homemade herb butter for even more flavor.

Save This

My garden parsley always stands out with its hearty flavor and picking it fresh minutes before baking fills the kitchen with an amazing aroma that reminds me of childhood summer mornings.

Storage Tips

Leftover biscuits keep well in an airtight container at room temperature for up to two days. If you want to store longer let them cool fully then freeze in a zip top bag for up to two months. Warm in a low oven to restore that just baked softness.

Ingredient Substitutions

If you do not have buttermilk simply use whole milk or mix one teaspoon of vinegar into your milk before adding to the dough. Swap in your favorite soft herbs such as basil or dill if chives or parsley are not available. For extra punch try adding shredded cheddar for a cheesy twist.

Serving Suggestions

Herb drop biscuits pair perfectly with soups stews and simple salads. Serve them with eggs at breakfast or split and toast them for mini sandwiches. A swirl of honey butter on a warm biscuit is also something I never pass up.

Cultural Context

Drop biscuits are a classic Southern short cut for getting biscuits on the table fast without fussing with rolling or cutting. The tradition of baking with fresh herbs stretches back to cottage gardens where cooks would grab whatever was growing for daily bread.

Common Queries

→ Can I use dried herbs instead of fresh ones?

Yes, dried herbs can be substituted, but use about one-third the amount, as their flavors are more concentrated. Adjust to taste for best results.

→ What's the secret to fluffy, tender biscuits?

Keeping the butter cold and avoiding over-mixing are key. Cold butter creates steam pockets, and minimal mixing ensures a light texture.

→ Is it better to mix the dough by hand or with a food processor?

Both methods work well. Mixing by hand lets you control the texture, while a food processor is quicker and helps quickly incorporate cold butter.

→ What can I serve alongside these biscuits?

Enjoy them warm with a slab of butter, serve as a breakfast side, or pair with soups, stews, or salads for added comfort and flavor.

→ Can I use buttermilk in place of milk?

Absolutely. Buttermilk adds tang and enhances tenderness, making it a delicious alternative to regular milk in these savory biscuits.