Herb Drop Biscuits Quick Easy

Herb Drop Biscuits are my weeknight answer when bread sounds intimidating but comfort calls These fluffy biscuits come together in minutes loaded with fresh herbs and the secret is you do not need to roll out a single thing Just mix drop and bake

I made these on a whim for a holiday dinner and now everyone requests my so called magic biscuits for family get togethers They have rescued more rushed weeknights and last minute brunches than I can count

Ingredients

• All purpose flour: provides structure and fluff choose a brand you trust for consistent results
• Baking powder: ensures the biscuits rise up tall and tender always check yours is fresh
• Coarse ground black pepper: adds a kick and balances the buttery richness
• Cold salted butter: gives flakiness and flavor use the best quality for extra taste
• Fresh thyme: lends earthy savory notes pick sprigs free from wilt
• Chopped fresh parsley: brightens the crumb avoid limp or yellowed leaves
• Chopped chives: add light onion flavor look for vibrant green stems
• Whole milk or buttermilk: brings moisture and a slight tang opt for full fat for best texture

Step by Step Instructions

Prepare the Baking Sheet:

Preheat your oven to four hundred degrees Fahrenheit Line a large baking sheet with parchment paper or coat with nonstick spray This keeps biscuits from sticking and promotes even browning

Combine Dry Ingredients:

In a medium mixing bowl whisk together flour baking powder and black pepper until evenly distributed Well mixed dry ingredients help the biscuits rise evenly

Add Fresh Herbs:

Scatter in thyme parsley and chives Stir gently to combine so the herbs are spread throughout the flour mixture Every bite will have herbaceous flavor

Cut in the Butter:

Add cold cubed butter Using a pastry cutter two forks or even your hands quickly blend until the mix looks like coarse crumbs This step is key for flaky biscuits Try to work fast so the butter stays cold

Mix in the Milk:

Pour in milk or buttermilk slowly Stir with a wooden spoon until just combined The dough should look shaggy and slightly sticky Over mixing can make biscuits tough

Drop onto Baking Sheet:

Use two spoons to scoop dough balls onto your prepared sheet Leave space between them since they spread as they bake Each biscuit should be roughly the same size for even cooking

Bake Until Golden:

Place in the oven and bake for about twenty minutes The biscuits should be slightly golden on top and feel set When done serve warm plain or with extra butter

Save This

Chives make these biscuits sing for me One weekend my daughter and I picked chives from our backyard and she insisted on making mini biscuits just for her tea set Ever since whenever I see fresh chives I think of her tiny hands helping in the kitchen

Storage Tips

Keep leftover biscuits in an airtight container at room temperature for up to two days They re wonderful reheated for a few minutes in a toaster oven For longer storage freeze the cooled biscuits in a zip top bag and warm in a low oven when ready to serve

Ingredient Substitutions

If you do not have fresh herbs you can use half the amount of dried Feel free to swap in dill rosemary or even a bit of sage for different twists If you only have unsalted butter add a little extra pinch of salt to the dough

Serving Suggestions

These biscuits pair perfectly with soups and stews but also shine alongside scrambled eggs for brunch I love splitting them and spreading with herbed cream cheese Serve with roasted chicken for a comforting meal

Cultural and Historical Context

Drop biscuits are a Southern kitchen staple with roots in traditions where quick breads offered sustenance and flexibility This recipe honors those simple origins by celebrating herbs and ease These biscuits have made their way into countless family gatherings and lazy Sunday breakfasts at our table

Common Queries

→ Can I use dried herbs instead of fresh?

Yes, dried herbs can be substituted for fresh, though the flavor will be a bit more subtle. Use about one-third the amount of dried herbs as fresh.

→ What is the best way to cut in butter for these biscuits?

A pastry cutter, two forks, or your fingers work well to blend the cold butter into the flour until the mixture is crumbly.

→ Can buttermilk be used in place of whole milk?

Absolutely. Buttermilk will add extra tenderness and a slight tang, making the biscuits even tastier.

→ How do I know when the biscuits are done baking?

The biscuits should appear slightly golden on top and feel firm to the touch, usually after about 20–25 minutes at 400°F.

→ Can these biscuits be frozen?

Yes, once cooled, place them in a sealed container. Reheat in the oven or microwave to enjoy them later.