Rosemary Pepper Drop Biscuits

$1.68 recipe / $0.21 each
by Beth - Budget Bytes
5 from 14 votes
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There’s nothing like fresh bread with dinner, but I don’t know anyone who has time to make a fresh yeast rolls every night. So for the nights when you’re short on time, these Rosemary Pepper Drop Biscuits have you covered. They’re the easiest of easy dinner side dish because there’s no kneading, shaping, or cutting. Just mix, drop, and bake!

Originally posted 5-30-12, updated 1-3-19.

Baking sheet with baked Rosemary Pepper Drop Biscuits.

What is a Drop Biscuit?

Drop biscuits are a really simple type of quickbread with a free-form dough that is just dropped by the spoonful onto a baking sheet rather than being rolled and cut like a traditional biscuit. They have a wonderfully rustic shape that creates tons of nooks and crannies in the top, perfect for brushing with butter.

What to Serve with Drop Biscuits

I like to serve these Rosemary Pepper Drop Biscuits with any type of soup, stew, or chili, but they’re also amazing with a little slather of butter and a drizzle of honey! That honey-pepper-rosemary combo is TO DIE FOR. Try them with my Homemade Chicken Noodle Soup or Chicken Stew!

A basket full of freshly baked Rosemary Pepper Drop Biscuits

 

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Rosemary Pepper Drop Biscuits

5 from 14 votes
Rosemary Pepper Drop Biscuits are an easy to make side for soups and stews. No kneading or cutting biscuits, just mix, drop, and bake! 
Front view of baked Rosemary Pepper Drop Biscuits on the baking sheet.
Servings 8
Prep 15 mins
Cook 20 mins
Total 35 mins

Ingredients

  • 2 cups all-purpose flour ($0.21)
  • 2 tsp baking powder ($0.08)
  • 3/4 tsp salt ($0.03)
  • 1 tsp dried rosemary ($0.10)
  • 1/2 tsp freshly cracked pepper ($0.03)
  • 1 tsp sugar ($0.02)
  • 8 Tbsp cold butter (salted) ($0.88)
  • 1 cup milk ($0.33)

Instructions 

  • Preheat the oven to 400ºF. Roughly chop or crush the rosemary to prevent large, sharp pieces. In a large bowl, combine the dry ingredients (flour, baking powder, salt, rosemary, pepper, sugar) until well combined.
  • Take the butter out of the refrigerator just prior to using it. Slice the butter into pieces, then add them to the dry ingredients. Work the butter into the flour mixture until no large pieces remain and it looks a little like damp sand. I use my hands for this, but you can also use a pastry cutter.
  • Starting with 3/4 cup, add just enough milk to moisten the mixture into a thick, slightly sticky dough (see photos below). There should be no dry flour left on the bottom of the bowl, but the dough should not be so wet that it appears glossy. Line a baking sheet with parchment paper and scoop 8 dollops of the biscuit dough onto the paper (about 1/3 to 1/2 cup each).
  • Bake the biscuits in the fully preheated 400ºF oven for 18-22 minutes or until they are golden brown on the edges. Serve warm.

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Nutrition

Serving: 1ServingCalories: 229.75kcalCarbohydrates: 24.76gProtein: 4.01gFat: 12.03gSodium: 546.33mgFiber: 1.05g
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Love Drop Biscuits? Try our Cheddar Drop Biscuits or Ranch Drop Biscuits, too!

How to Make Rosemary Pepper Drop Biscuits – Step By Step Photos

Crush Rosemary

Begin preheating the oven to 400ºF. Chop or crush 1 tsp dried rosemary, so there aren’t any large sharp pieces in your biscuits. 

Dry Ingredients for Rosemary Pepper Drop Biscuits

In a large bowl, combine 2 cups all-purpose flour, 2 tsp baking powder, 3/4 tsp salt, the crushed rosemary, about 1/2 tsp freshly cracked pepper, and 1 tsp sugar. Stir until these ingredients are well combined.

Add Butter to Rosemary Pepper Drop Biscuits

Cut 8 Tbsp of cold butter into chunks, then add them to the flour mixture. work the butter into the flour mixture (either using your hands or a pastry cutter) until no large pieces remain and the mixture looks a little like damp sand.

Add Milk to Rosemary Pepper Drop Biscuits

Starting with just 3/4 cup, add just enough milk to the flour mixture to make a slightly sticky dough (should be between 3/4 and 1 cup total). 

Wet Dough for Rosemary Pepper Drop Biscuits

There should be no dry flour left on the bottom of the bowl, but the dough should not be so wet that it looks glossy.

Rosemary Pepper Drop Biscuits Ready to Bake

Line a large baking sheet with parchment paper and drop dollops of the biscuit dough onto the baking sheet. Each dollop should be about 1/3 to 1/2 cup in volume. 

Front view of baked Rosemary Pepper Drop Biscuits on the baking sheet.

Bake the Rosemary Pepper Drop Biscuits for 18-22 minutes, or until they are golden brown on the edges. Serve warm!

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Comments

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  1. Yum!! My 12 year old son was able to make these independently for our dinner tonight to go along with your Vegetables & Gravy recipe and he was so proud. We devoured them and I look forward to making them time and time again possibly even trying variations on herbs as well (although the rosemary/black pepper combo is delicious)! What a great and simple recipe.

  2. Question: would this dough freeze well? I’d love to bake as I go and reheated biscuits don’t taste as good to me.

    Thanks for any guidance/advice!

    1. I don’t think I’ve tried freezing the unbaked biscuits, only the baked biscuits. My intuition says it would probably work, though. Regular biscuit dough freezes great and the main difference between this and a regular biscuit is the moisture content (so you can scoop it instead of rolling and cutting the dough).

    1. Hi, yes, sorry about that. This drop biscuit uses a combination of milk and butter, rather than heavy cream. I’m not sure how that paragraph in the text above the recipe got inserted. :P

      1. I just made these with heavy cream since all the other biscuits recipes had said heavy cream. I took a gamble an I just peaked in the oven a they look pretty good. Thank you for getting back to me. 

  3. These were great! I made them to go with a white chicken chili that I found on here! Yum!!