Rosemary Pepper Drop Biscuits

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.

Rosemary Pepper Drop Biscuits

Baking sheet with baked Rosemary Pepper 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.

Front view of baked Rosemary Pepper Drop Biscuits on the baking sheet.
Print Recipe
5 from 7 votes

Rosemary Pepper Drop Biscuits

Rosemary Pepper Drop Biscuits are an easy to make side for soups and stews. No kneading or cutting biscuits, just mix, drop, and bake! 
Keyword: Bread, Rolls, Side Dish, Vegetarian
Total Cost: $1.68 recipe / $0.21 serving
Author: Beth M
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Servings: 8

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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A basket full of freshly baked 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!