5 from 5 votes
Rosemary & Pepper Drop Biscuits
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins

Rosemary & Pepper Drop Biscuits are easy to make but big on flavor. No kneading dough, no cutting biscuits, just drop and bake!

Total Cost: $1.92 recipe / $0.24 serving
Servings: 8
Author: Beth M
  • 2 cups all-purpose flour $0.29
  • 1/2 cup 1 stick butter $0.80
  • 2 tsp baking powder $0.06
  • 3/4 tsp salt $0.03
  • 1 tsp dried rosemary $0.05
  • 1/2 tsp freshly cracked pepper $0.05
  • 1 tsp sugar $0.02
  • approx. 1 cup milk $0.62
  1. Preheat your oven to 400 degrees. Roughly chop the rosemary to prevent large, sharp pieces. Combine the dry ingredients (rosemary, pepper, flour, salt, sugar, and baking powder) in a large bowl and stir until well combined.
  2. Take the butter out of the refrigerator just prior to using it. Slice the butter into pieces. Add the pieces of cold butter to the dry ingredients and work it in until the mixture takes on a sandy texture. I use my hands to “smoosh” the butter in, but you can also use a pastry cutter.
  3. Starting with 3/4 cup, add just enough milk to moisten the mixture into a thick, paste-like texture (see photos below). Line a baking sheet with parchment paper and scoop 8 dollups of the biscuit dough onto the paper (about 2/3 cup each).
  4. Bake the biscuits in the fully preheated 400 degree oven for 18-22 minutes or until they are golden brown on the surface. Serve warm.