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!
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!
Rosemary Pepper Drop Biscuits
Servings 8Ingredients
- 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.
See how we calculate recipe costs here.
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!Love Drop Biscuits? Try our Cheddar Drop Biscuits or Ranch Drop Biscuits, too!
How to Make Rosemary Pepper Drop Biscuits – Step By Step Photos
Begin preheating the oven to 400ºF. Chop or crush 1 tsp dried rosemary, so there aren’t any large sharp pieces in your 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.
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.
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).
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.
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.
Bake the Rosemary Pepper Drop Biscuits for 18-22 minutes, or until they are golden brown on the edges. Serve warm!
Thanks for answering that question for me ;D
Anon – Yes, I almost added cheese to mine, in fact, but I chickened out! Hahhaa… I think the easiest way to do it would be to stir in shredded cheese after you smoosh in the butter.
Can you add cheese? Might as well go all out if I’m not going to stop at one biscuit.
Drop biscuits with herbs are such a great idea! I love the rosemary-pepper combination.
Mel, a US stick of butter is 113.4 grams. :)
These biscuits look fantastic Beth! Rosemary is one of my favourite herbs to cook with at the moment, so I will definitely have to give your recipe a try soon!
Nice recipe. For the same budget you can add a tablespoon or two of vinegar to the milk and it becomes buttermilk. And I use lard rather than butter–lard is $1.50/lb. I cut my biscuits about 3″ after I’ve kneaded it a bit to create the flaky layers.
Beth, how many grams butter did you use? I think a stick butter has a different size here in Germany ;)
So easy! I love the sound of these.
i love this idea! and my husband thinks they sound delightful, so i think they’re on the menu for next week! i need ideas for my fresh rosemary so this is perfect. :)
Heidi – Absolutely! Pinning is like free advertisement – I don’t know who would say no to that ;) I made the BB pinboards to make it easier for people to pin.
Does that fact that you’re on Pinterest mean that we have permission to pin your recipes?
Hahah, yeah, okay, maybe that was a bit facetious ;) And THANK YOU!
Looks delicious!
Don’t even worry about the butter. Fake butter is WAY worse for you.
“As long as you have the will power to limit yourself to one…”
Yeahhhhhh, not gonna happen, lol. By the way Beth, just want you to know I love your blog :D