Hot from the oven, brushed with melted butter, and fragrant with fresh herbs, these Drop Biscuits with Fresh Herbs take thirty minutes from bowl to table.
If you grow herbs, you know how quickly they can get out of hand. One week, the dill is just starting, and the next, you have more than you can use. These drop biscuits with fresh herbs are a great way to use an overabundance.
Quick drop biscuits are a great quick addition to dinner. And while most versions use buttermilk, this one uses whole milk to keep the dough sweet, with the herbal flavor staying front and center. The combination of herbs is up to you, and I’ll give you some options below. The featured version here is dill and chives, which is bright and savory and goes well with many entrees.
For these simple biscuits, you’ll mix all the ingredients in one bowl and have biscuits on the table in thirty minutes. They’re especially good alongside my roasted garlic tomato soup, tomato tarragon soup, or a bowl of slow cooker chicken stew.
Recipe Snapshot: Drop Biscuits with Fresh Herbs
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8
Cuisine: American
Cooking Method: Oven
Primary Ingredients: Flour, butter, fresh herbs, milk
Skill Level: Easy
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What Makes This Recipe Special
These biscuits are all about the herbs. I’m featuring fresh dill and chives here, but the recipe works with many different combinations. Because the herbs are the whole point, I’ve used whole milk to keep the dough neutral enough that their fresh flavors shine through.
The recipe comes together in one bowl with no special equipment. Melted butter brushed on before and after baking gives them a pretty finish that makes them look as good as they taste.
Ingredient Notes
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- Fresh herbs — Use fresh dill weed (the feathery fronds), not dill seed, which has an entirely different and more pungent flavor. Whatever herbs you choose, lightly spoon them into the measuring cup and don’t pack them.
- Butter — One full stick, frozen solid and grated directly into the flour. The cold fat stays in distinct pieces and creates steam pockets during baking, which gives the biscuits lift and a tender texture. More butter is brushed on top before baking and again straight out of the oven.
- Whole milk — Keeps the dough mild and slightly sweet, which allows the herb flavors to come through. Buttermilk will work in a pinch, but its tang can compete with the delicate herbs.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
Recipe Variations and Substitutions
- Other herb combinations you might like to try include rosemary and garlic (use two tablespoons of very finely chopped fresh rosemary and add a quarter teaspoon of garlic powder), thyme and lemon zest (use three tablespoons of fresh thyme leaves and the zest of one lemon), and flat-leaf parsley with chives (1/4 cup of chopped parsley and two tablespoons of chives).
- To substitute dried herbs, use one teaspoon of dried dill weed (not dill seed) in place of fresh dill, and one teaspoon of dried chives in place of fresh chives. Reduce amounts similarly for other dried herb substitutions. The flavor will be less bright but still good.
- For a shortcut version, substitute 1½ cups of baking mix such as Bisquick for the flour, baking powder, and salt. Omit those three ingredients and proceed with the recipe as written.
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How to Make Drop Biscuits with Fresh Herbs
STEP 1. Preheat the oven to 400 degrees and line a rimmed baking sheet with parchment paper, or spray it generously with cooking spray.
STEP 2. Finely chop the fresh dill and chives.
STEP 3. In a large bowl, whisk together the flour, baking powder, and salt. Then grate the frozen butter directly into the flour mixture using the large holes of a box grater.
STEP 4. Add the dill and chives to the bowl. Toss everything together with a fork or your hands until the herbs and butter are evenly distributed through the flour.
STEP 5. Pour in the milk and stir with a fork until the dough just comes together.
STEP 5 (cont’d.) It will look sticky and shaggy, and that’s exactly right. Stop mixing as soon as you don’t see dry flour at the bottom of the bowl.
Pro Tip
Overmixing is a common biscuit-making mistake. The more you work the dough, the more gluten develops, and the tougher the biscuits become. Mix just until the wet and dry ingredients come together.
STEP 6. Use a quarter-cup measure to scoop and drop the biscuits onto the prepared baking sheet, spacing them about two inches apart. Brush the tops with half of the melted butter before they go into the oven.
STEP 7. Bake until golden brown, about 20 minutes. Remove the baking sheet from the oven and immediately brush the tops with the remaining melted butter.
Recipe Tips
- Measure the dill lightly. Spoon the chopped dill loosely into the measuring cup. A packed quarter cup would be far too much! When in doubt, start with three tablespoons.
- Use dill weed, not dill seed. If substituting dried herbs, be sure to choose dill weed, not dill seed (the small, round seeds used for pickling). They’re two entirely different ingredients.
- Check the biscuits while they bake. Drop biscuits can look golden on top before the bottom is fully set. Lift one with a spatula at about 17 minutes. The bottom should be a deep golden brown before removing them from the oven.
How to Serve
These biscuits pair naturally with soups and stews. Try them alongside my Instant Pot beef stew, sausage and kale soup, or ham bone soup. They’re equally good as a bread basket addition alongside roasted chicken or pork tenderloin. If you enjoy savory herb biscuits, my bacon cheddar drop biscuits are worth a look too.
How to Store
Store leftover biscuits in an airtight container at room temperature for up to two days, or in the refrigerator for up to four days. To reheat, wrap them loosely in foil and warm in a 350-degree oven for about eight minutes. A few seconds in the microwave works in a pinch, though the texture won’t be quite as good.
These biscuits freeze well. Let them cool completely, then wrap individually in aluminum foil and seal in a freezer bag. They’ll keep for up to two months. Reheat from frozen in a 350-degree oven for 12 to 15 minutes, loosely tented with foil for the first half.
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Recipe
Drop Biscuits with Fresh Herbs
Ingredients
- ¼ cup chopped fresh dill (lightly spooned into the measuring cup)
- 2 tablespoons chopped fresh chives
- 1 ½ cups all-purpose flour
- 2 tablespoons baking powder
- 1 teaspoon kosher salt
- 4 ounces butter frozen, (1 stick)
- ¾ cup whole milk
- 2 tablespoons butter melted
Instructions
- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or spray generously with cooking spray.
- Finely chop the fresh dill and chives.¼ cup chopped fresh dill, 2 tablespoons chopped fresh chives
- In a large bowl, whisk together the flour, baking powder, and salt. Grate the frozen butter into the flour mixture.1 ½ cups all-purpose flour, 2 tablespoons baking powder, 1 teaspoon kosher salt, 4 ounces butter
- Add the dill and chives. Toss the butter and herbs together with the flour mixture until evenly combined.
- Add the milk and stir with a fork until the dough just comes together. It will be sticky and shaggy.¾ cup whole milk
- Use a 1/4 cup measure to drop biscuits onto the prepared baking sheet. Brush tops with half the melted butter.2 tablespoons butter
- Bake until golden brown (about 20 minutes). Remove from oven and brush tops of biscuits with remaining melted butter.
- Serve warm or at room temperature.
Notes
- Spoon the fresh dill loosely into the measuring cup, don’t pack it.
- Grate the butter while it’s fully frozen and work quickly to keep it cold before the dough goes into the oven.
- Don’t overmix the dough. Stir just until no dry flour remains at the bottom of the bowl. The dough should look shaggy.
- For dried herbs: substitute one teaspoon of dried dill weed (not dill seed) and one teaspoon of dried chives, added with the flour.
- For a faster version, substitute 1½ cups of baking mix such as Bisquick for the flour, baking powder, and salt, and omit those three ingredients.
- Store at room temperature for two days or refrigerate for up to four days. Freeze for up to two months.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
Hi!
So yummy, and delicious. May be Will try on this weekend.
It’s looks so yummy and crispy. My son also wants this crispy yummiest “herbed drop biscuit”.
Thanks, for sharing.
Hope you enjoy them!
I love biscuits. Quick to make a hot ‘roll’ and a good way to expand a meal if an unexpected guest drops in.
Love! I’m a lover of biscuits, these look amazing and easy!
Nothing like fresh herbs in a homemade biscuit!
Homemade biscuits = love. Love the addition of herbs.
I like to think of myself as a biscuit expert and yours look EXTRA herbaceous! I LOVE IT!
Mmmmm. Your biscuits look wonderful, Lana. I love the addition of chives and dill!
I am an insane biscuit fan and these look perfect! Plus, I love the grating of the frozen butter technique.
I’m dreaming of your drop biscuits! Is it wrong that I want 2 for breakfast right now?:)