Easy Herbed Drop Biscuits
Easy Herbed Drop Biscuits flavored with fresh dill and chives. A great accompaniment for your winter soups and stews.
I love cooking with fresh herbs. Every year, without fail, I plant a large selection of herbs in my deck garden. Since they’re a staple in my kitchen and because biscuits make frequent appearances on our table, I decided to combine the two into these easy, delicious, Herbed Drop Biscuits for you.
No rolling, no kneading, no cutting…just mix and drop. I served these biscuits with a bowl of homemade tomato soup and it was a perfect dinner for a chilly Sunday afternoon.
How to Make Easy Herbed Drop Biscuits
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.
In a large bowl, whisk together the flour, baking powder, and salt. Grate the frozen butter into the flour mixture.
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.
Use a 1/4 cup measure to drop the biscuits onto the prepared baking sheet. Brush tops with half the melted butter.
Bake until golden brown. Remove from oven and brush tops of biscuits with remaining melted butter. Serve warm or at room temperature.
🧾 More Recipes You’ll Like
- Cinnamon Raisin Biscuits
- Sausage Gravy and Biscuits with Tomatoes
- Easy Butter Swim Biscuits
- Old Fashioned Buttermilk Biscuit
- Biscuit Pudding
- Easy Homemade Bread
- Bacon Cheddar Biscuits
Questions? I’m happy to help!
If you have more questions about the recipe, or if you’ve made it and would like to leave a comment, scroll down to leave your thoughts, questions, and/or rating!
Thanks so much for stopping by!
Want to save this recipe?
Enter your email below and get it sent straight to your inbox.
Herbed Drop Biscuits
Ingredients
- 1 ½ cups all-purpose flour
- 2 tablespoons baking powder
- 1 teaspoon kosher salt
- 4 ounces butter, frozen (1 stick)
- ¼ cup chopped fresh dill
- 2 tablespoons chopped fresh chives
- 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.
- In a large bowl, whisk together the flour, baking powder, and salt. Grate the frozen butter into the flour mixture. 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.
- Use a 1/4 cup measure to drop biscuits onto the prepared baking sheet. Brush tops with half the melted 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
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.
— This post originally sponsored by MiracleGro.
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!
What a fun project with amazing results—–and bottom line most excellent biscuits. 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!
I’m seeing all the aerogardens flying around and I’m loving them! They really are incredible. Also your biscuits look delicious! The herbs are the perfect addition.
Homemade biscuits = love. Love the addition of herbs.
I want one of these things SO badly. I would love to have fresh herbs all year round.
This recipes is amazing. I love biscuits. Especially hot with fresh butter. Yum.
I love my aerogatrden! I got one around this time last year and had fresh basil all the way through the summer.
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 am dreaming of an aeor garden, but most importantly, I’m dreaming of your drop biscuits! Is it wrong that I want 2 for breakfast right now?:)
I love drop biscuits and these look great. I need to get an aero garden too!
I love my AeroGarden! And oh my gosh, these biscuits…yes, please.
Your herbs look wonderful! And what a perfect way to use the-these biscuits are great!
I really need to consider getting one of those Aerogardens! These biscuits sound wonderful…perfect for soup and stew weather.
It’s so great to have fresh herbs all year round – especially when you’re making delicious biscuits like these!
I’ve seen so many people post about those Aerogardens lately. I need to get one!! Love the biscuits – dropped biscuits are so easy to make for weeknight dinners.
I’m loving my Aerogarden and it’s just been a week but I’m all ready seeing little herbs growing!
Absolutely love our Aero Garden and those biscuits … YES!