Drop Biscuits with Fresh Herbs

Tender drop biscuits made with fresh herbs and a frozen butter technique that keeps them flaky and light. Dill and chives is the featured combination, with several variations included.

A cup of tomato soup with two biscuits on a plate, garnished with a sprig of fresh dill.

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

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