Cheesy Herb Drop Biscuits | Kitchenstagram
Drop biscuits are a quick and simple delight, perfect for any meal. These classic comfort food staples are irresistible when freshly baked, especially when infused with herbs and cheese. This super simple recipe for Cheesy Herb Drop Biscuits takes less than 25 minutes from start to finish- no mixer, no rolling pin or biscuit cutter required.
The beauty of these biscuits lies in their simplicity. Made with just a few ingredients like flour, baking powder, salt, butter, cheese and herbs, they come together with minimal effort and mess. Simply mix the dough, drop it on to a baking tray and bake. The result is a batch of biscuits that are crunchy on the outside and buttery soft on the inside.
What makes these Cheesy Herb Drop Biscuits extra special is their versatility. You can easily modify the recipe to suit your taste by changing herbs or cheese. Serve them warm from the oven with a drizzle of melted butter for an unbeatable treat. They make an excellent side dish for any savory meal, whether it’s a hearty dinner or a casual soup night.
These biscuits pairs perfectly with a bowl of potato soup or creamy tomato soup. They also make a great snack on their own- don’t be surprised if you find yourself reaching for another one! Enhance them with toppings like butter, jam, honey butter or garlic relish for extra layer of flavour. Quick, easy and utterly delicious, these Cheesy Herb Drop Biscuits are sure to become a favourite in your kitchen.
What are Drop Biscuits?
Drop biscuits are a simple, no-fuss version of traditional biscuits. Unlike their rolled counterparts, drop biscuits are made by dropping spoonfuls of dough onto a baking sheet. This dough doesn’t require yeast, rising or rolling, making it a quick and easy option for biscuit lovers.
Originating in America around the 1850s, drop biscuits have been a staple in kitchens for generations. They’re sometimes referred to as the “lazy man’s biscuits”, but their delicious flavour and ease of preparation make them a favourite for many. The dough is often sticky and moist, resulting in biscuits that are soft and buttery without need for yeast.
To make drop biscuits, simply scoop the dough using an ice cream scoop or large spoon and place it on a baking sheet. This method eliminates the need for messy rolling and flour-covered counter-tops. The higher moisture content in the dough contributes to the biscuits unique texture and appearance. They tend to be crisper on the outside and have a more rustic look compared to rolled biscuits.
Drop biscuits can be customized in various ways. For a savoury twist, try adding cheese and herb for Cheesy Herb Drop Biscuits or add cheddar and bacon for Cheddar & Bacon Drop biscuits. These can be enjoyed on their own or serve as a side dish with dinner. Alternatively, you can omit the cheese and herbs to use the biscuits as a topping for a casseroles or cobblers.
While drop biscuits don’t rise as much as rolled biscuits due to the lack of layered butter, their texture is more varied, with a crisper exterior. This makes them perfect for a variety of dishes, from savoury dinners to sweet breakfast treats.
Ingredients for Cheesy Herb Drop Biscuits:
Creating these cheesy and herbaceous biscuits is a breeze with a straightforward list of ingredients. This recipe is perfect for utilizing leftover cheese and herbs, making it an ideal “clean out the crisper” dish. Here’s what you need:
All-purpose Flour: Stick to all-purpose flour for this recipe. Avoid self-rising or other types of flour as they will alter the texture and rise of your biscuits.
Baking powder: As these biscuits don’t use yeast or eggs, baking powder is crucial for giving them the lift they need.
Kosher salt: Essential for enhancing flavour, kosher salt is the go-to-seasoning for those biscuits.
Herbs: The herb component is flexible. You can use a variety of dried or fresh herbs depending on what’s available in your fridge. Common choices include rosemary, thyme, cilantro, flat-leaf parsley, tarragon, chives and oregano. Don’t shy away from using the stems, they add great flavour.
Cheese: These biscuits are all about the cheese. You’ll need a cup of cheese in total. While mozzarella is a solid choice, you can also use cheddar, parmesan, Gouda or Monterey jack. Feel free to mix and match based on what you have.
Whole milk: Whole milk adds richness, but any milk fat percentage will work. Ensure it’s cold to keep the dough flaky. For a tangier twist, cold buttermilk or cream are excellent substitutes.
Butter: Room temperature butter is perfect for mixing into the dough. You can either salted or unsalted butter, adjusting the salt in the recipe accordingly. Additionally, brush the finished biscuits with melted butter for a delicious finishing touch.
Serving suggestions:
Drop biscuits are versatile and delicious. Enjoy them as a roll, a breakfast sandwich, or a ham and cheese slider. They pair perfectly with sausage or meatball gravy for a hearty morning meal. Serve them alongside creamy tomato soup, kale salad, juicy pan-seared steak or baked chicken breasts. Whether plain or topped with homemade butter, honey butter, garlic relish or bacon jam, drop biscuits are a delightful addition to any meal.
Can you make Cheesy Herb Drop Biscuits ahead?
Prepare the biscuit dough in advance and refrigerate it, tightly covered, until you’re ready to bake. Keep in mind that chilled dough may require a few extra minutes in the oven for perfect results. Freshly baked biscuits are always best enjoyed straight from the oven.
Storage Tips:
Refrigeration: To store leftovers effectively, keep them in an airtight container at room temperature. When you’re ready to enjoy them again, wrap them in a paper towel and microwave for 15 seconds.
Reheating: For leftover biscuits, first allow them to cool completely. Then, place them in an airtight container or plastic bag and refrigerate for 3-4 days. When reheating, use an oven preheated to 220ºC until they are warm or opt for a quicker method using a microwave or air fryer.
Freezing: Biscuits, both baked and unbaked, can be frozen for extended storage. Use a freezer-safe container or bag and they will keep for up to 4 months. Thaw baked biscuits in the fridge overnight before reheating. Unbaked biscuits can go directly from freezer to oven, but will need extra baking time.
Ingredients
250 gm All-purpose Flour
113 gm Salted Butter
1 1/2 tsp Baking powder
1 tbsp Mixed Dried Herb
120 gm Mozzarella cheese, grated
300 ml Whole Milk
2 tbsp Melted Butter, for topping
Preparation
- Step 1: Preheat the oven to 220ºC.
- Step 2: In a large mixing bowl, combine flour and salt. Stir to combine. Then add Mixed Dried Herb and stir to combine.
- Step 3: Next, add the butter and mix with a spatula until it resembles a coarse meal and the butter is about the size of a pea. Then add grated mozzarella cheese and mix properly.
- Step 4: Add the milk and using a spatula fold in, mix until no flour streaks remain. Dough will be wet and sticky to the touch.
- Step 5: Using a scoop or spoon, scoop batter onto a greased baking sheet about 2 inches apart. Brush the top of biscuits with melted butter to get shiny and browned top.
- Step 6: Bake @220ºC for 13-15 minutes or until lightly browned. Brush the tops of the baked biscuits with additional melted butter and serve immediately. Enjoy!
- Step 7: These biscuits keep for 3 days at room temperature or store them in the refrigerator.
Pro tips:
Gently combine wet and dry ingredients until just mixed. Over-mixing can lead to dense, tough biscuits.
If the dough feels too sticky or wet, add a bit more flour incrementally until you achieve the desired consistency.
These biscuits are best enjoyed warm but can be stored in an airtight container at room temperature for up to two days.
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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