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Herb Butter Drop Biscuits

Biscuits: Yum.  Biscuits with a herb butter: Amazing!

A food processor and simply dropping the biscuits make prep super easy.  And melding the herbs into butter is a fragrant gift.

For brunch you can add an egg dish.  For lunch – a salad.  And for dinner – well that Soul Food recipe last week is a perfect match.

And they freeze well!


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Herb Butter Biscuits

Prep Time 10 minutes
Cook Time 20 minutes
Course brunch
Cuisine American


  • 3/4 cup butter
  • 1 tsp chopped fresh rosemary
  • 1 tsp dried thyme or 1 tbsp fresh thyme
  • 2 cups whole wheat pastry flour or 1 cup white + 1 cup whole wheat
  • 1 tsp sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 2 tsp dried sage
  • 1 cup buttermilk


  • Preheat oven to 400 degrees.  Line a baking sheet with parchment paper.
  •  Melt 4 tbsp butter, adding rosemary and thyme.  Stir and remove from heat.
  • In a food processor, pulse together flour, sugar, baking powder, salt and soda.
  • Transfer to a mixing bowl and stir in sage.  Pour in buttermilk and stir to combined.
  • Drop tablespoons o dough onto the sheet into 12 equal mounds.  Brush tops with melted herb butter.
  • Bake until golden brown for 15 - 20 minutes.


1.  You can substitute buttermilk with 1 cup milk that has 1 tbsp vinegar added.  Let sit for a few minutes before using.  
2.  You can also substitute fresh herbs using a 1 tsp dried = 1 tbsp fresh formula.
Keyword herb butter, biscuits, drop biscuits