Fluffy Herb Drop Biscuits Recipe
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 3/4 cup buttermilk
- 1/3 cup canola oil
- 2 tablespoons minced fresh basil
- 2 teaspoons minced fresh rosemary
- 1. Preheat oven to 450°. In a large bowl, whisk flour, baking powder, salt and baking soda. In another bowl, whisk buttermilk, oil, basil and rosemary; stir into dry ingredients just until moistened.
- 2. Drop by rounded tablespoonfuls 2 in. apart onto an ungreased baking sheet. Bake 10-12 minutes or until light brown. Serve warm. Yield: 1 dozen.
1 biscuit: 137 calories, 7g fat (1g saturated fat), 1mg cholesterol, 208mg sodium, 17g carbohydrate (1g sugars, 1g fiber), 3g protein.
Reviews for Fluffy Herb Drop Biscuits
"My family loved these. They actually wound up loving them more than the meal that I paired with them! I only had the dry spices, so I did the proper conversion and they still tasted great. These biscuits aren't over the top flavorful, but they are subtle and taste fresh. One side note, my biscuit mix came out looking wayyyy too dry (there were still piles of dry ingredient in the bowl), so I added a bit of whole milk to thin it out. They were still thick enough to be drop biscuits, and it didn't effect taste (as far as I can tell). Give these a try if you want a biscuit that's not heavy with cheese or garlic. I will be making these again.UPDATE: I made these again this evening and halved the recipe for just my husband and I. I'm sick so I wasn't paying enough attention. By the time I was ready to put them on the baking sheet, I realized that I had used the FULL amount for the oil and buttermilk. Instead of starting over or adding more of the dry ingredients to even it out, I just went ahead and tried it. They turned our pretty good! Not as light and fluffy but still good! Goes to show how forgiving this recipe is."
"These were very good. The fresh herbs made them so tasty!"
"The flavor of these were delicious. Instead of using fresh basil I used 2 tsp. Dried basil. I also used regular milk not buttermilk. I make a lot of drop biscuits bc they're my family's favorite and I always use regular milk in them. For these I would use 1 1/4 cup milk or buttermilk to make the dough not as stiff. For the drop biscuits I make the dough is never that stiff so they come out fluffier. That's the only thing I would do differently and I'll be making these a lot more!!!"
"So easy and yummy! I use a gluten free flour for my celiac family. They just love these."
"This was a perfect side with pasta."