Imagine sinking your teeth into a warm, golden biscuit that's bursting with the aromatic essence of rosemary and a subtle kick of black pepper. These Rosemary Pepper Drop Biscuits are not just another side dish - they're a culinary adventure that will transform your ordinary meal into an extraordinary experience. With their rustic, free-form shape and incredibly flaky texture, these biscuits are so easy to make that even novice bakers will feel like professional chefs after just one batch!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 12 biscuits
Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp fresh rosemary, chopped
- 1/2 cup unsalted butter, cold
- 3/4 cup milk
Instructions
- Preheat the oven to 425°F (218°C) and line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, combine the all-purpose flour, baking powder, salt, black pepper, and freshly chopped rosemary. Whisk together until well integrated.
- Remove the cold butter from the refrigerator and cut it into small, quarter-inch cubes. Add the butter pieces to the dry ingredient mixture.
- Using a pastry cutter or your fingertips, work the cold butter into the dry ingredients until the mixture resembles coarse, pea-sized crumbs. This technique helps create flaky biscuits.
- Gradually pour in the cold milk, stirring with a fork until the dough just comes together. Be careful not to overmix, as this can make the biscuits tough.
- Using a large spoon or ice cream scoop, drop the biscuit dough in roughly equal portions onto the prepared baking sheet, spacing them about 2 inches apart.
- Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the biscuits are golden brown on the edges and tops.
- Remove from the oven and let the biscuits cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Serve warm, optionally brushing the tops with melted butter for extra richness.
Tips
- Keep your butter ice-cold: Cold butter is the secret to achieving those coveted flaky layers. Cut it into small cubes and work quickly to maintain its temperature.
- Don't overwork the dough: Mix just until the ingredients combine. Overmixing can lead to tough, dense biscuits instead of light and tender ones.
- Use fresh rosemary if possible: Fresh herbs provide a more vibrant flavor compared to dried herbs. If using dried rosemary, reduce the quantity by half.
- For extra richness, brush the warm biscuits with melted butter right after baking.
- These biscuits are best served warm, so time your baking to coincide with your main meal.
- If you want uniform biscuits, use an ice cream scoop for consistent sizing and shape.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 18g
Protein: 4g
Fat: 11g
Saturated Fat: 7g
Cholesterol: 30mg
