Every Helping
Sign in

Baking recipe · from the recipe book

Black Pepper Buttermilk Drop Biscuits with Thyme

Craggy, golden drop biscuits with crisp edges, a tender buttermilk crumb, sharp cracked black pepper and an earthy hint of thyme.

Black Pepper Buttermilk Drop Biscuits with Thyme

Ingredients

  • 2½ cups320 gAll-purpose flour
  • 2½ tsp12 gBaking powder
  • ½ tsp2 gBaking soda
  • ¾ tsp5 gSalt
  • 2 tsp8 gGranulated sugar
  • 1¾ tsp4 gBlack peppercoarsely cracked, divided
  • 2 tsp2 gDried thyme
  • ½ cup115 gUnsalted buttercold, cut into small cubes, divided
  • 1¼ cups (300 ml)300 gButtermilk, low-fatcold

Steps

  1. Preheat the oven to 450°F (230°C) and line a baking sheet with parchment.
  2. Melt one fifth of the butter and set it aside for brushing; keep the remaining four fifths of the butter cold in the fridge.
  3. In a large bowl, whisk the flour, baking powder, baking soda, salt, sugar, the thyme and three quarters of the black pepper.
  4. Add the cold butter cubes to the flour mixture and rub them in with your fingertips or a pastry cutter until most pieces are pea-sized.
  5. Pour in the cold buttermilk and stir with a fork just until a shaggy, sticky dough forms with no dry flour; do not overmix.
  6. Drop the dough in 12 even mounds, about 2 inches apart, onto the baking sheet using a large spoon or scoop.
  7. Brush the tops with the melted butter and sprinkle with the remaining quarter of the black pepper.
  8. Bake for 13 to 16 minutes, until the tops and edges are deep golden brown.
  9. Cool on the sheet for 5 minutes, then move to a rack and serve warm.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Gluten.

Cook mode Log it in Today

Made it

Made it? Share how yours turned out.

Saved in the Every Helping recipe book on October 24, 2026.

Want one that fits your numbers?

Pick the meal, the pan and your targets, and the Every Helping recipe generator writes a recipe with every number worked out. Free on the web.

Make a recipeMore from the recipe book