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Baking recipe · from the recipe book

Rosemary Thyme Whole Wheat Buttermilk Drop Biscuits

Tender, craggy drop biscuits with a nutty whole wheat crumb, plenty of piney rosemary and thyme, fresh chives and a honey-butter brush on top.

Rosemary Thyme Whole Wheat Buttermilk Drop Biscuits

Ingredients

  • 1⅔ cups200 gAll-purpose flour
  • ¾ cup100 gWhole wheat flour
  • 2½ tsp12 gBaking powder
  • ½ tsp2 gBaking soda
  • ¾ tsp4 gSalt
  • ½ tsp1 gBlack pepper
  • 2½ tsp3 gDried rosemarycrumbled
  • 2 tsp2 gDried thyme
  • ½ cup110 gUnsalted buttercold, cut into small cubes, divided
  • 1½ medium20 gGreen onionsgreen tops thinly sliced, as chives
  • 1¼ cups (300 ml)280 gButtermilk, low-fatcold
  • 2⅛ tsp15 gHoneydivided

Steps

  1. Preheat the oven to 450°F (230°C) and line a baking sheet with parchment.
  2. Set aside 15 g of the butter for the topping; keep the remaining butter cold.
  3. In a large bowl, whisk the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, black pepper, rosemary and thyme to make the dry mix.
  4. Cut the remaining cold butter into the dry mix with your fingertips or a pastry cutter until the pieces are the size of peas.
  5. Stir in the green onion tops (used as chives).
  6. In a cup, whisk 5 g of the honey (one third) into the buttermilk.
  7. Pour the honey-buttermilk into the bowl and stir with a fork just until a shaggy, sticky dough forms; do not overmix.
  8. Drop the dough in 12 even mounds onto the baking sheet, about 2 inches apart.
  9. Bake 12 to 15 minutes, until the tops and edges are golden brown and a toothpick inserted in the center comes out clean.
  10. Meanwhile, melt the reserved butter with the remaining honey (two thirds) in a small pan or the microwave.
  11. Brush the hot biscuits with the honey butter and let them cool on a rack for 5 minutes before serving.

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

Contains: Milk, Gluten.

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

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