Buttery Rosemary Garlic Drop Biscuits with Fresh Milled Flour
Need a fresh milled flour side for dinner, that doesn’t take hours to make? Try these drop biscuits!
Drop biscuits were one of my earliest discoveries as a new wife. I was learning to be frugal, and learning how to be a better “homemade” cook.
Those Grands biscuits were yummy, but not really in our budget.
After finding a simple drop biscuit recipe in our Better Homes and Gardens Cookbook (a newlywed staple), I started making them quite often.
Fast forward a few years (ok, maybe 20), and I’m now reworking all my favorite bread recipes (and more) into fresh milled flour versions.
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Choosing Grains for Drop Biscuits with Fresh Milled Flour
One thing that’s also great about baking powder breads versus yeast breads, is the ability to experiment with grains.
When I first starting baking with whole grains, everything I read suggested using soft white wheat for baking powder recipes ONLY, and hard wheats for yeast recipes.
What I’ve found, though, is while it’s true you need hard wheat for yeast breads, you can also use them for quick recipes such as biscuits and cookies.
So while you can certainly use soft wheat for this recipe, you could also choose hard white, spelt, or any of your favorite grains.
You may find you need to adjust the baking powder as you experiment with different grains.
How to Make Whole Grain Drop Biscuits
These drop biscuits are even easier to make than cookies.
You will start by milling enough grains to make 2.5 cups of flour (approximately 1 and 3/4 to 2 cups of grains).
I’m using a mix of hard white wheat and spelt for this recipe, but again, the grains are really your choice.
Add your 2.5 cups of flour, dried rosemary, granulated garlic and salt to a mixing bowl along with the baking powder and whisk to combine.
Cut 6 tablespoons of cold butter into the flour mixture with a pastry blender.
Then add the milk all at once (see recipe card notes for options) and stir with a large wooden spoon.
You should end up with a wet mixture that holds together somewhat, but isn’t firm like a traditional rolled biscuit recipe.
Let the mixture rest for at least 15 minutes in the bowl. This allows the grains to soften and absorb the moisture.
*You can omit the rosemary if that’s not your thing. But it does give these biscuits a nice flavor that we enjoy.
Lastly, you’ll spoon biscuits onto a buttered cast iron skillet (or a greased baking sheet), and brush the tops with melted butter.
Bake in a 450 degree oven for around 12-16 minutes, depending on how big you make them.
It really is that simple! Let us know how you like these soft, whole grain drop biscuits, and what type of fresh milled grains you used.
Buttery Rosemary Garlic Drop Biscuits with Fresh Milled Flour
Soft, rosemary and garlic infused drop biscuits made with fresh milled flour make a quick & easy side dish.
Ingredients
- 2.5 cups fresh milled flour (I used half hard white wheat and spelt)
- 2 Tablespoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon dried rosemary
- 1/2 tsp granulated garlic
- 6 Tablespoons cold butter + 3 Tablespoons melted butter for brushing on top
- 1-1/2 cups milk
Instructions
- Mill approximately 1-3/4 to 2 cups of grains to equal 2.5 cups of flour.
- Add flour to a large mixing bowl along with the baking powder, salt, granulated garlic and rosemary.
- Slice the 6 Tablespoons of butter and cut into the dry mixture with a pastry blender until it resembles coarse crumbs.
- Add the milk and stir until well combined with a large wooden spoon.
- Let mixture rest for at least 15 minutes for grains to soften and absorb moisture.
- While dough is resting, preheat oven to 450 and butter a large cast iron skillet.
- Using an oversized spoon or large cookie scoop, drop by the spoonful into the cast iron skillet (about 8 biscuits).*
- Brush the tops of biscuits with melted butter.
- Bake at 450 for 12-16 minutes, until cooked through and lightly browned on the bottoms.
Notes
*Hard white, or hard white + spelt is a great combo. You can also use soft white, or any of your favorite grains. You may find you need to adjust the baking powder depending on type of grains used.
*You can substitute half & half or even some heavy cream for some of the milk if desired.
*Biscuits can also be made on a metal baking sheet, but they will have the best crispy edges when made in a cast iron skillet!
*This recipe is pretty forgiving, so feel free to experiment with milk substitutes, adding cheese or any of your favorite herbs.
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