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So much easier than traditional biscuits, these Bacon, Rosemary, and Gruyere Drop Biscuits are so flavorful and bake up in less than 20 minutes! Brushed with melted butter, and served warm from the oven, these homemade drop biscuits basically melt in your mouth. A great side-dish!
Easy Drop Biscuit Recipe
Somehow thanksgiving is less than 2 weeks away! And in our house, it’s not thanksgiving unless there are biscuits on the table. 99% of the time I bake my flaky buttermilk biscuits. They’re flaky and golden brown on top and so good sausage gravy! But when I’m in a rush and don’t feel like messing with rolling and cutting and chilling biscuit dough, I make DROP BISCUITS!
These are so easy! The assembly takes about 15 minutes, and they bake up in about the same amount of time. So you’re looking at having biscuits on the table in less than 30 minutes. With minimal mess or kitchen chaos!
Drop Biscuit Ingredients
- Bacon: 9 slices! If you have any leftover, just pop it in the fridge or freezer for another use.
- All-Purpose Flour: This should not be replaced with any other variety of flour.
- Sugar: Both granulated sugar and brown sugar are used in this recipe. They add depth of flavor and just the right amount of sweetness, but don’t make the biscuits actually sweet.
- Baking Powder: Puffs the biscuits up so they’re not flat as a pancake. Be sure your baking powder isn’t expired!
- Rosemary: Fresh rosemary adds so much gorgeous herbaceous flavor to these biscuits. Please, do not use dried rosemary.
- Spices: Salt, garlic powder, black pepper, and cayenne pepper season and spice things up!
- Butter: Unsalted butter works best! You do NOT want room temperature butter; it must be cold butter. You can either cut it into small pieces or use the coarse side of a grater and grate it into the dry ingredients. You’ll also want to have some extra butter to melt… because bruising melted butter on top is too delicious to skip!
- Gruyere Cheese: My personal preference! But sharp cheddar works great, too. Even gouda cheese, if you like that flavor. Feel free to play around here.
- Buttermilk: Again, you do NOT want room temperature here. Make sure your buttermilk is cold, cold, cold!
How to Make Drop Biscuits
- Preheat the oven and prepare your baking sheet by lining a large baking sheet with parchment paper.
- Fry the bacon! Then drain, chop, and set aside.
- In a large bowl whisk together the flour, baking powder, salt, both sugars, rosemary, baking powder, salt, and spices.
- Cut the butter into the flour mixture. Then fold in the cheese and cooked bacon. Do NOT over-mix here.
- Stir in the buttermilk and mix until evenly combined. Again, don’t over-mix! Or you will have dry and tough biscuits.
- Using a lightly greased measuring cup, scoop the dough and drop it onto the prepared baking sheet! Leave space between the mounds because they WILL spread.
- Bake until the biscuits are golden brown! Brush with warm melted butter and serve warm.
These are really best served the day they are baked!
More Biscuit Recipes:
- Fluffy Rosemary Parmesan Biscuits
- White Cheddar, Bacon, and Apple Biscuits
- Rosemary Goat Cheese Biscuits
- Brown Butter Maple Vanilla Biscuits
- Cream Biscuits
Bacon, Rosemary, and Gruyere Drop Biscuits
So much easier than traditional biscuits, these Bacon, Rosemary, and Gruyere Drop Biscuits are so flavorful and bake up in less than 20 minutes! Brushed with melted butter, and served warm from the oven, these homemade drop biscuits basically melt in your mouth. A great side-dish!
Ingredients
- 9 slices bacon
- 3 cups (360g) all-purpose flour
- 1 and 1/2 Tablespoons (21g) granulated sugar
- 1 Tablespoon (14g) light brown sugar packed
- 1 Tablespoon (14g) baking powder
- 1 Tablespoon (12g) fresh rosemary finely chopped
- 1 and 1/2 teaspoons salt
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 3/4 cup (170g) unsalted butter very cold and cubed
- 8 ounces gruyere cheese grated
- 1 and 1/4 cups (285ml) buttermilk cold
- 2 Tablespoons (28g) salted or unsalted butter melted
Instructions
- Preheat the oven to 425 degrees (F). Line a baking sheet with parchment paper.
- In a heavy-bottomed skillet over medium-high heat, cook the bacon until crisp and brown. Transfer to paper towels and drain. Chop and set aside.
- Whisk the flour, both sugars, rosemary, baking powder, salt, garlic powder, black pepper, and cayenne pepper in a large mixing bowl.
- Using a pastry cutter, cut in the cold butter, working it into the dry ingredients until the mixture resembles coarse meal. Add the cheese and cooked bacon. Mix to distribute the ingredients evenly.
- Add in the buttermilk and stir just until you have a stiff but evenly moistened dough (no loose dry bits).
- Using a lightly greased 1/3 cup measuring cup, scoop dough for each biscuit, dropping the biscuit dough onto the prepared baking sheet, spacing the mounds about 2-inches apart. You should get about 10 large biscuits.
- Bake until the biscuits are golden brown on top, about 14 minutes or until a tester comes out clean. Serve the biscuits warm with melted butter.
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Is the salt in the recipe table salt of kosher salt? Thx.
Hi Renee. I use kosher salt.
After prepping all of the ingredients, I realized I was out all purpose flour. I used self rising instead and they turned out perfect!! These biscuits are delicious!!
Turned out absolutely delicious!
So happy to hear that!
Can I use Cup4Cup gluten free flour to make these?
You could definitely try! I haven’t tested this myself but I think it should work fairly well.
Can you make the dough ahead and bake the next day?
I don’t recommend it! The baking powder can deactivate. However you can prep the bacon and cheese and store them in the fridge to help reduce prep time on the day of.
I made my dough now it’s 1042 and we will be eating at 4:30 ish. I don’t have time to make the dough rt before. Here’s to hoping
you can make the biscuit dough, drop the mounds onto a baking parchment lined tray (close together, but not touching, if need be), and freeze them, then when frozen solid, take the unbaked biscuits off the tray, and bag them. on the bag, put the baking instructions. then, just bake as you desire. they will take a few minutes longer from frozen, but will taste just like you baked them fresh that day. i do this all the time with biscuits and scones and cookies, etc.