Lemon-Rosemary Drop Biscuits

By Jessie Sheehan

These tasty little drop biscuits are wonderfully flavorful and a breeze to assemble. They stay moist longer than their butter-filled brethren—but they also taste super buttery! There is something about the way the buttermilk plays with the coconut oil that gives these cuties all the best Southern biscuit vibes, despite not containing butter. For a bit of sweetness, sprinkle a little turbinado sugar over the tops after brushing them with the egg wash. If savory is more what you’re after, sprinkle each with a little flaky sea salt. These tasty little drop biscuits are wonderfully flavorful and a breeze to assemble. They stay moist longer than their butter-filled brethren-but they also taste super buttery! There is something about the way the buttermilk plays with the coconut oil that gives these cuties all the best Southern biscuit vibes, despite not containing butter. For a bit of sweetness, sprinkle a little turbinado sugar over the tops after brushing them with the egg wash. If savory is more what you’re after, sprinkle each with a little flaky sea salt.

2 Tbs. lemon zest

1 Tbs. finely chopped fresh rosemary

2 Tbs. granulated sugar

1-½ cups all-purpose flour

½ cup cake flour

2 tsp. baking powder

¼ tsp. baking soda

½ tsp. kosher salt, plus a pinch

¼ cup plus 2 Tbs. coconut oil, chilled until solid, plus more for greasing skillet

1 Tbs. fresh lemon juice

¾ cup buttermilk

1 large egg

Turbinado sugar or flaky sea salt, for sprinkling (optional)

Directions at finecooking.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer