These easy drop biscuits are filled with parmesan cheese and fresh thyme for an elevated yet cozy homemade biscuit. They come together so quickly and are ready from start to finish in under 30 minutes. Perfect for weeknight dinners or holiday meals. You’ll love their soft, tender texture that melts in your mouth!
But when there’s no time to make yeasted rolls, and you want something homemade, fresh out of the oven, drop biscuits are 100% the answer. They’re so easy to make, require very little effort, and take nearly no time. Which makes them absolutely perfect when you are craving a homemade biscuit for dinner but want to put in nearly no effort.
The combination of parmesan and thyme is a favorite around here, too, and it makes these biscuits feel extra special. They have an elegant, elevated twist, just from these two simple ingredients, with the warm thyme and salty, savory parmesan cheese. It’s subtle but totally makes a difference.
What are drop biscuits?
They are the easiest biscuits out there to make because they don’t require folding. They are still made-from-scratch biscuits that don’t require rolling, folding, or cutting of the dough. They are made by simply dropping biscuit dough into a blob from a spoon onto a baking sheet, then baking.
Drop biscuits are made with baking powder, which gives them their beautiful rise. You do cut butter into the flour to create a light, flakey biscuit texture, however, because they are “dropped” onto the pan and not folded, there aren’t layers.
Because they are spooned onto the pan, they are more rustic looking and less uniform than traditional rolled biscuits.
They’re the easiest biscuit to make – you’ll definitely turn to them on busy weeknights!
Ingredients + Substitutions
Ok, so this recipe has very simple ingredients and is completely customizable. Which makes it a huge win in my book.
- All-Purpose Flour: be careful to measure accurately or weigh the flour.
- Baking Powder: the biscuits get their rise from baking powder.
- Sugar: for just a hint of sweetness to add flavor to the biscuits.
- Salt: gotta have it!
- Unsalted Butter: because salt is already added to the dough, I recommend using unsalted butter to keep the salt amount consistent. The amount of salt in butter can vary between brands, so it’s better to just add it yourself. Make sure you’re using cold butter for this biscuit recipe!
- Whole Milk: it adds richness and keeps the biscuits moist, light, and fluffy. You can use 2% or half-and-half, but I wouldn’t necessarily recommend fat-free.
- Thyme: honestly, I’m not sure there’s anything better. The thyme leaves infuse flavor throughout the biscuits without overpowering them. You can absolutely substitute another fresh herb, or use dried thyme (just halve the amount because it’s more potent). You can also use fresh rosemary!
- Parmesan Cheese: as always, I highly recommend shredding your own cheese for best results. The parmesan cheese doesn’t quite make these ultra cheesy biscuits, but rather melts throughout the biscuits adding a little salty pop. It’s a little hidden but adds the perfect cheesy bite.
How to Make Parmesan Drop Biscuits
These drop biscuits come together really quickly, and while a food processor helps speed things up, it’s not required for this recipe. I’ve made them plenty of times by hand, using a dough blender (also known as pastry cutter) to cut the butter into the flour, and it’s just as easy (plus, on busy weeknights, I’m willing to trade a little elbow grease for fewer dishes..ha!).
First, combine the flour, baking powder, salt, and sugar (photo 1). Pulse a few times, or simply stir to combine if making the biscuits by hand.
Similar to making pastry dough or rolled biscuits, you then need to cut cold butter into the dry ingredients (photo 2). It’s essential the butter is cold, because as it melts while the biscuits bake, the steam helps the biscuits rise. If it’s too warm, they won’t properly fluff up.
Pulse several times, until small butter crumbles form. Or, if using a dough blender, cut the butter into the dry ingredients until small crumbles form. Next, for both methods, add the milk, thyme, and parmesan, just until combined (photo 3).
In the food processor, pulse until the dough comes together in a ball (photo 4). If mixing by hand, do so with a spoon or spatula until it is combined. Don’t overmix the dough, or you run the risk of having tough biscuits. The dough will be sticky.
Scoop out approximately 1/3 cup of the dough and drop it on a parchment paper-lined baking sheet. Use either a measuring cup or two spoons to transfer the dough. Using approximately 1/3 cup of dough will make 6 biscuits, however, you can make smaller biscuits if you’d like (just cook them for less time). You can also make them larger by making 1/2 cup biscuits.
Lightly grease a measuring cup to easily transfer the dough onto the baking sheet.
Now, it’s time to bake until the biscuits are golden brown. Thyme Parmesan Drop Biscuits are best served warm (ok, what biscuit isn’t?!). I love them with a dollop of butter and a drizzle of honey for a sweet kick – it’s a beautiful sweet and savory combination!
Storage and Reheating Tips
If you have any biscuits leftover, store them in an airtight container at room temperature for up to 3 days. Reheat them in the microwave for 15-30 seconds until warmed through.
You can also reheat them in the oven if you already have it on.
Common Biscuit Questions
Yes, you can freeze the baked biscuits. Wrap them individually and store in an airtight container in the freezer for up to 3 months. Once ready to enjoy, thaw them on the counter for several hours, or bring them out of the freezer at least 30 minutes to an hour before enjoying and then place them in the oven to fully warm through before serving.
If your biscuits are flat, make sure your baking powder is active if you are having trouble with the biscuits rising. Spoon a bit into a bowl (1/2 teaspoon or so) and pour in boiling water (about 1/4 cup). If the mixture bubbles, your baking powder is active and ready to use! If it doesn’t, then your baking powder is too old and needs to be thrown out and replaced as it won’t help your biscuits (or other baked goods) rise.
There can be a few culprits for this problem. You might have overworked your dough, which results in tough biscuits. You may have also added too much flour in the process. Be careful to measure or weigh the flour for best results. Keep in mind, this dough is sticky – so don’t add more flour to it!
Ok, it might have been crazy for me to make a parmesan and thyme biscuit recipe without garlic. I know. Yes, you absolutely can! I would recommend adding garlic powder to the dough, about a teaspoon, but feel free to play around with fresh garlic, too!
Did you make this recipe? Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!
Thyme Parmesan Drop Biscuits
- 2 cups all-purpose flour
- 1 Tablespoon baking powder
- 1 Tablespoon sugar
- 1 teaspoon kosher salt
- 1/2 cup cold unsalted butter, cubed
- 1 cup whole milk
- 2 teaspoons fresh thyme, finely chopped
- 1/2 cup freshly shredded parmesan cheese
- Pre-heat oven to 400°F. In a food processor, add flour, baking powder, salt, and sugar. Pulse several times to combine.
- Add cold, cubed butter to the bowl of a food processor. Pulse a few times until butter is incorporated into the flour and forms a pea-sized mixture. Add milk, thyme, and parmesan. Pulse until combined and moist; a "ball" will start to form. Don't over mix at this point!
- Scoop out approximately 1/3 cup of dough and place on a baking sheet (dough will be divided into six even drops). Bake for 18-22 minutes until the tops begin to turn golden brown. Best served warm. Also great with butter, honey, and flakey sea salt.
- If you don’t have a food processor, use a pastry blender. Follow the same directions, cutting in the butter with the dough blender, then stirring the milk in with a spoon or spatula.
- Dried Thyme: to use dried thyme, use 1 teaspoon.
- *Look for cheese specifically labeled vegetarian, if needed.
Disclaimer: The nutritional information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.