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Lemon Balm Drop Biscuits

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The herb garden is providing abundantly. That means I’m grateful and that I’m looking for ways to use it all up. These lemon balm drop biscuits are a tasty result of that search.

A lemon balm drop biscuit on a white plate with a napkin and honey dipper on a table includes text overlay.

Abundant Herb

So many herbal recipes include just a Tablespoon or two of the fresh herb. Sometimes that is all that is needed. Other times I want the herb to be the star flavor. A tightly packed cup full of fresh lemon balm is required for these biscuits. This should weigh out to be 1.5 ounces.

Lightly Sweet

The original recipe only includes 2 Tablespoons of sugar. A person could easily go up to 1/4 cup for a sweeter flavor. Omitting the sugar completely would still result in a delicious biscuit.

Lemon balm drop biscuits on a table.

Breakfast or Dessert

These are great slathered in some butter and jam for breakfast. A drizzle of honey on top is great too. The lemon flavor is a great compliment to eggs.

Add a little more sugar to the dough and use them as the base for strawberry shortcake. Serve with some lemon curd as a teatime snack.

lemon balm drop biscuits on a table with napkin and vase of fresh lemon balm leaves.

Drop Biscuits to Save Time & Fuss

A good biscuit is a thing of delight. I’m always amazed by flaky, gorgeous biscuits. I don’t have the talent because I overwork the dough.

Drop biscuits cut out the step of rolling and cutting making it a little easier for folks like me. Mix up the batter, drop, bake, enjoy. Simple as that.

Looking for other ways to use up that herb garden? Check out my curated list of lemon balm recipes here.

Yield: 6 Large Biscuits

Lemon Balm Drop Biscuits

Lemon Balm drop biscuits on a table.

Make the most of the ever abundant herb garden by tossing them into an easy to whip up quick bread with these delicious and flaky lemon balm drop biscuits.

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes


  • 2 Cups Unbleached, All-Purpose Flour
  • 1 Tablespoon Baking Powder
  • 2 Tablespoons Sugar
  • ⅓ Cup Salted, Cold Butter
  • 1 Cup Milk
  • 1 Cup Lemon Balm, tightly packed (1.5 ounces by weight)


  1. Preheat oven to 425 degrees. Line a baking sheet with parchment paper or a silicone baking mat.
  2. In a blender, combine the milk and lemon balm. Puree. Set Aside.
  3. In a large bowl, whisk together the flour, baking powder, and sugar.
  4. Add the cold butter and using a pastry blender or fingers mix together until it resembles a coarse corn meal.
  5. Pour in the milk and stir together until well combined.
  6. Drop by large spoonfuls onto the baking sheet about 3 inches apart.
  7. Bake in preheated oven for 12 to 15 minutes or until lightly browned.

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 217Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 8mgSodium: 282mgCarbohydrates: 42gFiber: 2gSugar: 5gProtein: 6g

We try our best but cannot guarantee that nutrition information is 100% accurate.

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Tuesday 21st of April 2020

Is there a way to substitute dried, or powdered herb for the fresh lemon balm? I don't have access to fresh at the moment, but these look amazing!

Kathie Lapcevic

Sunday 3rd of May 2020

I keep meaning to try this recipe with dried but I haven't yet and I'm not 100% sure how well it would work. It might get gritty...

Faye Streiff

Wednesday 17th of July 2019

KATHIE, Your recipes are incredible and so is your website. I would like to post one of them (zuchinni oatmeal cookies) on my farm newsletter with reference to where it came from. Do I have your permission to do this? You’ll probably get a few new subscriptions from my list (300 people from the farmer’s market).

Kathie Lapcevic

Wednesday 17th of July 2019

Sure, I'm sending you an email.