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When the lemon balm gets ahead of me in the garden this is one of the recipes I reach for — not because I make biscuits often, but because it uses a full packed cup of fresh herb and the blender method actually gets the flavor into the dough rather than just speckling it with leaves. Drop biscuits skip the rolling and cutting to make it quick and easy no matter what the day holds.
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.
Drop Biscuits to Save Time & Fuss
A good biscuit is a thing of delight. I’m always left in 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.
How to Serve
Serve warm with butter and jam for breakfast, or drizzle with honey. The lemon flavor pairs well with eggs if you want to round out a breakfast plate.
For something a little more special, add an extra tablespoon of sugar to the dough and use them as the base for strawberry shortcake, or serve with lemon curd as an afternoon snack.
If you’re looking for a true sweet treat try my lemon balm poppy seed cookies.
How to Store
Store leftover biscuits in an airtight container at room temperature for up to 2 days. They’re best the day they’re made but reheat well in a low oven for a few minutes.
You could freeze these but again, they are best the day they’re made. Freeze cooled biscuits in a freezer bag for up to 3 months
Looking for other ways to use up that herb garden? Be sure to look at my favorite lemon balm recipes.
Lemon Balm Drop Biscuits
Drop biscuits made with a full cup of fresh lemon balm pureed into the milk. Ready in 30 minutes, good for breakfast or as a base for strawberry shortcake.
Ingredients
- 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)
Instructions
- Preheat oven to 425 degrees. Line a baking sheet with parchment paper or a silicone baking mat.
- In a blender, combine the milk and lemon balm. Puree. Set Aside.
- In a large bowl, whisk together the flour, baking powder, and sugar.
- Add the cold butter and using a pastry blender or fingers mix together until it resembles a coarse corn meal.
- Pour in the milk and stir together until well combined.
- Drop by large spoonfuls onto the baking sheet about 3 inches apart.
- Bake in preheated oven for 12 to 15 minutes or until lightly browned.
Nutrition Information:
Yield:
6Serving Size:
1Amount 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.
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).
Sure, I’m sending you an email.
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!
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…
I cannot figure out why my lemon balm and lactose free milk turn more of a blush color after puréed in blender…I am certain that the leaves are lemon balm. But biscuits def aren’t green like yours. Hmmm. Perplexed here…
Goodness, I have no idea.
Can I freeze these?
I suppose you could, I haven’t tried but I don’t see why not.
We made these with gluten free to go with dinner. They were amazing. Two observations: first we felt they needed more lemon balm; second we had to add quite a bit more milk to get correct consistency for biscuits. We will be making these again, as well as, trying to make some vegan.