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Garden Herb Drop Biscuits

Since we live in military housing, we usually doesn't have much yard space for a garden. We decided to purchase our own 5th-wheel travel trailer that stays in a park, so now I have herbs and vegetables growing anywhere I can put them! I like using my my veggies and herbs in new dishes, and this one was especially great.—Dreama Crump, Hephzibah, Georgia
  • Total Time
    Prep: 20 min. Bake: 15 min.
  • Makes
    1 dozen


  • 2-1/4 cups biscuit/baking mix
  • 1 cup shredded cheddar cheese
  • 2 green onions, finely chopped
  • 1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
  • 1 tablespoon minced fresh basil or 1 teaspoon dried basil
  • 2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
  • 1/2 teaspoon sugar
  • 1/4 teaspoon garlic powder
  • 2/3 cup plus 1 tablespoon 2% milk, divided
  • 1/3 cup sour cream
  • 2 teaspoons spicy brown mustard
  • 1 large egg


  • Preheat oven to 425°. In a large bowl, mix the first eight ingredients. In a small bowl, whisk 2/3 cup milk, sour cream and mustard until blended. Add to baking mix mixture; stir just until moistened.
  • Drop by 1/4 cupfuls 2 in. apart onto a greased baking sheet. In a small bowl, whisk egg with remaining milk; brush over tops. Bake 12-14 minutes or until golden brown. Serve warm.
Nutrition Facts
1 biscuit: 153 calories, 7g fat (3g saturated fat), 28mg cholesterol, 319mg sodium, 17g carbohydrate (2g sugars, 1g fiber), 5g protein.
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