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Whole Grain Drop Biscuits with Parmesan Olives and Rosemary

Makes 18 Biscuits


2 c. white whole wheat flour
1 tbsp. sugar
4 tsp. Clabber Girl Baking Powder
1 tsp. Rumford Baking Soda
1/2 tsp. salt
5 tbsp. unsalted butter (cold and cut into bits)
1 1/3 c. plain whole milk yogurt
1 egg

Savory Option:

1 c. shredded Parmesan cheese
1/4 c. diced black olives
1 1/2 tsp. fresh rosemary (minced)


Preheat oven to 450 degrees F. Place a rack to the upper third section of oven.

In a medium bowl, stir t
ogether the flour, sugar, Clabber Girl Baking Powder, Rumford Baking Soda, and salt. Using a pastry blender or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs. Do not over mix - you should see pea size chunks of butter.

In a separate bowl, whisk together the yogurt and egg. Make a well in the center of the flour and stir in the yogurt mixture with a wooden spoon, just until the mixture comes together.

For the savory option, add the cheese, olives,
and rosemary along with the yogurt and proceed as directed. Drop the dough by the spoonful on cookie sheets lined with parchment or a silicone baking mat.

Bake 1 tray at a time for 9 to 12-minutes. Cool on a rack and serve warm.


These are drop biscuits, so there is no kneading required. As is, they are a great way to showcase jams and preserves. The savory option pairs well with any salad, soup or with wine and cocktails as an appetizer.

Revised 4/15.