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Whole Grain Drop Biscuits with Parmesan, olive and Rosemary


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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.


  • 2 c. whole wheat flour
  • 1 tbsp. sugar
  • 4 tbsp. Clabber Girl Baking Powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 5 tbsp. unsalted butter cold and cut into bits
  • 1 1/3 c. plain whole milk yogurt
  • 1 lg. eggs
  • 1 c. shredded parmesan cheese
  • 1/4 c. diced black olives
  • 1 1/2 tsp. fresh rosemary minced


Preheat oven to 450 . Set a rack in the upper third.

In a medium bowl, stir together the flour, sugar, baking powder, 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 12-14 minutes. Cool on a rack and serve warm.

Makes 18 biscuits