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Friday Feast | Herb Drop Biscuits

Welcome to Friday Feast in the tavern!

I’m wrapping up the month of August with bread in the form of these delicious herb and butter biscuits. Yes, yes…I know it’s hot throughout the country and other parts of the world. And who wants to turn on an oven, right? However, the season of summer is slowly turning toward autumn, and these are a treat to make when the weather isn’t blistering hot outside. Or you can be brave and make a batch for the weekend like I’m going to do.

September is looming, dear friends! My favorite time of the year. Psst, Medieval Monday will be returning in mid-September, along with some news about my next book release, Steinar, The Wolves of Clan Sutherland, Book 3.

Skål! (Cheers, as my Vikings would say)


Herb Drop Biscuits


2 cups all-purpose flour

1 tablespoon baking powder

¼ teaspoon salt

1 tablespoon of your herb choice: chopped rosemary, thyme, or dill

½ cup melted butter

1 cup milk


Preheat oven to 425 degrees.

Mix together flour, baking powder, salt, and herb of your choice.

Add slightly cooled melted butter and milk. Stir until moistened.

Drop by heaping tablespoons onto lightly greased or parchment-lined cookie sheet.

Cook for 10 to 12 minutes or until edges turn golden brown.

Makes approx. 15 biscuits.


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