rosemary cream drop biscuits

I have great memories of my dad’s cooking over the years. On weekends, he would make breakfast for my mom, my brother, and me. The usual specialty – or maybe just the breakfast that I most looked forward to – was French toast. I also remember other things, though, like pancakes, eggs with either bacon or sausage, eggs-in-a-hole, and biscuits with sausage gravy. I remember having Bisquick drop biscuits, and I loved them. Those biscuits were so simple, yet so filling and comforting, especially when topped with butter and grape jelly.

When I was searching for a recipe from Gourmet magazine to make for May’s Gourmet Unbound post, I found a recipe for cream drop biscuits from May 2001. And those biscuits called to me.

I made two batches of these biscuits. For the first batch, I made the recipe exactly as it is written. The biscuits were so rich and tasty, even when eaten plain. I topped a warm biscuit with apricot preserves, had a cup of coffee with it, and I felt like I was on vacation somewhere amazing. It was luxurious. Until the kids started bickering again.

For the second batch, I made some adjustments to make the biscuits more savory. I left out the sugar and added some chopped fresh rosemary. The biscuit tasted rich and wonderful, and the rosemary flavor was fantastic. A great idea for these biscuits would be to make tiny versions of them, slice them in half, and serve them like sandwiches with a slice of country ham or even some prosciutto nestled inside. Now, that would be my kind of appetizer.

The best part of these biscuits is that they are SO easy to make. It only took me about ten minutes to make up the dough and get it on the sheet pan, and another 20 minutes to bake. Now, if you’ll excuse me, I need to go throw away that old box of Bisquick in my pantry.

Yield: 12 biscuits

Rosemary Cream Drop Biscuits


2 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon Kosher salt
1 tablespoon fresh rosemary leaves, finely chopped
2 cups chilled heavy cream


Preheat oven to 400 degrees.

Stir together flour, baking powder, salt, and chopped fresh rosemary in a large bowl. Add cream, then stir just until a dough forms.

Drop heaping 1/4 cups of batter about 1 inch apart on an ungreased large baking sheet. Place in the middle of oven until tops are pale golden and bottoms are golden brown, 18 to 20 minutes.

Adapted from Cream Drop Biscuits, Gourmet, May 2001.

    Pin It

10 Responses to “travel, a reading list, and a smoked salmon appetizer”

  1. Jason Phelps — June 3, 2010 @ 5:49 pm

    I’m new to smoked salmon for at least consuming it. I’ve know of it for some time but I just couldn’t get over the fact that many selections just don’t look cooked. I tried some in Seattle last week and found it to be much more like cooked salmon in appearance and with a nice smokiness that made me sure it wasn’t raw. What should I be expecting when I go looking for this treat? What other ways might I use it?

    Enjoy your trip!


    • merrygourmet

      merrygourmet replied: — June 3rd, 2010 @ 6:42 pm

      Jason – I found my smoked salmon in the grocery, near the seafood section. It’s prepackaged in little 4 ounce flat packages, ready to be sliced. You could use it as a pizza topping, pair it with eggs, pair it with goat cheese…the possibilities are endless!

  2. Mardi@eatlivetravelwrite — June 3, 2010 @ 6:14 pm

    Love Megan and Jennie’s sites too – now will add the third to my Reader too!!! Bon voyage!

  3. Pingback: Tweets that mention This post is for you. Well not really, but you'll get my drift. :) --

  4. Jennie — June 3, 2010 @ 7:09 pm

    Merry Jennifer—thanks for keeping me in such good company, and your support constantly adds a ray of sunshine to my day. I can’t wait to finally meet you this October. Have a great time in Chicago!

  5. Liren — June 4, 2010 @ 1:18 am

    Merry Jennifer, you are the sweetest! I am so honored to be placed in wonderful company, and I am grateful that you have introduced me to wonderful reads to add to my reader! Have a safe and fun trip to Chicago – this is a beautiful time of year to visit. I have such a soft spot for that fantastic city.

    Oh, and smoked salmon + chips? Genius.

  6. Magic of Spice — June 4, 2010 @ 1:55 am

    This is a wonderful appetizer/snack 🙂 Love, love smoked salmon (actually all salmon) and this is a delightful treat:)

  7. s. stockwell — June 4, 2010 @ 11:52 am

    Great post! We loved Chicago on our last visit. Great architecture and style everywhere. Thanks and best from Santa Barbara. s

  8. jen cheung — June 4, 2010 @ 1:20 pm

    hellllllllllo there! found you on foodbuzz! 🙂 your page is lovely! feel free to drop by my page when you have the time! thanks a bunch.

    jen @

  9. This looks delicious 🙂 Chicago is such a ball– have a great time, despite the work obligations.

    So happy to have found your site!

Leave a Comment