Lemon Rosemary Drop Biscuits

These tasty little drop biscuits are not only wonderfully flavorful and a breeze to assemble, but using coconut oil, rather than butter, means that they, like all oil-based baked goods, stay moist for longer than their butter-filled brethren. But here’s the thing: they also taste super buttery! There is something about the way the buttermilk plays with the coconut oil that gives these cuties all the best Southern biscuit vibes, despite the lack of butter. If you’d like these to lean sweet, try sprinkling a little Turbinado sugar over the tops after brushing them with the egg wash. And if savory is more what you’re after, sprinkle each with a little flaky sea salt instead. 

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Lemon Rosemary Drop Biscuits with Coconut Oil

Recipe Author Jessie Sheehan
Course Bread, Side Dish
Cuisine Biscuits
Servings 7 biscuits


  • 2 tbsps lemon zest
  • 1 tbsp  finely chopped fresh rosemary
  • 2 tbsps granulated sugar
  • 1 1/2 cups all-purpose flour
  • 1/2 cup cake flour
  • 2 tsps baking powder 
  • 1/4 tsp baking soda
  • 1/2 tsp kosher salt
  • 1/4 cup plus 2 tablespoons coconut oil chilled until solid (Note: Measure the oil before chilling it, as it can be tricky to remove from the jar once it hardens in the refrigerator.)

For the egg wash:

  • 1 egg
  •  Pinch of kosher salt

For sprinkling, optional

  • Turbinado sugar or flaky sea salt


  • Preheat the oven to 425°F and grease a 10-inch cast-iron skillet with coconut oil.
  • Rub the zest and rosemary into the sugar with your fingers in a large bowl, Whisk in the flours, baking powder, baking soda, and salt. Cut the coconut oil into small pieces and rub the pieces into the flour with your fingers. Sprinkle the lemon juice and buttermilk over the flour mixture and use your hands to gently toss the mixture until the wet ingredients are incorporated into the dry. You can also use a wooden spoon and stir. Divide the dough into 7 portions, about 3 tablespoons (or 70 grams) each, and drop them into the prepared skillet
  • To make the egg wash, combine the egg and salt in a small bowl with a fork. Brush the wash on the tops and sides of the biscuits. Bake for 5 minutes, reduce the temperature to 400°F and bake for another 15 minutes, rotating the pan halfway through baking.
  • The biscuits are ready when they are golden brown on top and lightly browned on the bottom. Let the biscuits sit a minute or two in the pan until they are easy to handle and serve. Biscuits are best eaten warm from the oven, with plenty of salted butter, but can be stored, in an airtight container on the counter for up to 3 days. Reheat them in a skillet in a 300°F oven for about 10 to 15 minutes. 

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