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Lemon-Rosemary Drop Biscuits

Yield: 7

These tasty little drop biscuits are wonderfully flavorful and a breeze to assemble. They stay moist longer than their butter-filled brethren—but 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 not containing butter. For a bit of sweetness, sprinkle a little turbinado sugar over the tops after brushing them with the egg wash. If savory is more what you’re after, sprinkle each with a little flaky sea salt.


  • 2 Tbs. lemon zest
  • 1  Tbs. finely chopped fresh rosemary
  • 2  Tbs. granulated sugar
  • 1-1/2 cups all-purpose flour
  • 1/2 cup cake flour
  • 2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/2 tsp. kosher salt, plus a pinch
  • 1/4 cup plus 2 Tbs. coconut oil, chilled until solid, plus more for greasing skillet
  • 1 Tbs. fresh lemon juice
  • 3/4 cup buttermilk
  • 1 large egg
  • Turbinado sugar or flaky sea salt, for sprinkling (optional)


Preheat the oven to 425°F. Grease a 10-inch cast-iron skillet with coconut oil.

In a large bowl, combine the lemon zest, rosemary, and sugar. Toss to combine, and rub zest and rosemary into the sugar with your fingers. Whisk in the all-purpose flour, cake flour, baking powder, baking soda, and the 1/2 teaspoon 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. Use your hands to gently toss the mixture until ingredients are well incorporated. Divide dough into 7 portions (about 3 Tbs. each). Drop into the prepared skillet.

To make an egg wash, in a small bowl, whisk together the egg and a pinch of salt. Brush the wash on the tops and sides of the biscuits. Sprinkle with turbinado sugar or flaky sea salt, if using.

Bake for 5 minutes. Reduce temperature to 400°F, and bake for an additional 15 minutes, until biscuits are golden brown on top and lightly browned on the bottom, rotating skillet halfway through the baking time.

Let biscuits stand 1 to 2 minutes in the pan before serving.


Biscuits are best eaten warm from the oven, but can be stored in an airtight container at room temperature for up to 3 days. To reheat, warm in a skillet in a 300°F oven for 10 to 15 minutes.


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