plate with a biscuit on it beside a mug of tea

Mozzarella Herb Drop Biscuits

(nut free, can be vegan and/or gluten free)

Something about making homemade biscuits is just so darn fulfilling! Nothing beats the that first glorious bite fresh out of the oven, or the sense of accomplishment you get from making the dough and watching them become little mounds of fluffy goodness. Making your own biscuits may sound slightly intimidating, but I’m here to tell you it is SO not (especially with this mozzarella herb drop biscuit recipe!).

I made these for the first time on Father’s Day this year, but they weren’t quite fluffy enough and needed some more moisture. Since then I have tested and tweaked the recipe, served them at a brunch with some friends, and am happy to now be (finally!) sharing them with you!

mozzarella herb biscuits on a cooling rack and baking sheet beside a mug of tea

Ingredients you’ll need for these Mozzarella Herb Drop Biscuits:

  • all purpose flour
  • white granulated sugar
  • baking powder
  • kosher salt
  • unsalted stick butter
  • milk of choice
  • white vinegar
  • chives
  • fresh dill
  • shredded mozzarella cheese
mozzarella herb biscuits on a cooling rack and baking sheet

And if you still aren’t convinced, here’s a little glimpse into what your life could be like if you made these biscuits:

It’s Sunday morning, the birds are pleasantly chirping and the sun is just beginning to peak through the windows. You’re in the kitchen relaxing with your favourite music and a comforting cup of coffee or tea. A fresh batch of homemade biscuits sits on the counter, filling the air with the warm buttery scents of a bakery. You reach for one, eagerly take a bite, and a symphony of buttery, cheesy, herb-infused flavours fill your mouth. You feel pretty good right about now, not only because your taste buds are in fluffy biscuit heaven, but because you just made those fluffy biscuits all by your self!

Okay WOW that was dramatic (and really fun to write!) but let me just establish my point if it wasn’t clear – this dreamlike scenario and the luxury of homemade biscuits is totally achievable. You don’t need crazy baking skills to make these, and even if you make a couple flubs here and there (the butter melts too much or you use too little milk), the result is always delicious!

Other baked goods you may enjoy:

mozzarella herb drop biscuit on a white plate in front of a mug of tea

How do I make these biscuits vegan or dairy free?

I haven’t tried this recipe with vegan substitutions yet (I’ll update you when I do!), BUT here are my suggestions: Use unsalted vegan stick butter (still ensuring to freeze it well beforehand), dairy free milk, and vegan shredded cheese (one that you know melts well).

How do I make these biscuits gluten free?

Use gluten free all-purpose flour, preferable one that has xanthan gum. This will help with the structure and texture of the biscuits!

mozzarella herb biscuits on a cooling rack and baking sheet

How long do they last? Can I freeze them?

These biscuits last around four days when stored in an airtight container at room temperature, but are best when fresh! To save some for later while preserving their freshness, place them in an airtight container in the freezer on the day you bake them.

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mozzarella herb biscuits on a cooling rack and baking sheet

Mozzarella Herb Drop Biscuits

  • Author: Made by Meg
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Yield: 15 biscuits 1x
  • Diet: Vegetarian


These mozzarella herb drop biscuits are fluffy, cheesy, and easy! They are made without eggs or nuts, and can be made vegan or gluten free (see notes below).


  • 2 1/4 cup (340g) flour
  • 1 tbsp (15 g) white granulated sugar
  • 2 1/2 tsp baking powder
  • 1 tsp kosher salt
  • 6 tbsp (5/8 cup) butter (3/4 stick), frozen & grated
  • 1 1/4 cup milk of choice (may need extra 1/4 cup later)
  • 2 tsp white vinegar
  • 1/4 cup chives
  • 1/8 cup (2 tbsp) dill (if you love dill, add more!)
  • 1 cup mozzarella cheese, shredded


*Place the butter in the freezer for at least 2 hours before making this recipe (I know it’s hard to wait, but your patience will pay off!). Freeze for longer (4-6 hours or overnight) if you want the biscuits to be lighter/fluffier, freeze for shorter (1-2 hours) if you want the biscuits to be denser and have a crispier/more golden base.

  1. Preheat oven to 400F. Line two baking sheets with silicon baking mats or parchment paper.
  2. Make the buttermilk: Combine milk and vinegar. Set aside.
  3. Mix the dry: In a large bowl, combine the flour, sugar, baking powder, and kosher salt.
  4. Grate the frozen butter into the dry mixture and fold until well combined, working quickly to prevent the butter from melting.
  5. Fold in the cheese, chives, and dill until well distributed. Gently mix in the buttermilk. If there is still excess flour after mixing in the buttermilk, add a bit more milk (1 tbsp at a time, up to 1/4 cup)
  6. Scoop out 1/4 cup mixture and drop onto prepared sheet, forming round biscuit-like mounds.
  7. Bake for 15 minutes. Keep one sheet of biscuits in the fridge while the other is baking. Let cool on baking sheet for a few minutes before transferring to a cooling rack. Store in an airtight container for up to 4 days, or freeze immediately to save for later!


Make it Vegan/Dairy Free: Use unsalted vegan stick butter (still ensuring to freeze it well beforehand), dairy free milk, and vegan shredded cheese (one you know melts well).

Make it Gluten Free: Use gluten free all-purpose flour (ideally one with xanthan gum)

  • Category: Biscuits

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Categoriesbreakfasts snacks

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