plate with a biscuit on it beside a mug of tea

Mozzarella Herb Drop Biscuits

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

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!). There is no kneading or rolling involved in this biscuit recipe – simply mix the batter, “drop” onto the baking sheet, and bake! 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!

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 beside a mug of tea

Make them vegan with unsalted vegan stick butter, dairy free milk, and vegan shredded cheese

I have used unsweetened dairy free milk in this recipe and it works great (there is no change in texture/taste)! I have not tried using unsalted vegan stick butter, but it should work well as long as you ensure it is well frozen beforehand. I would not recommend using vegan tub butter (the vegan butter that comes in round containers) because it is difficult to freeze and may have more water which will affect the texture of the biscuits. Vegan shredded cheese (one that you know melts well) should work well in this recipe!

Make them gluten free with gluten free all-purpose flour (+ xanthan gum)

Although it will give you a slightly different texture (less structure and not as fluffy from the lack of gluten), using gluten free all-purpose flour will likely still give you a delicious biscuit! Just make sure you use a gluten free all-purpose flour that includes xanthan gum – it will help with the texture/structure of the biscuits. I do not recommend using oat flour or almond flour, as they will give you drastically different results. Light buckwheat flour may work, but again keep in mind that the texture will be different than the original recipe.

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.

Other baking recipes:

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mozzarella herb biscuits on a cooling rack and baking sheet

Mozzarella Herb Drop Biscuits

  • Author: Megan Lange
  • 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 in a small bowl or measuring cup. 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. Alternatively, you can slice the butter into small pieces and cut the butter into the dry ingredients with a pastry cutter or the tips of your fingers.
  5. Fold in the cheese, chives, and dill until well distributed. 
  6. 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) until the flour is just incorporated (no visible dry patches). Do not overmix!
  7. Scoop out 1/4 cup mixture and drop onto prepared sheet (around 2 inches apart), forming round biscuit-like mounds. I find it easiest to use a measuring cup to scoop out the dough and an additional spoon to scrape out any excess dough and shape the mound.
  8. 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.
  9. Store in an airtight container at room temperature 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 – this helps with structure).

  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Category: Biscuits
  • Method: Bake

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