Food + Lifestyle Blog

Holiday Baking: Flouwer Co.'s Savory Drop Biscuits

Leave the Stress Behind This Holiday Season and Bake These Whenever You're In a Pinch For an Easy Recipe You Can Bake at Home.

Leave the Stress Behind This Holiday Season and Bake These Whenever You're In a Pinch For an Easy Recipe You Can Bake at Home.

Don't worry, I'm with you, just the words "holiday baking" are enough to send chills down my spine. I get it - its always rushed, you're always missing one ingredient, and it never looks like how its supposed to on Pinterest...damn Pinterest! BUT, if you need a last minute side dish, something to contribute to a family meal, an alternative to a boring breakfast, or just a cozy pick-me-up then look no further, we have you covered.

We came up with this recipe when we were thinking about packaging ideas for our Flouwer Co. Edible Flower Petals. We knew we wanted to include a recipe with both Sweet and Savory varieties that were unique to the dried petals and herbs included in each pack. Because our Savory variety has chive blossom and purple basil, we knew it had to be a biscuit, but it had to be a foolproof recipe because, if you recall, I am the reigning queen of Pinterest fails. So here it is -

Flouwer Co.'s Savory Drop Biscuits 


  • 2 C All Purpose Flour

  • 2 Tsp Baking Powder

  • ½ Tsp Baking Soda

  • 1 Tsp Sugar

  • 1 Tsp Salt

  • 1 C Buttermilk - chilled. (*Seriously though, who just has this on hand? Do not worry if it did not make it on your grocery list because I have included a DIY substitute you can make with ingredients that you do have.)

  • 8 TBS Unsalted Butter - melted, slightly cooled. 

  • Flouwer Co. Savory Edible Flower Petals - Optional. Add a little or a lot. We recommend adding at least 1 vials worth of petals. 


  1. Preheat the oven to 425

  2. In a large bowl, whisk together all dry ingredients - flour, baking powder, baking soda, sugar, salt and Flouwer Co. Edible Flower Petals. 

  3. In a medium bowl, stir together the chilled buttermilk and the melted butter until the mix appears to clump slightly. 

  4. Pour the buttermilk and butter mixture into the large bowl of mixed dry ingredients and combine well with a rubber spatula. 

  5. This dough will be a bit sticky so you may choose to use a greased large spoon or cookie scoop to drop the dough onto a baking sheet lined with parchment paper. Place at least 1½ ” apart. 

  6. Bake 13 - 15 minutes and remove from the oven and brush with additional melted butter if you're extra naughty - or don't - they are divine either way. 

These are best served warm!

This recipe should make approximately 12 biscuits, but will depend on the size of your scoop. Biscuits are done when the tops begin to brown slightly. Be careful when transferring them as they may still be a bit crumbly and fragile while warm.

*If you are a completely normal person that does not have buttermilk on their grocery list or in their refrigerator, not to worry! Try either of these methods instead for a perfectly good substitute:

  • 1 Cup buttermilk = 1 Tablespoon white vinegar + enough milk to measure 1 Cup

  • 1 Cup buttermilk = 1 Tablespoon lemon juice + enough milk to measure 1 Cup

Whichever substitute you choose from above to make is fine. Just stir together and let sit in the refrigerator for 5 minutes while you mix your dry ingredients and melt your butter.

Good luck - you got this!



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