Rosemary Parmesan Drop Biscuits

Rosemary Parmesan Drop Biscuits

Visitors to my kitchen will know that I am a great fan of quick and easy savory biscuits. Not only do they fill out a meal, they are a tasty treat in their own right. Though I have no shortage of biscuit recipes on hand, I can never resist new ideas. I found this recipe in the latest issue of Cook's Illustrated.

Rosemary Parmesan Drop BiscuitsRosemary Parmesan Drop Biscuits
Recipe by
From Cooks Illustrated
Published on November 6, 2007

Quick and easy savory dinner biscuits with Parmesan cheese and fresh rosemary

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  • 2 cups unbleached white flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon white sugar
  • 3/4 teaspoon sea salt
  • 3/4 cup fresh grated Parmesan cheese
  • 1/2 teaspoon fresh rosemary, chopped
  • 1 cup cold buttermilk
  • 1/2 cup (1 stick) melted butter, cooled for 5 minutes
  • Preheat an oven to 475° and grease or line a baking sheet with parchment paper. In a large bowl, whisk together the flour, baking powder, baking soda, sugar, salt, Parmesan and rosemary. In a medium bowl, combine the buttermilk and slightly cooled melted butter, stirring until the butter forms small clumps.

  • Add the buttermilk and butter mixture to the dry ingredients and stir with a rubber spatula until just incorporated and butter pulls away from the sides of the bowl. Using a greased 1/4 cup measuring cup, scoop a level amount of batter and drop onto the prepared baking sheets. Leave 1 1/2 inches between the drops.

  • Bake until crisp and golden, about 12 to 14 minutes. Cool on a wire rack before serving.

Makes 8 to 10 biscuits
Rosemary Parmesan Drop Biscuits

1 comment:

Mansi said...

this looks really simple and very good! I made rosemary-parmesan-herb i can imagine how these biscuits would taste:)