Parmesan Rosemary Drop Biscuits

With no rolling or cutting needed, they use a simple mix-and-drop method, so they come together in minutes.

Why We Love This Recipe

The best part about this recipe? You can have fresh biscuits on the table in just 30 minutes from start to finish – no kneading, no rolling, and no fuss! Light, fluffy and packed with savory Parmesan and herby rosemary, these easy biscuits are sure to impress, whether you’re serving them with a roast turkey or a cozy weeknight soup.

Ingredient Notes

Hiland Unsalted Butter: While most biscuit recipes require cutting cold butter into the dough, this easy drop biscuit method uses melted butter combined with cold buttermilk. When mixed together, the cold buttermilk causes the butter to form small, solid pieces that create pockets throughout the dough, resulting in a flaky, tender texture.

All Purpose Flour: To get the perfect texture, it’s important to measure the flour accurately. Use a kitchen scale if you have one or try the spoon-and-level method to avoid using too much flour. Simply spoon the flour into a measuring cup and level it off with the back of a knife.

Baking Powder: The baking powder provides the lift that gives these biscuits their light, airy texture. Since this recipe uses a full tablespoon, I recommend choosing an aluminum-free baking powder for a more neutral flavor. This ensures the Parmesan and rosemary shine through without any aftertaste.

Hiland Buttermilk: The acidity of buttermilk makes these biscuits soft and fluffy while adding a slight tang that balances the richness of the biscuits.

Parmesan Cheese: Use freshly grated Parmesan for the best results. You’ll need 4 ounces, which is about 2 heaping cups if shredded on a microplane grater or 1-1.5 cups if shredded on the small holes of a box grater.

Fresh Rosemary: Just one tablespoon of freshly chopped rosemary adds a beautiful herby flavor to these biscuits. If you’re a huge rosemary fan, feel free to add an extra ½ tablespoon.

Step by Step Instructions

1. Melt the butter: Melt the butter and let it cool for a few minutes. This step ensures it doesn’t overheat the buttermilk and allows for better incorporation.
2. Combine dry ingredients: In a large mixing bowl, whisk together the flour, baking powder, sugar, kosher salt and garlic powder.
3. Mix butter with buttermilk: In a bowl, combine the slightly cooled and melted butter with the cold buttermilk. Whisk them together until the butter forms small, solid pieces. This will help evenly distribute the butter throughout the dough.
4. Form the dough: Pour the buttermilk mixture into the dry ingredients, stirring just until combined. Be careful not to overmix, as this can make the biscuits tough.
5. Fold in Parmesan and rosemary: Gently fold in the Parmesan cheese and chopped rosemary. Keep your stirring minimal to avoid overworking the dough.
6. Drop and bake: Drop heaping spoonfuls of dough onto the prepared baking sheet. Bake for 12-14 minutes, or until the biscuits are golden brown on top. The tops should be lightly crisp, while the centers remain tender.
7. Serve and enjoy: Serve the biscuits warm with a pat of butter or alongside your favorite soup or stew. These biscuits are best enjoyed fresh but can be stored in an airtight container for up to 2 days.

Expert Tips and Tricks

• Measure the flour carefully. Spoon and level the flour when measuring to avoid packing in too much, which can make the biscuits dry.
• Don’t overmix the dough. Overworking the dough can make the biscuits dense instead of light and fluffy. Stir just until the ingredients come together.
• Make sure the buttermilk is very cold. I recommend measuring the buttermilk and placing it in the fridge for 15 minutes before using.
• Brush with extra butter. For an extra indulgent treat, brush the warm muffins with melted butter and sprinkle with flaky salt.

Make Ahead and Storage Instructions

These Parmesan rosemary drop biscuits are best served fresh, but will keep well in an airtight container at room temperature for up to two days.

For longer storage, freeze them and reheat in the oven at 300°F until warmed through. This way, you’ll have warm, homemade biscuits ready whenever you need them!

Serving Ideas

Serve them alongside hearty soups, stews or even a holiday roast. I especially love them alongside a roast turkey for soaking up any extra gravy!

One of my favorite ways to enjoy leftovers is by transforming them into delicious breakfast sandwiches. Just slice your biscuit in half, then layer on a fluffy egg and sausage patty or bacon. It’s the perfect way to start the day!

For more delicious recipes, visit Hiland Dairy’s recipe page.