Parmesan Rosemary Drop Biscuits
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Print Recipe-
Prep Time
20 Minutes -
Cook Time
14 Minutes -
Servings
12
Ingredients
- 2 cups (260 grams) all purpose flour, spooned and leveled
- 1 tablespoon baking powder
- 2 teaspoons granulated sugar
- ½ teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ cup Hiland Unsalted Butter, melted and slightly cooled
- 1 cup Hiland Buttermilk, cold
- 4 oz Parmesan cheese, shredded
- 1 tablespoon chopped fresh rosemary
Directions
- Preheat the oven to 450°F and line a baking sheet with parchment paper.
- In a large bowl, mix together the flour, baking powder, sugar, salt and garlic powder.
- Whisk the melted butter with the cold buttermilk until combined. The butter will solidify into small clumps – this is what we want!
- Pour the buttermilk mixture into the dry ingredients, stirring just until incorporated.
- Gently fold in the Parmesan and rosemary, being careful not to overmix.
- Drop heaping spoonfuls of dough onto the prepared baking sheet.
- Bake for 12-14 minutes, or until the biscuits are golden brown on top.
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