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Parmesan Rosemary Drop Biscuits

Prep Time20 minutes
Active Time14 minutes
Yield: 12

Materials

  • 2 cups 260 grams all purpose flour, spooned and leveled
  • 1 tablespoon baking powder
  • 2 teaspoons granulated sugar
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon garlic powder
  • 1/2 cup Hiland Unsalted Butter melted and slightly cooled
  • 1 cup Hiland Buttermilk cold
  • 4 oz Parmesan cheese shredded
  • 1 tablespoon chopped fresh rosemary

Instructions

  • 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.