Rosemary Parmesan Drop Biscuits

4.70 from 10 votes
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These delicious rosemary parmesan drop biscuits are ready in under 30 minutes! Simple, flavorful, tender biscuits that are packed with herbs & cheese.

Rosemary Parmesan Drop Biscuits

If you are rushing around trying to find just the right recipe to round out your Thanksgiving menu, don’t forget to add the biscuits! These are seriously the easiest and most flavorful quick bread you could bake up.

You don’t even need a rolling pin or biscuit cutter, and it’s as simple as mixing, scooping, baking and you’re done! The preparation and execution of the big holiday feast can get overwhelming. Let these savory rosemary parmesan drop biscuits be that flaky addition to an already incredible meal.

Brushing butter on biscuit dough

Making biscuits is the one “must-have thing” that I make for the holidays. I was just talking to my stepmom Lynne about this year’s Thanksgiving menu. She said that I gotta make my tender buttery biscuits, so I guess they better be puffing up in the oven on turkey day! Little did she know that I have an easy twist to traditional biscuits in mind this year.

I was doing my daily Facebook browsing and came across a recipe for 2 ingredient never-fail cream biscuits from Serious Eats. That caught my attention. I mean, just two ingredients? It was almost too good to be true! I needed to test these out for myself, and boy was I sold.

Baked drop biscuits on a parchment paper lined sheet tray

What are the two ingredients? Self-rising flour and you guessed it, heavy cream. The recipe noted that the heavy cream replaces the butter and milk in traditional recipes because it has a similar water-to-fat ratio needed for these delicious biscuit morsels.

I decided to add some fresh chopped thyme for an aromatic smell when baking, can you imagine? My hubby Jason was drawn into the kitchen by the incredible smell of these biscuits baking. A generous helping of Parmesan cheese, salt, garlic powder, and freshly cracked pepper added that extra savory flavor to each crumbly bite.

Light, tender, and flavor-packed. These adorable biscuits had a nice crisp outer crust and soft center. The trick is not to overmix them, and you want the dough to just come together. Over mixing the dough makes it tough due to increased gluten formation, the protein matrix that gives structure to your baked biscuits.

fingers tearing apart a small biscuit

If you only have 30 minutes to spare, these biscuits can be made from start to finish in that time or less. These scooped rosemary Parmesan drop biscuits are only about 2 tablespoons in size, just the right 3 to 4 nibble serving.

You can make them larger drops if you want, or even roll them out and fold to make flaky rolled and cut biscuits. Top them with melted butter, salt, and cracked paper and you are in biscuit bliss!

What is Self-Rising Flour?

Self-rising flour is an excellent alternative quick baking solution for biscuits and bread. It already contains baking powder and salt in the flour. So you have a leavening agent to help the biscuits rise and flavor already added, sweet! The biscuits turn out super tender because the flour is softer and finer milled compared to all-purpose flour. (Source: Serious Eats)

Rosemary Parmesan Drop Biscuits

These delicious rosemary parmesan drop biscuits are ready in under 30 minutes! Simple, flavorful, tender biscuits that are packed with herbs & cheese.
4.70 from 10 votes
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Servings 15 biscuits
Course Side
Cuisine American


  • 10 ounces self-rising flour
  • ½ teaspoon kosher salt, plus more for topping
  • ½ teaspoon garlic powder
  • ½ teaspoon black pepper, plus more for topping
  • 1 tablespoon rosemary, chopped fresh
  • ¼ cup parmesan cheese, shredded
  • 10 ounces heavy cream
  • 1 tablespoon unsalted butter, melted


  • Adjust oven rack to center position and preheat to 450°F.
  • Place flour in a large bowl. Whisk in salt, garlic, pepper, rosemary, and parmesan cheese. Stirring with a wooden spoon, drizzle in the cream. Stir until a thick dough forms. Do not over mix.
  • Scoop each biscuit about 2 tablespoons in size and place on a parchment paper-lined baking sheet, spacing them 2-inches apart.
  • Gently form them into a free form ball, do not over shape, you want them to look more rustic.
  • Brush tops with butter, sprinkle with extra pepper and bake until golden brown, about 12 minutes. Let cool slightly and serve.

Nutrition Facts

Serves: 15 biscuits
Calories 139kcal (7%)Carbohydrates 13g (4%)Protein 4g (8%)Fat 8g (12%)Saturated Fat 5g (25%)Polyunsaturated Fat 0.3gMonounsaturated Fat 2gCholesterol 28mg (9%)Sodium 346mg (14%)Potassium 47mg (1%)Fiber 1g (4%)Sugar 0.1gVitamin A 350IU (7%)Vitamin C 0.8mg (1%)Calcium 110mg (11%)Iron 0.9mg (5%)

Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.

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Jessica Gavin

I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.

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2 Comments Leave a comment or review

  1. C Brown says

    While I can’t rate this recipe since I had to make too many substitutions mostly due to what I didn’t have, it was quite good.

    Instead of 10 oz. self-rising flour, I used 2.5 c. all-purpose with 3.75 t. baking powder and 3/4 t. ground pink Himalaya salt – mixing then sifting all. Subbed 3/8 c. ghee plus 1.25 c. whole milk for cream. (And advise that milk is warm so melted ghee doesn’t harden.) Also subbed dry rosemary for fresh and “powdered” parmesan for fresh grated. Okay, so pretty much a different recipe.

    But nom nom! Hubby, rather picky, loved them so much, he ate half in one sitting! And I absolutely ate two.