Parmesan Herb Drop Biscuits
Yield: 15 biscuits
Calories: 139kcal
These delicious rosemary parmesan drop biscuits are ready in under 30 minutes! Simple, flavorful, tender biscuits that are packed with herbs and cheese.
Ingredients
- 2 cups (284 g) self-rising flour
- ¼ cup (13 g) grated parmesan cheese
- 1 tablespoon (2 g) fresh rosemary, chopped
- ½ teaspoon (3 g) kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- 1 ¼ cups (296 ml) heavy cream
- 1 tablespoon (15 g) unsalted butter, melted
Instructions
- Heat the Oven - Adjust the oven rack to center position. Heat to 450°F (232ºC).
- Make the Biscuit Dough - In a large bowl, whisk together the flour, parmesan, rosemary, salt, garlic powder, and black pepper. Use a spoon to gradually stir in the heavy cream until a thick dough forms. Do not overmix.
- Portion - Scoop each biscuit to about 2 tablespoons in size and place on a parchment paper-lined baking sheet, spacing them 2" apart. Gently shape them into a rustic ball.
- Bake - Brush the tops with melted butter. If desired, sprinkle with salt and pepper. Bake until golden brown, about 12 minutes. Let cool slightly and serve.
Notes
- Storing: Store in an airtight container for 5 days or freeze for 3 months.
- Reheating: Heat in the oven at 350ºF (177ºF) until warm, about 5 to 10 minutes, adding more time if frozen. Wrap in foil if desired to prevent browning. Alternatively, microwave in 15-second increments until warm.
Nutrition
Calories: 139kcal | Carbohydrates: 13g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 28mg | Sodium: 346mg | Potassium: 47mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 350IU | Vitamin C: 0.8mg | Calcium: 110mg | Iron: 0.9mg
Recipe Link