Parmesan Herb Drop Biscuits Recipes

FLUFFY HERB DROP BISCUITS

Steps:

• Preheat oven to 450°. In a large bowl, whisk flour, baking powder, salt and baking soda. In another bowl, whisk buttermilk, oil, basil and rosemary; stir into dry ingredients just until moistened., Drop by rounded tablespoonfuls 2 in. apart onto an ungreased baking sheet. Bake 10-12 minutes or until light brown. Serve warm.

RIDICULOUSLY EASY ROSEMARY PARMESAN BISCUITS

Steps:

• Adjust oven rack to middle position and heat oven to 425°F. Line a sheet pan with parchment paper or spray a sheet pan with cooking spray.
• Measure 1 cup of buttermilk and place cup in the freezer while prepping other ingredients (you want it to be in the freezer 10 -15 minutes.
• Place butter in a microwave-safe bowl, cover with a paper towel and heat on high for 1 minute. If not completely melted, return to the microwave for 10-second intervals till melted. Set aside to cool a bit while prepping other ingredients.
• Whisk flour, Parmesan, herbs, sugar, baking powder, baking soda and salt in a large bowl. Stir to combine.
• After buttermilk has been chilled in the freezer for at least 10 minutes, combine it with the melted butter. Stir with a fork until butter forms small clumps or globules.
• Add buttermilk mixture to dry ingredients and stir with a rubber spatula just until all flour is incorporated and batter pulls away from sides of the bowl. The dough will be fairly stiff and not super wet. If the dough is wet and loose, add more flour 1 tablespoons at a time, stirring to combine, until dough is fairly stiff.
• With an ice cream scoop (see Café Tips for sizes) or a spoon, scoop the dough in rounded mounds onto the prepared sheet pan, spacing about 1½-2 inches apart.
• Place in oven and bake until tops are light golden brown and crisp, 10 to 18 minutes. Check after about 8 minutes and every few minutes after that, as every oven is different.
• Towards the end of the baking time, melt the one tablespoon of butter and stir in the rosemary and parsley. Brush the tops of the hot biscuits with melted herb butter. Serve and enjoy!

PARMESAN HERB DROP BISCUITS

Steps:

• Preheat oven to 400. Spray a baking sheet with cooking spray and set aside.
• In a large bowl, combine flour, Parmesan cheese, baking powder, thyme and salt.
• Cut in butter using a pastry cutter or two knives, until the mixture resembles small peas. (See detailed notes below if needed.)
• Stir in the milk until batter is just combined.
• Drop large spoonfuls of batter onto the baking sheet to form 12 roughly even biscuits.
• Sprinkle the tops of each biscuit with cracked black pepper and Parmesan cheese.
• Bake at 400 for 12-15 minutes until golden brown and cooked through.

PARMESAN HERB BISCUITS

Steps:

• Heat oven to 425°F. In large bowl, mix flour, parsley, 2 tablespoons of the cheese, the sugar, baking powder, salt and basil. Add 3/4 cup of the whipping cream; stir with fork just until dry ingredients are moistened, adding additional whipping cream 1 tablespoon at a time, if necessary, to form a soft dough.
• On lightly floured work surface, gently roll dough in flour to coat. Knead lightly about 10 times or until dough forms a smooth ball. Pat dough into 1/2-inch-thick square.
• With knife, cut dough into 12 squares. Place about 1 inch apart on ungreased large cookie sheet. Brush with melted butter; sprinkle with remaining 1 tablespoon cheese.
• Bake 8 to 10 minutes or until light golden brown. Serve warm.