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Rosemary parmesan drop biscuits

Rosemary parmesan drop biscuits On-set art direction: Jackie Shipley; Food Styling: Carol Dudar

These biscuits are incredibly easy to whip together at a moment’s notice and use ingredients you’ll likely already have on hand. Try them as a side for our flavourful soup, or split them open and top with ham and softly scrambled eggs for a delicious brunch option. You can use any hard, aged cheese and herb combination you like. Makes 10 biscuits.

Rosemary Parmesan Drop Biscuits

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Cook Time 15 mins
Servings 10 biscuits

Ingredients
  

  • cup all-purpose flour
  • 4 tsp baking powder
  • 1 tbsp sugar
  • 1 tsp salt
  • ½ tsp garlic powder 
  • ¼ cup cold butter, cubed
  • 1 cup grated Parmesan cheese
  • 2 green onions, finely chopped
  • 1 tsp finely chopped fresh rosemary or ½ tsp dried
  • ½ tsp black pepper 
  • ¾ cup milk

Instructions
 

  • In large bowl, whisk together flour, baking powder, sugar, salt, and garlic powder. Using pastry blender or two knives, cut in butter until mixture resembles coarse crumbs with a few larger pieces.
  • Stir in cheese, green onions, rosemary, and pepper. Using fork, stir in milk to form a ragged dough.
  • Drop dough by ¼ cup, 1½ inches apart, onto parchment paper–lined cookie sheet. Bake in 425°F oven until lightly browned, 13–15 minutes.
Tried this recipe?Let us know how it was!

This recipe was originally published in the Mar/Apr 2022 issue of Cottage Life magazine. 

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