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

Servings biscuits

Ingredients

1¾ 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.

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

Photo: On-set art direction by Jackie Shipley; food styling by Carol Dudar.

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Rosemary parmesan drop biscuits