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
- 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
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.
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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