Ready to make the best Thanksgiving biscuits you’ve ever put in your mouth? Our rosemary Parmesan drop biscuits, inspired by Jessica Gavin, are not only scrumptiously loaded with fresh herb and cheese flavor, they are ridiculously quick and easy to bake.
Biscuits are a must on any holiday dinner table, but we’ve gotten a tad tired of the traditional buttermilk biscuits every year. Instead of plain, we wanted over-the-top tasty. Instead of painstakingly rolling out and cutting dough, we wanted fail-safe dough we could simply drop on the baking sheet. The result? These herbalicious cheesy drop biscuits that are near addictive in taste and simply irresistible because of their easy prep.
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A couple tips: Self-rising flour to the rescue. Instead of carefully measuring out all-purpose flour along with the correct amount of baking soda or baking powder or both, we jumped at the chance to use self-rising flour. Heavy cream makes light and fluffy biscuits. That sounds like a contradiction, but the butterfat in cream actually gives biscuits a light, tender texture, along with a rich, milky flavor.
Want to bake? We do!
Mix dry ingredients together
In a large bowl, whisk together the flour, salt, garlic, pepper, rosemary, and cheese. The simple combination of these ingredients gives the biscuits irresistible aroma and flavor.
Add the cream
Cream is the only wet ingredient in this recipe. Pour it into the dry ingredients while using a wooden spoon to stir the mixture until a dough is formed. Don’t overmix.
Drop biscuits onto a baking sheet
Use a spoon to scoop dough onto a parchment-lined baking sheet. Each biscuit should be about 2 tablespoons in size. Space the biscuits 2 inches apart. Use your fingers to gently form the dough into a free-form ball. No need to make perfectly round balls — you want your biscuits to look rustic.
Brush biscuits with butter and bake
Brush the tops of the biscuits with melted butter and sprinkle with extra freshly ground black pepper. Bake at 450 F for 12 minutes or until the biscuits are golden brown. Let the biscuits cool slightly, then serve.
Light and fluffy biscuits in no time!
Full of herbs and cheese, these biscuits are a sure hit!
Great with any meal
Homemade biscuits are sure to impress
Absolutely delicious!
Rosemary Parmesan drop biscuits
Yield 15 biscuits
Ingredients
- 10 ounces self-rising flour (about 2 cups)
- 1/2 teaspoon kosher salt, plus more for topping
- 1/2 teaspoon garlic powder
- 1/2 teaspoon freshly ground black pepper plus more for topping
- 1 tablespoon chopped fresh rosemary
- 1/4 cup shredded Parmesan cheese
- 10 ounces heavy cream (about 1-1/4 cups)
- 1 tablespoon unsalted butter, melted
Instructions
- Adjust the oven rack to the center position and preheat the oven to 450 F.
- In a large bowl, whisk together the flour, salt, garlic, pepper, rosemary, and cheese.
- Stirring with a wooden spoon, drizzle in the cream. Stir until a thick dough is formed. Do not overmix.
- Line a baking tray with parchment paper.
- Scoop about 2 tablespoons dough and place onto a baking sheet, spacing the biscuits 2 inches apart. Gently form them into a free-form ball. Do not overshape.
- Brush tops of biscuits with melted butter, sprinkle with extra pepper, and bake for 12 minutes or until golden brown.
- Allow the biscuits to cool slightly.
- Serve.
Courses Bread
