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
Recipe by Grateful | makeitgrateful.com at https://www.makeitgrateful.com/living/celebrate/thanksgiving/rosemary-parmesan-drop-biscuits-are-too-easy-to-make-and-will-liven-up-your-dinner-menu/