Parmesan Drop Biscuits

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Ingredients

2 cups self-rising flour

½ tsp. garlic powder

1 ½ tsp. freshly ground pepper, reserve ½ tsp. for sprinkling

1 tsp. freshly chopped rosemary

1 tsp. freshly chopped thyme

1 ½ sticks of salted butter, separated

1 cup hand-grated Cello Artisan Parmesan Cheese

1 cup buttermilk

Parmesan Drop Biscuits

12 servings
15 min prep time
10 min cook time

Ingredients

2 cups self-rising flour

½ tsp garlic powder

1 ½ tsp freshly ground pepper, reserve ½ tsp for sprinkling

1 tsp freshly chopped rosemary

1 tsp freshly chopped thyme

1 ½ sticks of salted butter, separated

1 cup hand-grated Cello Artisan Parmesan Cheese

1 cup buttermilk

 

Directions

  1. Preheat oven to 450°F. 

  2. Chill one stick of butter and melt 1/2 stick and set aside. 

  3. Using a standing mixer with paddle attachment, add the first 5 ingredients to bowl, mix. Cut the stick of cold butter into pats, add to dry mixture. Mix until mixture resembles coarse crumbs.  

  4. Remove bowl from stand. 

  5. Add hand-grated Cello Artisan Parmesan Cheese. Slowly add buttermilk. Using a wooden spoon, stir mixture together. Do not overmix. 

  6. On a parchment-lined baking sheet, drop tablespoon size balls. Brush each ball with melted butter and a pinch of pepper. 

  7. Bake 10 minutes.

ParmesanCello Cheese