Parmesan Drop Biscuits
Cook time: 10 minutes
Prep time: 15 minutes
Servings: 12
These crispy, savory homemade Parmesan drop biscuits are easy to make and will make your friends think you got a hold of a secret family recipe. Bella Rosa Grated Parmesan Cheese gives these biscuits a bold, nutty taste with a slightly fruity flavor. Rosemary and thyme help make things a bit more savory, while butter and buttermilk give these biscuits a soft, fluffy center—a mouthwatering combo.
Enjoy these biscuits warm either alone or alongside a hearty main dish like soup, stew, or pasta. Either way, these biscuits are meant to be shared with a crowd.
What is the difference between drop biscuits and regular biscuits?
The short answer is: more liquid. Typically, drop biscuits call for more milk. The added liquid makes the dough more moist, allowing it to drop onto the pan in spoonfuls instead of being kneaded and formed. Drop biscuits are usually crunchier and more coarse in texture thanks to the added moisture.
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 grated Bella Rosa Parmesan Cheese
1 cup buttermilk
How to Make Parmesan Drop Biscuits
Ingredients:
Preheat oven to 450°F.
Chill one stick of butter and melt 1/2 stick and set aside.
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
Remove bowl from stand
Add grated Bella Rosa Parmesan Cheese. Slowly add buttermilk. Using a wooden spoon, stir mixture together. Do not over mix
On a parchment-lined baking sheet, drop tablespoon size balls. Brush each ball with melted butter and a pinch of pepper
Bake 10 minutes