Rosemary Parmesan Drop Biscuits
Rosemary Parmesan Drop Biscuits is a side dish that serves 12. One portion of this dish contains around 6g of protein, 9g of fat, and a total of 178 calories. For 38 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. This recipe is liked by 1576 foodies and cooks. A mixture of kosher salt, plain greek yogurt, olive oil, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Veggie and the Beast Feast. From preparation to the plate, this recipe takes around 30 minutes. With a spoonacular score of 30%, this dish is rather bad. Try Rosemary Parmesan Drop Biscuits, rosemary & pepper drop biscuits, and Rosemary Cream Drop Biscuits for similar recipes.
Servings: 12
Preparation duration: 10 minutes
Cooking duration: 20 minutes
Ingredients:
1 teaspoon baking powder
1 teaspoons baking soda
¼ teaspoon black pepper
1 cup buttermilk (see note)
3 tablespoons fresh rosemary, chopped, plus more for topping
1 teaspoon kosher salt
1 tablespoon olive oil
½ cup plus 2 tablespoons grated parmesan
½ cup 2% plain Greek yogurt
½ teaspoons sugar
1½ cups unbleached all-purpose flour
6 tablespoons cold unsalted butter, cut into small cubes
¾ cup whole wheat flour
Equipment:
oven
whisk
blender
bowl
baking sheet
Cooking instruction summary:
Preheat oven to 375.Whisk together the flours, baking powder, baking soda, salt, pepper, sugar, and rosemary.Cut in the butter pieces, using a pastry blender or your hands to incorporate it until you only have pea-sized pieces of butter left.Stir in ½ cup of parmesan.In a separate bowl, combine the buttermilk and yogurt. Pour it into the dry ingredients and stir just until combined.Drop ¼ cupfuls of dough onto a parchment-lined baking sheet. Sprinkle with remaining parmesan, rosemary, and a drizzle of olive oil.Bake for 15-20 minutes.
Step by step:
1. Preheat oven to 37
2. Whisk together the flours, baking powder, baking soda, salt, pepper, sugar, and rosemary.
3. Cut in the butter pieces, using a pastry blender or your hands to incorporate it until you only have pea-sized pieces of butter left.Stir in ½ cup of parmesan.In a separate bowl, combine the buttermilk and yogurt.
4. Pour it into the dry ingredients and stir just until combined.Drop ¼ cupfuls of dough onto a parchment-lined baking sheet. Sprinkle with remaining parmesan, rosemary, and a drizzle of olive oil.
5. Bake for 15-20 minutes.
Nutrition Information:
covered percent of daily need
