You will love how simple and delicious these drop biscuits are. They are full of flavor and can be ready in a matter of minutes. They are loaded with parmesan cheese and garlic, so you get an incredible flavor profile. The texture is soft and tender, which makes them perfect for serving alongside any meal.
Prep Time 10 minutesminutes
Cook Time 14 minutesminutes
Total Time 24 minutesminutes
Servings 9
Ingredients
2cups(260g)all-purpose flour
2teaspoonsbaking powder
1teaspoongranulated sugar
¾teaspoonsalt
¾teaspoongarlic powder
½teaspoonbaking soda
½cup(50g)freshly grated Parmesan cheese
1cup(240ml)buttermilk, cold
9tablespoonsunsalted butter, melted and divided
Instructions
Adjust the oven rack to the middle position and heat the oven to 475ºF. Line a baking sheet with parchment paper or a silicon mat.
Add the flour, baking powder, sugar, salt, garlic powder, and baking soda to a medium bowl. Stir with a whisk until well combined.
Add the parmesan cheese and toss until well mixed in.
Stir the buttermilk and 6 tbsp of the melted butter together in a 2-cup liquid measuring cup until the butter begins to clump up.
Add the buttermilk mixture to the flour mixture and stir with a silicone spatula until combined. The mixture will be thick.
Using a 1/4-cup ice cream scoop, drop even-sized rounds of batter 2 inches apart onto the prepared cookie sheet. Bake 12 to 14 minutes, or until the tops are golden brown.
Remove from oven and brush the remaining melted butter over the top.
Transfer to a wire rack and cool for 5 minutes before serving.
Notes
Buttermilk: Use full-fat buttermilk.
Butter: Salted butter can be used in place of unsalted butter. Omit the salt from the recipe.
Make ahead tip
Baked and cooled biscuits can be frozen for up to 3 months. Allow them to cool completely then wrap each biscuit tightly in heavy-duty aluminum foil or several layers of plastic wrap and store in a gallon-sized freezer bag or airtight container. TO REHEAT: Transfer the frozen biscuits to a parchment-lined baking sheet and bake at 350°F for 15-20 minutes, until soft and warmed through. lay a sheet of foil over the biscuits to prevent them from over-browning.