Rosemary Parmesan Drop Biscuits

Visitors to my kitchen volition know that I am a nifty fan of quick in addition to slowly savory biscuits. Not exclusively produce they create total out a meal, they are a tasty process inwards their ain right. Though I accept no shortage of biscuit recipes on hand, I tin never resist novel ideas. I constitute this recipe inwards the latest consequence of Cook's Illustrated.

Rosemary Parmesan Drop Biscuits

Recipe past times Lisa Turner From Cooks Illustrated Published on November 6, 2007 Quick in addition to slowly savory dinner biscuits amongst Parmesan cheese in addition to fresh rosemary Print this recipe Ingredients: 2 cups unbleached white flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon white sugar 3/4 teaspoon bounding main salt 3/4 loving cup fresh grated Parmesan cheese 1/2 teaspoon fresh rosemary, chopped 1 loving cup mutual depression temperature buttermilk 1/2 loving cup (1 stick) melted butter, cooled for five minutes Instructions: Generation Engelmundus Preheat an oven to 475° in addition to grease or trouble a baking canvas amongst parchment paper. In a large bowl, whisk together the flour, baking powder, baking soda, sugar, salt, Parmesan in addition to rosemary. In a medium bowl, combine the buttermilk in addition to slightly cooled melted butter, stirring until the butter forms minor clumps. Generation Engelmundus Add the buttermilk in addition to butter mixture to the dry out ingredients in addition to stir amongst a prophylactic spatula until merely incorporated in addition to butter pulls away from the sides of the bowl. Using a greased 1/4 loving cup standard cup, scoop a degree total of batter in addition to drib onto the prepared baking sheets. Leave i 1/2 inches betwixt the drops. Generation Engelmundus Bake until crisp in addition to golden, nigh 12 to xiv minutes. Cool on a wire rack earlier serving. Makes 8 to 10 biscuits

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