Hello there! Today I am sharing a really simple Rosemary and Parmesan Biscuits recipe. This made from scratch dough recipe is very easy to make and can be made start to finish in 30 minutes. Drop biscuits are a staple on any dinning room table. These savory biscuits are also a nice addition to any brunch menu or hearty dinner.
I’m from the south and growing up we always had some type of biscuit with our dinner or as we say supper. When I first started dating my husband we was so confused when I would say that we were going to my parents for Sunday dinner because dinner is lunchtime and supper is well dinner time. He never knew when he would be eating, but it didn’t matter because the food was always good no matter what time it was.
I am on a rosemary kick right now. I really am just loving the flavor and it gives so much amazing herb flavors to so many recipes. I thought I would put some rosemary in my biscuits along with nutty Parmesan cheese. Parmesan cheese is the most consumed cheese in my house. I can’t keep it in the refrigerator for my husband and daughter. So, needless to say they love this biscuit recipe.
This is just a basic biscuit recipe using simple ingredients like: flour, salt, milk, butter, baking soda and powder. It’s a no knead no rise dough that bakes in the oven about 15 minutes. You can make the dough right in a large food processor. Just add rosemary and Parmesan cheese for amazing flavor.
- 4 cups all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 12 Tablespoons cold unsalted butter, diced into small pieces
- 1 1/2 cups buttermilk
- 1/2 cup heavy cream
- 1 Tablespoon fresh rosemary, chopped
- 1/2 cup Parmesan cheese
- Preheat oven to 450 degrees F
- Combine flour, baking powder, baking soda and salt in the bowl of a large food processor. Pulse twice to evenly distribute the dry ingredients. Scatter the diced butter over the top of the flour mixture and pulse 4 to 5 times or until the mixture resembles course meal. Add the cold buttermilk and pulse until the mixture just begins to come together.
- Scrape the dough onto a lightly floured surface. With your hands, pat the dough into a 10 by 12 inch rectangle about 3/4 inch think. Use a 3 inch round cutter to make 8 biscuits. Place the cut biscuits onto a prepared baking sheet lined with parchment. Brush the tops of the biscuits with heavy cream and bake for 12 to 15 minutes or until lightly golden brown. Remove from the oven.
Don’t forget to cut open the warm biscuits and add a nice big dollop of butter. Hope you enjoy my Rosemary and Parmesan Biscuits recipe!
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These sound amazing…I can’t wait to try them!
I can think of about 15 recipes I would love to try these biscuits with! I just started an herb garden, so my rosemary would be great with these. I think using white cheddar would also be good because of the sharp flavor. I will try these!
These sound delicious! I want to try making them the next time we have an Italian night… Found you at the Weekend Retreat link party
those biscuits sounds amazing!! thanks for sharing ♥