Rustic Parmesan Drop BiscuitsWritten by Ariana deVries on Sep 16
Restaurant quality in your own home.
These are some of the best biscuits I have ever tasted - restaurant or otherwise. It's next to impossible to have only one they're that delicious.
With a tantalizing pairing of parmesan cheese and rosemary, baked in a buttered cast-iron skillet, it's pretty hard to go wrong with these. My sister-in-law sent me the recipe as a photo taken out of a cookbook after I first fell in love with the recipe at her house. The original recipe called for goat cheese as well but no rosemary. Since goat cheese isn't usually found in our house I decided to substitute an herb instead. Rosemary was the final choice.
It was a good one.
Then to take these biscuits up yet another notch, you can slather them in homemade garlic butter. Oh man. I'm starting to get hungry just thinking about them. If we didn't have self-control, the whole batch would be eaten in one sitting.
Because they're baked in a hot skillet, the bottoms get a beautiful and tasty crust. Plus it's easy to transfer straight from the oven to the table. I also like that they're made with yogurt. This gives it an extra bit of tang and makes them a tiny bit healthier.
When I made them last, Scott's parents came for dinner and we shared 44-Clove of Garlic and Chicken Soup, these biscuits, Caesar salad, and Pear Crisp for dessert. It was a huge success and the house smelled incredible.
So if you're looking for a delicious, not too fatty, restaurant style biscuit, this is the recipe to try. I'm most certain you won't be disappointed.
Rustic Parmesan Drop Biscuits
|2 cups||All-Purpose Flour|
|3 tsp||Baking Powder|
|1 cup||Plain Yogurt|
|6 tbs||Butter (Divided, cold)|
|1/4 cup||Parmesan Cheese (Grated)|
|1/2 tsp||Rosemary (Dried)|
- Preheat oven to 425˚ and place a 10-inch cast-iron skillet into the oven while it's preheating.
- Pour flour, baking powder, and salt into a meduim bowl.
- Cut 4 tablespoons of the butter into small pieces and add it to the bowl. (You may need to use your fingers to work the butter into smaller pieces.)
- Add the parmesan cheese, yogurt and rosemary. Stir until the mix is moistened, adding more yogurt if needed.
- Remove the hot skillet from the oven and place a tablespoon of butter into it.
- When the butter has melted, divide the batter into 12 golf ball sized biscuits. Carefully nestle them in the skillet (9 around and 3 in the middle works well).
- Brush the tops of the biscuits with one tablespoon of melted butter. Bake for 14-16 minutes until browned on the top.
- Remove from the oven and serve.