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Parmesan-Herb Drop Biscuits<\/p>\nParmesan-Herb Drop Biscuits<\/p>\n
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2 cups all-purpose flour<\/p>\n
\u00bc cup grated Parmesan<\/p>\n
1\/8 tsp. garlic powder<\/p>\n
\u00bd tsp. dried oregano<\/p>\n
\u00bd tsp. dried basil<\/p>\n
1 tsp. sugar<\/p>\n
1 T. baking powder<\/p>\n
\u00bd tsp. salt<\/p>\n
8 T. salted butter, cold<\/p>\n
1 cup milk<\/p>\n
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Preheat the oven to 400\u00baF. Line a baking sheet with parchment paper.\u00a0 In a large bowl, combine the flour, Parmesan, garlic powder, oregano, basil, sugar, baking powder, and salt and stir until well combined. Cut the butter into small pieces and add it to the flour mixture. Use your hands to work the butter into the flour mixture until the butter is in very small pieces and the texture resembles coarse sand. Starting with \u00be cup of the milk, stir in just enough milk to form a thick, paste-like mixture. It should be very wet, sticky, and soft enough to scoop with a spoon.\u00a0 Scoop 1\/3-cup portions of the dough onto the lined baking sheet. You should have enough dough for 10 biscuits. Bake for 18 to 20 minutes, or until the biscuits have puffed up and are golden brown on top. Serve warm. Variation:\u00a0 Substitute other herbs.\u00a0 Recipe can be halved.<\/p>\n","protected":false},"excerpt":{"rendered":"
Parmesan-Herb Drop Biscuits 2 cups all-purpose flour \u00bc cup grated Parmesan 1\/8 tsp. garlic powder \u00bd tsp. dried oregano \u00bd tsp. dried basil 1 tsp. sugar 1 T. baking powder \u00bd tsp. salt 8 T. salted butter, cold 1 cup milk Preheat the oven to 400\u00baF. Line a baking sheet with parchment paper.\u00a0 In a large bowl, combine the flour, Parmesan, garlic powder, oregano, basil, sugar, baking powder, and salt and stir until well combined. Cut the butter…<\/p>\n