Parmesan herb drop biscuits are a quick and easy savory biscuit that’s perfectly fluffy and tender and requires no kneading or rolling! Great for breakfast, brunch, or with soups or chili.
I am really excited about this weekend!
First, it’s Cinco de Mayo and it’s on a Saturday so helloooo margaritas!
Second, some friends are having a brunch party that morning and it’ll be good to catch up with lots of people I haven’t seen in a while.
Third, we’re going to the PGA golf tournament here in Charlotte and have a babysitter booked all day during the day on Saturday. Helloooo adult time!
Now to get through today and tomorrow…
Today though, I’m bringing you what I hope to be the first of MANY drop biscuit recipes.
These are my Parmesan herb drop biscuits and they are a lovely, light and delicate version of drop biscuits that are perfect when you want something a little more on the sophisticated side.
(I also have so many other drop biscuit flavors that I want to bring you. Like now. Except I have hundreds of other recipes also competing in the “share now” category and well, it’s so hard to choose!)
But, back to today and these glorious beauties.
Parmesan herb drop biscuits
So, drop biscuits are kind-of like the cheater’s version of homemade biscuits, except you are still making a completely from-scratch biscuit that you can feel good about. No tubes here.
Especially since these use all wholesome ingredients. 🙌
But still, you’ll feel sneaky in the best of ways when you serve up these gorgeously tender, soft, puffy biscuits that required zero kneading, zero rolling and zero fuss.
Just mix them up, plop them on the pan and put them in the oven.
Voila! You are a biscuit maker!
One tip: Do be sure you don’t overwork the dough so it doesn’t get too tough before you bake the biscuits. You want the dough to just come together. 👍
And if you are thinking these are just for breakfast or brunch, oh no. They can be used in so many ways!
Today’s Parmesan herb drop biscuits lend themselves fantastically to a sophisticated brunch — such as Mother’s Day coming up — but they are also great for Easter or any holiday.
And the leftovers pair beautifully with some bacon/Prosciutto/ham, maybe a bit of spinach or baby greens and a fried egg for a glorious breakfast sandwich. ❤️
It’s OK, you can go on and drool.
Or, you could pair them with a soup or chili for a savory biscuit to dip and dunk and devour at dinnertime. (We did that recently with my healthy slow cooker chicken chili – see the photos!)
Happy smiles will be beaming back to you from all around the table. 😊
I hope you give these Parmesan herb drop biscuits a try for your next brunch gathering, soup night or just anytime you need a little biscuit fix.
I’m from the South. I understand needing biscuit fixes, so just go on and make you some.
Have a fabulous weekend!
XO,
Kathryn
Looking for some other lovely brunch dishes? Check these out:
- Mixed greens salad with fruit (Family Food on the Table)
- Individual breakfast casseroles (Family Food on the Table)
- Bubble up ham and cheese biscuit breakfast casserole (Neighbor Food)
- Lemon donut holes (The Bitter Side of Sweet)
- Tomato breakfast tart (Family Food on the Table)
Parmesan herb drop biscuits
Parmesan herb drop biscuits are a quick and easy savory biscuit that’s fluffy, tender, and requires no kneading or rolling!
Ingredients
- 2 cups white whole wheat flour (or sub all-purpose flour)
- 1/3 cup grated Parmesan cheese
- 4 teaspoons baking powder
- 2 teaspoons finely chopped fresh thyme
- 3/4 teaspoon kosher salt
- 1/4 cup unsalted butter, cold and cut into small cubes
- 1 1/2 cup skim milk (or milk of choice)
- Freshly cracked black pepper and extra grated Parmesan cheese for sprinkling
Instructions
Preheat oven to 400. Spray a baking sheet with cooking spray and set aside.
In a large bowl, combine flour, Parmesan cheese, baking powder, thyme and salt.
Cut in butter using a pastry cutter or two knives, until the mixture resembles small peas.
Stir in the milk until batter is just combined.
Drop large spoonfuls of batter onto the baking sheet to form 12 roughly even biscuits.
Sprinkle the tops of each biscuit with cracked black pepper and Parmesan cheese.
Bake at 400 for 12-15 minutes until golden brown and cooked through.
Recipe Notes
Be sure you don’t overwork the dough so it doesn’t get too tough before you bake the biscuits. You want the dough to just come together.
| Nutrition Facts | |
|---|---|
| Serving Size | |
| Amount Per Serving | As Served |
| Calories 126kcal Calories from fat 47 | |
| % Daily Value | |
| Total Fat 5g | 8% |
| Saturated Fat 3g | 15% |
| Transfat 0g | |
| Cholesterol 13mg | 4% |
| Sodium 181mg | 8% |
| Carbohydrate 17g | 6% |
| Dietary Fiber 2g | 8% |
| Sugars 2g | |
| Protein 5g | |
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
| Calories | 2000 | |
|---|---|---|
| Total Fat | Less than | 65g |
| Sat Fat | Less than | 25g |
| Cholesterol | Less than | 300mg |
| Sodium | Less than | 2,400mg |
| Total Carbohydrate | 300g | |
| Dietary Fiber | 25g | |
2pots2cook says
Just thinking if there’s a beer in the fridge 🙂