Rosemary Parmesan Drop Biscuits

Visitors to my kitchen will know that I am a great fan of quick and easy savory biscuits. Not only do they fill out a meal, they are a tasty treat in their own right. Though I have no shortage of biscuit recipes on hand, I can never resist new ideas. I found this recipe in the latest issue of Cook's Illustrated.

Rosemary Parmesan Drop Biscuits

Recipe by Lisa Turner From Cooks Illustrated Published on November 6, 2007 Quick and easy savory dinner biscuits with Parmesan cheese and 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 sea salt 3/4 cup fresh grated Parmesan cheese 1/2 teaspoon fresh rosemary, chopped 1 cup cold buttermilk 1/2 cup (1 stick) melted butter, cooled for 5 minutes Instructions: Preheat an oven to 475° and grease or line a baking sheet with parchment paper. In a large bowl, whisk together the flour, baking powder, baking soda, sugar, salt, Parmesan and rosemary. In a medium bowl, combine the buttermilk and slightly cooled melted butter, stirring until the butter forms small clumps. Add the buttermilk and butter mixture to the dry ingredients and stir with a rubber spatula until just incorporated and butter pulls away from the sides of the bowl. Using a greased 1/4 cup measuring cup, scoop a level amount of batter and drop onto the prepared baking sheets. Leave 1 1/2 inches between the drops. Bake until crisp and golden, about 12 to 14 minutes. Cool on a wire rack before serving. Makes 8 to 10 biscuits