Rosemary and Parmesan Drop Biscuits | America's Test Kitchen

Name: Rosemary and Parmesan Drop Biscuits | America's Test Kitchen
Total time: 50 min
Ingredients: 2 cups unbleached all-purpose flour (10 ounces/283 grams); 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1 teaspoon sugar; 3/4 teaspoon table salt; 3/4 cup grated Parmesan cheese (1 1/2 ounces/43 grams); 1/2 teaspoon chopped fresh rosemary; 1 cup buttermilk (cold); 8 tablespoons unsalted butter, melted and cooled slightly (about 5 minutes), plus 2 tablespoons melted butter for brushing biscuits

www.americastestkitchen.com

Drop biscuits are the no-nonsense alternative to traditional rolled biscuits. Only one problem—they're often not very good.

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Ingredients

2 cups unbleached all-purpose flour (10 ounces/283 grams)
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon sugar
3/4 teaspoon table salt
3/4 cup grated Parmesan cheese (1 1/2 ounces/43 grams)
1/2 teaspoon chopped fresh rosemary
1 cup buttermilk (cold)
8 tablespoons unsalted butter, melted and cooled slightly (about 5 minutes), plus 2 tablespoons melted butter for brushing biscuits