There is nothing I love more than BISCUITS. Okay, actually I do love mac and cheese more than biscuits, but they are definitely my second favorite food. This recipe for rosemary garlic drop biscuits is a super simple and quick biscuit recipe. You just mix the dough and drop them on a pan and bake.
What makes them extra delicious is that after you bake them for a few minutes, you spoon a delicious garlic butter sauce over the top before you finish baking them until golden brown. It makes my mouth water just thinking about it.
Rosemary and Garlic Drop Biscuits
1 stick cold butter
1-1/2 cups all purpose flour
1 teaspoon salt
2 teaspoons baking powder
2 teaspoons garlic powder
2 teaspoons + 1 teaspoon chopped fresh rosemary – divided
1/2 cup grated Parmesan cheese
3/4 cup milk
3 Tablespoons melted butter
2 cloves garlic
Start by pre-heating your oven to 400-degrees and lining your baking sheet with parchment paper.
Whisk together your flour, salt and garlic powder in a large bowl.
Transfer your flour mixture into a food processor and add cold butter chopped into small-ish pieces.
Turn your processor on and let it mix your flour mixture and butter until it combines and looks a little like slightly wet sand. You can also use a pastry blender, but I don’t have one (it’s on my registry, hint hint!) so I used my handy food processor.
Pour your sandy mixture back into the bowl from earlier. Chop up your rosemary and add 2 teaspoons of it (reserve another teaspoon), along with your grated Parmesan cheese, to the flour mixture.
Add your milk to the mixture and use a fork to gently combine.
You don’t want to over mix it, just stir slowly until a sticky dough forms.
Using a tablespoon measure, place heaping scoops on your parchment paper.
Bake for 10 minutes in a 400-degree oven.
While those are baking, you’ll want to chop your garlic. Chop it up as finely as you can and then sprinkle it with salt. Use the side of your knife to smash it into the cutting board until you have a wet paste. Set aside
Melt 3 Tablespoons of butter on medium-low heat. Add your garlic and leftover teaspoon of rosemary to the melted butter and sauté for one minute until the garlic softens.
After the biscuits have baked for 10 minutes, take them out and spoon the melted butter and garlic mixture over each one.
Place them back in the oven for another 5-7 minutes until golden brown and cooked through.
Garlic Rosemary Drop Biscuits
These fluffy, melt-in-your-mouth biscuits are buttery and garlicky and perfect. They're super simple drop-style make them fast and easy.
- 1/2 cup cold butter ((1 stick))
- 1 1/2 cups all purpose flour
- 1 teaspoon salt
- 2 teaspoons baking powder
- 2 teaspoons garlic powder
- 3 teaspoons chopped fresh rosemary (divided)
- 1/2 cup grated parmesan cheese
- 3/4 cup milk
- 3 tablespoons butter
- 2 cloves garlic (minced)
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Start by pre-heating your oven to 400-degrees and lining your baking sheet with parchment paper.
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Whisk together your flour, salt and garlic powder in a large bowl.
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Transfer your flour mixture into a food processor and add cold butter chopped into small-ish pieces.
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Turn your processor on and let it mix your flour mixture and butter until it combines and looks a little like slightly wet sand. You can also use a pastry blender for this step, as well.
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Pour your sandy mixture back into the bowl from earlier. Chop up your rosemary and add 2 teaspoons of it (reserve another teaspoon), along with your grated Parmesan cheese, to the flour mixture.
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Add your milk to the mixture and use a fork to gently combine. The dough will be sticky.
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Using two spoons, place heaping scoops on your parchment paper.
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Bake for 10 minutes in a 400-degree oven.
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In a small saucepan, melt the butter and then add the minced garlic and additional teaspoon of chopped rosemary.
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Cook the garlic butter on low for 1 minute.
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After the biscuits have baked for 10 minutes, take them out and spoon the melted butter and garlic mixture over each one.
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Place them back in the oven for another 5-7 minutes until golden brown and cooked through.
These amazing biscuits were so tasty, so easy to make, and so in danger of me eating the entire batch before anyone else got to try them… Definitely will make again!
Thank you Ashlee! I am so glad you liked them :)