Parmigiano Reggiano and Rosemary Drop Biscuits
Drop biscuits are simple and quick to prepare. The butter makes them flaky. The buttermilk makes them tender. IL Villaggio Parmigiano Reggiano DOP makes them hard to resist. You can sprinkle the tops of the biscuits with additional cheese right before they are finished baking.
Prep Time: 15 minutes • Cook Time: 10 minutes

Ingredients (Serves 1 dozen)

  • 2 cups all-purpose flour
  • 1 cup shredded IL Villaggio Parmigiano Reggiano DOP
  • 1 1/2 Tbsp fresh rosemary
  • 1 Tbsp baking powder
  • 1 tsp salt
  • 1/2 tsp garlic powder
  • 2/3 cup buttermilk milk
  • 1/3 cup unsalted butter
  • 1 large egg
  • 1 1/2 Tbsp fresh rosemary

Instructions

Preheat oven to 400 degrees.

Combine flour, IL Villaggio Parmigiano Reggiano, rosemary, baking powder, salt, and garlic powder in a bowl.

Combine buttermilk, butter, and egg in a separate bowl. Mix into the flour until chunky; be careful not to over-mix.

Drop batter by spoonful onto a non-stick baking sheet.

Bake in the preheated oven for 10 minutes. Serve warm.