These come together so quick and are a fan-favorite addition to a weeknight meal. They can be baked alone, on a cookie sheet, or used as savory dumplings.
Parmesan Drop Biscuits
Preheat oven to 400*F
Makes 12-14 biscuits using a standard muffin scoop.
DRY:
2 c all purpose flour
1 T baking powder
1/2 cup butter, finely chopped/cut in
1 T Italian seasoning blend
1 t salt
1 t garlic powder
WET:
1-1/4 c milk
1 egg
1 c parmesan cheese
(optional) 2 Tablespoons pesto (I freeze Besto Pesto in ice cubes trays each summer for use all year - I just pull them out to thaw when I start making this recipe)
BRUSH ON at 12 MINUTES:
4T salted butter
1/2 t garlic powder
Line cookie sheet with parchment paper. Prepare wet and dry ingredients.
Combine wet and dry and use muffin scoop to place on cookie sheet.
Bake for 12 minutes, then brush on garlic butter mixture and bake for another 5-8 minutes until golden brown.
Serve hot. Store any leftovers in airtight container.
