This is Jamie Raaum’s recipe. Thanks to her for it. They really are the best. I happened to notice in my pantry, of the ingredients listed here, I only have the salt and parmesan cheese. I have to remedy that. (Makes 12 biscuits)
- 2 cups (10 ounces) unbleached all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon sugar
- 2 tablespoons fresh rosemary, finely chopped
- 1/3 cup freshly grated parmesan cheese
- 1/2 teaspoon table salt
- 1 cup cold buttermilk
- 8 tablespoons unsalted butter, melted and cooled slightly (about 5 minutes)
- 2 tablespoons melted butter for brushing biscuits
- Adjust oven rack to middle position and heat oven to 475 degrees. Whisk flour, baking powder, baking soda, sugar, parmesan cheese, rosemary, and salt in large bowl. Combine buttermilk and 8 tablespoons melted butter in medium bowl, stirring until butter forms small clumps.
- Add buttermilk mixture to dry ingredients and stir with rubber spatula until just incorporated and batter pulls away from sides of bowl.
- Using greased ¼-cup dry measure, scoop level amount of batter and drop onto parchment-lined rimmed baking sheet (biscuits should measure about 2 ¼ inches in diameter and 1 ¼ inches high). Repeat with remaining batter, spacing biscuits about 1 ½ inches apart.
- Bake until tops are golden brown and crisp, 12 to 14 minutes.
- Brush biscuit tops with remaining 2 tablespoons melted butter. Transfer to wire rack and let cool 5 minutes before serving.
To make regular drop biscuits, omit the rosemary, parmasean cheese and add 1/4 teaspoon of salt.
To refresh day-old biscuits, heat them in a 300-degree oven for 10 minutes.