PARMESAN HERB DROP BISCUITS

First, it’s Cinco de Mayo and it’s on a Saturday so helloooo margaritas!

Second, some friends are having a brunch party that morning and it’ll be good to catch up with lots of people I haven’t seen in a while.

Third, we’re going to the PGA golf tournament here in Charlotte and have a babysitter booked all day during the day on Saturday. Helloooo adult time!

Now to get through today and tomorrow…

Today though, I’m bringing you what I hope to be the first of MANY drop biscuit recipes.
These are my Parmesan herb drop biscuits and they are a lovely, light and delicate version of drop biscuits that are perfect when you want something a little more on the sophisticated side.

(I also have so many other drop biscuit flavors that I want to bring you. Like now. Except I have hundreds of other recipes also competing in the “share now” category and well, it’s so hard to choose!)



But, back to today and these glorious beauties.
PARMESAN HERB DROP BISCUITS
So, drop biscuits are kind-of like the cheater’s version of homemade biscuits, except you are still making a completely from-scratch biscuit that you can feel good about. No tubes here.

INGREDIENTS

• 2 cups white whole wheat flour (or sub all-purpose flour)
• 1/3 cup grated Parmesan cheese
• 4 teaspoons baking powder
• 2 teaspoons finely chopped fresh thyme
• 3/4 teaspoon kosher salt
• 1/4 cup unsalted butter, cold and cut into small cubes
• 1 1/2 cup skim milk (or milk of choice)
• Freshly cracked black pepper and extra grated Parmesan cheese for sprinkling

INSTRUCTIONS

1. Preheat oven to 400. Spray a baking sheet with cooking spray and set aside.
2. In a large bowl, combine flour, Parmesan cheese, baking powder, thyme and salt.
3. ..................................

for full instruction please see : www.familyfoodonthetable.com