I think when I look back on this summer in a few years I’ll consider it my ‘Herb Phase’. I have been growing basil, thyme and rosemary in little planters on my deck. Well, to be honest I was also growing cilantro, but I killed it. RIP cilantro! If the death of my cilantro means that my basil will flourish (which seems to be the case) then so be it. I’ll just make do with the herbs that want to grow and not die on me.
Even though it’s summer and really humid, I had this urge to bake, but was not in the mood for sweet. Getting back from 4th of July vacation where I acted like a complete and total glutton for 10 days straight, I promised myself I’d stay away from sweets for a while because I ate two elephant ears in two days, y’all. And a corn dog and some nachos. It was the county fair, I don’t even feel ashamed. So anyway, I wanted to bake some biscuits because I just replenished my baking powder supply and these little babies came to fruition.
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.
I stored these in a zip top bag for when my fiancé gets back from a trip. He’s still trying to eat low-carb so I’m sure he’ll be mad. But then he will eat one and all will be forgiven!
