A recipe for high-protein vegetarian rosemary Parmesan drop biscuits has gained attention online, offering a savory twist on a classic baked good. The dish combines whole wheat and all-purpose flour with cold butter, Greek yogurt, and buttermilk for a fluffy texture, topped with grated Parmesan, fresh rosemary, and olive oil. Designed to expand significantly during baking, the biscuits are recommended to be spread across multiple sheets for even cooking. The method emphasizes simple steps, from mixing dry ingredients to cutting in butter and assembling the dough before baking until golden.
These may be my favorite biscuits! from the High-Protein Vegetarian Ingredients 1½ cups unbleached all-purpose flour ¾ cup whole wheat flour 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon kosher salt ¼ teaspoon black pepper ½ teaspoon sugar 5 tablespoons fresh rosemary, chopped, divided 6 tablespoons very cold unsalted butter, cut into small cubes ⅔ cup plus 2 tablespoons grated Parmesan cheese, divided 1 cup low-fat buttermilk ½ cup 2% plain Greek yogurt 1 tablespoon olive oil Steps Preheat the oven to 375°F. Whisk together the flours, baking powder, baking soda, salt, pepper, sugar, and 3 tablespoons of the rosemary. Cut in the butter pieces, using a pastry blender or your hands to incorporate it until you only have pea-sized pieces of butter left. Stir in ⅔ cup of the Parmesan. In a separate bowl, combine the buttermilk and yogurt. Pour it into the dry ingredients and stir just until combined. Drop ¼ cupfuls of dough onto parchment-lined baking sheets. These biscuits get much larger as they bake, so I recommend dividing the dough across two baking sheets so they have room to expand. Sprinkle each biscuit with remaining Parmesan, rosemary, and a drizzle of olive oil. Bake for 15 to 20 minutes, until golden on top. https://zenmealplanner.com/shared/recipes/FZqxWNwi/rosemary-parmesan-drop-biscuits submitted by /u/plantbeard [link] [comments]
