Parmesan Spoon-Drop Biscuits


2 cups all-purpose flour
1 teaspoon baking soda
3 teaspoons baking powder
1/2 cup salted butter or margarine
2/3 cup grated Parmesan cheese
1 tablespoon sour cream
1 cup buttermilk


  • In a large bowl, combine flour, baking soda, baking powder and grated Parmesan cheese.
  • With a pastry blender, cut in the cold butter or margarine until mixture resembles coarse crumbs. Set aside.
  • Preheat owen to 400F (200C).
  • Add buttermilk and sour cream to the dry mixture and stir lightly with a fork until a soft dough forms.
  • Drop dough by heaping tablespoonfuls 1 inch apart on ungreased baking sheets and bake for about10 to 14 min. or until golden brown.
  • Serve warm with stew, soup or any other meal.
Makes 16-18 biscuits.

TIP: If biscuits are to be frozen, cool them first on wire rack and put them in the self sealing plastic bags, pressing out as much air as possible. Freeze them for up to 3 months.

Real Cooking

Did You Know?
Biscuits are a common feature of Southern U.S. cuisine and are often made with buttermilk. They are traditionally served as a side dish with a meal. As a breakfast item they are often eaten with butter and a sweet condiment such as molasses, light sugarcane syrup, sorghum syrup, honey, or fruit jam or jelly. With other meals they are usually eaten with butter or gravy instead of sweet condiments. However, biscuits and gravy (biscuits covered in country gravy) are usually served for breakfast, sometimes as the main course.

Referring to the Sesame Street character the Cookie Monster, British author Chris Roberts quipped that he prefers the word "cookies" over "biscuits," "as a character called Biscuit Monster would never have worked."