Parmesan Drop Biscuits Recipe
These Parmesan Drop Biscuits are made with a secret ingredient - mayo! - and are ridiculously easy to make and even easier to eat! Especially when paired with a steaming hot bowl of Cheddar Broccoli Potato Soup.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Side Dish
Cuisine: American
Keyword: broccoli cheddar potato soup, easy, parmesan cheese
Servings: 12 biscuits
Calories: 222kcal
Author: Jennifer Debth
Cheddar Broccoli Potato Soup
- 1 (6.6 oz) package Idahoan Premium Steakhouse Cheddar Broccoli Potato Soup
Parmesan Drop Biscuits
- 3/4 cup mayonnaise
- 1 cup buttermilk
- 2 cups all purpose flour
- 1 tablespoon granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/4 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon garlic powder
- 1 cup shredded parmesan cheese
Cheddar Broccoli Potato Soup
Parmesan Drop Biscuits
Preheat oven to 450 degrees F and grease a standard 12 slot muffin tin with cooking spray.
In a large bowl, whisk together mayo and buttermilk.
Add in flour, sugar, baking powder, baking soda, salt, pepper, garlic powder, and parmesan cheese.
Using a spatula, stir until the batter is *just* combined.
Grease a 1/4 cup measuring cup and use that to scoop the batter evenly into the prepared pan.
Bake in preheated oven for 15 minutes, or until biscuits are cooked through and golden brown.
Serve immediately or store cooled leftovers in a sealed airtight container.
Take 5 seconds to . We greatly appreciate it!
Serving: 1biscuit | Calories: 222kcal | Carbohydrates: 19g | Protein: 6g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 532mg | Potassium: 127mg | Fiber: 1g | Sugar: 2g | Vitamin A: 105IU | Calcium: 155mg | Iron: 1.1mg