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.
Servings: 12 biscuits
Calories: 222kcal
Ingredients
Cheddar Broccoli Potato Soup
- 1 (6.6 oz) package Idahoan Premium Steakhouse Cheddar Broccoli Potato Soup
Parmesan Drop Biscuits
- ¾ cup mayonnaise
- 1 cup buttermilk
- 2 cups all purpose flour
- 1 tablespoon granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 ¼ teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon garlic powder
- 1 cup shredded parmesan cheese
Instructions
Cheddar Broccoli Potato Soup
- Cook according to package directions.
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.
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Nutrition
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
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