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Cast Iron Rosemary Parmesan Biscuits

Cast Iron Rosemary Parmesan Biscuits
Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes
2 cups unbleached all-purpose flour
1 tablespoon baking powder
2 tablespoons granulated sugar
¼ teaspoon kosher salt
1/2 or 1 cup of parmesan cheese
½ cup melted salted butter
1 cup milk, (whole or skim OK) OR 1/2 cup heavy cream & 1/2 cup half & half (for richer texture)
¼ cup Mitchell’s Nursery & Greenhouse fresh rosemary, chopped
Preheat oven to 450°F degrees. Oil your cast iron skillet lightly with olive oil.
Mix flour, baking powder, sugar, and salt, and whisk until combined.
Pour in melted butter and gently stir.
Add the milk, parmesan cheese, and rosemary. Mix until just moistened.
Roll the dough into balls with your hands, drop into the skillet, and transfer to the oven.
Bake for 10-15 minutes until biscuits are golden brown.
Remove from the oven, and serve warm with butter.

Happy Munching! –


A perfect compliment to this winter warmer: LO-CAL-CHICKEN AND WHITE BEAN SOUP