Can I get a Woohoo!! These Rosemary Parmesan Biscuits are totally amazing. Jenna referred to them as "flavor town". They were so easy, no yeast and just so much flavor. I will totally make them again. Thank you Baker By Nature for another fabulous recipe. Truly, Ashley has THE best recipes with so much flavor. There are good recipes and there are amazing recipes and Ashley has amazing recipes.
Rosemary Parmesan Biscuits (adapted from Baker By Nature)
2 cups all-purpose flour
1 Tbsp baking powder
2 Tbsp granulated sugar
3/4 tsp salt
1/2 tsp garlic powder
1/2 tsp freshly ground pepper
1/4 cup fresh rosemary, finely chopped (only use fresh)
1/2 cup finely grated Parmesan cheese
5 Tbsp butter, very cold and cut into pieces
1 1/3 cups half and half
2 Tbsp butter, melted (for brushing the biscuits)
Preheat oven to 475. Generously grease a 9" pie plate. In a large bowl, combine flour, baking powder, sugar, salt, garlic powder, black pepper, rosemary and Parmesan cheese. Whisk to combine. Add in the cold butter pieces and toss well to coat. Using two forks or a pastry blender, working the butter into the dry ingredients until the mixture resembles a coarse meal. Pour in the half and half and using a rubber spatula, stirring in ingredients until just combined. Sprinkle a generous amount of flour on a clean work surface (about 1/2 cup). Spray 1/4 measuring cup with cooking spray. Scoop up level amounts of the batter and "plop" onto floured surface. Sprinkle a little flour on top of the dough "plops". Form each "plop" into a ball shape and place into prepared pan. The dough balls can be touching. Brush the tops and sides with melted butter. Bake in preheated oven for 8 minutes. Reduce temperature to 400 and continue to bake for 14 - 15 minutes. May need to tent with a piece of aluminum foil at about 10 minutes to keep from over-browning. Place pan on a cooling rack to cool for 5 minutes. Sprinkle with additional Parmesan cheese and serve. You can use a knife or just pull apart.