Parmesan Drop Biscuits

Drop biscuits may not look as perfect as biscuits that are rolled and cut out, but they are just as good, and require less cleanup.

Via Creative Commons

Via Creative Commons


  • 2 large eggs, divided
  • 1 1/2 cups unbleached flour
  • 1/2 cup whole wheat pastry flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup shredded parmesan cheese, preferably Parmigiano Reggiano
  • 3/4 cup buttermilk, approximately 
  • 3 tablespoons extra virgin olive oil


  1. Oil or put parchment paper on a baking sheet, and preheat oven to 400°F.
  2. Whisk 1 egg yolk with 1 tablespoon water for egg wash, reserve the white for the dough. In a large bowl, mix flour, baking powder, baking soda, salt and. Stir in Parmesan cheese. Whisk together remaining whole egg and egg white, 3/4 cup buttermilk and olive oil, stir into the flour mixture. If it seems stiff, add more buttermilk. Use a quarter-cup measure to scoop the batter and drop onto the prepared baking sheet. Brush tops with egg wash. Bake for 10-15 minutes, until golden.

Serving Suggestion

These biscuits are best served warm and go great with a soup.


Authored by Robin Asbell. Reprinted by permission from Find articles about your food and where it comes from, recipes and a whole lot more at