Light, fluffy 5-ingredient drop biscuits; no rolling or cutting required. These onion-rosemary gems are ready in less than 1/2 an hour.
If you’re looking for a quick and easy (but oh so flavorful) bread to go with that Easter ham, this is it. You’ll be amazed at the suprise ingredient that gives these quick and easy biscuits their onion flavor.
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Easter can be hectic. There are baskets to fill, eggs to color, White Chocolate Peanut Butter Easter Cookies to bake…
And as much as I love the convenience of heat-and-serve rolls, I wanted something a little different this year. Something that wouldn’t take a ton of work, but would still taste homemade.
And here they are, Onion-Rosemary Drop Biscuits. They’re so easy and so versatile. All you have to do is change the herbs to suit whatever you’re serving.
Thyme is excellent with beef, sage is nice with chicken and turkey, dill pairs well with fish and seafood. Or try parsley for light, neutral flavor.
Start by lining a baking sheet with, you guessed it, parchment paper. I love this stuff for two reasons. First, I have never had anything, no matter how sticky, stick to it. And, second, it makes clean-up a breeze.
I usually use the stuff on the roll, but this time I thought I would give these precut sheets a try. They were so easy to use! Just unfold and lay on the pan. No fighting with the cutter or curling. And they worked great!
Oh, I almost forgot…that surprise ingredient? French Onion Dip. I know, it sounds weird. But the sour cream and onion combo work so well!
First, whisk together the onion dip, milk, and rosemary until it’s smooth.
I opted for fresh rosemary, but if all you have is dry, that’s fine.
The flavors really intensify when it’s dried so only use a teaspoon. And crush it really well.
Next, stir in the baking mix (Bisquick) until the ingredients are well incorporated.
Bake for 10-12 minutes; brush the tops with melted butter.
Let them stand a few minutes and serve slathered with butter.
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