Garlic Rosemary Parmesan Drop Biscuits

Steps

1. Preheat the oven to 450°F (230°C) and line a baking sheet with parchment.
2. Melt the butter in a small pan over low heat, add the garlic and cook gently for 1 minute until fragrant, not browned. Pour off about one fifth of the garlic butter into a small bowl for brushing and set it aside; let the rest cool for 5 minutes.
3. In a large bowl, whisk together the flour, baking powder, baking soda, salt, sugar, rosemary, black pepper and parsley, then stir in the Parmesan.
4. Stir the cold buttermilk into the larger portion of cooled garlic butter; it will form small clumps, which helps the texture.
5. Pour the buttermilk mixture into the flour mixture and stir with a spatula just until no dry flour remains; the dough will be thick and shaggy.
6. Scoop the dough into 12 even mounds, about 2 inches apart, on the baking sheet.
7. Bake for 12 to 14 minutes, until the tops are craggy and the edges are deep golden brown.
8. Brush the hot biscuits with the reserved garlic butter, then cool on a rack for 5 minutes before serving.