Rosemary Garlic Cracked Pepper Drop Biscuits

Steps

1. Preheat the oven to 450°F (230°C) and line a baking sheet with parchment.
2. Cut 100 g of the butter into small cubes and chill them; set aside the remaining 20 g of butter for the garlic topping.
3. In a small pan over low heat, melt the remaining 20 g of butter, add the garlic and cook 1 to 2 minutes until fragrant but not browned; take it off the heat and set aside.
4. In a large bowl, whisk the flour, baking powder, baking soda, salt, black pepper, rosemary and parsley.
5. Cut the chilled butter cubes into the flour mixture with a pastry cutter or your fingertips until the pieces are the size of peas.
6. In a separate bowl, whisk the sour cream and cold milk until smooth.
7. Pour the sour cream mixture into the flour mixture and stir with a fork just until a thick, shaggy dough forms; do not overmix.
8. Drop the dough in 12 even mounds, about 2 inches apart, on the baking sheet.
9. Brush the tops with half of the garlic butter.
10. Bake 12 to 15 minutes, until the tops and edges are golden brown and a toothpick in the center of a biscuit comes out clean.
11. Brush the hot biscuits with the remaining half of the garlic butter, then cool on the sheet 5 minutes before serving warm.