Home Recipes Side Dishes Parmesan Drop Biscuits Recipe
by Jennifer Debth
19 Comments
5 from 2 votes
This post may contain affiliate links. Read our disclosure policy.
These Parmesan Drop Biscuits are made with a secret ingredient – mayo! – and are ridiculously easy to make and even easier to eat! Especially when paired with a steaming hot bowl of Cheddar Broccoli Potato Soup.♡
Thanks toIdahoan® Premium Steakhouse® Potato Soups for sponsoring today’s post. Their Steakhouse Potato Soups are seriously restaurant quality soups that YOU get to make at home!
Quick Navigation
- General
- Ingredients
- Get the recipe
- Frequently Asked Questions
- How to store
- Nutrition information
How the heck are we halfway through January already?!
It’s insane.
While we may be halfway through January. . . for winter. . . it seems like there is no end in sight.
So you know what that means?
Soups. Soups. Aaaaand. More soups.
So you know what that means?
Biscuits.
Because soup and biscuits are just a match made in heaven!
Today, we’re serving up someIdahoan® Premium Steakhouse® Cheddar Broccoli Potato Soup with the EASIEST Parmesan Drop Biscuits.
This pairing in particular is a match made in heaven, because this soup literally comes together in a matter of minutes and the drop biscuits only require one bowl!
First up, the soup.
Boilwater –> pour in soup –> simmeruntil hot and delicious.
Just when you thought Cheddar Broccoli soup couldn’t get better, Idahoan® adds inREAL Idaho® red potatoes and red potato skins with broccoli, flavorful spices and rich cheeses to make a Cheddar Broccoli Potato Soup. So. Um. Yeah. It’s totally yum.
Next up, theParmesan Drop Biscuits.
Simply whisk together my secret ingredient – mayo – with a little buttermilk. Then fold in flour, sugar, baking powder, baking soda, salt, pepper, garlic powder, and parmesan cheese.
In case you missed it, there is NO butter in this recipe.
Why? Because cutting butter into biscuits is a pain, so we use mayo instead and call it a day. And guess what? I think you’re going to go crazy for these!
Once the batter comes together, you’re going to grease a muffin tin with cooking spray and drop the batter into the slots.
Bake until golden perfection and you’re done!
The result? Ultra flakey, super flavorful, warm biscuits + creamy, cheesy, potato-y perfect soup.
I suppose winter isn’t SO bad now, is it?
– Jennifer
How are YOU staying cozy? Show Me the Yummy!
Parmesan Drop Biscuits Recipe
5 from 2 votes
These Parmesan Drop Biscuits are made with a secret ingredient - mayo! - and are ridiculously easy to make and even easier to eat! Especially when paired with a steaming hot bowl of Cheddar Broccoli Potato Soup.
Prep Time: 5 minutes
Cook Time: 15 minutes
Yield: 12 biscuits
Print Pin Rate Recipe
Equipment for this recipe
(equipment shown are affiliate links)
Ingredients
US Customary - Metric
Cheddar Broccoli Potato Soup
- 1 (6.6 oz) package Idahoan Premium Steakhouse Cheddar Broccoli Potato Soup
Parmesan Drop Biscuits
- 3/4 cup mayonnaise
- 1 cup buttermilk
- 2 cups all purpose flour
- 1 tablespoon granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/4 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon garlic powder
- 1 cup shredded parmesan cheese
Recipe Video
Instructions
Cheddar Broccoli Potato Soup
Cook according to package directions.
Parmesan Drop Biscuits
Preheat oven to 450 degrees F and grease a standard 12 slot muffin tin with cooking spray.
In a large bowl, whisk together mayo and buttermilk.
Add in flour, sugar, baking powder, baking soda, salt, pepper, garlic powder, and parmesan cheese.
Using a spatula, stir until the batter is *just* combined.
Grease a 1/4 cup measuring cup and use that to scoop the batter evenly into the prepared pan.
Bake in preheated oven for 15 minutes, or until biscuits are cooked through and golden brown.
Serve immediately or store cooled leftovers in a sealed airtight container.
Take 5 seconds to rate this recipe below. We greatly appreciate it!
Rate This Recipe
STORING
Room Temp:1-2 Days
Refrigerator:1 Week
Freezer:2-3 Months
Reheat:Bake or microwave to warm
*Storage times may vary based on temperature and conditions
People Also Viewed
Side Dishes
Side Dishes
Savory
Nutrition Information
Nutrition Facts
Parmesan Drop Biscuits Recipe
Amount Per Serving (1 biscuit)
Calories 222 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 3g19%
Cholesterol 14mg5%
Sodium 532mg23%
Potassium 127mg4%
Carbohydrates 19g6%
Fiber 1g4%
Sugar 2g2%
Protein 6g12%
Vitamin A 105IU2%
Calcium 155mg16%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
*Note: Nutrition information is estimated and varies based on products used.
Keywords: broccoli cheddar potato soup, easy, parmesan cheese
Enjoy this recipe?
Tag @showmetheyummy on Instagram and hashtag it #showmetheyummy
Course: Side Dish
Cuisine: American
Author: Jennifer Debth
Thanks againtoIdahoan® for sponsoring today’s post!
Reader Interactions
Beth
Made these tonight – so good!!Reply
Jennifer @ Show Me the Yummy
Yay! Thanks Beth!
Nicole
This looks so comforting and delicious! I love having something to dip into my soups 🙂
Reply
Jennifer @ Show Me the Yummy
Thanks Nicole!
Aggie
I love drop biscuits, and these are ones I could totally make! (I am baking challenged ;0) ) My family would love these and I’m totally craving a bowl of soup for lunch today.
Reply
Jennifer @ Show Me the Yummy
Aww thanks Aggie! Haha even the baking challenged can handle these! 😉
Jennifer @ Show Me the Yummy
Thank you so much! 🙂
Reply
Jennifer @ Show Me the Yummy
Right?! Thanks Christine!
Reply
Janet
I must remember to buy some buttermilk!
Reply
Jennifer @ Show Me the Yummy
Yes!! 🙂
Leave a Comment/Rating
Filter Comments
All Comments 0 Questions 0 Reviews
Made these tonight – so good!!