Swiss Cheese Drop Biscuits

2 tablespoons butter, melted

1¼ teaspoons dried parsley flakes, divided

1 teaspoon garlic powder, divided

Salt

2 cups King Arthur unbleached all-purpose flour

1 tablespoon baking powder

1 teaspoon salt

½ teaspoon onion powder

1 teaspoon dried parsley

¾ cup shredded Edelweiss Creamery Emmentaler Swiss cheese

⅔ cup milk

⅓ cup vegetable oil

Heat oven to 475 degrees. Line cookie sheet with parchment paper.

Mix together in a small bowl melted butter, ¼ teaspoon parsley flakes, ¼ to ½ teaspoon garlic powder and a pinch of salt; set aside.

Whisk with a fork in a large bowl the flour, baking powder, 1 teaspoon salt, onion powder, ½ teaspoon garlic powder, 1 teaspoon dried parsley and cheese. Mix until combined. Add milk and vegetable oil and stir with a fork just until the dough readily leaves the sides of the bowl.

Scoop the dough with a ¼-cup dough scoop and drop 2-inches apart on cookie sheet. Bake 10-12 minutes (watch carefully near the end), or until lightly golden brown on top.

Immediately, liberally brush all the melted butter mixture over tops of biscuits. Serve hot with Midwest Cassoulet.

Serves nine.

Molly Sutton, Arlington Heights