Ranch Revolution is magic dust for salads, dressings, chicken, grilled veggies, and herbed cheese biscuits. Sprinkle it over your salad before tossing or use it as a rub on poultry, eggs, and veggies. It’s the key ingredient in our Buttermilk Ranch Dressing and makes a wonderful Dijon vinaigrette too!
Ranch Revolution Parmesan Biscuits
- One 2 or 3-inch biscuit cutter
- 2 cups all-purpose flour
- 1 1/2 tsp. baking powder (aluminum-free is the best)
- 1/4 tsp. salt
- 2 tsp. Ranch Revolution (our proprietary herb blend) (divided - 1 1/2 tsp. in biscuit dough; 1/2 tsp. sprinkled on top of biscuits before baking.)
- 1 tbsp. granulated sugar
- 1/2 cup chilled butter, cut into small cubes 1 stick or 4 oz.
- 1/2 cup Parmesan, grated (divided for some in and some on top of biscuits)
- 1/3 cup crumbled feta cheese optional
- 3/4 cups buttermilk
- Line a baking sheet with parchment paper and set aside.
- Place flour, baking powder, 1 1/2 tsp. Ranch Revolution, salt and sugar in a large mixing bowl.
- Using a pastry cutter, or your cold fingertips, cut butter and goat cheese into the dries until the butter and cheese are about the size of tiny peas.
- Stir in 1/4 cup grated Parmesan (and the feta if you are using it)
- Stir in buttermilk with a fork or wooden spoon and mix until all dries and milk are incorporated into a dough.
- Roll dough out onto a floured cloth or cutting board to about 1-inch thick.
- Fold dough in half and roll out again.
- Cut the biscuits and sprinkle remaining Parmesan and a small sprinkle of Ranch Revolution on top. Place onto the prepared baking sheet. Refrigerate for at least 15 minutes.
- While the dough is chilling, preheat the oven to 400° F.
- Remove chilled biscuits from the refrigerator and bake for approximately 14-16 minutes, or until the cheese and tops are golden-brown.
- These biscuits freeze very well for several weeks, too. Just thaw for about 10 minutes before reheating to serve.