Parmesan Rosemary Biscuits

bisThese rich, fluffy, flaky biscuits were the perfect accompaniment to my StrictlyDelicious Pot Roast, and are great on winter mornings with a hot beverage. These are so easy that I can make them with for a quick breakfast on the weekend or to accompany any dinner on a time-crunched weeknight. I will make biscuits using no other recipe! I hope you enjoy this variation, and want to add it to your comfort food recipe bin!

I don’t know about you, but I like my biscuits a little on the sweeter side. It usually makes them different from the biscuits made by others, and I think the sweetness is always a great complement for each of the savory dishes or sweet hot drinks that I pair the biscuits with! But I know not everyone is like me, so the recipe below includes options for you to modify the sugar to your tastes.

Parmesan Rosemary Biscuits

  • Servings: 14 biscuits
  • Difficulty: easy
  • Print

2 c. King Arthur flour
3/4 tsp. baking soda + 1 1/2 tsp. cream of tartar (or 3 tsp. baking powder)
1 tbs. – 1/4 c. sugar (according to your tastes)
1 tsp. sea salt
2 tbs. fresh rosemary, chopped if desired
1/4 c. shredded parmesan cheese
1/2 c. butter, softened (To soften butter, let it sit at room temperature. Do NOT use the microwave, as you do not want your butter melted!)
3/4 c. cream (for less rich biscuits, use milk)

Preheat oven to 450 degrees F. Whisk together all dry ingredients, including the rosemary and parmesan cheese. Then cut in the butter with your whisk until the mixture resembles fine crumbs. Make a well in the center of your mix and pour in the cream/milk. Mix gently with your hands until just combined.

Turn the dough onto a floured surface. Knead only a few times (3-4), just until the dough comes together. Gentle kneading is what creates the buttery layers in your biscuits, so do not overknead! Roll your dough out on your surface to about 1/2″ thick. Use a pastry cutter (or like me- a crystal mug dipped in flour) about 3″ in diameter to cut biscuit rounds from your dough. Place them into a 9×13 glass baking dish.

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Bake for 10-12 minutes, or just until the biscuits have turned a pretty golden brown. While not required, waiting about ten minutes after removing them from the oven will decrease the likelihood that the biscuits will fall apart when you remove them from the baking dish!

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These need no butter, so just place on a plate or napkin and enjoy!

What are some of your favorite variations on a standard biscuit recipe? What do you like to pair your biscuits with?

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