Parmesan Rosemary Biscuits with Ham and Apple

By meganvt01
April 3, 2016
0 Comments


Author Notes: Biscuits are always a weakness for me. But making them at home has often been a challenge. In this recipe I use the basic ratios from the Joy of Cooking plus the folding technique I learned from Cooks Illustrared. They are laminated with butter and shaved parm. There is a hint of rosemary. You can enjoy these on their own but I wanted something more substantial. I used a thick sliced ham, nice tart apples, more shaved parm and topped it off with a drizzle of honey. Heavenly. I use a roll out biscuit method and then cut the pieces the size I want (rather than use a cookie cutter) so you could do teeny biscuit bites for a cute app or bigger portions for a meal. I served the larger side with a nice crisp green salad and a basic champagne garlic vinaigrette. meganvt01

Serves: 4-6
Prep time: 10 hrs
Cook time: 15 hrs

Ingredients

Parmesan Rosemary Biscuits

  • 2 cups All purpose flour
  • 2 teaspoons Baking powder
  • 1/2 teaspoon Baking soda
  • 1 teaspoon Salt
  • 1 teaspoon Rosemary, minced
  • 3/4 Parmesan, shaved
  • 6 tablespoons Unsalted butter, chilled and cut into cubes (use the good stuff like kerrygold)
  • 3/4 cup Buttermilk
  • Extra buttermilk and parm shaves for topping

Biscuit Sandwiches

  • 10-12 Slices of ham - your favorite - I like a thicker ham not too smokey
  • 2 Apples, thinly sliced - I used pink lady
  • 1/4 cup Parmesan, shaved
  • Honey

Directions

Parmesan Rosemary Biscuits

  1. Preheat the oven to 425. In a food processor add the flour, baking powder, baking soda, salt, Rosemary, and parm. Pulse about 10 times to combine. Add the butter and pulse an additional 5-6 times or until the mixture is pebbly. Dump this into a bowl. Add the buttermilk and mix with a wooden spoon until just barely combined.
  2. Dump the mixed onto a lightly floured surface. With a rolling pin roll out the dough into a 6 inch by 10 inch square. Fold the dough in half once. Then once again. Repeat this process 2 more times. Try not to manipulate the dough too much with your hands. Work quickly - the goal is the create layers but keep it tender. After the 3 folding set - roll out the dough about 3/4 inch thick. Cut into your desired sizes. Place the dough on a cookie sheet. Brush the top with a bit of buttermilk and top with shaved parm. Bake for 10-12 minutes until flaky and golden brown.
  3. Cool very slightly and split each biscuit - enjoy alone or top as below.

Biscuit Sandwiches

  1. Using your biscuit as a sandwich base add ham, Apple, cheese and drizzle with honey. Good warm or at room temp.

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