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Prep time
10 hours
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Cook time
15 hours
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Serves
4-6
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
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Ingredients
- Parmesan Rosemary Biscuits
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2 cups
All purpose flour
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2 teaspoons
Baking powder
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1/2 teaspoon
Baking soda
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1 teaspoon
Salt
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1 teaspoon
Rosemary, minced
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3/4
Parmesan, shaved
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6 tablespoons
Unsalted butter, chilled and cut into cubes (use the good stuff like kerrygold)
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3/4 cup
Buttermilk
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Extra buttermilk and parm shaves for topping
- Biscuit Sandwiches
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10-12
Slices of ham - your favorite - I like a thicker ham not too smokey
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2
Apples, thinly sliced - I used pink lady
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1/4 cup
Parmesan, shaved
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Honey
Directions
- Parmesan Rosemary Biscuits
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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.
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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.
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Cool very slightly and split each biscuit - enjoy alone or top as below.
- Biscuit Sandwiches
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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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