ROSEMARY PARMESAN BISCUITS
Super fluffy and flavorful Rosemary Parmesan Biscuits! Perfect for Thanksgiving or any meal. And freezer friendly!
Provided by Ashley Manila
Categories Side Dish
Time 37m
Number Of Ingredients 11
Steps:
- Preheat oven to 475 degrees (F). Generously grease a 9" pie plate; set aside.
- In a large bowl combine flour, baking powder, sugar, salt, garlic powder, black pepper, and rosemary, and Parmesan cheese, whisk well to combine.
- Add in the butter and toss well to coat. Using a pastry blender, or two forks, work the butter into the dry ingredients until the mixture resembles a coarse meal.
- Pour in the half and half and, using a rubber spatula, stir until ingredients are just combine.
- Sprinkle a generous amount of flour (about 3/4 of a cup) onto a clean work surface. Spray a 1/4 cup measuring cup with nonstick spray and scoop level amounts of the batter onto the floured surface. Sprinkle the tops of the dough lightly with some of the flour. Form each mound of dough into a ball shape, then place them in the prepared pan. It's fine if they're touching each other in the pan.
- Brush the tops and sides of the biscuits with melted butter.
- Bake in preheated oven for 8 minutes, then reduce the temperature to 400 degrees (F) and continue baking for 14 to 15 minutes, or until golden brown.
- Place pan on a cooling rack to cool for 5 minutes. Then sprinkle with additional Parmesan cheese, if desired, and serve! You can cut these apart with a knife, or just pull them apart with your hands!
GLUTEN-FREE BISCUITS
Basic gluten-free biscuits are fantastic with brunch, dinner or even a bowl of soup for an easy lunch. This recipe is perfect for tweaking-stir in your favorite ingredients like shredded cheddar and garlic powder, Swiss and chives, or Parmesan and Italian seasoning. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 9 biscuits.
Number Of Ingredients 7
Steps:
- Preheat oven to 425°. In a large bowl, whisk the first 6 ingredients. Cut in butter until mixture resembles coarse crumbs. Add buttermilk; stir just until moistened. Turn onto a lightly floured surface; knead gently 8-10 times., Pat or roll dough to 3/4-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on a greased baking sheet. Bake 10-12 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 205 calories, Fat 11g fat (7g saturated fat), Cholesterol 28mg cholesterol, Sodium 467mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 3g fiber), Protein 4g protein.
ROSEMARY PARMESAN BISCUITS
I love savory biscuits so i thought i would put this in to try at a later date. Biscuits will keep for up to 4 days stored in a foil-lined airtight container. Prep time includes 1hr refrigeration time
Provided by Sonya01
Categories Lunch/Snacks
Time 1h16m
Yield 36 biscuits
Number Of Ingredients 4
Steps:
- Process butter, parmesan, rosemary, flour and salt and pepper in a food processor until mixture forms a dough.
- Turn dough out onto a lightly floured surface. Knead and press into a 15cm disc. Wrap in greaseproof paper. Refrigerate for 1 hour or until firm.
- Preheat oven to 180°C Line 2 baking trays with baking paper.
- Roll out dough between 2 sheets of baking paper until 0.5cm thick. Using a 5cm round biscuit cutter, cut rounds from dough. Press unused dough together. Repeat until all dough is used.
- Bake biscuits for 6 to 8 minutes or until light golden. Stand on trays for 5 minutes. Transfer to a wire rack to cool. Serve.
BASIL PARMESAN BISCUITS
Make and share this Basil Parmesan Biscuits recipe from Food.com.
Provided by Carole Reu
Categories Breads
Time 27m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 450.
- In a large bowl, stir together the all-purpose flour, and whole wheat flour, baking powder, baking soda, salt and 2 Tbsp of the cheese In small skillet, heat 1 Tbsp of the oil over moderate heat. Add the basil and cook for 1 minutes; transfer to a small bowl and cool slightly.
- Stir in the yogurt, milk, and remaining 1 Tbsp of oil.
- Add the basil mixture to the dry ingredients and stir until just combined.
- Place the dough on a well-floured surface. Using a lightly floured rolling pin, roll out the dough until 1/2" thick.
- Using a 2 1/4" biscuit cutter or glass, cut out rounds, gently rerolling the scraps, to form 12 biscuits.
- Place the biscuits on an ungreased baking sheet, spacing them 1" apart. Sprinkle with the remaining 2 tsp of cheese and bake for 12 to 15 minutes or until golden.
- Serve warm.
Nutrition Facts : Calories 126.2, Fat 3.6, SaturatedFat 0.8, Cholesterol 3.6, Sodium 346.4, Carbohydrate 18.7, Fiber 1.1, Sugar 3, Protein 4.9
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