Flaky Parmesan Rosemary Biscuits
User Reviews
5.0
21 reviews
Excellent
Flaky Parmesan Rosemary Biscuits
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These savoury biscuits are perfect for serving any time of day!
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Ingredients
Ingredients:
- 2½ cups (591ml) all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 8 tablespoons cold unsalted butter grated
- 1 large egg
- ¾ cup (180ml) buttermilk plus extra for brushing
- ⅔ cup (85g) parmesan cheese grated
- 6 lices of parma ham chopped
- 4 tablespoons of fresh chopped rosemary
Instructions
Ham Parmesan and Rosemary Scones Instructions:
- Preheat the oven to 400F/ 200C / gas mark 6.
- Line a baking sheet with parchment paper (you may need 2 trays).
- In a mixing bowl, combine together flour, sugar, baking powder, and salt.
- Add the grated butter and combine until the mixture looks like coarse crumbs. Then add the Parmesan cheese and 3 tablespoons of the chopped rosemary.
- Next, mix in the egg and buttermilk until just combined, being careful not to over mix the dough. Then gently fold in the Parma ham.
- Turn the dough out onto a floured surface and then pat into a 1-inch thick square.
- Cut the dough into 8 wedges, then lightly press remaining tablespoon of rosemary on top of wedges.
- Place biscuits about 2 inches apart on the already prepared baking sheets, and brush with remaining buttermilk.
- Place the preheated oven and bake for 16-18 minutes, or until biscuits are golden brown and a skewer inserted in the middle comes out clean.
- Allow the biscuits to cool for a couple of minutes, then serve warm.
Notes
- Minimal dough handling - To ensure biscuits rise and get light and airy, make sure to not over-work the dough. Stop as soon as the dough comes together.
- Measure ingredients correctly - Especially the flour. Trust me, I have made that mistake so you don't have to end up with dense biscuits. Use a knife to level out the flour in the measuring cup.
- Use cold butter - Make sure the butter is as cold as possible before combining it with the flour mix. This helps create the light flaky layers during baking. If you want you can also chill the flour mix before hand to help with the flake.
- Chill the dough - If you have enough time chill the dough for 30 minutes before baking. So the butter chills up again and you get more flakiness.
- Top with cheese - You can reserve a couple of tablespoons of the grated Parmesan to sprinkle on top of the scones before baking. This will give them a delightfully crunchy golden top. Also feel free to use cheddar cheese instead.
- Vary the fresh herbs - I have done this with fresh thyme and that worked sooooo well. I suspect sage and tarragon will be good too.
Nutrition Information
Show Details
Calories
466kcal
(23%)
Carbohydrates
61g
(20%)
Protein
13g
(26%)
Fat
18g
(28%)
Saturated Fat
10g
(50%)
Cholesterol
63mg
(21%)
Sodium
380mg
(16%)
Potassium
283mg
(8%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
512IU
(10%)
Vitamin C
1mg
(1%)
Calcium
225mg
(23%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 466 kcal
% Daily Value*
| Calories | 466kcal | 23% |
| Carbohydrates | 61g | 20% |
| Protein | 13g | 26% |
| Fat | 18g | 28% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 63mg | 21% |
| Sodium | 380mg | 16% |
| Potassium | 283mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 512IU | 10% |
| Vitamin C | 1mg | 1% |
| Calcium | 225mg | 23% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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