Flaky Parmesan Rosemary Biscuits
User Reviews
5
Flaky Parmesan Rosemary Biscuits
Description
This recipe for Flaky Parmesan Rosemary Biscuits starts with mixing flour, sugar, baking powder, salt, and grated cold butter to form a coarse crumb base. Parmesan cheese and fresh rosemary are added for flavor, followed by an egg and buttermilk to bind the dough without overmixing. Chopped parma ham is folded in gently.
The dough is formed into a square, cut into wedges, and baked on parchment paper after brushing with buttermilk. Baking at 400°F (200°C) produces biscuits with a golden crust and delicate flaky layers inside. The rosemary adds herbal notes while the Parmesan gives a slightly sharp, savory bite, complemented by salty ham pieces.
These biscuits work well as an accompaniment to meals or served warm as a savory snack. The balance of cheese, herbs, and ham provides a rich flavor that pairs nicely with soups or salads.
Minimal dough handling and cold butter are key to achieving flakiness, alongside optional chilling of the dough for better texture. Substitutions like cheddar cheese or different fresh herbs can be used for variation.
Ingredients
Ingredients:
- 2½ cups all-purpose flour 591ml
- 2 tablespoons sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 8 tablespoons butter grated, cold unsalted
- 1 egg large
- ¾ cup buttermilk plus extra for brushing, 180ml
- ⅔ cup Parmesan Cheese grated, 85g
- 6 lices parma ham chopped
- 4 tablespoons rosemary fresh, chopped
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
- Handle the dough gently and stop mixing once it just comes together to maintain flakiness.
- Use cold butter and optionally chill the dough before baking to enhance layered texture.
- Measure flour accurately by leveling with a knife for best biscuit lightness.
- Reserve some Parmesan to sprinkle on top for a golden, crunchy finish before baking.
- Fresh herbs like thyme, sage, or tarragon can substitute rosemary for different flavor profiles.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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