Rosemary Parmesan Biscuits
User Reviews
5
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Prep Time
10 mins
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Cook Time
22 mins
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Additional Time
5 mins
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Total Time
37 mins
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Servings
11 biscuits
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Course
Side Dish
Rosemary Parmesan Biscuits
Description
These Rosemary Parmesan Biscuits feature a soft, flaky interior enhanced by fresh rosemary and sharp Parmesan cheese. The biscuit dough mixes flour, baking powder, sugar, salt, garlic powder, fresh rosemary, and freshly ground black pepper before cold butter is incorporated to create a coarse meal texture. Half and half moistens the dough, which is portioned and shaped into balls, then placed closely together in a greased pie plate. Brushed with melted butter, the biscuits bake at a high temperature to develop a lightly crisp exterior and tender crumb inside.
The fresh rosemary offers a fragrant herbal note that blends well with the salty Parmesan and mild garlic undertone. These biscuits work well as an accompaniment to meals or as a small savory bread option. Their rich flavor and moist texture contrast with soups or salads.
Half and half is standard dairy found in stores; where unavailable, equal parts heavy cream and whole milk can be combined as a substitute. Using fresh rosemary is important for flavor authenticity, as dried rosemary would not provide the same brightness.
Ingredients
- 2 Cups all-purpose flour
- 1 Tablespoon baking powder
- 2 Tablespoons granulated sugar
- 3/4 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper freshly ground
- 1/4 Cup rosemary fresh, finely chopped
- 1/2 cup Parmesan Cheese finely grated
- 5 Tablespoons unsalted butter very cold and cut into pieces
- 1 half and half 1/3 cup
For brushing the biscuits:
- 2 Tablespoons unsalted butter melted
Instructions
- 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!
Notes
- If half and half is not available, mix equal parts heavy cream and whole milk as a replacement.
- Use fresh rosemary rather than dried to maintain the intended herb flavor in the biscuits.
User Reviews
Overall Rating
5
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