Parmesan and Rosemary Biscuits

By cuznvin

Ingredients

• Ingredients
• Makes 10–12 3” Biscuits
• .............................................................................................................................
• 3 cups (12 3/4 ounces) unbleached all-purpose flour .............................................................................................................................
• 2 tablespoons of baking powder .............................................................................................................................
• 1/2 teaspoon baking soda .............................................................................................................................
• 1 teaspoon salt .............................................................................................................................
• 1 tablespoon sugar .............................................................................................................................
• 1 stick (4 ounces) butter, cut into small cubes chilled in freezer for 30 minutes .............................................................................................................................
• 4 ounces Parmesan (PLUS extra for garnish), grated .............................................................................................................................
• 2 teaspoons fresh rosemary leaves, minced .............................................................................................................................
• 3/4 cup (6 ounces) buttermilk PLUS extra for glaze .............................................................................................................................

Preparation

Step 1

Preheat oven to 400 degrees
2. Sift together flour, baking powder, baking soda, salt and sugar in a large bowl.
3. Add cold butter: cut the butter into the flour mix using a pastry knife or two dinner knives. If you have a food
processor you can cut the butter into chunks instead of cubes before freezing, place in processor with a bit of flour
and cut the butter into pea size pieces.
4. Add grated parmesan and rosemary, mix well.
5. Chill flour and butter mixture in refrigerator for about 30 minutes.
6. Remove flour and butter mixture from refrigerator and gently fold and stir in buttermilk until well incorporated.
7. Form the biscuits: Most recipes for biscuits tell you to gather the mix into a ball and pat down, roll into a rectangle
and cut. I like to use my hands (well washed!) to gather some of the biscuit mix and gently form into round balls
approximately 3 inches, much the way you would with a meatball. Make sure the biscuit has been shaped and
formed enough to hold together. This method makes tender biscuits and saves a step.
8. Place biscuits a couple of inches apart on a greased baking sheet tray. Brush each with the extra buttermilk and
then sprinkle on some extra grated parmesan.
9. Place tray in the pre-heated oven for about 18 minutes or until partially browned. I test my biscuits for “done-ness”
by picking them up and seeing how light they feel (yes! they will be hot to the touch so you can use a clean towel to
pick up the hot biscuit).