Rosemary and Parmesan Biscuits
This is a really simple Rosemary and Parmesan Biscuits recipe. The dough is very easy to make and can be made from start to finish in 30 minutes. These savory biscuits are a nice addition to any brunch menu or hearty dinner.
I’m from the South and growing up we always had some type of biscuit with our dinner or as we say supper.
When I first started dating my husband he was so confused when I would say that we were going to my parents for Sunday dinner because dinner is lunchtime and supper is well dinner time. He never knew when he would be eating, but it didn’t matter because the food was always good no matter what time it was.
Rosemary Biscuits
I am on a rosemary kick right now. I really just love the flavor and it gives so many amazing herb flavors to so many recipes. I thought I would put some rosemary in my biscuits along with nutty Parmesan cheese.
Parmesan cheese is the most consumed cheese in my house. I can’t keep it in the refrigerator for my husband and daughter. So, needless to say, they love this biscuit recipe.
This is just a basic biscuit recipe using simple ingredients: flour, salt, milk, butter, baking soda and powder. It’s a no-knead no-rise dough that bakes in the oven for about 15 minutes. You can make the dough right in a large food processor. Just add rosemary and Parmesan cheese for amazing flavor.
Another biscuit favorite is this Angel Biscuits recipe – buttery and flakey!
Rosemary and Parmesan Biscuits
Equipment
- Food Processor
- Baking Sheet
- Biscuit Cutter
Ingredients
- 4 cups all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 12 Tablespoons cold unsalted butter diced into small pieces
- 1 1/2 cups buttermilk
- 1/2 cup heavy cream
- 1 Tablespoon fresh rosemary chopped
- 1/2 cup Parmesan cheese
Instructions
- Preheat oven to 450 degrees F
- Combine flour, baking powder, baking soda and salt in the bowl of a large food processor.
- Pulse twice to evenly distribute the dry ingredients. Scatter the diced butter over the top of the flour mixture and pulse 4 to 5 times or until the mixture resembles a course meal.
- Add the cold buttermilk and pulse until the mixture just begins to come together.
- Scrape the dough onto a lightly floured surface. With your hands, pat the dough into a 10 by 12 inch rectangle about 3/4 inch think. Use a 3 inch round cutter to make 8 biscuits.
- Place the cut biscuits onto a prepared baking sheet lined with parchment. Brush the tops of the biscuits with heavy cream and bake for 12 to 15 minutes or until lightly golden brown. Remove from the oven.
Nutrition
Recipe created by The Casual Craftlete.
Don’t forget to cut open the warm biscuits and add a nice big dollop of butter. Hope you enjoy my Rosemary and Parmesan Biscuits recipe!
Susan B
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