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The dough for these Rosemary and Parmesan Biscuits is easy to make and can be made in 30 minutes - a nice addition to any brunch menu or hearty dinner.
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Rosemary and Parmesan Biscuits

The dough for these Rosemary and Parmesan Biscuits is easy to make and can be made in 30 minutes - a nice addition to any brunch menu or hearty dinner.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Side Dish
Cuisine: American
Keyword: Rosemary Biscuits
Servings: 8 biscuits
Calories: 484kcal

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

Serving: 1biscuit | Calories: 484kcal | Carbohydrates: 52g | Protein: 11g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Cholesterol: 30mg | Sodium: 782mg | Potassium: 357mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1100IU | Vitamin C: 1mg | Calcium: 239mg | Iron: 3mg