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.
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