Homemade Parmesan Herb Biscuits

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Prep Time: 20 minutes
Cook Time: 14 minutes
Servings: 12

How do you make flaky, buttery biscuits even more irresistible? Add some fresh herbs and freshly grated Parmesan cheese, which elevate these biscuits from a breakfast treat to something you can serve with a special dinner. Just remember that the key to making featherlight biscuits is to handle the dough gently, and to work quickly so the butter doesn’t melt into the dough before the biscuits go into the oven.

Ingredients:

  • 2 cups (10 oz./315 g) all-purpose flour, plus more for dusting
  • 1/2 tsp. baking soda
  • 1 tsp. baking powder
  • 1 tsp. kosher salt
  • 1 Tbs. finely chopped fresh rosemary
  • 1 Tbs. finely chopped fresh thyme
  • 1/3 cup (1 1/2 oz./45 g) grated Parmesan cheese, plus more for sprinkling
  • 8 Tbs. (1 stick) (4 oz./125 g) cold unsalted butter, cut into 1/2-inch (12-mm) pieces
  • 1 cup (8 fl. oz./250 ml) cold buttermilk, plus more as needed
  • Olive oil for brushing

Directions:

Preheat an oven to 375°F (190°C). Line 2 baking sheets with parchment paper.

In a large bowl, whisk together the flour, baking soda, baking powder, salt, rosemary, thyme and Parmesan until combined. Add the butter and toss to coat the pieces in the flour mixture. Using a pastry blender or two knives, cut the butter into the dry ingredients until the mixture resembles sand with some small lumps remaining.

Make a well in the center of the flour mixture and pour in the buttermilk. Gently fold the flour mixture and buttermilk together until a soft, wet dough forms, adding more buttermilk, 1 Tbs. at a time, if the dough seems too dry.

Turn the dough out onto a well-floured work surface. Dust your hands and rolling pin generously with flour to avoid sticking. Roll the dough into a rectangle about 9 inches (23 cm) long and 3/4 inch (2 cm) thick. With a short side facing you, fold the bottom third up and then fold the top third down over it, as if folding a business letter. Repeat twice more, rolling the dough into a rectangle, then folding it into thirds.

Roll the dough into a rectangle 1/2 to 3/4 inch (12 mm to 2 cm) thick. Using a 2-inch (5-cm) biscuit cutter, cut the dough into rounds without twisting the cutter. Gather up the scraps, roll out again and cut out more biscuits. Place the biscuits at least 2 inches (5 cm) apart on the prepared baking sheet. Brush the top of each biscuit with olive oil and sprinkle lightly with Parmesan.

Bake the biscuits until the tops are golden brown, 11 to 14 minutes. Let cool on the baking sheet for about 5 minutes, then serve hot. Makes about 12 biscuits.

Williams Sonoma Test Kitchen

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