Truffle Parmesan Biscuits

Preheat an oven to 375°F (190°F). Line a baking sheet with parchment paper.

Put the biscuit mix in a large bowl. Add the butter and, using a pastry blender or two knives, cut the butter into the mix until it resembles sand with some small lumps remaining.

Make a well in the center of the biscuit mix and pour in the 2/3 cup (160 ml) buttermilk. Gently fold the biscuit mix into the buttermilk until a soft, wet dough forms, adding 1 Tbs. more buttermilk if the dough seems too dry.

Turn the dough out onto a well-floured work surface. Dust a rolling pin generously with flour. Roll the dough into a rectangle about 9 by 4 inches (23 by 10 cm). 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. If desired, brush the tops of the biscuits with truffle oil and sprinkle lightly with Parmesan and truffle salt.

Bake the biscuits until the tops are golden brown, 11 to 14 minutes. Makes 12 to 15 biscuits. Serves 12.

Williams Sonoma Test Kitchen